Chicken and Artichokes - Olive Branch Oil & Spice

Chicken and Artichokes

Jun 09, 2024

It is easy to jazz up chicken for a delicious weeknight meal. This simple sautéed chicken is covered with garlicky, buttery, lemony artichokes and capers.


  • 4 boneless skinless chicken breasts, pounded thin

  • 1 can artichokes, drained

  • 2 tablespoons capers

  • 1/4 cup white wine

  • 1 lemon, juiced

  • 3 cloves garlic, chopped

  • 4 tablespoons butter

  • 1 tablespoon Arbequina Olive Oil (or any varietal)

  • 1 cup flour

  • 1 teaspoon salt

  • 1 teaspoon pepper


  1. Heat the olive oil and 2 tablespoons butter in a large skillet over medium heat.

  2. Season the chicken with salt and pepper on both sides. Add the flour to a plate and coat the chicken.

  3. Saute the chicken in the skillet for about 5 minutes per side until golden brown. Remove and set aside.

  4. Add 1 tablespoon of butter, the lemon juice and wine to the skillet and simmer for 2 minutes. Add the garlic and artichokes and saute for 5 minutes. Add the remaining 1 tablespoon of butter and return the chicken to the skillet. Add the capers and simmer until the chicken is cooked through.

Takes 20 minutes

Serves 4

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