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Roasted Lemon & Artichoke Chicken

Roasted Lemon & Artichoke Chicken

Slightly adapted from A New York Foodie.
Cook Time 30 mins
Total Time 30 mins
Cuisine Mediterranean
Servings 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
  • 1/4 cup dry white wine
  • sea salt & freshly cracked pepper
  • parsley to garnish
  • 4- ounces angel hair or favorite pasta cooked al dente


  • 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.
  • 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.
  • 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.