Lemon Chicken with Artichokes and Capers
Bright, zesty, and irresistibly savory, this Lemon Chicken with Artichokes and Capers is a Mediterranean-inspired masterpiece sure to impress both family and guests. Perfectly seared chicken breasts are simmered in a luscious sauce of tangy lemon juice, aromatic garlic, dry white wine, and rich chicken broth, creating a velvety base that's elevated by tender artichoke hearts and briny capers. The dish is finished with a sprinkle of fresh parsley for added vibrancy and an optional garnish of lemon slices for an elegant touch. Ready in just 45 minutes, this flavorful one-pan recipe is ideal for busy weeknights or sophisticated dinner spreads. Pair it with fluffy rice, buttery pasta, or a crisp side salad to complete a meal that’s as wholesome as it is delicious. Keywords: lemon chicken, Mediterranean recipe, artichokes, capers, easy chicken dinner, one-pan recipe.
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Ingredients
- 4 pcs chicken breasts
- 0.5 cups all-purpose flour
- 1 tsp salt
- 0.5 tsp black pepper
- 2 tbsp olive oil
- 2 tbsp unsalted butter
- 3 pcs garlic cloves, minced
- 1 cups chicken broth
- 0.5 cups dry white wine
- 0.25 cups lemon juice
- 1 14oz can artichoke hearts, quartered
- 2 tbsp capers, drained
- 2 tbsp fresh parsley, chopped
- 4 slices lemon slices (optional, for garnish)
Directions
Step 1
Place the chicken breasts between two sheets of plastic wrap or parchment paper. Pound them to an even thickness of about 1/2 inch using a meat mallet.
Step 2
In a shallow dish, mix the flour, salt, and pepper. Dredge each chicken breast in the flour mixture, shaking off any excess.
Step 3
Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Add the chicken breasts and cook for 4-5 minutes on each side until golden brown and cooked through. Remove the chicken from the skillet and set aside.
Step 4
Reduce the heat to medium. Add the remaining olive oil and butter to the skillet, then sauté the minced garlic for about 30 seconds until fragrant.
Step 5
Pour in the chicken broth, white wine, and lemon juice. Stir to deglaze the pan, scraping up any brown bits on the bottom. Bring to a gentle simmer.
Step 6
Add the artichoke hearts and capers to the sauce. Simmer for 5 minutes to allow the flavors to meld.
Step 7
Return the chicken breasts to the skillet, spooning some sauce over them. Let them simmer in the sauce for another 5 minutes to warm through and soak up the flavors.
Step 8
Sprinkle freshly chopped parsley over the dish before serving. Garnish with lemon slices if desired.
Step 9
Serve the lemon chicken with artichokes and capers warm, alongside rice, pasta, or a fresh side salad.
Nutrition Facts
| Serving size | (1688.9g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2148.3 |
| Total Fat 78.4g | 0% |
| Saturated Fat 25.3g | 0% |
| Polyunsaturated Fat 2.7g | |
| Cholesterol 634.0mg | 0% |
| Sodium 4228.7mg | 0% |
| Total Carbohydrate 100.6g | 0% |
| Dietary Fiber 25.0g | 0% |
| Total Sugars 7.3g | |
| Protein 237.4g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 279.2mg | 0% |
| Iron 13.9mg | 0% |
| Potassium 1613.5mg | 0% |
Source of Calories