Chicken Piccata With Artichokes [Must-Try Recipe]
A few days ago, I made piccata with lemon and it was so good I made it for lunch again today. This time, though, I wanted to add some twist and use the ingredients I had lying in my fridge, so I’m sharing a recipe for Chicken Piccata with Artichokes. The taste is super rich, hearty, and aromatic. Artichokes pair finely with chicken, capers, and lime. YUM!
Why will you love this recipe?
- Rich flavors: Mild chicken thighs are a savory base to build the meal around. Artichokes offer nutty and earthy sweetness, while garlic adds aroma and depth. Capers are a briny pop of flavor that balances the whole meal with zesty notes. Citrusy ginger, parsley, and lime round the whole meal with a tang.
- Interesting texture: Chicken and artichokes complement each other very well. Chicken is pan-seared and golden crispy. Due to that, it has a satisfying crunch outside while remaining succulent on the inside. Artichokes are tender but still slightly firm, adding a pleasant contrast to silky, butter and lime-based sauce.
- Effortlessly and swiftly crafted: This is a one-pan-meal that is ready in half an hour. It requires 0 skill and knowledge in the kitchen, so it is 100% beginner-friendly.
- Packed with nutrients: Chicken is abundant in lean protein, while artichokes are loaded with nutrients: fiber, vitamins, minerals, and antioxidants. Garlic, lime, and ginger have anti-inflammatory properties plus lots of vitamin C. The healthy fats come from olive oil.
- Keto-friendly meal: All of these ingredients have a small amount of carbohydrates, so they are perfect to serve if you’re on a keto diet. The piccata is rich in proteins and healthy fats, which will keep you full for long without eating too many calories.
Ingredients
A few ingredients here are definitely not something I use regularly, but I had them in storage from some previous recipes. Still, it is nothing exotic and you can find them in any store!
- Chicken thigh – you can use chicken breast instead, but I prefer thighs as they are fattier and more flavorful
- Salt
- Pepper
- Ginger – use ground ginger
- Flour – choose all-purpose flour for dredging the chicken
- Olive oil
- Butter – makes chicken brown nicely
- Garlic
- Artichokes – use artichoke hearts. I opted for marinated hearts in olive oil and herbs
- Capers – bring brininess and tang to the table. Green olives are an excellent substitute
- Lime juice – it brightens up the taste and tenderizes the meat
- Feta – it pairs finely with artichokes due to its tangy notes
- Parsley – fresh herbs are there to garnish and add citrusy flavor
Tools you’ll need
How to make chicken piccata with artichokes?
- Prepare and fry the chicken: Debone the chicken thighs and remove the skin (if you want). Tenderize the meat and massage it with spices: salt, pepper, and ginger. Coat it with all-purpose flour and sear it in the pan over olive oil and butter, 5 minutes per side.
- Making the sauce: In the same pan you fried the chicken in, add finely chopped garlic, artichoke hearts, and capers. Sautee until garlic is soft. Pour in some chicken broth and lime juice. Simmer for 5 minutes.
- Assembling the sauce: Place the chicken back in the pan and simmer until the broth mostly evaporates, leaving a saucy texture. That’s somewhere between 5 and 10 minutes.
- Serve: Serve the piccata with feta cheese or any other side you fancy. Garnish with fresh parsley.
That’s all!
Recipe alternations
- Change the protein source: You can make this delicious meal with almost any other meat you love. Lamb is a great choice in this recipe because it pairs flawlessly with artichokes. Veal, beef, pork, turkey, and white fish fillets are also top-notch.
- Add mushrooms: It is nothing fancy, but mushrooms go amazingly with artichokes and, of course, chicken. You can incorporate them into the sauce and make it even silkier.
- Change the cheese: Instead of feta, go for Parmigiano Reggiano, pecorino, or goat cheese.
- Add more herbs: Herbs truly make a big difference, and with this, thyme, basil, and mint are top-tier, just like parsley.
- Add truffles: For the luxury 5-star restaurant experience, grate some fresh truffles just before serving. I love black ones!
- Add some carbs: If you want to incorporate some side dishes, pasta, rice, and couscous are the way to go! I like it with a side of bread, especially ciabatta.
Tips
This recipe is super simple, so I don’t have many inputs, to be honest. But here are a few:
- Use the artichoke juice: I had artichokes submerged in olive oil and herbs, so I didn’t want it to go to waste. If you have the same, exchange the regular olive oil in the recipe with the one in an artichoke jar.
- Scrape the bottom: Before you start the sauce, add a bit more butter and scrape all the toasted spices from the bottom. Deglaze it with chicken stock.
Storing instructions
- Cool down: Before storing, chill the meat to room temperature. Leave it outside of the fridge maximally two hours.
- Refrigeration: When properly stored, in airtight containers, piccata will stay fresh for up to 3 days.
- Reheating: To reheat, you can use a microwave or bring it to a simmer over the stove. Pour a bit of chicken broth, so it doesn’t dry out. Once reheated, chicken can’t be stored anymore, due to safety reasons. It is best if you eat it right away.
- Freezing: Chicken is good to freeze for up to 3 months. Defrost it by placing the container in the fridge overnight.
Other recipes you’ll love
Do you like this version more than the first one? Let me know your favorite combinations!
Chicken Piccata with Artichokes
This is your favorite traditional chicken piccata but with a small twist – artichokes. You will adore the recipe for Chicken Piccata with Artichokes! It is hearty, rich, and slightly nutty because of the vegetables. I love the texture the most, though – crispy chicken with succulent inside and tender artichokes. This piccata recipe screams Mediterranean because of capers, olive oil, and fresh herbs! Plus, I served it with feta cheese!
Ingredients
- 2 chicken breasts
- salt and pepper (to taste)
- 1 tsp ground ginger
- 2 tbsp all-purpose flour
- 1 tbsp butter
- 1 tbsp olive oil
- ½ cup chicken broth
- 3 garlic cloves (chopped)
- ½ cup artichoke hearts
- ⅓ cup capers
- 2 tbso lime juice
- ¼ cup fresh parsley (chopped)
- 1 cup feta (cubed)
Instructions
Prepare and Fry the Chicken
- Debone the chicken thighs and remove the skin (if you want).
- Place the meat in a zip lock bag and tenderize it with a kitchen mallet.
- Massage it with spices: salt, pepper, and ginger. Coat it with all-purpose flour on both sides.
- Heat a non-stick pan over medium. Sear the chicken over butter and olive oil, 5 minutes per side.
Making the Sauce
- In the same pan you fried the chicken in, add finely chopped garlic, artichoke hearts, and capers. Sautee until garlic is soft. Pour in some chicken broth and lime juice. Simmer for 5 minutes.
Assembling the Sauce
- Place the chicken back in the pan and simmer until the broth mostly evaporates, leaving a saucy texture. That’s somewhere between 5 and 10 minutes.
Serve
- Serve the piccata with feta cheese or any other side you fancy. Garnish with fresh parsley.
Nutrition
Serving: 1portionCalories: 653kcalCarbohydrates: 19.3gProtein: 62.2gFat: 35.2gSaturated Fat: 15.9gPolyunsaturated Fat: 2.5gMonounsaturated Fat: 11.8gTrans Fat: 0.3gCholesterol: 227.6mgSodium: 2681.9mgPotassium: 1004.8mgFiber: 3.7gSugar: 1.8gVitamin A: 1240.5IUVitamin C: 19.8mgCalcium: 419.6mgIron: 3mg
Before diving into the nutritional details, please review our Nutritional Disclaimer page for important context and clarifications.
