Lemon Artichoke Chicken
This sunny skillet chicken is bathed in a tangy lemon-butter sauce with artichokes and capers that begs to be soaked up with bread.
Cost: $14
🛒 Ingredients
- 1 ¼ pounds boneless skinless chicken breasts sliced horizontally into thin cutlets
- 1 teaspoon kosher salt for seasoning both sides
- ½ teaspoon black pepper freshly ground for better flavor
- ¼ cup all-purpose flour for light dredging
- 2 tablespoons extra virgin olive oil for browning the chicken
- 2 tablespoons canola oil to raise the smoke point
- 4 garlic cloves thinly sliced not minced
- 12 ounces marinated artichoke hearts drained and quartered
- 2 tablespoons capers rinsed and drained
- ⅓ cup fresh lemon juice from about two lemons
- ½ cup water to loosen and build the sauce
- ¼ cup fresh parsley finely chopped
- 3 tablespoons butter cold for finishing the sauce
📋 Instructions
- If any chicken pieces are thicker than about half an inch after slicing, gently pound them to an even thickness, or plan to cook them slightly longer.
- Arrange a breading station by drying and seasoning the chicken, placing the flour in a shallow dish, and preparing a clean plate for the coated pieces, then lightly dredge each cutlet and shake off the excess.
- Set a large skillet over medium heat and add the olive oil and canola oil, heating until the surface shimmers and sizzles when touched with a drop of water.
- Lay half of the chicken into the hot pan and cook until deeply golden on the first side, then flip and finish cooking through before transferring to a plate, repeating with the remaining chicken and adding a little more oil if needed.
- Lower the heat and add the sliced garlic, artichokes, and capers to the skillet, cooking until the garlic turns soft and fragrant.
- Raise the heat to medium, pour in the lemon juice and water, and let the mixture simmer until slightly reduced.
- Turn the heat down and stir in the parsley and butter, swirling the pan until the butter melts and the sauce looks silky and cohesive.
- Taste the sauce and adjust seasoning if needed, then return the chicken to the skillet and turn each piece to coat, warming everything together briefly before serving.
📝 Notes
Bright, briny, and buttery all at once, this is the kind of dinner that makes everyone hover over the skillet. Don’t forget something to mop up that sauce — it’s the best part.
🥗 Nutrition
Serving: 320g | Calories: 410kcal | Carbohydrates: 14g | Protein: 36g | Fat: 22g | Saturated Fat: 8g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Cholesterol: 135mg | Sodium: 620mg | Potassium: 620mg | Fiber: 3g | Sugar: 2g | Vitamin A: 18IU | Vitamin C: 35mg | Calcium: 6mg | Iron: 12mg