Best 8 Chicken Limone With Artichokes And Capers Recipes

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Chicken limone with artichokes and capers is a classic Italian dish that is both flavorful and elegant. The combination of tender chicken, tangy lemon, briny artichoke hearts, and salty capers creates a dish that is sure to impress your guests. Best enjoyed during spring and summer, this easy-to-make dish can be served as a main course or as a light lunch.

Check out the recipes below so you can choose the best recipe for yourself!

CHICKEN PICCATA WITH LEMON, CAPERS AND ARTICHOKE HEARTS



Chicken Piccata with Lemon, Capers and Artichoke Hearts image

Provided by Robin Miller : Food Network

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 14

4 (4-ounce) boneless, skinless chicken breast halves
Salt and ground black pepper
1/3 cup all-purpose flour
1/2 teaspoon finely grated lemon zest
1/2 teaspoon paprika
1/2 teaspoon garlic powder
1 tablespoon olive oil
1/4 cup fresh lemon juice
1/2 cup dry white wine
1/2 cup reduced-sodium chicken broth
1 (14-ounce) can artichoke hearts, quartered
1/4 cup drained capers
1 cup quick-cooking brown rice
1/2 cup frozen lima beans

Steps:

  • Place chicken in zip-top bags and pound with a meat mallet or rolling pin until 1/4-inch thick. Remove chicken from bag and season all over with salt and black pepper. In a shallow dish (or plastic bag), combine flour, lemon zest, paprika, and garlic powder. Mix well. Add chicken and turn to coat. Remove chicken from flour mixture and shake off excess flour.
  • Heat oil in a large skillet over medium-high heat. Add chicken and saute 2 minutes per side, until golden brown and cooked through. Add lemon juice, wine and chicken broth and bring to a simmer. Simmer 5 minutes, until chicken is cooked through and sauce thickens. Add artichoke hearts and capers and simmer 1 minute to heat through.
  • Cook rice according to package directions, adding lima beans at the beginning of cooking process. Serve chicken and sauce with rice.

CHICKEN BREAST CUTLETS WITH ARTICHOKES AND CAPERS



Chicken Breast Cutlets with Artichokes and Capers image

An easy and elegant chicken dish. Perfect when served family-style on a platter.

Provided by Josephine Franchino Twohy

Categories     World Cuisine Recipes     European     Italian

Time 40m

Yield 6

Number Of Ingredients 13

1 cup whole wheat or white flour
½ teaspoon salt
⅛ teaspoon white pepper, or to taste
⅛ teaspoon black pepper, or to taste
2 pounds chicken breast tenderloins or strips
2 tablespoons canola oil
2 tablespoons extra-virgin olive oil
2 cups chicken broth
2 tablespoons fresh lemon juice
1 (12 ounce) jar quartered marinated artichoke hearts, with liquid
¼ cup capers
2 tablespoons butter
¼ cup chopped flat-leaf parsley

Steps:

  • Combine flour, salt, and white and black peppers. Dredge chicken in seasoned flour and shake off excess.
  • Heat canola oil and olive oil in a large skillet over medium-high heat. Add chicken breasts and cook until golden brown on both sides, and no longer pink on the inside; set aside.
  • Pour in chicken broth and lemon juice. Bring to a simmer, scraping the bottom of the pan to dissolve the caramelized bits. Add artichoke hearts and capers, return to a simmer, and cook until reduced by half.
  • Whisk butter into sauce until melted. Place cooked chicken back into pan, and simmer in the sauce for a few minutes to reheat. Serve on a platter sprinkled with chopped fresh parsley.

Nutrition Facts : Calories 407.9 calories, Carbohydrate 22 g, Cholesterol 97.9 mg, Fat 18.6 g, Fiber 4.9 g, Protein 40.1 g, SaturatedFat 4 g, Sodium 719.3 mg, Sugar 0.3 g

LEMON CHICKEN WITH ARTICHOKES AND CAPERS



Lemon Chicken With Artichokes and Capers image

Boneless chicken in a lucious sauce full of flavour. Lemon, capers, artichokes,mushrooms,... who could ask for more! Linguini or rice are the perfect accompaniment.

