One-pan chicken with artichokes and capers

    (279)
    40 min

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


    113 people made this

    Ingredients
    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

    Method
    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.

    Recently viewed

    Reviews & ratings
    Average global rating:
    (279)

    Reviews in English (222)

    by
    97

    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)

    by
    89

    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)

    by
    43

    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)

    Write a review

    Click on stars to rate