Lemon Chicken Piccata with Artichokes
This is the best chicken piccata recipe I’ve ever made. A classic celebration of springtime with the combination of lemon, chicken, artichokes, and capers in a light but incredibly flavorful dish with a glossy saucy finish that pairs perfectly with an equally light grain like quinoa or rice and a side of springtime asparagus. Best of all it comes together in about 45 minutes!
Ingredients
Instructions
In a mixing bowl, combine the flour, garlic powder, Italian seasoning, chili flakes (if using), and salt. Mix well.
Dredge the chicken pieces in the flour mixture until well coated.
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the chicken and cook for 2 minutes per side until nicely browned. Do not overcrowd the pan, cook in batches if necessary.
Remove the chicken from the pan and set aside.
In the same pan, add a bit more olive oil, the minced garlic, and diced onion. Cook until translucent and tender.
Add the white wine (if using), lemon juice, chicken stock, and lemon zest to the pan. Deglaze all the brown bits.
Add the artichoke hearts and nestle the chicken pieces back into the pan.
Simmer the dish uncovered for about 20 minutes until the sauce thickens up.
Add the capers and garnish with fresh herbs.
Serve with a light grain like quinoa or rice and a side of springtime asparagus. For today’s lunch, I’m plating it with silky Chinese hand-cut noodles.
And if you want to learn more details about how easy it is to make this dish, just click on the video below and watch it now!
