Chicken Piccata with Lemon, Capers and Artichoke Hearts

Total Time:
25 min
15 min
10 min

4 servings

  • 4 (4-ounce) boneless, skinless chicken breast halves
  • Salt and ground black pepper
  • 1/3 cup all-purpose flour
  • 1/2 teaspoon finely grated lemon zest
  • 1/2 teaspoon paprika
  • 1/2 teaspoon garlic powder
  • 1 tablespoon olive oil
  • 1/4 cup fresh lemon juice
  • 1/2 cup dry white wine
  • 1/2 cup reduced-sodium chicken broth
  • 1 (14-ounce) can artichoke hearts, quartered
  • 1/4 cup drained capers
  • 1 cup quick-cooking brown rice
  • 1/2 cup frozen lima beans

Place chicken in zip-top bags and pound with a meat mallet or rolling pin until 1/4-inch thick. Remove chicken from bag and season all over with salt and black pepper. In a shallow dish (or plastic bag), combine flour, lemon zest, paprika, and garlic powder. Mix well. Add chicken and turn to coat. Remove chicken from flour mixture and shake off excess flour.

Heat oil in a large skillet over medium-high heat. Add chicken and saute 2 minutes per side, until golden brown and cooked through. Add lemon juice, wine and chicken broth and bring to a simmer. Simmer 5 minutes, until chicken is cooked through and sauce thickens. Add artichoke hearts and capers and simmer 1 minute to heat through.

Cook rice according to package directions, adding lima beans at the beginning of cooking process. Serve chicken and sauce with rice.

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Pairs Well With
Pinot Grigio

