Ingredients
- 4 boneless, skinless chicken breasts
- Salt and black pepper to taste
- 2 tablespoons olive oil
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 1 can (14 oz) artichoke hearts, drained and quartered
- 1/2 cup chicken broth
- 1/4 cup dry white wine (optional)
- Juice of 1 lemon
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 tablespoon capers
- Fresh parsley for garnish
Instructions
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Season the chicken breasts with salt and black pepper.
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In a large skillet, heat olive oil over medium-high heat.
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Add the chicken breasts to the skillet and cook for 4-5 minutes per side or until browned and cooked through. Remove the chicken from the skillet and set aside.
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In the same skillet, add chopped onions and sauté until softened.
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Add minced garlic and cook for an additional 1-2 minutes until fragrant.
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Stir in artichoke hearts, chicken broth, dry white wine (if using), lemon juice, dried oregano, and dried thyme. Bring to a simmer.
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Add capers to the skillet and let the sauce thicken for 2-3 minutes.
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Return the cooked chicken breasts to the skillet, spooning the sauce over them. Simmer for an additional 3-4 minutes.
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Adjust the seasoning with salt and black pepper as needed.
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Garnish the Artichoke Chicken with fresh parsley before serving.
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Serve this delicious and aromatic dish over rice or with your favorite side.
Enjoy the delightful combination of artichokes and lemon herb sauce in this Artichoke Chicken dinner!