Provided by MarieRynr

Categories     Chicken Breast

Time 40m

Yield 4 serving(s)

Number Of Ingredients 13

2 tablespoons olive oil
1/2 medium onion, sliced
2 cloves garlic, crushed
1 lb boneless skinless chicken breast, chopped
6 ounces button mushrooms, halved
2 tablespoons flour
1 cup chicken broth
1/4 cup dry white wine or 1/4 cup chicken broth
1 lemon, juice of
1 grated lemon, zest of
1 (6 ounce) jar marinated artichokes, drained and halved
salt and pepper
2 tablespoons capers, to taste

Steps:

  • Heat the olive oil in a large skillet.
  • Add the onion and garlic and cook for three minutes.
  • Add the chicken and cook until lightly browned.
  • Add the mushrooms and cook 2 minuts more.
  • Add the flour and cook 1 minute, stirring.
  • Remove the skillet from the heat and slowly stir in the chicken broth, wine, lemon juice and lemon zest.
  • REturn the skillet to the heat and bring to a boil, stirring until the liquid thickens.
  • Add the artichokes.
  • Cover and reduce the heat; simmering 10 minutes, stirring occasionally, or until the chicken is cooked through.
  • Season with salt and pepper.
  • Serve the chicken and sauce over linguini or rice and garnish with the capers.

CHICKEN LIMONE WITH ARTICHOKES AND CAPERS



CHICKEN LIMONE WITH ARTICHOKES AND CAPERS image

Categories     Poultry     Sauté     Easter     Dinner

Yield 12 people

Number Of Ingredients 11

3# of chicken breast (sliced into thin cutlets) 24 pieces
2 cups of flour for dredging
Salt & White Pepper
3 lemons zested and juiced
1 large onion, minced
3 cloves of garlic, minced
2 T fresh thyme
1 cup dry white wine
2 cups of chicken stock
2 large cans of Artichoke Hearts (in water)
2 T nonpareil capers

Steps:

  • If you are cutting the chicken yourself make sure it is very cold and you have a sharp knife. Cut three -four cutlets per breast. Salt & pepper each cutlet before lightly dredging into flour. (Only salt, pepper and dredge as many chicken cutlets you can sauté at one time in a large frying pan. Heat a little oil in pan before adding chicken. Add chicken cutlets all at once. Cook on medium heat 2 minutes per side and refrain from color on chicken. Add oil a little at a time to pan. Remove chicken from pan and set aside. Repeat with all cutlets until all chicken is cooked. Once cutlets are finished add a little more oil to pan and cook onions and garlic only until they sweat. Once again no color. Deglaze with white wine at this time. Add chicken stock, lemon juice, 3/4 of zest & all of the thyme just until sauce starts to thicken. Add back chicken cutlets including any drippings in dish where chicken was holding. On low heat let the chicken continue cooking in the sauté pan for 10 - 12 minutes until hot. Make sure the chicken is covered by sauce and rotate pieces continuously. Plate the chicken in the center of a platter. At this time add capers and artichokes to the remaining sauce. Heat through. Place the artichokes and capers around the chicken on the platter. Drizzle chicken with sauce. Garnish with remaining zest and fresh cut parsley.

CHICKEN WITH LEMON-CAPER SAUCE



Chicken with Lemon-Caper Sauce image

A rich chicken dish, perfect for a special meal.

Provided by ALISSASMOM

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 30m

Yield 2

Number Of Ingredients 9

1 pinch salt
½ cup all-purpose flour
2 (6 ounce) skinless, boneless chicken breast halves
2 tablespoons olive oil
¼ cup dry white wine
¼ cup lemon juice
¼ cup cold unsalted butter, cut into pieces
2 tablespoons capers, drained
2 lemon wedges

Steps:

  • Mix together salt and flour in a small dish or plastic bag, then coat chicken and shake off excess. Heat olive oil in a skillet over medium-high heat. Shake excess flour from chicken, then brown in hot oil until both sides are golden-brown, and the inside has turned white and firm, 3 to 4 minutes per side.
  • Remove the chicken, and set aside in a warm place. Pour white wine into the skillet, and allow to boil as you dissolve the cooked bits from the bottom of the pan. Add the lemon juice, and allow to come to a boil, cook for a few minutes until reduced by half.
  • Sprinkle the cubed butter into the boiling sauce. Swirl and shake the pan vigorously to dissolve the butter, thus thickening the sauce. The butter must never come to rest, or the sauce will separate and become oily. Once the butter has completely incorporated, remove from heat and stir in capers.
  • To serve, pour lemon-caper sauce over the chicken, and serve with a wedge of lemon.

