Simple Chicken Piccata with Artichokes and White Wine

Pieces of chicken piccata on a white platter sprinkled with capers, parsley, garlic, and fresh lemon slices.

5 from 2 votes

Simple Chicken Piccata with Artichokes and White Wine

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.

Prep Time10

Cook Time20

Total Time30

Course: Dinner, Main Course

Cuisine: American, Italian

Servings:

Calories: 222kcal

Author: Misty

Equipment

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 minced
¾ cup chicken broth
½ cup white wine or substitute more broth
⅓ cup lemon juice from 2-3 lemons
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 sauce 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

Tips and Tricks

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.

*If your 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 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.

**If doubling or tripling the recipe, you may not need the full ratio of liquid to chicken. I would reduce the liquid slightly.

Nutrition