This Chicken Piccata with Artichokes and Capers comes together quickly and makes for a deliciously easy everyday dinner.
This is easily one of my favorite dinners to make. I typically serve with spaghetti, and both of my kids enjoy it, so that makes it a total win in my book. For the sake of making this dish quickly, I will assume you already know how to make chicken cutlets.
Shopping List to Make This Dish
(Scroll down for the recipe)
- 3 boneless, skinless chicken breasts
- 1/2 cup (2 1/2 oz./75 g) all-purpose flour
- Kosher salt and freshly ground pepper
- 3 Tbs. olive oil
- 2 garlic cloves, chopped
- 1 jar (6 oz) artichoke hearts, rinsed, drained and quartered
- 2 Tbs. capers, rinsed and drained
- Shaved parmesan for garnish
- Spaghetti
Piccata simply means thinly cut meat coated in flour and cooked in butter or oil. The key to this dish is to cut your cutlets super thin, or butterfly your chicken breast. To skip this step, I’ve been buying chicken tenders and simply using my meat tenderizer to get the chicken super thin. Then I coat in flour, egg and Italian breadcrumbs for added flavor.
Typically, this dish is made by adding butter, white wine and lemon to the pan once the chicken has been cooked. But lately, I’ve been skipping this traditional part of dish by using the juice of the canned artichokes. (!) Trust me, it really works!
Here is everything you need from Trader Joe’s for this easy chicken piccata with artichokes and capers. Just add chicken.
Other Recipes You May Enjoy
Creamy Chicken with Sun Dried Tomatoes and Spinach
Chicken Meatballs with Orzo Pasta Skillet
Pineapple Chicken with Coconut Rice
Chicken Piccata with Artichokes and Capers
Ingredients
- 3 boneless, skinless chicken breasts
- 1/2 cup all-purpose flour
- salt and freshly ground pepper
- 3 tbs olive oil
- 2 garlic cloves, chopped
- 6 oz artichoke hearts, rinsed, drained and quartered
- 2 tbs capers, rinsed and drained
- spaghetti
- Shaved parmesan for garnish
Instructions
- 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
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