30 minutes One Pot Artichoke Chicken Piccata with Pasta

30 minutes One Pot Artichoke Chicken Piccata with Pasta

Artichoke Chicken Piccata with pasta, potatoes and peas, a revised recipe from William Sonoma. 😋


3 boneless, skinless chicken breasts, about 1 1/2 lb. (750 g) total
1/2 cup (2 1/2 oz./75 g) all-purpose flour
Kosher salt and freshly ground pepper
3 Tbs. olive oil
2 Tbs. unsalted butter, at room temperature
2 garlic cloves, chopped
1 jar (6 oz./185 g) artichoke hearts, rinsed, drained and quartered
1 cup (8 fl. oz./250 ml) dry white wine
1 1/2 cup low-sodium chicken broth
Juice of 1 lemon
2 Tbs. capers, rinsed and drained
1 Tbs. chopped fresh flat-leaf parsley
1 cup pasta
1 cup potatoes, chopped
1 cup peas


  1. Add all in your #vitaclay #clay pot. Stir to mix well.
  2. Set on stew to cook for 30 minutes or until cooked through.


When cook in your vitaclay pot, when the timer reaches the end, if you want to make the food to cook longer, cover the cooker to let it continue to simmer in warm for additional time as it would continue to cook with the “leftover heat” stored in the clay pot.

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