One-pan chicken with artichokes and capers

    40 min

    An easy and elegant chicken dish. Perfect when served family-style on a platter.

    114 people made this

    Serves: 6 

    • 125g wholemeal or plain flour
    • 1/2 teaspoon salt
    • 1/8 teaspoon white pepper, or to taste
    • 1/8 teaspoon black pepper, or to taste
    • 900g chicken breast mini fillets
    • 2 tablespoons rapeseed oil
    • 2 tablespoons extra-virgin olive oil
    • 500ml chicken stock
    • 2 tablespoons fresh lemon juice
    • 1 (280g) jar artichoke hearts, with liquid
    • 4 tablespoons capers
    • 2 tablespoons butter
    • 4 tablespoons chopped flat-leaf parsley

    Prep:20min  ›  Cook:20min  ›  Ready in:40min 

    1. Combine flour, salt and white and black peppers. Dredge chicken in seasoned flour and shake off excess.
    2. Heat rapeseed oil and olive oil in a large frying pan over medium-high heat. Add chicken and cook until golden brown on both sides, and no longer pink on the inside; set aside.
    3. Pour in chicken stock and lemon juice. Bring to a simmer, scraping the bottom of the pan to dissolve the caramelised bits. Add artichoke hearts and capers, return to a simmer and cook until reduced by half.
    4. Whisk butter into sauce until melted. Place cooked chicken back into pan, and simmer in the sauce for a few minutes to reheat. Serve on a platter sprinkled with chopped fresh parsley.

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    Reviews in English (263)


    Hi everyone ... this is my recipe. The sauce is not supposed to be thick, but if you like it that way you can add a little cornstarch mixed with cold water, or make a roux (flour and butter). Also I use thin chicken breast cutlets not tenderloins (the allrecipes staff changed my recipe to tenderloins). Thanks for all the nice compliments - I am glad most of you liked this!  -  03 Feb 2009  (Review from Allrecipes US | Canada)


    My family and I loved receipe. I just made a small change the second time I made it. I used unmarinated artichokes. (I found the canned worked better than the frozen ones.Frozen artichokes were too tough) Be sure to rinse and drain artichokes well before adding to receipe. When I added cooked chicken back to pan I simmered longer than just a few minute so the sauce really thicker. Can't wait to make for company!  -  22 Jan 2008  (Review from Allrecipes US | Canada)


    Very good and so easy to make. I cut the chicken into chunks and added 1/4 cup sundried tomatoes and a 1/4 white wine. Served it over Jasmine rice - a great meal to make after work.  -  05 Sep 2007  (Review from Allrecipes US | Canada)