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

  • Find easy pairings for your favorite recipes, Bobby's perfect picks and party ideas.
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4.6 133
Very good, not hard. I substituted whole grain angel hair pasta, used about a third of the box, you may want to use half a box. I did not use lima beans. Cant wait for leftovers! item not reviewed by moderator and published
As a beginning chef this was an easy to follow, great tasting recipe. I followed the directions and, as per other reviews (I didn't read until after I enjoyed the dish as written), it needs more sauce. I'll whip up some more when I dine on the other two chicken breasts (I only made three and there was maybe enough sauce for one-and-a-half). But it was perfect for a non-cook eating alone! item not reviewed by moderator and published
This was a great recipe. I did the chicken in panko, lemon and parmesan, removed the chicken and made a roux and then added the wine mixture. Fantastic! item not reviewed by moderator and published
Meh. Not worth the time or ingredients when the are significantly better chicken recipes out there. item not reviewed by moderator and published
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. item not reviewed by moderator and published
SO good! I butterflied the chicken before pounding it. Additionally, after cooking the chicken in batches, I added mushrooms, onion, and garlic with a little chicken stock to scrape up the brown bits from the pan. I also used 3/4c each stock and wine as others have suggested. I used the zest and juice of one large lemon. I topped it with fresh parseley and parmesan cheese. I served it on top of bow tie pasta. Delicious! It was some work, but I will definitely make it again! item not reviewed by moderator and published
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. item not reviewed by moderator and published
Great dish! item not reviewed by moderator and published
This was REALLY good. And not hard at all. Highly recommend this recipe. item not reviewed by moderator and published
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. item not reviewed by moderator and published

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