Baked Chicken Breasts In An Artichoke And White Wine Sauce

Baked Chicken Breasts In An Artichoke And White Wine Sauce

Chicken cutlets and canned artichoke hearts bake in a silky white wine sauce flavoured with lemon, thyme, garlic, and capers in this easy yet sophisticated artichoke chicken dish. This 30-minute gluten-free one-pan miracle is big on flavour and light on dishes!


  1. Two tablespoons of dried oregano
  2. one teaspoon of fresh thyme leaves
  3. one ½ to two pounds of boneless, skinless chicken breasts
  4. 1 teaspoon sweet paprika
  5. 1/2 cup extra virgin olive oil
  6. black pepper, kosher salt
  7. 2 to 3 tablespoons unsalted butter
  8. chopped big garlic cloves
  9. 1/2 cup dry white wine
  10. One lemon, juiced and zesty
  11. two tablespoons of drained capers
  12. one fifteen-ounce tin of water-packed artichoke hearts drained
  13. three tablespoons of finely chopped parsley leaves for garnish.


  1. Prepare: Set oven temperature to 425°F.
  2. To ensure quicker and more consistent cooking, turn the chicken breasts into cutlets. Each chicken breast should be sliced in half horizontally with a sharp knife, starting from the thicker end and gently working your way to the thinner end. One by one, put the chicken breast halves in a big bag and seal the top (being careful to let out any air before doing so). Pound the chicken flat with a meat mallet or the back of a heavy cast-iron skillet. Each breast should have a total thickness of around ¼ inch.
  3. Give the chicken some seasoning. Combine the paprika, oregano, thyme, and a generous amount of salt and pepper (about ½ to ¾ teaspoons each) in a small bowl. After patting the chicken dry, season it with the spice mixture on both sides.
  4. Prepare the sauce. Melt the butter in a large, lidded ovenproof pan over medium-high heat. When the olive oil begins to shimmer, add it. Add the garlic and simmer for approximately 30 seconds, stirring often, until fragrant. After a quick reduction of the wine by half, add the lemon juice and capers. Switch off the heat.
  5. Cook. Spoon some of the sauce over the chicken and artichoke hearts after adding them to the pan. After covering the pan, move it to the centre rack of your preheated oven. Bake the chicken breasts for a further 5 to 8 minutes, or until they are well cooked and no longer have a pink centre, while covered for around 10 minutes.
  6. Complete and present. Serve right away after adding the parsley and lemon zest as garnish.

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