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Spinach and Artichoke Chicken Piccata

[heart_this] · Jan 3, 2022 · 4 Comments

Spinach and Artichoke Chicken Piccata

Chicken in a lemon, butter and caper sauce with spinach and artichokes!

Chicken piccata is a dish where thin pieces of chicken are seared and served in a simple lemon and butter pan sauce with capers. It’s a quick, easy and light meal and I sometimes like to change it up a bit by adding extras, like spinach and artichoke hearts! This dish is just as easy to make as the original where you pan sear the chicken before creating the sauce with chicken broth, butter, garlic, capers, lemon juice, artichoke hearts and baby spinach. The fresh baby spinach is added near the end and it’s only cooked long enough for it to wilt. I like to serve chicken piccata over pasta, preferably long thick noodles like tagliatelle! This is an amazing meal to kick off the new year eating a little lighter and a little healthier!

Spinach and Artichoke Chicken Piccata

Spinach and Artichoke Chicken Piccata

Spinach and Artichoke Chicken Piccata

Spinach and Artichoke Chicken Piccata
Spinach and Artichoke Chicken Piccata

Spinach and Artichoke Chicken Piccata

Prep Time: 10 minutes Cook Time: 20 minutes Total Time: 30 minutes Servings: 4

Chicken in a lemon, butter and caper sauce with spinach and artichokes!

ingredients
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1 pound chicken breasts (boneless and skinless), pounded thin or butterflied
  • salt and pepper to taste
  • 1 clove garlic, chopped
  • 1/4 cup dry white wine (or chicken broth)
  • 1 cup chicken broth
  • 2 tablespoons capers
  • 1 cup artichoke hearts, sliced or coarsely chopped
  • 2 cups baby spinach, packed
  • 1 tablespoon butter
  • 1 lemon, juice
  • salt and pepper to taste
  • 1 tablespoon parsley, chopped
directions
  1. Heat the oil and butter in a pan over medium-high heat, add the chicken and cook until lightly golden brown on both sides and cooked through, about 5-7 minutes per side, before setting aside.
  2. Add the garlic and saute until fragrant, about a minute.
  3. Add the wine and deglaze the pan by scraping any brown bits up off of the bottom of the pan with a wooden spoon as it sizzles.
  4. Add the broth, capers, artichoke hearts and chicken, bring to a boil, reduce the heat and simmer until the sauce thickens a bit, about 3-5 minutes.
  5. Add the baby spinach and butter and cook until the spinach wilts and the butter melts, about 2 minutes.
  6. Add the lemon juice and season with salt and pepper to taste, before mixing in the parsley and enjoying!
Option: Dredge the chicken in flour before pan searing. This will give the chicken a crispy coating and help to thicken the sauce.
Nutrition Facts: Calories 343, Fat 20g (Saturated 7g, Trans 0.3g), Cholesterol 89mg, Sodium 317mg, Carbs 10g (Fiber 3g, Sugars 2g), Protein 27g

Nutrition by: Nutritional facts powered by Edamam
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30 Minute Meals, Chicken, Food, Gluten-free, Italian, Low-carb, Main Course, Meal Prep, One-Pan, One-Pot, Recipe

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Reader Interactions

Comments

  1. Jeff the Chef says

    January 5, 2022 at 11:53 pm

    This looks delicious, especially over the noodles!

    Reply
  2. Sabrina says

    January 7, 2022 at 11:05 pm

    a really nice dish, haven’t had a good excuse for capers lately until this, great flavors with all and haven’t had the dish in a while, very nice to be able to make it

    Reply
  3. Karen Mowry says

    June 1, 2022 at 4:28 pm

    I have printed and will try this soon. Are the artichoke hearts marinated or plain, please?

    Reply
    • kevin says

      June 6, 2022 at 8:04 am

      I usually use plain, but marinated are also good!

      Reply

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About Me

Kevin: I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen.
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