I am always on the lookout for new ways to cook with chicken that are quick and easy. You may think I have all my dinners planned out in advance or put together, but (unfortunately) this is not always the case. Usually on weeknights I am scavenging the fridge for quick meals I can whip up in under 30 minutes.
Thankfully I have gotten into a pretty good system utilizing pantry staples and whatever I have on hand. But sometimes my mind draws a blank when I have boring chicken breast in the fridge.
Does this sound like you too? If so, you need to try this spring inspired chicken piccata, STAT.
I've been making a version of this on repeat at our house. We usually eat it with some roasted vegetables or a salad. Some people like it over pasta too, and you can double the pan sauce to spoon atop cooked noodles. However you serve it, it's definitely a winner in my book.
Crispy chicken breast with a briny, lemony sauce packed with capers. What's not to love?! This time around I added freshly grated parmesan to the flour for a little extra flavor, as well as some sautéed artichokes. If you want to leave the parmesan out, just double the flour. You will love this for a quick weeknight dinner!
Parmesan Chicken Piccata with Artichokes
- 2 skinless boneless chicken breasts
- Salt and pepper to taste
- 1/4 cup flour
- 1/4 cup freshly grated parmesan*
- 1 tbl butter and 2 tbl olive oil per chicken breast
- 1 cup artichoke hearts (jarred or frozen - if frozen, defrosted)
- 1/4 cup fresh lemon juice (about 2 medium lemons)
- 1/2 cup chicken stock
- 2 tbl capers
- Fresh parsley
Butterfly the chicken breasts and place one piece of chicken in between two sheets of parchment paper or plastic wrap. Pound with a rolling pin or mallet until thin (about 1/4” thick). Season with salt and pepper on both sides and cut in half. Repeat with other chicken breast.
On a large plate, mix together the flour and freshly grated parmesan. Dredge each chicken piece into the flour mixture until it is evenly coated on both sides.
In a large skillet over medium high heat, add 1 tbl of olive oil and 1 tbl of butter. Add two pieces of the chicken and cook for about 3 - 4 minutes per side, or until the outside is golden brown. Transfer to a plate.
Add another tablespoon each of olive oil and butter to the pan and cook the other two chicken pieces. Transfer to the plate.
In the same pan, add 1 tbl of olive oil and 1 tbl of butter. Add the artichokes, and saute for about 1 minute. Add the lemon juice, chicken stock, and capers, scraping up any browned bits at the bottom of the pan. Simmer for 3 - 4 minutes or until sauce is reduced by half.
Add the chicken back into the pan, coating each side with the sauce. Garnish with fresh chopped parsley and serve immediately.
*Make sure to use freshly grated parmesan, not prepackaged grated parmesan. Those are usually very salty and would alter the flavor here!