Skillet lemon artichoke chicken with white wine and capers – bright, briny, cozy, and ready in one pan. A weeknight chicken dinner that isn’t boring.
Chicken breasts get a bad rap, mostly because people insist on treating them like punishment. Dry, bland, aggressively beige punishment. This skillet lemon artichoke chicken is here to prove that boneless chicken breasts can, in fact, be juicy, flavorful, and worthy of your attention.
You just have to give them a decent pan sauce and stop being afraid of acid.
This is a one-skillet, weeknight situation built on white wine, lemon, briny artichokes, and a generous amount of capers (because restraint is overrated). The chicken gets seared until golden, then finished in a bright, punchy sauce that tastes like you planned dinner instead of panic-cooking at 6:42 p.m.
It’s cozy enough for a random Tuesday, bold enough to break you out of your “chicken again?” rut, and fancy-adjacent in that quiet, effortless way that makes people assume you know what you’re doing. Serve it with rice, mashed potatoes, crusty bread, or straight out of the skillet if you’re tired and honest.
I highly, highly encourage you to serve this chicken over couscous – it just rounds it out perfectly. I’m not talking about Israeli couscous, which you could do if you wanted to, but those pearls are just too big and fat. It’s the little couscous’ies that soak up all the juice.
You can totally customize it based on your preference. For example, if you’re not into really tangy just scale back on the lemon juice, if you’re not into saltiness then just use less capers. I wouldn’t, but of course I love a TON of flavor. Keep in mind that a few capers go a long way, and just a few wouldn’t be overwhelming. It definitely adds to the flavor of the chicken, and capers totally play well with lemon.
If you make it, snap a pic and tag me on social!
Here’s your printable-
Skillet Lemon Artichoke Chicken
Skillet lemon artichoke chicken with white wine and capers - bright, briny, cozy, and ready in one pan. A weeknight chicken dinner that isn’t boring.
Ingredients
- 1 lb boneless, skinless chicken breasts
- 1 cup of flour, plus 1 tbsp
- 1 tbsp salt
- 1 tbsp coarse pepper
- 2 tbsp olive oil
- 2 lemons, juiced (or about 1/4 cup)
- ½ stick salted butter
- ½ cup white wine
- ½ cup chicken broth
- ¼ cup water
- ¼ cup capers
- 1 can quartered artichoke hearts (14 ounces), drained
- Fresh Italian flat leaf parsley, chopped
Instructions
- Pound chicken breasts thin, or slice vertically.
- Combine 1 cup of flour with salt and pepper.
- Dredge chicken in flour mixture; set aside.
- Heat olive oil over medium-high heat and add chicken. Cook each side about 4-5 minutes, until golden brown and cooked through; remove from heat and cover. (Don't rinse the pan).
- Add lemon juice, butter, wine and chicken broth and bring to a simmer.
- Whisk the tablespoon of flour with the water until smooth; add to lemon juice mixture in the pan and whisk until thickened; about 2 minutes.
- Reduce heat to low and add capers and artichokes, stirring to combine and simmer for about a minute, then cover and turn the heat off.
- Serve chicken with sauce over couscous or rice and sprinkle with fresh parsley.
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Notes
* Optional - Place lemon slices on top to garnish. I poured the sauce over my chicken, placed a few lemon slices on top and put under the broiler for 2-3 minutes, then put over the couscous.
Nutrition Information:
Yield: 4 Serving Size: 1 Amounts Per Serving: Calories: 546Total Fat: 14gSaturated Fat: 3gUnsaturated Fat: 11gCholesterol: 100mgSodium: 1950mgCarbohydrates: 57gFiber: 5gSugar: 2gProtein: 43gThe provided nutrition calculated may not always be accurate.
This Post Has One Comment
This looks really yummy Shea! I hope to try it soon.