Artichoke Chicken Piccata
A bright and flavorful skillet chicken dinner with lemon-caper sauce and tender artichoke hearts, perfect for weeknights.
- Prep Time: 10 min
- Cook Time: 15 min
- Total Time: 25 min
- Yield: 4 servings 1x
- Category: Dinner
- Method: Skillet
- Cuisine: Italian
- Diet: Low Lactose
Ingredients
Scale
- 4 boneless, skinless chicken cutlets
- 1/2 cup all-purpose flour (or gluten-free flour)
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 tbsp olive oil
- 2 tbsp butter
- 1/2 cup chicken broth
- 1/4 cup fresh lemon juice
- 1/4 cup capers, drained
- 1 (14 oz) can artichoke hearts, drained and quartered
- 2 tbsp chopped fresh parsley
Instructions
- Season chicken cutlets with salt and pepper, then dredge in flour.
- Heat olive oil in a skillet over medium-high heat. Cook chicken for 3-4 minutes per side until golden. Remove and set aside.
- In the same skillet, melt butter. Add chicken broth, lemon juice, and capers. Simmer for 2 minutes.
- Return chicken to the skillet, add artichoke hearts, and cook for 2-3 minutes until heated through.
- Sprinkle with parsley before serving.
Notes
- Serve with pasta or a fresh green salad.
- Use gluten-free flour for a lighter option.
- For meal planning, this dish pairs well with roasted vegetables.
Nutrition
- Serving Size: 1 cutlet with sauce
- Calories: 320
- Sugar: 2g
- Sodium: 650mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 90mg
Find it online: https://kitchenuser.net/artichoke-chicken-piccata-recipe/