This variation on a chicken piccata integrates a herb-infused sauce and sautéed artichoke hearts for a Mediterranean twist.
Many people think that chicken piccata is an authentic Italian dish, but in fact, it has its origins in Italian-American cuisine. America is known for its pockets of Italian immigrant communities across the country, and these groups created this iconic dish.
Adding the herbs and the artichoke hearts brings this dish closer to its Mediterranean roots.
The thyme and rosemary create an herbaceous depth that works perfectly with the tender chicken, zesty sauce, and tangy artichokes.
Why you will love this Chicken Piccata recipe…
Herb-Infused Chicken Piccata with Artichoke Hearts
Ingredients
- 4 chicken breasts boneless, skinless (pounded to ½-inch thickness)
- ½ cup all-purpose flour
- 3 tbsp olive oil (divided)
- 2 tbsp unsalted butter
- 3 cloves garlic minced
- 1 tbsp fresh thyme finely chopped
- 1 tsp fresh rosemary finely chopped
- 1 cup chicken broth
- ½ cup dry white wine
- ⅓ cup fresh lemon juice (about 2 lemons)
- ¼ cup capers drained
- 1 can(14 oz) artichoke hearts drained and halved
- 2 tbsp fresh parsley for garnish
- Salt and pepper (to taste)
Instructions
Ingredients
- Season the chicken breasts with salt and pepper on both sides. Dredge each piece in flour, shaking off the excess.
- Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for 4-5 minutes on each side, until golden brown and cooked through. Transfer to a plate and keep warm.
- In the same skillet, add 1 tablespoon olive oil and butter. Once melted, add the garlic and sauté for 30 seconds until fragrant. Toss in the halved artichoke hearts and cook for 2-3 minutes until they start to brown slightly. Remove the artichokes and set them aside with the chicken.
- In the same skillet, add the fresh thyme and rosemary, allowing them to sizzle for about 30 seconds to release their flavors. Pour in the white wine, stirring to deglaze the pan and scrape up any browned bits. Let it simmer for 2-3 minutes, reducing slightly.
- Add the chicken broth, lemon juice, and capers to the skillet. Stir to combine and let the sauce simmer for about 5 minutes until it thickens slightly. Add the cooked artichoke hearts back into the sauce, allowing them to warm through.
- Return the chicken to the skillet, spooning the sauce over the top. Let it simmer for 2 minutes to soak in the flavors. Garnish with freshly chopped parsley before serving.
Nutrition
Serving Suggestions
Serve this chicken piccata over your favorite pasta or mashed potatoes. A side of sautéed spinach or a green salad would finish off this meal perfectly.
🧑🍳 Expert Tips
Storage Suggestions
Chicken Piccata FAQs…
What is chicken piccata made of?
Traditionally, chicken piccata consists of pounded chicken breast dredged in flour and pan-fried. They are combined with a sauce made from butter, lemon juice, caper, stock, and/or white wine.
What does piccata mean in Italian?
In Italian, piccata doesn’t have a direct translation. Some sources say it means ‘larded’ or ‘pounded flat,’ but these accounts seem at odds with each other. In culinary terms, piccata means to serve a thin protein with a lemon and butter-based sauce.
What country is chicken piccata from?
Contrary to popular belief, chicken piccata is not a purely Italian dish. Instead, it is an Italian-American creation.