Nutrition Facts : Calories 661.9 calories, Carbohydrate 29.2 g, Cholesterol 159.8 mg, Fat 39 g, Fiber 1.9 g, Protein 43.3 g, SaturatedFat 17.1 g, Sodium 372 mg, Sugar 1.2 g

LEMON CHICKEN WITH ARTICHOKES, CAPERS AND ARUGULA



Lemon Chicken with Artichokes, Capers and Arugula image

If there were an award for "most elegant, tastiest skillet meal made in less than 30 minutes" (and I think there should be), this dish would be the clear winner. With tender chicken breast in a lemony caper and white wine sauce that's studded with artichokes served atop a mound of fresh arugula, it is beautiful on the plate, packed with flavor, and requires almost no chopping. The chicken is coated lightly in flour, which allows it to brown nicely and serves to thicken the pan sauce. (You can substitute a cup-for-cup gluten-free flour.) A tablespoon of butter takes the tangy sauce to the next level into luxuriously velvety territory. It's just the recipe to hit refresh on your busy weeknight dinner routine and definitely good enough for company. I like to serve it with some crusty whole-grain Italian bread.

Provided by Ellie Krieger

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 13

3 tablespoons all-purpose flour
1/2 teaspoon salt, plus more to taste
1/2 teaspoon freshly ground black pepper, plus more to taste
4 boneless, skinless chicken breasts (about 6 ounces each), pounded to 1/2-inch thickness
1/4 cup olive oil, divided
2 garlic cloves, thinly sliced
6 ounces frozen artichoke hearts, thawed
1 cup dry white wine
1/2 cup low-sodium chicken broth or water
3 tablespoons freshly squeezed lemon juice
2 tablespoons capers, drained and rinsed
1 tablespoon unsalted butter
4 cups lightly packed baby arugula

Steps:

  • Place the flour on a plate and toss it with the salt and pepper. Dredge the chicken in the flour mixture so it is lightly coated, shaking off the excess. Heat 1 1/2 tablespoons of the oil in a large skillet over medium-high heat. Place two pieces of chicken in the pan and cook until they are browned, about 2 minutes per side, then transfer them to a plate. Repeat with another 1 1/2 tablespoons of oil and the remaining chicken, transferring it to the plate.
  • Add the remaining tablespoon of oil to the skillet, lower the heat to medium, then add the garlic and artichoke hearts and cook until the garlic has softened a bit, 1 minute. Add the wine, increase the heat to high, and reduce by about half, about 3 minutes. Add the chicken broth, lemon juice, and capers to the skillet, bring to a boil, then cook until the sauce has thickened somewhat, 2 to 3 minutes. Stir in the butter until it is melted.
  • Return the chicken, with any accumulated juices, to the pan, nestling it into the sauce. Lower the heat to medium-low and simmer until the chicken is cooked through, about 3 minutes.
  • To serve, place a cup of the arugula on each of four serving plates. Top each with a chicken breast and spoon the sauce and artichokes on top. Season with salt and pepper to taste.

Nutrition Facts : Calories 450, Fat 21 grams, SaturatedFat 4.5 grams, Cholesterol 130 milligrams, Sodium 300 milligrams, Carbohydrate 10 grams, Fiber 4 grams, Protein 41 grams, Sugar 2 grams

CHICKEN WITH ARTICHOKES AND CAPERS



Chicken With Artichokes and Capers image

Slicing the chicken thin and searing it quickly helps prevent it from drying out. It also leaves nice browned bits in the pan to make into a sauce; this one is inspired by the classic piccata sauce, but without frying the cutlets. Adapted from a recipe by Kristen Swenssen at Serious Eats. http://bit.ly/iiAKmq

Provided by DrGaellon

Categories     One Dish Meal

Time 35m

Yield 4 serving(s)

Number Of Ingredients 12

1 lb boneless skinless chicken breast, sliced into 1/2-inch filets
kosher salt
fresh ground black pepper
1 tablespoon olive oil
1/2 cup chicken broth
1/2 cup dry white wine
1 tablespoon fresh lemon juice
1 (15 ounce) can artichoke hearts, drained and cut into chunks
2 tablespoons capers
1 tablespoon unsalted butter, cut in 4 pieces
2 tablespoons chopped parsley
1 lemon, cut in wedges

Steps:

  • Pat chicken dry and season both sides with salt and pepper.
  • Heat oil in a wide skillet (NOT non-stick) over medium-high heat until shimmering. Add chicken slices (do not crowd the pan; use two batches if necessary) and cook until browned, about 3-5 minutes per side. Remove to a warmed plate and tent with foil.
  • Add broth, wine and lemon juice to pan. Scrape up any browned fond with a wooden paddle. Add 2/3 of the artichoke hearts (save the rest for another use, or drizzle with good balsamic and serve as a side dish) and the capers. Simmer, stirring occasionally, until volume reduces to 1/2 cup.
  • Add butter and swirl pan (do not stir) until combined. Add parsley and chicken, as well as any accumulated juices. When chicken is warm again, serve over rice or orzo. Serve with a lemon wedge or two.

