Baked Chicken Breasts in an Artichoke and White Wine Sauce
In this gluten-free twist on classic chicken piccata, chicken cutlets bake in the oven until juicy and swimming in a rich white wine sauce. Canned artichokes add extra tang and texture with next to no effort, and the chicken is baked so there's no need to bread or fry! Serve this weeknight-friendly one pan wonder with a big salad and rice or couscous.
Servings: 6
Ingredients
- 1 1/2 to 2 pounds boneless skinless chicken breasts
- 2 teaspoons dried oregano
- 1 teaspoon fresh thyme leaves
- 1 teaspoon sweet paprika
- Kosher salt
- Black pepper
- 2 to 3 tablespoons unsalted butter
- 1/4 cup extra virgin olive oil
- 5 large garlic cloves, minced
- 1/4 cup dry white wine
- 1 lemon, zested and juiced
- 2 tablespoons capers, drained
- 1 (15-ounce) can artichoke hearts (water-packed preferred), drained
- 3 tablespoons finely chopped parsley leaves, for garnish
Instructions
- Get ready: Preheat your oven to 425°F.
- Turn the chicken breasts into cutlets so they cook quickly and more evenly. Use a sharp knife to cut each chicken breast horizontally into two halves, starting on the thicker end and carefully slicing your way to the thinner end. Place the chicken breast halves, one at a time, in a large bag and zip the top shut (make sure to release the air before closing the bag). Use a meat mallet or the back of a heavy cast iron skillet to pound the chicken flat. You want each breast to be about 1/4-inch thick all over.
- Season the chicken. In a small bowl, mix together the oregano, thyme, paprika, and a large pinch of salt and pepper (about 1/2 to 3/4 teaspoons each). Pat the chicken dry and season on both sides with the spice mixture.
- Make the sauce. In a large oven-safe pan with a lid, melt the butter over medium-high heat. Add the olive oil and wait for it to shimmer. Add the garlic and cook, stirring regularly, until fragrant, about 30 seconds. Now add the wine and cook briefly to reduce by half, then add the lemon juice and capers. Turn the heat off.
- Bake. Add the chicken and artichoke hearts to the pan and spoon some of the sauce on top. Cover the pan and transfer to middle rack of your heated oven. Bake covered for about 10 minutes, then uncover and bake for another 5 to 8 minutes or until the chicken breast are fully cooked through and no longer pink in the middle.
- Finish and serve. Garnish with the parsley and lemon zest and serve immediately.
Notes
- You can use any cut of chicken you like for this recipe, but richer cuts will take 5-10 minutes longer to cook, particularly if you’re using skin-on bone-in chicken. Just ensure you get the thickest part to 165°F.
- Visit our shop to browse quality Mediterranean ingredients including olive oils, honey, jams, and spices.
Nutrition
Calories: 280.2kcal | Carbohydrates: 6.5g | Protein: 25.3g | Fat: 15.9g | Saturated Fat: 4.3g | Polyunsaturated Fat: 1.6g | Monounsaturated Fat: 8.4g | Trans Fat: 0.2g | Cholesterol: 82.6mg | Sodium: 470.6mg | Potassium: 492.9mg | Fiber: 2.2g | Sugar: 1.2g | Vitamin A: 518.3IU | Vitamin C: 15mg | Calcium: 33.6mg | Iron: 1.2mg
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