
By themediterraneandish.com
Baked Chicken Breasts in an Artichoke and White Wine Sauce
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: Sat, 29 Mar 2025 17:33:57 GMT
Nutrition balance score
Great
Glycemic Index
34
Low
Glycemic Load
2
Low
Nutrition per serving
Calories287.2 kcal (14%)
Total Fat16.4 g (23%)
Carbs5.6 g (2%)
Sugars0.9 g (1%)
Protein26.7 g (53%)
Sodium238.2 mg (12%)
Fiber1.4 g (5%)
% Daily Values based on a 2,000 calorie diet
Ingredients
6 servings

1.5 poundsboneless skinless chicken breasts

2 teaspoonsdried oregano

1 teaspoonfresh thyme leaves

1 teaspoonsweet paprika

kosher salt

black pepper

2 tablespoonsunsalted butter

¼ cupextra virgin olive oil

5garlic cloves
large, minced

¼ cupdry white wine

1lemon
zested and juiced

2 tablespoonscapers
drained

1 x 15 ouncecan artichoke hearts
water-packed preferred, drained

3 tablespoonsparsley leaves
finely chopped, for garnish
Instructions
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Notes
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