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Chicken Piccata with Artichoke hearts (with Gluten Free Adjustments)

Missing your favorite restaurant food right now?  If you love the tasty of tangy and tart dishes with a smooth and velvety sauce, this recipe for chicken piccata with artichoke hearts is for you.

The dish is one of my favorite 30 minute meals, but tastes as though you spent hours on it. 

It is made with pieces of chicken, dredged in a seasoned flour with artichoke hearts, lemon, white wine and tomatoes.

This recipe for chicken piccata with artichoke hearts has a tangy white wine sauce flavored with capers and tomatoes. I've included gluten free adaptations for the recipe too.

This Italian classic has a sauce that is to die for.  It is smooth and tart, but not overly tangy.  The white wine combines with the chicken stock and the juice from the artichokes to make a really flavorsome sauce.

With a few adjustments (included below), the dish can also be eaten on a gluten free diet.

One of my husband’s favorite dishes was a chicken piccata recipe that he used to eat whenever we dined out at Italian restaurants.

Since he likes it so much I decided to come up with my version of it, and (even if I do say so myself), I think I prefer my version over the restaurant one!

And the best news? It’s a one pot meal, so the clean up is a breeze.

Making Chicken Piccata with Artichoke hearts

The flavor of this chicken piccata with artichoke hearts builds gently as you add one aromatic after another. I loved the way the tomato, wine, capers and artichoke hearts combine. artichoke hearts, onion, garlic, herbs, tomato, capers and tomato

Start by mixing some flour, (use a Gluten free flour if you follow this diet – it keeps the whole recipe gluten free), fresh herbs, salt and pepper in a bowl and whisk to combine. 

Use this mixture to dredge the chicken pieces.  I used four chicken breasts cut in half and pounded to an even thickness.)dredging chicken pieces in seasoned flour

Heat the olive oil in a large sauté pan and cook the chicken pieces for a few minutes on each side until lightly browned.  Set them aside and keep warm.chicken cooked in oil

Use the same pan to cook the garlic and onions and then pour in the wine and scrape up all the crusty bits from the bottom of the pan.

These will go a long way towards adding flavor to the sauce.  Raise the heat and cook until the liquid reduces to about half.Onions and garlic in wine

Pour in the chicken broth, lemon juice and zest, diced tomato and whole baby artichoke hearts along with their liquid. The sauce is starting to smell amazing!Artichoke hearts and tomatoes

Stir to combine and add the chicken back to the pan. Reduce the heat and simmer for 20 minutes. 

The sauce will start to thicken but I like to also add some of the cooking liquid to a tablespoon of arrowroot powder and cold water to help thicken the sauce even more and give it a velvety finish.Chicken simmering in a tangy sauce

The final step in this chicken piccata with artichoke hearts is to stir in the butter and capers and gently cook till the sauce thickens.

I like to use a bowl to serve this dish. I don’t want to miss any of the amazing sauce!  That is what makes this dish something special!Serving a bowl of Chicken Piccata

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Looking for restaurant style food at home? This chicken piccata with artichokes heart recipe is tangy and tart with a really delicious sauce. It'a made in 30 minutes, is gluten free and a one pot meal! Share on Xchicken piccata with artichoke hearts

Tasting this delicious chicken piccata with artichokes

The recipe has such a wonderful flavor and is even better the next day! I am normally not a person who likes a lemon style of sauce. I normally find them too tart.

But this recipe is not like that.  It is slightly tangy but has so many other flavors that temper this to make it more of a savory taste.  I just love it!Tasting Chicken Piccata with artichokes

This chicken piccata with artichoke hearts is very nice on its own but is also nice served over some gluten free angel hair pasta or linguine, and also tastes lovely with my Italian roasted potatoes or crusty bread as a side dish. (sorry…the bread is not gluten free!)Chicken Piccata with Artichokes

The recipe makes four servings, each with 395 calories. It is gluten free (with my adjustments for the flour, and arrowroot) and is high in protein.  Try it today. I’m sure you will love it as much as I do!

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Looking for a reminder of this recipe for chicken piccata with artichoke hearts? Just pin this photo to one of your recipe boards on Pinterest so that you can easily find it later.this recipe for chicken piccata with artichoke hearts is gluten free and very easy to prepare.

Admin note: This recipe first appeared on my blog in October 2013. I have updated the instructions to give gluten free adjustments and have taken more step by step photos to help you with the process of making this chicken piccata with artichoke hearts recipe. I’ve also included a recipe for you to enjoy.

