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Flavorful Lemon Butter Chicken Piccata Recipe with Capers and Artichokes Made Easy

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A quick and easy lemon butter chicken piccata with capers and artichokes, delivering vibrant, comforting flavors with a silky sauce that clings to tender chicken.

Ingredients

Scale
  • 1.5 lbs boneless, skinless chicken breasts, thinly sliced or pounded to even thickness
  • ¾ cup all-purpose flour (or almond flour for gluten-free option)
  • 4 tablespoons unsalted butter, divided
  • 2 tablespoons extra-virgin olive oil, divided
  • 2 cloves garlic, minced
  • ¼ cup fresh lemon juice (from 2 lemons)
  • ½ cup chicken broth (low-sodium preferred)
  • 2 tablespoons capers, drained
  • 1 cup marinated artichoke hearts, chopped
  • 2 tablespoons fresh parsley, chopped
  • Salt and freshly ground black pepper, to taste

Instructions

  1. Prepare the chicken: Slice thick chicken breasts horizontally to about ½ inch thick. Pound between parchment paper or plastic wrap to even thickness (¼ to ½ inch). Season both sides with salt and pepper.
  2. Dredge the chicken: Place flour in a shallow bowl. Lightly coat each chicken piece with flour, shaking off excess.
  3. Sear the chicken: Heat 1 tablespoon olive oil and 2 tablespoons butter in a large skillet over medium-high heat. Add chicken pieces in a single layer and cook about 3 minutes per side until golden and cooked through (internal temp 165°F). Transfer to a plate and tent with foil.
  4. Make the sauce base: Lower heat to medium. Add remaining 1 tablespoon olive oil and minced garlic to skillet. Sauté about 30 seconds until fragrant.
  5. Deglaze the pan: Pour in chicken broth and fresh lemon juice, scraping browned bits from the bottom.
  6. Add capers and artichokes: Stir in capers and chopped artichoke hearts. Simmer gently for 3-4 minutes to meld flavors and reduce sauce slightly.
  7. Finish the sauce: Reduce heat to low. Gradually whisk in remaining 2 tablespoons cold butter, one tablespoon at a time, to create a smooth, glossy sauce. Adjust seasoning with salt and pepper.
  8. Return chicken to pan: Nestle chicken back into sauce, spooning sauce over pieces. Warm through 1-2 minutes.
  9. Garnish and serve: Sprinkle fresh parsley over top. Optionally add lemon zest for extra brightness.

Notes

Avoid overcrowding the pan when searing chicken to ensure proper browning. Add cold butter slowly over low heat to prevent sauce from breaking. If sauce thickens too much, loosen with a splash of broth or lemon juice. Use jarred marinated artichokes for best flavor. Fresh lemon juice and zest enhance brightness. For dairy-free, substitute butter with vegan margarine or olive oil, though sauce will be less creamy.

Nutrition

Keywords: lemon butter chicken, chicken piccata, capers, artichokes, quick dinner, easy chicken recipe, weeknight meal, gluten-free option, dairy-free option

Find it online: https://lucydishes.com/flavorful-lemon-butter-chicken-piccata-recipe-with-capers-and-artichokes-made-easy/