Lemon-Artichoke Chicken Piccata Recipe (45 Minutes)

When I worked as an expediter at a high-end Italian restaurant in St. Paul, Minnesota, after college, I got to try many of the delicious items on the menu. The one that I could eat night after night was their chicken piccata with artichoke sauce. It was served on a bed of arugula and showered with parmesan cheese shavings, and the contrast of flavors and textures between the crispy chicken and tangy sauce was perfection. 

I’ve been attempting to recreate this twist on classic chicken piccata in my home kitchen for years, and I think after much research and trial and error, it’s finally perfect. It’s a recipe I reach for on weeknights when I have a little more time, and it’s one I would be happy to serve to company.

It’s a fancy-ish meal that even my kids love. The lemony sauce adds tons of flavor, and I love the tender texture of the artichokes and the tangy pop the capers add to the dish.

Tips and Tricks

• Prep it ahead: To make for quick assembly, you can bread the chicken and make the sauce up to one day ahead of time, then fry the chicken and reheat the sauce when you’re ready to serve it. 
• Get an assist from your butcher: If you have a good butcher, they might pound the chicken breasts for you—that’s always the most time-consuming step for me. Or, look for large chicken cutlets that are 1/2-inch thick and skip the pounding altogether.

Serving Suggestions

I always serve this chicken piccata with a hearty handful of arugula, but it would also be delicious with your favorite pasta, or alongside mashed potatoes or couscous. 

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