How to Make Chicken Piccata with Artichokes and Capers
This Chicken Piccata with Artichokes and Capers is one of my favorite weeknight dinners. It’s quick to make, full of flavor, and even my kids love it—a total win in my book! I usually serve it with spaghetti or angel hair pasta for a comforting, restaurant-style meal at home. It’s one of those meals I never really plan for the week, but I do keep capers and artichoke on hand for when the mood strikes. This is an easy pantry staple the entire family will love.
Why You’ll Love This Version of My Chicken Piccata Recipe
If you’re looking for a flavorful chicken recipe that feels special but takes less than 30 minutes to pull together, this is it. The combination of crispy golden chicken, briny capers, and tender artichoke hearts creates the perfect balance of savory and fresh. It’s a dish that feels elegant enough for date night but easy enough for a busy Tuesday dinner.
Key Takeaways
- This Chicken Piccata with Artichokes and Capers is ready in under 30 minutes—perfect for busy weeknights.
- The artichoke juice replaces lemon and wine for a simple, flavorful sauce.
- Kids and adults both love this family-friendly dinner that feels elegant yet easy.
- Pair it with spaghetti or angel hair pasta for a complete, restaurant-quality meal.
- Make it lighter by skipping breadcrumbs or swapping in whole wheat pasta.
Ingredients You’ll Need
Here’s what to grab for your grocery list:
- Boneless, skinless chicken breasts (or chicken tenders)
- All-purpose flour
- Italian breadcrumbs
- Kosher salt and freshly ground black pepper
- Olive oil
- Garlic cloves, chopped
- Canned artichoke hearts
- Capers
- Parmesan cheese
- Pasta (spaghetti or angel hair)
What’s Chicken Piccata?
Chicken Piccata is an Italian-inspired dish made with thinly sliced chicken cutlets coated in flour and cooked in oil or butter until golden brown. Traditionally, it’s finished with a lemon-butter sauce and capers—but in this version, we use the brine from canned artichokes for a lighter, tangy twist.
How to Make the Best Chicken Cutlets
Step 1: Prep the Chicken
Butterfly the chicken breasts and cut them in half. Cover with plastic wrap and gently pound them with a meat tenderizer until thin.
Shortcut: Use chicken tenders instead—just pound them slightly thinner for quick and even cooking.
Step 2: Dredge in Flour
On a large plate, mix flour with salt and pepper. Dredge each piece of chicken in the seasoned flour, shaking off any excess.
Step 3: Coat in Egg and Breadcrumbs
In a separate bowl, lightly beat an egg. Dip the floured chicken into the egg, then coat in Italian breadcrumbs for extra flavor.
Step 4: Pan-Fry the Chicken
Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook until golden brown and cooked through—about 3–4 minutes per side. Transfer to a plate and set aside.
Step 5: Sauté Garlic and Artichokes
In the same pan, add a little more olive oil (don’t wipe it clean!). Add chopped garlic and the artichoke hearts, and sauté until the garlic is soft and fragrant—about 1 minute.
Step 6: Add the Sauce and Finish
Return the chicken to the pan. Pour in the artichoke juice and add the capers. Bring to a simmer and cook until the liquid reduces by half, about 3 minutes. Sprinkle with parmesan cheese before serving.
Serve your chicken piccata over cooked spaghetti or angel hair pasta and enjoy!
Tips for the Best Chicken Piccata
- Don’t skip the capers: They add the perfect briny punch to balance the richness of the chicken and artichokes.
- Skip the butter and wine: Instead of the traditional lemon-butter sauce, use the juice from the canned artichokes—it gives the same tangy depth with less effort.
- Make it lighter: For a healthier version, skip the breadcrumbs and just coat the chicken in flour.
- Perfect pairings: Serve with a crisp Sauvignon Blanc or Pinot Grigio for a restaurant-worthy meal at home.
Chicken Piccata with Artichokes and Capers
Ingredients
Method
- Butterfly the chicken breasts and cut them in half. Then, cover the chicken in plastic wrap and, using a meat tenderizer pound the chicken.
- Next, add flour to large plate and season it well with salt and pepper. Dredge the chicken in the seasoned flour, shaking off the excess.
- Add egg, beaten lightly to another plate. Coat the floured chicken in the egg mixture, then dip in bread crumbs.
- In a large fry pan over medium-high heat, warm the olive oil until very hot but not smoking. 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. Add olive oil and add the garlic and artichoke hearts and sauté just until the garlic is soft, about 1 minute.
- Add the chicken back to the pan, then add the juice of the artichokes and capers to the pan. Bring to a simmer and cook until the liquid is reduced by half, about 3 minutes.
- Serve over pasta and enjoy!
Notes
Tips for the Best Chicken Piccata
- Don’t skip the capers: They add the perfect briny punch to balance the richness of the chicken and artichokes.
- Skip the butter and wine: Instead of the traditional lemon-butter sauce, use the juice from the canned artichokes—it gives the same tangy depth with less effort.
- Make it lighter: For a healthier version, skip the breadcrumbs and just coat the chicken in flour.
- Perfect pairings: Serve with a crisp Sauvignon Blanc or Pinot Grigio for a restaurant-worthy meal at home.
Other easy chicken recipes you may enjoy
- Chicken Meatballs with Orzo Pasta Skillet
- Creamy Chicken with Sun Dried Tomatoes and Spinach
- Pineapple Chicken with Coconut Rice