Prepare to embark on a mouthwatering journey that will transform your ordinary dinner into an extraordinary Italian-inspired feast! This Chicken Piccata with Lemon Capers and Artichoke Hearts is not just a recipe—it's a tantalizing explosion of bright, bold flavors that will transport your taste buds straight to the sun-drenched coastlines of Italy. With its perfect balance of tender chicken, tangy lemon sauce, and briny capers, this dish promises to become your new go-to recipe that will impress family and friends alike.
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 4 boneless, skinless chicken breasts
- 1/2 cup all-purpose flour
- 1/4 cup olive oil
- 1/4 cup fresh lemon juice
- 1/2 cup chicken broth
- 1/4 cup capers
- 1 can artichoke hearts, drained and quartered
- Salt and pepper to taste
- Chopped parsley for garnish
Instructions
- Prepare the chicken by placing each breast between two sheets of plastic wrap. Using a meat mallet or rolling pin, gently pound the chicken breasts to an even 1/4-inch thickness to ensure uniform cooking.
- Season both sides of the chicken breasts generously with salt and freshly ground black pepper. Place the all-purpose flour in a shallow dish and dredge each chicken breast, shaking off any excess flour to create a light, even coating.
- Heat olive oil in a large skillet over medium-high heat. Once the oil is shimmering and hot, carefully add the floured chicken breasts. Cook for 3-4 minutes on each side until golden brown and cooked through, with an internal temperature of 165°F. Remove chicken and set aside on a warm plate.
- In the same skillet, reduce heat to medium and add chicken broth, fresh lemon juice, and capers. Use a wooden spoon to scrape up any browned bits from the bottom of the pan, creating a flavorful sauce.
- Add the drained and quartered artichoke hearts to the sauce, cooking for 2-3 minutes to heat through and allow the flavors to meld.
- Return the cooked chicken to the skillet, spooning the sauce and artichoke hearts over the top to reheat and coat the chicken.
- Transfer the chicken to serving plates, generously spooning the lemon-caper sauce and artichoke hearts over each piece. Garnish with freshly chopped parsley for a bright, fresh finish.
- Serve immediately, accompanied by your choice of side dishes such as roasted vegetables, pasta, or a light salad.
Tips
- Pounding the chicken to an even thickness is crucial for uniform cooking and tender meat. Use plastic wrap to prevent mess and ensure smooth pounding.
- Pat the chicken dry before flouring to help the flour adhere better and create a crispier exterior.
- Use fresh lemon juice for the brightest, most vibrant flavor. Bottled lemon juice can taste flat and artificial.
- Don't overcrowd the pan when cooking chicken—this ensures a beautiful golden-brown crust.
- The sauce should be slightly reduced but not too thick. If it becomes too concentrated, add a splash of chicken broth to thin it out.
- For extra richness, you can finish the sauce with a small pat of cold butter just before serving.
- Fresh parsley is key for garnish—it adds a pop of color and fresh herbaceous flavor to the dish.
Nutrition Facts
Calories: 325kcal
Carbohydrates: 16g
Protein: 33g
Fat: 16g
Saturated Fat: g
Cholesterol: 70mg