Citrusy, light white wine

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    129 Reviews
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    Meh. Not worth the time or ingredients when the are significantly better chicken recipes out there.
    I was highly disappointed -- both with the recipe and with the reviews. The lemon is so overpowering it's all you taste. Moreover, the vast majority of the reviewers are NOT reviewing the recipe as presented. Please don't modify a recipe and give what YOU made a 5. And, you should at least TASTE the recipe before you offer a review.
    This was great! I didn't have wine on hand, so I doubled the chicken broth. I also didn't have artichoke hearts, so I added diced tomatoes instead. Really, really good recipe.
    Great dish!
    This was REALLY good. And not hard at all. Highly recommend this recipe.
    This recipe is AMAZING !!! A KEEPER !!! 
    I didn't use the lima beans and used less lemon juice and capers. I used marinated artichoke hearts, drained, and added diced fresh tomatoes with the artichoke hearts and capers. I also added about 2 Tbsp. cold butter to the sauce.  
    I served it with Jasmine rice.
    This was very good! I took the advice of one reviewer and upped the broth and wine to 3/4 cup each. The chicken came out very tender and delicious. It's now one of my favorite recipes.
    Loved this recipe. I've made chicken pacata many times, but never with the artchoke hearts. I make mine to serve with wide noodles and my family loves it! Good job Robin !!
    I agree with most reviewers: this is delicious and easy. Many say because this is 'easy' and quick it is a great weeknight dinner. I would say that this is delicious enough to be served to company. The addition of the lima beans is wonderful and is the ingredient that sets this recipe apart. As my grandmother used to say, ' have a light hand'. Be patient in the cooking time. I have found that 3 minutes per side is rushing it a bit. BTW... this recipe is terrific without rice. Get your carbs + more from the lima beans !
    I agree with previous reviewer, I would take the chicken out of the pan, then scrape up the flavor bits from bottom of pan and add liquids; 1/2 of lemon juice would be good. This would also give the artichokes and capers enough room to be heated well, then add the chicken back in. Excellent recipe and came together in 20 minutes!
    My family really liked it. I doubled the sauce and had it with angel hair pasta instead of the rice and lima beans. It was quick and easy!! Actually fixing it tonight!
    we love it! and its pretty easy to make; definitely included in my collection! thanks for this one.
    This dish had far too many bitter components for my taste. The amount of capers in particular was just over kill. I had to thicken the sauce with corn starch, and I am pretty sure the chicken would have been better without breading it. It needs a sweet component to really improve the taste, it was very one note. I would not make it again. A lot of work for something I really didn't enjoy.
    I picked this recipe because of the high rating and the number of reviews. It was very disappointing. The amount of wine and lemon juice was overpowering. To salvage it I ended up taking chicken stock and adding some of the lemon wine sauce to it and some butter as well. It ended up that I was the only one who would eat it even after I tamed it down some.
    This was amazing! My family loved it! Very simple to prepare. After reading the reviews that it was too lemony, I increased the wine to 3/4 c. and the broth to 3/4 c. which was just the right lemon flavor, as well as providing lots of scrumptious sauce for the rice. I also left out the lima beans from the rice. I will definitely make this again...I used roasted asparagus for the vegetable.
    I googled Chicken Piccata. It showed many recipes for it. I decided on this recipe and I'm thrilled I did.It was over the top delicious !
     I made basmati rice and broccoli for the sides.The person I cooked this for was raving about it.I never heard her rave about a recipe like she did this one.She is hard to please.
     Try this you'll be glad you did.The only thing I did was add about 1 TB of butter at the very end for a bit more richness.
    I used about a third of the lemon juice and it was tasty.
    Wonderful! Easy! Tasty! My family loved it and we will be making this again soon. I didn't make the rice suggested but paired it with Rachel Ray's Orzo recipe as another reviewer suggested.
    I gave this 3 stars as I think it has the potential to be very good. I made it last night for my family who all love lemons. This dish however was so tart and overwhelmed by the lemon that we couldn't eat it without some adjustments. I added 1 tablespoon of sugar to try to cut the tartness and it did mellow it enough to eat. I think the reason is that this dish was so tart is that I used marinated artichokes from a jar. These artichokes are already quite tart so next time I will use frozen artichokes or artichokes that are packed in water. When I make this again I will update my review.
    To the person who used lemon pepper instead of fresh lemon - in no way would lemon pepper be the same as fresh lemon - the fresh lemon makes this dish.
    I am a little short for time so I cooked this in my crock pot. Yummy
    I had always thought this would be soo hard to make... but its not!! It was a little time consuming but well worth it! My kids loved loved loved the chicken; it was delish! I did add a little Panko to the flour mixture and a little extra lemon to the sauce. Instead of making the brown rice with lima beans (I hate lima beans I made Rachel Ray's Orzo with Chickpeas; this was an AMAZING meal and we had enough leftover for lunch the next day!
    I just made this and it was FANTASTIC!!! Will make this again and again!
    Simple and delicious! I'm making it for the second time tonight.
    I was convinced this was going to be bound for a disaster because I didn't have lemons and was making it as a last minute option. I ended up using a combination of lime juice and lemon-pepper instead, and you couldn't tell the difference. It was amazing. I also left out artichokes, and whisked in a little flour to thicken up the sauce, it was pure perfection.
    This is an EXCELLENT recipe! So simple and tasty! I made this today. The only ingredient I did not have on hand was capers. I substituted chopped green/pimiento olives and it worked nicely.
    I don't think I've ever rated a recipe before, but this is so easy and so tasty, that I thought I should. It is quick to make, and really tastes fabulous. I don't think you'll be disappointed if you try it.
    I have made this recipe a few times and loved it each time. My husband loves lemon and raves about this piccata. Last time, I had two pieces of cod in the freezer, so to get rid of it I decided to try the exact recipe but with cod. Omg, it was bellisimo!! I loved it! It gave tasteless cod a wonderful taste. For those whose finished dish was soggy, try dusting off most of the flower. You should definitely not take out the will loose most of the flavor. The thicker the flower, the more soggy the dish. Also, I usually rub the remaining rind into the chicken along with kosher salt and pepper. The flavor is great all the time.
    Just made this for the first time and the wife proclaimed it as her new favorite dish. My favorite type of recipe...looks like you went to a lot of trouble but was VERY easy. Was concerned abut the lemon after reading the reviews but I simply halfed a lemon and squeezed it in...seemed to be the right amount. Will be making this many times again.
    I made this last night for my family. We all love lemon and Chicken Piccata is one of my favorites. It was very good. My only complaint is that the chicken was pretty mushy, which my kids did not like. So next time after I brown the chicken, I will remove it from the pan before added the broth, wine, lemon juice, etc. Cook that for a bit and pour over the chicken once plated.
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