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.
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.
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This dish pairs well with soft, minerally, medium-full-bodied whites like the 2013 Dürnberg Endlos Grüner Veltliner, Niederösterreich Reserve from our Wine Club. |
60 comments
[…] For more details and how to make it, please visit the link: Chicken Recipes With Capers And Lemon […]
Great recipe, easy to follow instructions
[…] Chicken piccata with artichokes: The perfect Italian dinner […]
This was kind of bland actually…I don’t think the artichokes and capers should be rinsed first…the saltiness of both ingredients adds flavor and gives the dish another layer of yumminess. I had to add some feta cheese to give this dish a boost of flavor.
Good for a cold dying weather.
Great recipe, easy to follow instructions
Would like to make this recipe tonight. Do you know the calories per serving?
Use to eat my grandma dears NOLA.. Bet it tastes the same.. Looking forward to tying it.. Please put me on your recipe list.. Love to follow. Thanks💜
This looks so Good! I am planning to make this for about 8-9 people and would like to know how to adjust the recipe. Also after sauteing the chicken can I bake in oven until dinner is ready to serve?
Hi Tamara—It’s best served immediately, but if you want to keep it warm, we’d recommend an oven temperature of 200F so that the chicken doesn’t cook further, but stays nice and toasty.
If I substituted fresh artichokes, how would I adjust the cooking time? Thanks for your advice!
Mir—our test kitchen recommends cooking the fresh artichokes separately until tender, then adding them to the recipe when indicated.
why don’t i see capers in the actual recipe?
lol nevermind, i’m blind
[…] This chicken piccata with artichokes is one of Williams Sonoma’s top rated recipes. Can’t wait to test it out! […]
Just made this tonight. It rocked. Thanks for the recipe!
Am preparing chicken piccata for dinner tonight. Sounds delicious.
Feb. 21, 2017 -Absolutely delicious. This is a keeper! Thank you WS!
Love this Idea!
Sounds great. Please add me to the weekly email!
Thank you
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!
Have you used the marinated artichokes?
Sounds great; I am delighted to find this page. I have other recipes from your stores I use frequently.
yum
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
Sounds great!
Love your fabulous recipes!
Love recipe
love your recipes, thank you
Can I use Dry Sherry instead of dry white white – or is that flavor too strong?
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!
Vivian: How did you make it for a crowd? I was thinking of doing the same thing. Thank you. M
Love your chicken piccata with artichokes
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!
Sweet! Let us know how that works outs!
Can’t wait to try this recipe
Let us know if you try it, Beverly!
love, love, love this recipe. Maybe one of my favorite.
We’re so glad that you enjoyed it, Vickie!
[…] I am one spoiled gal. My husband cooks me dinner most nights, and one of my favorites recently was chicken picatta featuring artichokes and lemon and lots of capers, served with pasta and spinach (similar recipe here). […]
This recipe is absolutely delicious. I did add baby spinach with the capers and I am definitely making this recipe again!
We love getting some green in any meal we can. So glad you enjoyed it (and that you loved it enough to want to make it again!).
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!
Let us know what you think of it once you try it!
Tried and loved it. Looking forward to more recipes
So glad you loved it!
Sorry to nitpick – but this is a two pan meal – gotta boil up the pasta or rice in something – otherwise it looks good.
not if you thaw a bag of steamfresh brown rice in the microwave!
This recipe is a definite keeper!! N
o need for the extra pan (or starch). Throw together a salad!
Will try this soon
Look forward to receiving recipes.
Thank You, Linda M
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!
Always enjoy looking and trying new recipes.
Please send the chicken piccata recipe along with other main dishes and sides.
Look forward to receiving the recipes.
Looks good. Count me in.
Love this idea and this recipe sounds delicious!
Love this idea. Add me to the weekly mail. Thanks.
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!
Love all the Chicken Piccata with Artichokes ,