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Flavorful Lemon Chicken with Artichokes and Capers

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A quick and easy Mediterranean-inspired chicken dish featuring tender chicken thighs, tangy lemon, briny capers, and artichoke hearts. Perfect for weeknight dinners or impressing guests with bright, fresh flavors.

Ingredients

Scale
  • 4 bone-in, skin-on chicken thighs (can use boneless if preferred)
  • 1 can or jar (about 14 oz) artichoke hearts, drained
  • 2 tablespoons capers, drained
  • 1 fresh lemon, zest and juice
  • 3 cloves garlic, minced
  • 3 tablespoons extra virgin olive oil
  • 1/2 cup dry white wine (optional, can substitute with chicken broth)
  • 1/2 cup low sodium chicken broth
  • 2 tablespoons fresh parsley, chopped
  • Salt to taste
  • Black pepper to taste
  • Pinch of dried oregano or thyme

Instructions

  1. Pat the chicken thighs dry with paper towels. Zest and juice the lemon, mince the garlic, chop the parsley, and drain the artichoke hearts and capers.
  2. Season both sides of the chicken thighs generously with salt, pepper, and a pinch of dried oregano or thyme.
  3. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. When hot, place chicken thighs skin-side down and cook undisturbed for 6-8 minutes until skin is golden and crispy. Flip and cook the other side for 4-5 minutes.
  4. Remove chicken from the pan and set aside. Lower heat to medium, add remaining 1 tablespoon olive oil if needed, and sauté minced garlic for about 30 seconds until fragrant.
  5. Pour in 1/2 cup dry white wine or chicken broth to deglaze the pan, scraping up browned bits from the bottom.
  6. Stir in artichoke hearts, capers, lemon juice, and half the lemon zest. Simmer for 2-3 minutes to combine flavors. Adjust salt and pepper if needed.
  7. Return chicken thighs to the pan, skin side up. Spoon sauce over them, cover with a lid, and simmer on low heat for 15-18 minutes or until chicken reaches an internal temperature of 165°F (74°C).
  8. Remove lid, sprinkle remaining lemon zest and chopped parsley over the chicken, and spoon sauce over before serving.

Notes

Pat chicken dry before cooking for crispy skin. Deglaze pan to capture browned bits for flavor. Use fresh lemon zest and juice for best brightness. Simmer covered on low heat to keep chicken juicy. Brown chicken in batches if needed to avoid overcrowding. Sauce can be reduced uncovered if too thin.

Nutrition

Keywords: lemon chicken, artichokes, capers, Mediterranean dinner, easy chicken recipe, quick chicken, healthy chicken, gluten-free, dairy-free

Find it online: https://atomicbite.com/flavorful-lemon-chicken-with-artichokes-and-capers-easy-recipe-for-mediterranean-dinner/