Lemon-Artichoke Chicken Piccata Recipe (45 Minutes)

Name: This Creamy, Lemony Chicken Piccata Is Even Better Than the Classic
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4
Ingredients: 4 boneless, skinless chicken breasts (6 to 8 ounces each); 1 cup all-purpose flour; 1 teaspoon kosher salt, plus more to taste; 1/2 teaspoon freshly ground pepper, plus more to taste; 3 large eggs; 2 cups panko breadcrumbs; 1/2 cup finely grated parmesan cheese; 2 to 4 tablespoons olive oil, as needed; 4 tablespoons unsalted butter; 1 shallot, minced; 1 tablespoon all-purpose flour; 1 cup chicken broth; 1/2 cup heavy cream; 1 (14-ounce) can quartered artichoke hearts, drained; 2 tablespoons capers, drained; 2 lemons, 1 juiced and 1 cut into wedges, for serving; Shaved parmesan cheese, for serving

The tangy, creamy lemon-artichoke sauce pairs perfectly with crispy breaded chicken breasts in this twist on classic chicken piccata.
You can prep the chicken and sauce ahead, saving time on busy weeknights.
It’s a versatile main that you can serve with arugula, pasta, mashed potatoes, or couscous.

When I worked as an expediter at a high-end Italian restaurant in St. Paul, Minnesota, after college, I got to try many of the delicious items on the menu. The one that I could eat night after night was their chicken piccata with artichoke sauce. It was served on a bed of arugula and showered with parmesan cheese shavings, and the contrast of flavors and textures between the crispy chicken and tangy sauce was perfection.

I’ve been attempting to recreate this twist on classic chicken piccata in my home kitchen for years, and I think after much research and trial and error, it’s finally perfect. It’s a recipe I reach for on weeknights when I have a little more time, and it’s one I would be happy to serve to company.

It’s a fancy-ish meal that even my kids love. The lemony sauce adds tons of flavor, and I love the tender texture of the artichokes and the tangy pop the capers add to the dish.

overhead view of a serving of Lemon-Artichoke Chicken Piccata served with arugula — Simply Recipes / Mihaela Kozaric Sebrek

Tips and Tricks

Prep it ahead: To make for quick assembly, you can bread the chicken and make the sauce up to one day ahead of time, then fry the chicken and reheat the sauce when you’re ready to serve it.
Get an assist from your butcher: If you have a good butcher, they might pound the chicken breasts for you—that’s always the most time-consuming step for me. Or, look for large chicken cutlets that are 1/2-inch thick and skip the pounding altogether.

Serving Suggestions

I always serve this chicken piccata with a hearty handful of arugula, but it would also be delicious with your favorite pasta, or alongside mashed potatoes or couscous.

More Weeknight Fancy Meals

Lemon-Artichoke Chicken Piccata

Prep Time 20 mins

Cook Time 25 mins

Total Time 45 mins

Servings 4 servings

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For the chicken

4 boneless, skinless chicken breasts (6 to 8 ounces each)
1 cup all-purpose flour
1 teaspoon kosher salt, plus more to tast
1/2 teaspoon freshly ground pepper, plus more to taste
3 large eggs
2 cups panko breadcrumbs
1/2 cup finely grated parmesan cheese
2 to 4 tablespoons olive oil, as needed

For the sauce and to finish

4 tablespoons unsalted butter
1 shallot, minced
1 tablespoon all-purpose flour
1 cup chicken broth
1/2 cup heavy cream
1 (14-ounce) can quartered artichoke hearts, drained
2 tablespoons capers, drained
2 lemons, 1 juiced and 1 cut into wedges, for serving
Shaved parmesan cheese, for serving

Pound the chicken:

Place a large piece of plastic wrap over your cutting board or countertop. Place the chicken breasts on the plastic, spaced a few inches apart, then cover with another large sheet of plastic wrap. Use a rolling pin or meat pounder to pound each chicken breast to an even 1/2-inch thickness.
Dredge the chicken:

On a large plate, stir together the flour, salt and pepper. In a shallow bowl, whisk together the eggs. On another large plate, stir together the panko and grated parmesan cheese.

Working one at a time, completely coat each chicken breast with the flour, then a coating of egg, then the panko mixture. Place each breaded chicken on a rimmed baking sheet.
Cook the chicken:

Heat 2 tablespoons of the olive oil in a large skillet over medium heat. Working in batches, cook the chicken until it’s browned and crispy on both sides and registers 165°F on an instant-read thermometer, 3 to 5 minutes per side, reducing the heat as needed if they’re browning too quickly. Set aside on a clean plate.

Add more olive oil to the pan if needed, and repeat cooking with the remaining chicken.
Meanwhile, make the sauce:

In a medium saucepan, melt the butter over medium heat. Add the shallots and cook until lightly browned and softened, 2 to 3 minutes. Whisk in the flour and cook for 1 minute. Whisk in the chicken broth and heavy cream, then add the artichokes and capers.

Bring to a simmer, then reduce the heat to medium-low until and cook until the sauce has reduced and is thick enough to coat the back of a spoon, about 10 minutes. Remove from heat and stir in the lemon juice. Taste and season with salt and pepper if needed.
Serve:

Place each chicken breast on a serving plate and spoon the sauce over the chicken. Top with the shaved parmesan and serve with lemon wedges.

Any leftover chicken and sauce can be refrigerated in separate airtight containers for up to 3 days. For best results, reheat the sauce in a saucepan or in the microwave until warm, and reheat the chicken on a rimmed baking sheet in a 400°F oven or in the air fryer at 375°F until heated through and crispy.

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Simply Recipes / Mihaela Kozaric Sebrek

Nutrition Facts (per serving)
670	Calories
36g	Fat
70g	Carbs
25g	Protein

Nutrition Facts
Servings: 4
Amount per serving
Calories	670
% Daily Value*
Total Fat 36g	46%
Saturated Fat 17g	87%
Cholesterol 166mg	55%
Sodium 861mg	37%
Total Carbohydrate 70g	25%
Dietary Fiber 12g	44%
Total Sugars 14g
Protein 25g
Vitamin C 115mg	574%
Calcium 222mg	17%
Iron 5mg	27%
Potassium 848mg	18%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.