Yield: 4

Chicken Piccata with Capers and Artichoke hearts

Serving a bowl of Chicken Piccata

This chicken piccata recipe uses capers and artichoke hearts for a delicious Italian classic that is sure to become a family favorite.

Prep Time 5 minutes
Cook Time 32 minutes
Total Time 37 minutes


  • 3/4 cup all-purpose flour (can also use a gluten free Flour if you follow this diet)
  • 1 tsp garlic powder
  • 1/4 tsp Sea salt
  • 1/8 tsp cracked black pepper
  • 1 tbsp of fresh chopped herbs. (I used basil, thyme, oregano and parsley.)
  • 4 skinless, boneless chicken breast, each cut in half and pounded 1/2 inch thick
  • 2 tbsp olive oil
  • 1 onion, diced
  • 1 clove garlic, minced
  • 1/2 cup dry white wine (I used a chardonnay)
  • 1 1/2 cups chicken broth
  • 2 tbsp lemon juice and zest of 1/2 lemon
  • 1 tomato diced (I removed most of the seeds)
  • 1 (14 ounce) can baby whole artichoke hearts, drained, with liquid
  • 3 tbsp capers, with liquid
  • 2 tbsp butter
  • 1 tbsp arrowroot powder mixed with 2 tbsp water and 3 tbsp of the cooking liquid) to thicken the sauce.


  • Mix together the flour, garlic powder, sea salt, black pepper, and fresh herbs. Dredge the chicken pieces lightly into the prepared flour mixture and set aside.
  • Heat the olive oil in a large pan over medium-high heat. Cook the chicken pieces for 2 minutes on each side, or until nicely browned. Remove from the pan and keep warm.
  • Using the same frying pan, cook the onion, and garlic until translucent, about 3 minutes.
  • Pour the white wine into the pan, and scrape up the crusty bits on the bottom of the pan. Turn the heat to high, and cook until the wine reduces by half, about 4 minutes.
  • Add the chicken broth, lemon juice and zest, diced tomato, 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.
  • Combine the water with the arrowroot powder and stir in 3 tbsp of the cooking liquid. Add to the pan. Stir in the capers and butter and cook another minute or so till the sauce thickens.
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    Nutrition Information:



    Amount Per Serving: Calories: 394.7Total Fat: 18.6.gSaturated Fat: 6.1gUnsaturated Fat: 10.1gCholesterol: 80.5mgSodium: 835.9mgCarbohydrates: 26.3gFiber: 2.4gSugar: 1.8gProtein: 29.2g

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    Monday 17th of February 2020

    Oh goodness! This sounds delicious and I’m making it tonight! I saw your mention of Ragazzis!!! Ours was in Hickory! I have tried and tried to make their chicken limonatta - would you ask your daughter if she recalls anything about that dish?!?!?


    Tuesday 18th of February 2020

    I'll ask her the next time we talk, but I don't remember her mentioning it.


    Thursday 9th of January 2020

    Can't wait to try this. Thank you, Carol. I've been using Michael Angelo's frozen dinner, which was usually pretty good but lately is awful. No flavor and the chicken is dry. I had a hard time finding a recipe that included all the ingredients the frozen meal had - artichokes, tomatoes and capers. I'll stop by and let you know how we like it once I've gotten over the lazies and fix a meal from scratch :D

    Linda Rogers

    Tuesday 20th of March 2018

    Hi Carol. I made this today for 12 ladies I am having over tomorrow evening. I tripled the recipe and poured the sauce all over the chicken in the baking dish. Hoping it warms up good. The sauce smelled delicious and there is a lot of it so tthe chicken should stay moist. I love Michaelangelo's frozen Chicken Piicatta, and this is similar but going to be sooo much better. Thanks for the recipe.


    Wednesday 21st of March 2018

    Hi Linda. Hope your friends enjoy it. This is one of my husband's favorite meals. I heated mine up just fine! Carol

    Linda Rogers

    Tuesday 20th of March 2018

    Can this be made ahead and baked in the oven to warm up?


    Tuesday 20th of March 2018

    Hi Linda. It could be done, but might result in the chicken being dry, unless you UNDER cooked the chicken for the recipe steps and then added it to the oven to finish cooking later. Carol

    Patrick Inglis

    Saturday 28th of October 2017

    One of the best, if not THE best, Chicken Piccata recipes I have ever tried. I like how the sauce thickens and wondered if it was the artichoke juice that had this effect (?). Other fairly similar recipes did not include the artichoke juice.

    Thank you for a great dish.



    Sunday 29th of October 2017

    So glad you liked it Pat. My husband is a big fan of the dish so I cook it often. Carol

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