Baked Chicken Breasts in an Artichoke and White Wine Sauce

Name: Baked Chicken Breasts in an Artichoke and White Wine Sauce
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American, Mediterranean
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

Prep:10minCook:20min

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.

Updated at: Thu, 21 Nov 2024 07:29:08 GMT