Artichoke Chicken Piccata Recipe
Chicken piccata is a classic Italian dish that combines tender chicken with a tangy lemon-caper sauce. In this variation, we add artichoke hearts to give the dish an extra burst of flavor and texture. This Artichoke Chicken Piccata recipe is perfect for a special dinner or just a weeknight meal that feels like a treat. Let’s dive into the ingredients and steps to make this delicious dish!
Ingredients:
- 4 boneless, skinless chicken breasts
- 1/2 cup all-purpose flour
- Salt and pepper to taste
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1/2 cup chicken broth
- 1/4 cup fresh lemon juice
- 1/4 cup brined capers, drained
- 1 can of artichoke hearts, drained and quartered
- 2 tablespoons chopped fresh parsley
Directions:
- Start by pounding the chicken breasts to an even thickness, about 1/2 inch. Season both sides with salt and pepper.
- In a shallow dish, combine the flour with more salt and pepper. Dredge each chicken breast in the flour mixture, shaking off any excess.
- In a large skillet, heat the olive oil and 1 tablespoon of butter over medium-high heat. Add the chicken breasts and cook until golden brown on both sides, about 3-4 minutes per side. Remove the chicken from the skillet and set aside.
- In the same skillet, add the chicken broth, lemon juice, and capers. Bring to a simmer, scraping up any browned bits from the bottom of the pan.
- Add the artichoke hearts to the skillet and return the chicken breasts to the pan. Cook for an additional 5 minutes, or until the chicken is cooked through and the sauce has thickened slightly.
- Stir in the remaining tablespoon of butter and chopped parsley. Taste and adjust seasoning with salt and pepper as needed.
- Serve the Artichoke Chicken Piccata hot, with a side of pasta or crusty bread to soak up the delicious sauce.
FAQs:
Q: Can I use frozen artichoke hearts instead of canned?
A: Absolutely! Just make sure to thaw and drain them before adding to the dish.
Q: Can I use bone-in chicken thighs instead of chicken breasts?
A: Yes, you can definitely use chicken thighs for a richer flavor. Just adjust the cooking time accordingly.
Q: Can I make this dish ahead of time?
A: While this dish is best served fresh, you can prepare the sauce ahead of time and reheat it when ready to serve with freshly cooked chicken.
Conclusion
Artichoke Chicken Piccata is a delightful twist on the classic Italian dish that is sure to impress your family and friends. The combination of tangy lemon, briny capers, and tender artichoke hearts takes this dish to the next level. With simple ingredients and easy steps, you can whip up this restaurant-worthy meal in no time. Give this recipe a try and enjoy a taste of Italy in the comfort of your own home!
PrintArtichoke Chicken Piccata
Chicken piccata is a classic Italian dish that combines tender chicken with a tangy lemon-caper sauce. In this variation, we add artichoke hearts to give the dish an extra burst of flavor and texture. This Artichoke Chicken Piccata recipe is perfect for a special dinner or just a weeknight meal that feels like a treat. Let’s dive into the ingredients and steps to make this delicious dish!
Ingredients
- 4 boneless, skinless chicken breasts
- 1/2 cup all-purpose flour
- Salt and pepper to taste
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1/2 cup chicken broth
- 1/4 cup fresh lemon juice
- 1/4 cup brined capers, drained
- 1 can of artichoke hearts, drained and quartered
- 2 tablespoons chopped fresh parsley
Instructions
- Start by pounding the chicken breasts to an even thickness, about 1/2 inch. Season both sides with salt and pepper.
- In a shallow dish, combine the flour with more salt and pepper. Dredge each chicken breast in the flour mixture, shaking off any excess.
- In a large skillet, heat the olive oil and 1 tablespoon of butter over medium-high heat. Add the chicken breasts and cook until golden brown on both sides, about 3-4 minutes per side. Remove the chicken from the skillet and set aside.
- In the same skillet, add the chicken broth, lemon juice, and capers. Bring to a simmer, scraping up any browned bits from the bottom of the pan.
- Add the artichoke hearts to the skillet and return the chicken breasts to the pan. Cook for an additional 5 minutes, or until the chicken is cooked through and the sauce has thickened slightly.
- Stir in the remaining tablespoon of butter and chopped parsley. Taste and adjust seasoning with salt and pepper as needed.
- Serve the Artichoke Chicken Piccata hot, with a side of pasta or crusty bread to soak up the delicious sauce.
