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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Recipe Information
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)
Instructions
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.
In a shallow dish, mix the flour, salt, and pepper. Dredge each chicken breast in the flour mixture, shaking off any excess.
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.
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.
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.
Add the artichoke hearts and capers to the sauce. Simmer for 5 minutes to allow the flavors to meld.
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.
Sprinkle freshly chopped parsley over the dish before serving. Garnish with lemon slices if desired.
Serve the lemon chicken with artichokes and capers warm, alongside rice, pasta, or a fresh side salad.
Nutrition Facts
Calories |
541 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.0 g | 24% | |
| Saturated Fat | 6.3 g | 32% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 164 mg | 55% | |
| Sodium | 911 mg | 40% | |
| Total Carbohydrate | 25.8 g | 9% | |
| Dietary Fiber | 6.3 g | 23% | |
| Total Sugars | 1.7 g | ||
| Protein | 60.0 g | 120% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 74 mg | 6% | |
| Iron | 3.8 mg | 21% | |
| Potassium | 865 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
