Chicken Piccata with Artichokes

  • Author: Kate Morgan Jackson
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings 1x
  • Category: Dinner
  • Method: Stovetop
  • Cuisine: Italian


Regular chicken piccata is great, but chicken piccata with artichokes is FABULOUS. Try this easy recipe for your next dinner party (or regular weeknight supper) and see!


  • 4 skinless, boneless chicken breasts, about ½ inch thick
  • 1 egg
  • 3 tablespoons fresh lemon juice
  • ¼ cup all-purpose flour
  • ⅛ teaspoon pepper
  • ¼ cup butter
  • ½ cup chicken stock
  • 1/2 cup white wine
  • 1 9 ounce package of frozen artichoke hearts, thawed
  • 1/2 cup fresh chopped parsley
  • 2 tablespoons capers
  • Lemon slices for garnish


  1. In a small bowl, beat the egg together with 1 tablespoon of the lemon juice. Set aside.
  2. Mix up the flour and pepper. Dip the chicken in the egg/lemon mixture, then in the flour.
  3. Melt the butter in a large pan and brown the coated chicken pieces about 4 minutes per side. Set aside.
  4. Add the remaining 2 tablespoons of lemon juice to the chicken broth and pour liquid into skillet. Add wine, capers and artichoke hearts.
  5. Cover and simmer for 5 minutes. Return chicken to pan along with the capers and all but 2 tablespoons of the parsley and heat it through, about 2-3 minutes.
  6. Garnish with lemon slices and fresh parsley. This recipe is wonderful as is, but you can also serve over pasta or polenta!