Nutrition Facts : Calories 276.7, Fat 9.8, SaturatedFat 3.1, Cholesterol 80.3, Sodium 419.6, Carbohydrate 15.5, Fiber 9.8, Sugar 1.9, Protein 28.2

CRISPY CHICKEN STEW WITH LEMON, ARTICHOKES, CAPERS, AND OLIVES



Crispy Chicken Stew with Lemon, Artichokes, Capers, and Olives image

We love lemon, artichokes, and olives, so this dish just makes sense to us. We almost always leave the skin on our chicken thighs so we can render out some of the fat and crisp the skin to perfection. If you and your family enjoy Greek flavors as much as we do, then this stew will quickly become a favorite in your household.

Provided by Katherine & Ryan Harvey

Categories     HarperCollins     Soup/Stew     Chicken     Artichoke     Olive     Kid-Friendly     Healthy     Small Plates

Yield 4 servings

Number Of Ingredients 14

1 tablespoon granulated garlic
1 teaspoon sea salt
1 teaspoon dried oregano
2 pounds bone-in, skin-on chicken thighs
2 tablespoons ghee or olive oil
1/2 red onion, peeled, and chopped
2 garlic cloves, minced
1/4 cup capers with brine
1/2 lemon, thinly sliced
1/4 cup white wine
3 cups Chicken Bone Broth
2 cups canned artichoke hearts
1 cup Kalamata olives
1 1/2 teaspoons chopped fresh oregano

Steps:

  • In a large bowl, combine the granulated garlic, 1/2 teaspoon of the sea salt, and the dried oregano. Add the chicken thighs and rub the seasoning into the chicken until evenly coated; set aside. You can also cover and refrigerate the chicken thighs and marinate for 2 to 24 hours.
  • When you're ready to cook the chicken, heat the ghee or oil in a cast-iron skillet or sauté pan over medium-heat.
  • Remove the marinated chicken thighs from the bowl and, using paper towels, pat the chicken thighs dry. Place the chicken thighs, skin side-down, in the hot ghee or oil, spacing them evenly, and cook for 6 to 8 minutes, until the skin begins to brown. Turn the chicken thighs and brown on the opposite side for 5 minutes. Remove from the skillet and set aside.
  • In the same skillet over medium heat, add the onion, garlic, capers, and the remaining 1/2 teaspoon sea salt. Cook for 5 minutes, stirring occasionally. Add the lemon slices.
  • Add the white wine and deglaze the skillet, stirring to loosen any browned bits stuck to the bottom. Bring to a simmer and let cook for 5 minutes.
  • Add the chicken broth, return the thighs to the skillet, and bring to a simmer. Simmer for 5 minutes.
  • Add the artichoke hearts and olives and continue simmering for 10 minutes.
  • Remove the chicken thighs from the skillet, pull the meat from the bones, and roughly chop. Add the chicken meat back into the skillet and stir to distribute evenly. To serve, scoop the stew into serving bowls and garnish with the chopped fresh oregano.
  • Do Ahead:
  • The stew or any leftovers can be refrigerated for up to 1 week, or frozen for up to 6 months.

Tips:

  • To save time, use jarred or canned artichoke hearts. Just be sure to rinse them well before using.
  • If you don't have capers, you can substitute chopped olives or sun-dried tomatoes.
  • If you want a more flavorful sauce, add a splash of white wine or lemon juice.
  • Serve chicken limone with your favorite sides, such as pasta, rice, or roasted vegetables.

Conclusion:

Chicken limone with artichokes and capers is a delicious and easy-to-make dish that's perfect for a weeknight meal. It's also a great way to use up leftover chicken. The combination of chicken, artichokes, capers, and lemon creates a flavorful dish that is sure to please everyone at the table. So next time you're looking for a quick and easy meal, give chicken limone a try.

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