Chicken Picatta Bites

One of the tricks of turning meals into make-ahead entrées is to look at your go-to dinners and see how you can make the process more user-friendly. These delectable Chicken Picatta Bites started out as full chicken breasts that were marinated, pan-roasted, blah, blah, blah. I loved the taste, but not the extra work. So I revamped the recipe, pulling out the essential flavor elements while updating the process to make it one-pan-friendly and super-quick. You’re welcome!

CONTAINER #1

4 boneless, skinless chicken breasts, cut into cubes
CONTAINER #2

2 cups (480 ml) artichoke hearts (in water or frozen, squeeze out the excess water)
CONTAINER #3

1/3 cup (720 ml) chopped fresh parsley
CONTAINER #4 (SAUCE)

½ cup lemon juice
1/3 cup (720 ml) white wine
1 cup (240 ml) chicken broth
2 cloves garlic, minced
2 TBSP (30 ml) capers
FOR SERVING DAY

2 TBSP (30 ml) coconut oil
Sea salt to taste
Freshly ground black pepper to taste
Serves 4

Prep Day:

Place the chicken, artichoke hearts, and parsley in separate containers (#1, #2, and #3).
In a jar with a tight-fitting lid (container #4), combine the lemon juice, white wine, chicken broth, garlic, and capers to make the sauce. Shake well.
Store the containers in the refrigerator or a cooler until needed.
Serving Day:

In an electric skillet set to medium-high heat, heat the coconut oil. Add the chicken, and season it with sea salt and pepper. Cook the chicken, stirring occasionally, until it has browned on all sides, about 5 minutes.
Shake the sauce jar to combine the ingredients. Add the sauce to the skillet, and stir.
Add the artichoke hearts to the skillet, and bring the mixture to a slight boil. Simmer, uncovered, for 5-7 minutes or until the chicken is cooked through.
Serve the chicken bites with parsley sprinkled on top.

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Chicken Piccata Bites pack all the bright, briny flavour of chicken piccata into a fast, one-pan meal. Cubed chicken browns quickly, then simmers with artichoke hearts in a lemony white wine and chicken broth sauce with garlic and capers — all the flavour, none of the fuss.

Pro Tips

• Cubing the chicken is the whole trick — bite-sized pieces cook in minutes and soak up the piccata sauce far better than whole breasts.
• Squeeze the excess water from the artichoke hearts before they join the pan; watery artichokes dilute the lemony sauce.
• The sauce is intentionally generous (lemon juice, white wine, broth, capers) — it reduces slightly as it simmers and pools around the bites for spooning.
• Capers bring the signature piccata saltiness; don't rinse them too aggressively or you'll lose the briny punch the dish needs.
• Fresh parsley scattered over the finished dish keeps the whole plate bright and balances the rich, lemony sauce.

Frequently Asked Questions

Is chicken piccata paleo?

This version is: chicken, artichoke hearts, lemon, white wine, chicken broth, garlic, and capers in coconut oil. No butter, flour dredge, or dairy required.

Can I skip the white wine?

Use extra chicken broth with a splash of white wine vinegar or more lemon juice. The sauce keeps its bright character either way.

What should I serve with it?

Cauliflower rice or zucchini noodles are perfect for catching the sauce, and a green salad with a sharp vinaigrette rounds out the plate.

Can I use frozen artichoke hearts?

Yes, frozen or jarred-in-water both work. Thaw and squeeze them dry first so they don't water down the sauce as they simmer.

Recipe Card

Stav Kogan

Chicken Picatta Bites

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Servings: 4 servings

Ingredients Method

Ingredients

  

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• One of the tricks of turning meals into make-ahead entrées is to look at your go-to dinners and see how you can make the process more user-friendly. These delectable Chicken Picatta Bites started out as full chicken breasts that were marinated, pan-roasted, blah, blah, blah. I loved the taste, but not the extra work. So I revamped the recipe, pulling out the essential flavor elements while updating the process to make it one-pan-friendly and super-quick. You’re welcome!
• 4 boneless, skinless chicken breasts, cut into cubes
• 2 cups artichoke hearts (in water or frozen, squeeze out the excess water)
• 1/3 cup chopped fresh parsley
• ½ cup lemon juice
• 1/3 cup white wine
• 1 cup chicken broth
• 2 cloves garlic, minced
• 2 TBSP capers
• 2 TBSP coconut oil

Method

 

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