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Artichoke Chicken Piccata Recipe

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★★★★★

4.8 from 88 reviews

This Artichoke Chicken Piccata is a vibrant, flavorful dish perfect for a weekend dinner. Tender chicken breasts are coated in a crispy almond flour and parmesan mixture, then pan-fried to golden perfection. The chicken is finished in a tangy lemon, caper, and artichoke sauce, creating a deliciously rich and zesty meal that’s both satisfying and elegant.

Ingredients

Scale

Chicken and Coating

  • 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)

Cooking Fats

  • 2 tablespoons extra virgin olive oil or avocado oil, divided
  • 2 tablespoons grass-fed butter or ghee

Sauce

  • 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

  1. Prepare the Coating: In a shallow plate or bowl, whisk together the almond flour, ground parmesan cheese, sea salt, and freshly ground pepper until well combined.
  2. Coat the Chicken: Gently dredge each piece of chicken in the almond flour mixture, ensuring an even coating on both sides. Shake off any excess coating carefully to avoid clumping.
  3. Heat the Pan: Place a large frying pan over medium-high heat and add 1 tablespoon of olive or avocado oil.
  4. Cook the Chicken: In two batches to avoid overcrowding, add the coated chicken to the hot pan. Cook each piece for about 3-4 minutes per side or until golden brown and cooked through. Use the remaining 1 tablespoon of oil for the second batch. Once cooked, transfer the chicken to a plate and set aside.
  5. Sauté Aromatics and Artichokes: In the same pan, add the butter (or ghee), pressed garlic, and quartered marinated artichoke hearts. Sauté for approximately 2 minutes to release their flavors and lightly soften the artichokes.
  6. Deglaze with Wine: Pour in the white wine and bring the mixture to a high simmer. Let it cook until the liquid reduces by half, about 3 minutes, intensifying the flavor of the sauce.
  7. Add Broth, Lemon, and Capers: Stir in the chicken bone broth, fresh lemon juice, and capers. Continue cooking with occasional stirring for 5-6 minutes until the sauce thickens slightly and becomes glossy.
  8. Return the Chicken: Place the cooked chicken back into the pan with the sauce. Cook for a couple more minutes to heat through and allow the chicken to absorb the vibrant flavors.
  9. Serve and Garnish: Plate the chicken, spooning plenty of the lemon-caper-artichoke sauce over each serving. Garnish with freshly chopped parsley and extra parmesan cheese if desired. Enjoy alongside brown rice and roasted seasonal vegetables for a complete meal.

Notes

  • To ensure even cooking, pound the chicken breasts to a uniform thickness before coating.
  • Use a high-quality almond flour and freshly grated parmesan for the best flavor and texture.
  • Marinated artichoke hearts add extra flavor; drain well to prevent watery sauce.
  • Adjust salt carefully as parmesan and capers contribute saltiness.
  • Serving suggestion: brown rice and roasted seasonal vegetables complement this dish beautifully.
  • White wine can be substituted with additional chicken broth if preferred.

Keywords: Artichoke Chicken Piccata, Chicken Piccata, Low Carb Chicken, Almond Flour Chicken, Lemon Caper Chicken, Easy Weekend Dinner, Gluten Free Chicken Recipe

Find it online: https://miarosetti.com/artichoke-chicken-piccata-recipe/