Chicken Thighs with Lemon, artichoke and caperberries

Chicken Thighs with Lemon, artichoke and caperberries
  • Prep Time: 10
  • Total Time: 35
  • Servings: 4

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About this Recipe

This dish is sure to impress. Golden brown chicken thighs are bathed in a delicate lemon and white wine sauce, perfect for a week night meal or a special occasion.


2 tbsp olive oil
8 boneless skinless chicken thighs
2 cups good dry white wine
1/2 cup lemon juice
1 1/2 cup drained artichoke hearts
1 cup large stem on caper berries
1 small lemon thinly sliced
1 tbsp butter
Salt and pepper
3 tbsp fresh parsley, chopped


Heat oil in a large skillet over medium high heat. Brown chicken thighs 3 to 4 minutes per side. Pour in white wine and lemon juice, bring to a boil. Add in artichoke hearts, capers and lemon. Reduce heat to a simmer and cover. Cook for 10 to 12 minutes or chicken reaches an internal temperature of 165 degrees. Remove chicken to serving platter. Add butter to sauce and season with salt and pepper. Arrange artichokes and capers around the chicken and pour sauce over top. Garnish with parsley.


Serve with instant white rice to soak up the sauce

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