Chicken Piccata with Lemon, Capers and Artichoke He

Name: Chicken Piccata with Lemon, Capers and Artichoke Hearts
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

1
Place chicken in zip-top bags and pound with a meat mallet or rolling pin until 1/4-inch thick.
2
Remove chicken from bag and season all over with salt and black pepper.
3
In a shallow dish (or plastic bag), combine flour, lemon zest, paprika, and garlic powder.
4
Mix well.
5
Add chicken and turn to coat.
6
Remove chicken from flour mixture and shake off excess flour.
7
Heat oil in a large skillet over medium-high heat.
8
Add chicken and saute 2 minutes per side, until golden brown and cooked through.
9
Add lemon juice, wine and chicken broth and bring to a simmer.
10
Simmer 5 minutes, until chicken is cooked through and sauce thickens.
11
Add artichoke hearts and capers and simmer 1 minute to heat through.
12
Cook rice according to package directions, adding lima beans at the beginning of cooking process.
13
Serve chicken and sauce with rice.

496

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 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, and more.

Yes, Chicken Piccata with Lemon, Capers and Artichoke Hearts falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chicken Piccata with Lemon, Capers and Artichoke Hearts

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions