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chicken piccata recipe

Chicken Piccata with Artichokes and Capers

easy chicken cutlets recipe with marinated artichokes and capers, serve over pasta.


  • 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


  • 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 saut√© 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!