Chicken Piccata

chicken piccata ~ close up view breaded, browned chicken in its lemony sauce plus capers and artichoke hearts

Dinner | March 23, 2016 | By

Chicken Piccata ~ tender, juicy boneless chicken breasts topped with creamy lemon sauce, artichokes and capers. An easy weeknight meal elegant enough to entertain with.

Wow – where the weekend go? Time in general is really speeding by. On Friday I was making baked white fish, trying to set a healthier tone for the weekend (it didn’t work) and before I knew it, it was Sunday evening and my daugher and I were talking about the bridal shower we both were at earlier that day for one of her best and oldest friends.

It was a beautiful shower including one of my favorite dishes, Chicken Piccata with salty little capers and artichokes. It reminded me that until today, I haven’t shared my own Chicken Piccata recipe with you.

My family loves it and if you’re lucky enough to have leftovers, you’ll be the envy of your coworkers at lunch the next day.

 chicken piccata ~ overhead closeup of chicken in sauce with artichokes and capers

The bridal couple both like to cook, so a blank recipe card was included with the shower invitation for guests to share a favorite recipe. What a great idea ~ recipes passed from family and friends who love you – I know they’ll think of the people who shared the recipes whenever they make the dish.

I thought about sharing this Chicken Piccata recipe, but the bride is crazy about Thai food, so I gave her my easy, One Pot Chicken Pad Thai. No fail, spicy and authentically delicious.

You’re here for Chicken Piccata though, so let’s get this started.

Chicken Piccata Ingredients:

  • 1 pound boneless skinless chicken breasts
  • Salt and pepper to taste
  • 1/4 cup flour 
  • 4 tablespoons butter
  • 4 tablespoons olive oil
  • 1/2 cup chicken stock
  • 1/4 cup white wine (pinot grigio or sauvignon blanc are good)
  • 1/2 lemon, juiced
  • 1/4 cup of capers
  • 1 – 14 oz. can of artichoke hearts, drained
  • 1/4 cup of fresh chopped parsley

Chicken Piccata Instructions:

chicken piccata - overhead shot of several pieces of browned chicken in creamy lemon sauce plus artichokes and capers

 

Pound or slice the chicken breasts horizontally so they’re an even thickness. Season them generously on both sides with salt and pepper then dredge them in flour until they’re well coated.

Heat the olive oil and 2 tablespoons of butter in a large skillet over medium high heat. Add a few pieces of the chicken without overcrowding frying until golden (about 3-4 minutes per side) then remove to a plate.

Continue working in batches until all the chicken is browned, another tablespoon of butter.

Reduce the heat and pour in the wine to deglaze the pan, scraping up any brown bits from the bottom. Let the wine simmer 3-4 minutes as it reduces.

Pour the lemon juice and stock into the skillet, stirring to blend and continue cooking 3-4 minutes over medium heat as the sauce thickens. Taste, adjust salt and pepper if needed and if you prefer a more lemony flavor, add another small squeeze of lemon juice.

Add the capers, artichokes, parsley and the last tablespoon of butter to the skillet, combining. Once it’s combined, return the chicken to the skillet, spooning some of the sauce over the chicken and simmer about 5 minutes.

chicken piccata - single serving on a plate with mashed potatoes

The creamy, lemony sauce is really good with pasta or my personal favorite, mashed potatoes.  We’ve eaten this dish many times for Easter since it’s usually a smaller group. It’s one of my favorite dishes; I hope it becomes one of yours too!

chicken piccata ~ pinterest pin showing finished chicken piccata dish

If you make this recipe, leave me a comment~ I’d love to hear from you because silence isn’t always golden ~ especially if there’s a toddler around ~ then silence can be suspicious.

While you’re at it LIKE ME on FACEBOOK, FOLLOW along on TWITTER, INSTAGRAM and PINTEREST and SUBSCRIBE ⇓ for all the latest. 

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chicken piccata ~ overhead closeup of chicken in sauce with artichokes and capers
Chicken Piccata

Tender boneless chicken cutlets in a creamy lemon sauce with artichokes and capers. 

Course: Main Course
Cuisine: American
Servings: 4
Ingredients
  • 1 pound boneless skinless chicken breasts
  • Salt and pepper to taste
  • 1/4 cup flour
  • 4 tablespoons butter
  • 4 tablespoons olive oil
  • 1/2 cup chicken stock
  • 1/4 cup white wine pinot grigio or sauvignon blanc are good
  • 1/2 lemon juiced
  • 1/4 cup capers
  • 14 ounce can artichoke hearts drained and quartered
  • 1/4 cup fresh parsley chopped
Instructions
  1. Pound or slice the chicken breasts horizontally so they’re an even thickness. Season generously on both sides with salt and pepper then dredge in the flour until they’re well coated.
  2. Heat the olive oil and 2 tablespoons of butter in a large skillet over medium high heat. Add a few pieces of the chicken without overcrowding frying until golden (about 3-4 minutes per side) then remove to a plate.
  3. Continue working in batches until all the chicken is golden, adding one more tablespoon of butter as you cook.
  4. Reduce the heat and pour in the wine to deglaze the pan, scraping up any brown bits from the bottom. Let the wine simmer 3-4 minutes to reduce.
  5. Pour the lemon juice and stock into the skillet, stirring to blend and continue cooking 3-4 minutes over medium heat as the sauce thickens.
  6. Taste, adjust salt and pepper if needed and if you prefer a more lemony flavor, add another small squeeze of lemon juice.
  7. Fold in the capers, artichokes, parsley and the last tablespoon of butter. Once it’s combined, return the chicken to the skillet, spooning some of the sauce over the chicken and simmer about 5 minutes.
  8. Serve with mashed potatoes or pasta.

  1. Mary
    March 23, 2016

    Chicken Piccata is one of my favorite dishes….love capers! This dish looks amazing. Pinned. It is so nice to pass on our favorite recipes. That is sharing love! Thank you for sharing. Happy Easter to you and your family!

    • Bernie
      March 23, 2016

      Your kind words mean so much, Mary – thank you! Happy Easter to you and your family too!