Chicken Piccata with Artichoke Hearts Recipe -
Chicken Piccata with Artichoke Hearts Recipe
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Chicken Piccata with Artichoke Hearts
Savory chicken piccata with artichokes in a white wine sauce. See more
  • READY IN 50 mins

Chicken Piccata with Artichoke Hearts

Recipe by  

"After eating chicken piccata in many restaurants and finding many that were 'greasy,' I came up with this recipe through much trial and error. It has wonderful flavor and is even better the next day! I like to serve it over angel hair pasta or linguine."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    15 mins
  • COOK

    35 mins

    50 mins


  1. Mix together the flour, garlic powder, salt, pepper, and Italian seasoning on a plate. One by one, dredge the chicken pieces lightly in the prepared flour mixture.
  2. Heat the olive oil in a large skillet over medium-high heat. Cook the chicken pieces for 2 minutes per side, or until nicely browned. Remove from the skillet and set aside.
  3. Using the same skillet, cook and stir the garlic and onion until translucent, about 5 minutes. Pour the white wine into the skillet, turn the heat to high, and cook until the wine reduces by half, 4 to 5 minutes. Add the chicken broth, lemon juice, artichoke hearts, reserved artichoke liquid, and browned chicken to the skillet. Reduce the heat to medium and cook until the sauce thickens, about 20 minutes. Stir in the capers and butter.
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Reviews More Reviews

Most Helpful Positive Review
Feb 18, 2009

Wow- this is really good. I picked this recipe only because I had the ingredients on hand and I'm so glad I did. I made no substitutions and I don't really think it needs any. Served it with angel hair pasta and crusty bread. It was delicious.

Most Helpful Critical Review
Jan 05, 2010

This makes way too much sauce and the intense picatta flavor gets lost in the process. I have never had restaurant chicken picatta served over pasta, so maybe my frame of reference is off. That having been said, it was still pretty good with the following tweaks: I used three big garlic cloves and I did need to sprinkle about a tablespoon of the dredging mix to get the sauce to thicken. If I were to make it again, I would use half an onion and grate it, as one reviewer suggested. I would also cut the liquid ingredients by at least half. Or, I'm thinking I'll try the other Chicken Picatta recipe on this site, minus the giant bed of pasta.

Feb 23, 2009

This recipe was terrific - made it a couple of hours ahead of time and only had to reheat while I cooked the angel hair. Even my pickiest eaters loved it. Added italian seasoning mix of sea salt,rosemary, garlic, sage, pepper, oregano and fresh basil to flour mix, increased wine to one cup, halved the artichoke hearts. Will add more fresh garlic next time but otherwise it was fantastic!

Apr 27, 2009

We enjoyed this dish as specified in the recipe. It does need a little more flavor to it. I added the zest of the lemon, but it still needed a bit more. I would try this again but with only 1/2 c flour and more spices added to it, and I would try it with a teaspoonful of bouillon powder. Maybe a couple tablespoonfuls of red pepper bruschetta or sundried tomatoes would do the trick for me. But this recipe is a good start to a good dish!

Feb 10, 2012

This turned out to be quite delicious but there are a number of things I didn’t follow in the recipe to make it so. I didn’t measure or follow the cooking times or technique exactly. I didn’t add garlic powder or Italian seasoning. Garlic, salt and pepper were enough. I didn’t EVEN cook the chicken an additional 20 minutes after already browning it a couple of minutes per side. (Now that would have been some tough, dry chicken!) And I certainly didn’t include the brine from the capers or the “reserved artichoke liquid” (which I obviously didn’t reserve in the first place). The broth, a splash of white wine and a good squeeze of fresh lemon was all this needed. Once the sauce has been reduced, just a few minutes, lower the heat and swirl in a little butter for a smooth, velvety sauce. Garnish with fresh minced parsley and thinly sliced lemon. I served this with pasta with garlic and oil, and Swiss chard. My kind of meal - Hubs’ too! Following the recipe using the indicated caper brine, artichoke liquid and cooking the chicken an additional 20 minutes, I’d call this a generous 3 star recipe. However, given that this is such 5-star quality ignoring those instructions I’ll call it at 4-stars rather than risk scaring others away from this excellent dish.

Apr 05, 2010

I made this last night for my hubby & me & it turned out fantastic! I did tweak it a little; used two breasts, but kept the other ingredients the same as called for in the recipe as I served it over angel hair pasta & wanted lots of sauce. The changes I made were adding 3 cloves of garlic (we love it!), used artichoke bottoms instead of hearts (not fiberous), substituted sun dried tomatoes for the capers & added 1/4 C each of chopped fresh parsley & cream at the end. After plating, I grated fresh parmesan reggiano on top. We both loved it!

Feb 23, 2009

This was FANTASTIC !! I don't bother pounding my chicken, they are fine as they are. I don't chop my artichokes either, they are fine quarted. I used a Chablis and a whole cup. I can't wait to make this again and again.

Jul 27, 2010

Delish! Only additions made was added a little paprika to flour mix, baby bellas and red pepper flakes for a little spice! Also added a little more garlic and lemon that it calls for. Served over linguine with some crusty bread.


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  • Calories
  • 424 kcal
  • 21%
  • Carbohydrates
  • 34 g
  • 11%
  • Cholesterol
  • 82 mg
  • 27%
  • Fat
  • 15.8 g
  • 24%
  • Fiber
  • 4.9 g
  • 20%
  • Protein
  • 30.7 g
  • 61%
  • Sodium
  • 1528 mg
  • 61%

* Percent Daily Values are based on a 2,000 calorie diet.

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