4.9 from 84 votes
Baked Chicken Breasts in an Artichoke and White Wine Sauce
Baked Chicken Breasts in an Artichoke and White Wine Sauce feature thin, evenly pounded chicken breasts seasoned with herbs and paprika. They’re seared and then baked in a pan with a sauce made from garlic, white wine, lemon, capers, and artichoke hearts, resulting in tender chicken with a tangy, herb-infused sauce.
Prep Time
10 mins
Cook Time
20 mins
Servings:
6
Calories:
2802 kcal
Course:
Main Course
Cuisine:
Mediterranean
Ingredients
- 1 1/2 to 2 pounds chicken breast boneless skinless
- 2 teaspoons oregano dried
- 1 teaspoon thyme fresh leaves
- 1 teaspoon paprika sweet
- kosher salt
- black pepper
- 2 to 3 tablespoons butter unsalted
- 1/4 cup extra virgin olive oil
- 5 garlic minced, large cloves
- 1/4 cup white wine dry
- 1 lemon zested and juiced
- 2 tablespoons capers drained
- 1 artichoke heart water-packed preferred), drained, canned, 15-ounce can
- 3 tablespoons parsley for garnish, finely chopped leaves
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.
Cup of Yum
Notes
- Any chicken cut can be used; richer cuts take 5-10 minutes longer, especially bone-in skin-on pieces.
- Ensure the thickest part of chicken reaches 165°F for safe doneness.
- Evenly pounding chicken breasts to about 1/4-inch thick helps them cook quickly and uniformly.
- Melt butter and olive oil together before adding garlic to create a flavorful base for the sauce.
Nutrition Information
Calories
280.2kcal
(14%)
Carbohydrates
6.5g
(2%)
Protein
25.3g
(51%)
Fat
15.9g
(24%)
Saturated Fat
4.3g
(22%)
Polyunsaturated Fat
1.6g
(9%)
Monounsaturated Fat
8.4g
(42%)
Trans Fat
0.2g
(10%)
Cholesterol
82.6mg
(28%)
Sodium
470.6mg
(20%)
Potassium
492.9mg
(10%)
Fiber
2.2g
(9%)
Sugar
1.2g
(2%)
Vitamin A
518.3IU
(10%)
Vitamin C
15mg
(17%)
Calcium
33.6mg
(3%)
Iron
1.2mg
(7%)
Nutrition Facts
Serving: 6 Serving
Amount Per Serving
Calories 2802
% Daily Value*
| Calories | 280.2kcal | 14% |
| Carbohydrates | 6.5g | 2% |
| Protein | 25.3g | 51% |
| Fat | 15.9g | 24% |
| Saturated Fat | 4.3g | 22% |
| Polyunsaturated Fat | 1.6g | 9% |
| Monounsaturated Fat | 8.4g | 42% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 82.6mg | 28% |
| Sodium | 470.6mg | 20% |
| Potassium | 492.9mg | 10% |
| Fiber | 2.2g | 9% |
| Sugar | 1.2g | 2% |
| Vitamin A | 518.3IU | 10% |
| Vitamin C | 15mg | 17% |
| Calcium | 33.6mg | 3% |
| Iron | 1.2mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.