Introduction

This Artichoke Chicken Piccata is a bright and flavorful dish perfect for a weekend dinner. Tender chicken breasts are coated in almond flour and parmesan, then simmered in a tangy lemon-caper sauce with savory artichokes. It’s a satisfying meal that pairs beautifully with rice or roasted vegetables.

A white plate sits on a white marbled surface holding a dish with three main layers: the bottom layer is smooth, pale yellow fettuccine pasta, arranged in loose bundles on the right side of the plate; the middle layer consists of creamy, light tan chicken pieces mixed with dark brown mushrooms and artichoke hearts spread over the pasta; the top layer features a browned, grilled lemon slice placed near the center, and a small sprig of bright green parsley on the bottom right of the plate. The textures vary from soft and creamy chicken and mushrooms to tender pasta strands. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1.5 lbs. boneless, skinless chicken breasts, cut in half and lightly pounded evenly with a kitchen mallet
1/2 cup almond flour
1/4 cup ground parmesan cheese, plus more to garnish
Sea salt and freshly ground pepper, to taste (about 1/8 teaspoon each)
2 tablespoons extra virgin olive oil or avocado oil, divided
2 tablespoons grass fed butter or ghee
2 fresh garlic cloves, pressed
1 jar (6 oz.) marinated artichoke hearts, drained and quartered
1/2 cup white wine
1/2 cup low-sodium or homemade chicken bone broth
Juice of 1 fresh lemon
3 tablespoons capers
A small handful of fresh parsley, chopped

Instructions

Step 1: Add the almond flour to a shallow plate or bowl, and whisk it together with parmesan, sea salt, and pepper.
Step 2: Dredge your chicken pieces on each side into the flour mixture, gently shaking off the excess.
Step 3: Heat a large frying pan over medium-high heat, and add 1 tablespoon of oil.
Step 4: Working in two separate batches, add the coated chicken and cook until golden brown on both sides, about 3–4 minutes per side. Use the remaining tablespoon of oil for the second batch.
Step 5: Transfer the chicken to a plate and set aside.
Step 6: Add butter, garlic, and artichokes into the same pan, and sauté for about 2 minutes.
Step 7: Stir in the white wine and bring to a high simmer, cooking until the liquid is reduced by half, about 3 minutes.
Step 8: Pour in the broth, fresh lemon juice, and capers. Cook, stirring occasionally, until the sauce thickens slightly, about 5–6 minutes more.
Step 9: Return the chicken to the pan and cook for a couple of minutes more, until heated through.
Step 10: Spoon the lemon sauce with capers over each serving of chicken. Sprinkle with chopped parsley and extra parmesan cheese if desired.

Tips & Variations

For a gluten-free option, almond flour is perfect and adds a nice nutty flavor. You can also substitute with crushed pork rinds for a different texture.
Use homemade chicken bone broth or low-sodium store-bought broth for the best depth of flavor.
If you prefer a milder sauce, reduce the capers slightly or rinse them before adding.
Serve this dish with brown rice, cauliflower rice, or roasted seasonal vegetables for a complete meal.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat or in the microwave to retain moisture and prevent the chicken from drying out. The sauce may thicken after refrigeration; add a splash of broth or water when reheating if needed.

How to Serve

This image shows a round silver pan filled with six golden-brown breaded chicken pieces arranged close together on top of a creamy light yellow sauce. The sauce has chunks of pale yellow artichoke hearts and green capers scattered throughout. Shredded white cheese and small bits of fresh green parsley are sprinkled evenly over the chicken and sauce, adding texture and color contrast. The pan is set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs instead of chicken breasts?

Yes, boneless skinless chicken thighs work well and stay juicy. Adjust cooking time slightly, as thighs may take a few minutes longer to cook through.

What can I substitute for white wine in the sauce?

If you prefer not to use wine, you can substitute additional chicken broth with a splash of lemon juice or white grape juice to maintain acidity and flavor.