Wednesday, September 10

Chicken Piccata with Artichoke Hearts, Tomatoes & Capers in A Lemon-Garlic-Butter Sauce

This is going to be short and sweet. I came across this recipe for Chicken Picatta the other day. Decided to try it out tonight on Mr.P —he is a lover of capers and artichokes. Even though the sauce is butter based it turned out surprisingly light. The lemon juice gave it a fresh taste and I can never add enough garlic and tomatoes to anything. So grab your skillet and give it a whirl, it's yummy! Enjoy!

Chicken Piccata 
with Artichokes, Tomatoes & Capers 
in A Lemon-Garlic-Butter Sauce
This Chicken Piccata will soon become a family favorite. Whole chicken breast pounded thinly—scaloppini-style—and cooked until tender. Served up with a distinctive butter sauce, artichokes, tomatoes and capers. Top it off with a touch of lemon juice and served over your favorite pasta. This meal my friends is a winner!
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  • 2 skinless and boneless Chicken Breasts, butterflied, cut in half and pounded flat
  • Kosher salt and Freshly Ground Black Pepper
  • 1/4 cup All-purpose flour, for dredging
  • 6 tablespoons Unsalted Butter
  • 5 tablespoons Extra-Virgin Olive Oil
  • 1 very small Onion, finely chopped
  • 2 cloves Garlic, finely chopped
  • 1/3 cup fresh lemon juice
  • 1/2 cup chicken stock
  • 1/2 cup brined capers, rinsed
  • 6 jarred Artichoke Hearts, cut into bite size pieces
  • 2 Tomatoes, peeled, seeded and diced
  • 1/3 cup fresh parsley, chopped

  • Season chicken with salt and pepper. Dredge chicken in flour and shake off excess.
  • In a large skillet over medium high heat, melt 2 tablespoons of butter with 3 tablespoons olive oil. When butter and oil start to sizzle, add chicken and cook for 3 minutes. When chicken is browned, flip and cook other side for 3 minutes. Remove and transfer to plate. 
  • Melt 2 more tablespoons butter and add another 2 tablespoons olive oil. When butter and oil start to sizzle, add onion and garlic. Saute until translucent, 2 to 3 minutes.
  • Into the pan add the lemon juice, stock, capers, artichoke hearts, and tomatoes. Return to stove and bring to boil, scraping up brown bits from the pan for extra flavor. Check for seasoning. Return all the chicken to the pan, cover, turn heat to low and simmer for 10 minutes. Remove chicken to platter. Add remaining 2 tablespoons butter to sauce and whisk vigorously. Pour sauce over chicken and garnish with parsley. Serve over pasta.


  1. Yum! I totally am pinning this for later!

  2. I made this tonight. I absolutely love Michael Angelo's chicken picata, and this is as close as it gets!! OMG, it is to die for. Thanks for the yummy recipe!

    1. Oh Laura, I'm so glad to hear this! We love it too!

  3. This is terrific. My non chicken liking husband had seconds. Made it as is.

  4. Making this now! We eat the Michael angelos weekly and love it. Can't wait to try it! Will comment back!

  5. I stumbled on this recipe by a happy accident... It it sooooo delicious! My picky 6 year old had seconds!

  6. thank you this worked great! can i freeze the left over spaghetti squash or how long does it keep in the fridge?

    Regards: Eve Hunt