Roasted Lemon & Artichoke Chicken
Cook time
Total time
Cuisine: Mediterranean
Serves: 2
  • 2 boneless skinless chicken breasts, cut in half
  • 2 Tbl. flour
  • 1 Tbl. olive oil
  • 1 lemon, cut into slices
  • cooking spray
  • 1 Tbl. butter
  • 2 garlic cloves, minced
  • 1 Tbl. capers
  • 1 6-ounce jar artichoke hearts, quartered
  • 1 cup chicken broth
  • ¼ cup dry white wine
  • sea salt & freshly cracked pepper
  • parsley to garnish
  • 4-ounces angel hair or favorite pasta, cooked al dente
  1. Preheat oven to 325 degrees. Spray baking sheet with cooking spray. Lay lemon slices in single layer and bake for 20 - 25 minutes until edges begin to brown.
  2. Meanwhile, dust chicken breast in flour. Pan sauté in olive oil until golden brown and done, approx. 5-6 minutes per side. Reserve cooked chicken and keep warm.
  3. Add butter to sauté pan and sauté garlic for one minute. Add in capers, artichoke hearts, chicken broth, and white wine. Bring sauce to a boil, then reduce heat and allow to cook down until slightly thickened, about 10 minutes. Season with salt & pepper to taste. Return chicken pieces to pan to warm through. Serve over cooked pasta with a sprinkle of fresh chopped parsley.
Recipe by Lemony Thyme at