Looking for your next company-worthy Italian dish? This Chicken Piccata with Artichokes and White Wine yields juicy, tender chicken coated in a flavorful sauce layered with garlic, lemon, white wine, capers, and artichoke hearts. Serve over pasta or with simple side dishes for a tasty 30 minute dinner.
Pan-seared chicken recipes are a go-to in our family because they’re affordable, easy, and taste delicious. This Chicken Piccata with Artichokes and White Wine is a great one for piccata lovers!
If you’re more of a pasta person, you can easily turn this recipe into Chicken Piccata Pasta with the addition of a few ingredients. If you love the lemony sauce but don’t have all the mix-ins, try this tasty Skillet Lemon Chicken instead or check out our other favorite dinner recipes.
🐓 What is chicken piccata?
Traditional chicken piccata is an Italian-American dish made with thin chicken breasts that have been drudged in flour, seared until golden brown, then simmered in a pan sauce made with butter, lemon juice, and capers. You can add extra layers of flavor by adding artichoke hearts, white wine, or even fresh tomatoes.
🏅 Why this recipe is great
- It’s an extra flavorful, easy chicken piccata recipe thanks to a few simple ingredients like lemon, garlic, white wine, capers, and artichokes.
- It has plenty of chicken piccata sauce to keep the dish juicy and flavorful.
- It's a pretty easy recipe that can be done in just 30 minutes.
- It’s versatile. Serve with pasta or side dishes. Leave out the artichokes or capers if you don’t have them. Add extra lemon or make it more or a background note.
🍋 Ingredients and substitutions
- Boneless chicken breasts: Cut the boneless skinless chicken breasts in half horizontally so that they’re very thin. If they are still uneven or thick, you can use a meat tenderizer to pound them thin. You can also use chicken cutlets, but I don't recommend chicken thighs.
- Flour: A coating of all purpose flour helps them develop a beautiful golden brown crust, gives the sauce something to stick to, and helps thicken the sauce slightly.
- Butter: Salted or unsalted is fine. You can also substitute olive oil.
- Garlic: I prefer to buy mine minced, but you can mince your own too.
- Chicken broth: Use canned, homemade, or make it with hot water and a bouillon cube.
- White wine: Any basic cooking white wine will work. I think it adds a lovely flavor, but you could also substitute with more chicken broth.
- Lemons: Fresh lemon juice is a must. You can also add lemon zest if you like extra lemon flavor.
- Capers: Drain them before using.
- Artichoke hearts: We like the Kirkland brand or jarred artichoke hearts, but use your favorite. Drain them and give them a rough chop if they’re extra large.
🔪 How to make chicken piccata with artichokes
Cut the chicken in half horizontally so that the pieces are thin and even. If needed, you can use a meat mallet to pound them until they’re about ¼ inch thick. Sprinkle each side with salt and set aside for 5 minutes.
Combine the flour and black pepper in a shallow dish or large plate. Coat each side of chicken in flour mixture and shake off all the excess flour.
In a large non-stick skillet (affiliate) on the stove or in an electric skillet (affiliate), melt the butter over medium heat. Cook the chicken on the first side until golden, 3-4 minutes. *If your skillet doesn’t spaciously fit this much chicken, see my notes on batch cooking below.
Flip the chicken to the other side and add the garlic. Cook for another 3-4 minutes.
Add the chicken broth, wine, and lemon juice. Use a spatula to help scrape up all the browned bits from the bottom of the pan. Simmer on low for 3-5 minutes, until the lemon caper sauce is slightly thickened.
Add the capers and artichokes. Continue to cook just a few more minutes, until everything is warmed through.
If your large skillet can’t spaciously fit 6 pieces of chicken, you can sear it in two batches. Once it’s done on both sides, remove it from the saute pan and add the garlic for 1-2 minutes. Then add all the chicken back to the pan and continue to the broth/wine step.
🙋 Questions and answers
Store leftover chicken piccata in an airtight container in the fridge for 2-3 days.
Reheat chicken piccata gently in the microwave or over medium-low heat in a skillet on the stove. You can also turn leftovers into this tasty chicken piccata pasta by adding some parmesan cheese, pasta, and tomatoes!
Some great chicken piccata sides include serving it over pasta, with roasted veggies like asparagus or broccoli, with herby dinner rolls, or alongside a simple salad.
A basic dry white wine is best for making chicken piccata with artichokes. Try a Pinot grigio, chardonnay, dry sherry, or sauvignon blanc.
👨🏼🍳 Tips & tricks
- Use quality ingredients. Real lemons and high quality artichokes will go a long way in making the flavor delicious.
- Make sure your chicken is thin and even for this recipe. It will help it cook evenly and stay tender.
- Use a light hand when drudging the chicken in seasoned flour. It should have a very light layer of flour to prevent gumminess.
- Don't cook over too high of a heat or the chicken will overcook. I find medium to work best, sometimes medium-high heat depending on which burner I am using.
- Use a rubber-tipped spatula to avoid scratching your non-stick skillet.
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📋 Recipe
Simple Chicken Piccata with Artichokes and White Wine
Ingredients
- 3 chicken breasts cut in half horizontally and pounded to ¼ thick if needed
- 1½ teaspoon kosher salt
- ½ cup all purpose flour
- ½ teaspoon pepper
- 4 tablespoon butter
- 1 tablespoon garlic
- ¾ cup chicken broth
- ½ cup white wine or substitute more broth
- ⅓ cup lemon juice
- 1 tablespoon lemon zest optional
- ¼ cup capers drained
- 12 oz artichoke hearts drained and roughly chopped
Instructions
- Sprinkle both sides of the chicken with salt and set aside for 5 minutes.3 chicken breasts, 1½ teaspoon kosher salt
- On a large plate, combine the flour and pepper. After the 5 minutes, drudge each piece of chicken in flour and shake off the excess.½ cup all purpose flour, ½ teaspoon pepper
- In a large non-stick skillet on the stove or an electric skillet, melt the butter over medium heat. Add the chicken and cook on the first side until golden, 3-4 minutes.*Note: If the chicken does not fit spaciously in your skillet, see the notes for instructions on batch cooking.4 tablespoon butter
- Flip the chicken to the other side and add the minced garlic to the pan. Cook for another 3-4 minutes, stirring the garlic occasionally.1 tablespoon garlic
- Add the chicken broth, white wine, lemon juice, and lemon zest (if using). Reduce the heat to medium-low and simmer for 3-5 minutes, or until the slice has thickened slightly.¾ cup chicken broth, ½ cup white wine, ⅓ cup lemon juice, 1 tablespoon lemon zest
- Add the capers and artichoke hearts. Continue cooking for a few minutes more, or until everything is heated through. Serve over pasta or along side dishes.¼ cup capers, 12 oz artichoke hearts
Notes
- Make sure your chicken is thin and even for this recipe. It will help it cook evenly and stay tender.
- Use a light hand when flouring the chicken. It should have a very light layer of flour to prevent gumminess.
- Use quality ingredients. Real lemons and high quality artichokes will go a long way in making the flavor delicious.
- Use a rubber-tipped spatula to avoid scratching your non-stick skillet.
Add Your Own Notes
Nutrition
All nutrition information is provided by a third party and is an estimate only. Use your own nutritional calculator for more specific measurements.
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