Chicken Piccata with Artichokes

Mains, One Pot Wednesdays, Recipes
April 13, 2016 | 46 Comments

Chicken Piccata with Artichokes

On Wednesdays, we’ve started focusing on meals that require only one piece of cookware—usually a fry pan, sauté pan, Dutch oven or baking sheet—so you don’t have to deal with washing a sink full of dishes before dinner is even ready. In this recipe chicken piccata, a traditional Italian dish that typically consists of thin chicken cutlets that are pan-fried and topped with a pan sauce made with lemon juice and capers, is updated with the addition of meaty artichoke hearts. For extra vegetables, add a few handfuls of fresh spinach along with the capers. Serve this dish over a plate of orzo or other small pasta shape for soaking up the delicious sauce.

 

Chicken Piccata with Artichokes

 

3 boneless, skinless chicken breasts, about 1 1/2 lb. (750 g) total

1/2 cup (2 1/2 oz./75 g) all-purpose flour

Kosher salt and freshly ground pepper

3 Tbs. olive oil

2 Tbs. unsalted butter, at room temperature

2 garlic cloves, chopped

1 jar (6 oz./185 g) artichoke hearts, rinsed, drained and quartered

1 cup (8 fl. oz./250 ml) dry white wine

1/2 cup (4 fl. oz./125 ml) low-sodium chicken broth

Juice of 1 lemon

2 Tbs. capers, rinsed and drained

1 Tbs. chopped fresh flat-leaf parsley

 

Butterfly the chicken breasts and cut them in half. Working with one chicken breast half at a time, place the chicken between 2 pieces of plastic wrap and, using a meat pounder or other heavy, flat object, gently pound to an even thickness of about 1/4 inch (6 mm).

 

Pour the flour onto a large plate and season it well with salt and pepper. Dredge the chicken in the seasoned flour, shaking off the excess. In a large fry pan over medium-high heat, warm 2 Tbs. of the olive oil until very hot but not smoking. Working in batches as needed to avoid crowding, add the chicken and cook, turning once, until golden brown on both sides and opaque throughout, about 4 minutes per side. Transfer to a plate and set aside.

 

Return the pan to medium-high heat; do not wipe the pan clean. Melt 1 Tbs. of the butter with the
remaining 1 Tbs. olive oil. Add the garlic and artichoke hearts and sauté just until the garlic is soft, about 1 minute. Stir in the wine, scraping up any browned bits on the bottom of the pan. Bring to a simmer and cook until the liquid is reduced by half, about 3 minutes. Stir in the broth, lemon juice and capers. Reduce the heat to medium, bring to a gentle simmer and whisk in the remaining 1 Tbs. butter. Cook, stirring occasionally, until the sauce thickens slightly, about 5 minutes more. Stir in the parsley. Taste and adjust the seasoning.

 

Return the chicken to the pan and turn to coat each piece with the sauce. Cook just until the chicken is warmed through, about 2 minutes. Serve immediately. Serves 6.

 

 

chicken night

 

For more fresh ideas about how to prepare chicken, whether for a
quick family meal or an impressive weekend spread, check out our
Chicken Night: Dinner Solutions for Every Day of the Week.

 

 

 

46 comments about “Chicken Piccata with Artichokes”

    1. Williams-Sonoma Editors Post author

      So glad you like it! You can be added to our blog updates mailing list by entering your email on this page (to the right under “Follow Us”) then clicking “Subscribe.” Cheers!

      Reply ↓
  4. Suzanne Franco

    Please send the chicken piccata recipe along with other main dishes and sides.

    Reply ↓
    1. Williams-Sonoma Editors Post author

      Hi Linda: You can be added to our blog updates mailing list by entering your email on this page (to the right under “Follow Us”) then clicking “Subscribe.” Enjoy!

      Reply ↓
  7. Barney M.

    Sorry to nitpick – but this is a two pan meal – gotta boil up the pasta or rice in something – otherwise it looks good.

    Reply ↓
  9. Melissa

    Chicken Piccata is one of my all-time favorite meals; it’s so easy to make, but it tastes like you spent hours in the kitchen. Artichoke hearts sound like a great addition. I think I’ll even take the suggestion of tossing in some spinach when I try this version. (I’ll also be back to check out more recipes.) Thanks!

    Reply ↓

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  14. Vivian

    I’m going to be making this recipe for a crowd, so after sautéing the chicken, I plan to finish it in the oven. Thanks for changing up the traditional chicken piccata! I can’t wait to try it!

    Reply ↓
  16. Silvana

    Vivian: How did you make it for a crowd? I was thinking of doing the same thing. Thank you. M

    Reply ↓
  17. Tamara

    Can I use Dry Sherry instead of dry white white – or is that flavor too strong?

    Reply ↓
    1. Williams-Sonoma Editors Post author

      Hi Tamara, we spoke with our recipe editor, and she says this will probably work. The flavor won’t be the same because sherry doesn’t have the same levels of acidity as white wine, but it’ll likely be delicious nonetheless. As an alternative, if you have a dry vermouth, that would work fairly well as a substitute, too.

      Let us know how your chicken piccata turns out!

      Reply ↓
  22. Renata Cerchiari

    Gently pound the thick part of the chicken for an evenly cooking, soute half way add ingredients and bake low until ready to serve when you have a large dinner party, wine is a must when soute, do not cook for more than an hour at 200. A chef

    Reply ↓
  24. Lucinda Meyer

    Sounds great; I am delighted to find this page. I have other recipes from your stores I use frequently.

    Reply ↓
    1. Williams-Sonoma Editors Post author

      Hi Amy: You can be added to our blog updates mailing list by entering your email on this page (to the right under “Follow Us”) then clicking “Subscribe.” Enjoy!

      Reply ↓

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  33. Mir

    If I substituted fresh artichokes, how would I adjust the cooking time? Thanks for your advice!

    Reply ↓

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