Save
This baked chicken with artichokes and capers is a simple yet flavorful meal perfect for weeknights when you want something fast without sacrificing taste. The bright tanginess of capers and the tender artichokes pair beautifully with the herb-seasoned chicken creating a balanced dish that feels both light and satisfying.
This recipe came to life one evening when I needed dinner fast but wanted something a bit different than the usual chicken. It quickly became a favorite for its ease and unique flavor combination.
Ingredients
- Chicken breasts: provide lean protein and stay juicy with the right cooking temperature
- Artichokes in a jar: add a subtle earthy sweetness and convenience avoid canned ones with heavy syrup
- Capers: bring unique salty tang that brightens the overall dish
- Olive oil spray: keeps the chicken moist without adding excess oil
- Dried basil thyme oregano and garlic powder: build a deep herbaceous taste bouquet
- Freshly ground black pepper and salt: boost all the flavors without overwhelming
Instructions
- Preheat Oven:
- Set your oven to 450 degrees Fahrenheit to ensure it is fully hot before baking the chicken this helps achieve a nice golden exterior without drying out the meat.
- Season Chicken:
- Pat the chicken breasts dry with a paper towel then evenly sprinkle salt pepper basil thyme oregano and garlic powder all over both sides generous seasoning is key to flavorful chicken.
- Arrange Ingredients:
- Place the seasoned chicken breasts in a single layer in a baking dish spray lightly with olive oil. Scatter the drained artichokes and capers around and on top of the chicken to infuse their juices during baking.
- Bake:
- Place the dish in the oven and bake for 20 to 30 minutes until the chicken reaches 165 degrees Fahrenheit internal temperature. Use a meat thermometer to check doneness to avoid overcooking.
- Rest and Serve:
- Once baked remove from the oven and let the chicken rest five minutes this allows juices to redistribute making each bite tender. Serve alongside your favorite grains or roasted vegetables.
My favorite part of this recipe is definitely the capers their briny zing adds just the right punch. Whenever I make this dish it reminds me of a summer evening at my friend's house where we shared a simple meal full of big flavors and easy conversation.
Storage Tips
Store leftovers in an airtight container in the fridge for up to three days. Reheat gently covered to retain moisture and avoid drying out the chicken.
Ingredient Swaps
If you do not have jarred artichokes fresh or frozen can be used but they will need steaming or boiling first to soften.
Serving Ideas
This chicken pairs wonderfully with fluffy couscous quinoa or even simple steamed rice.
This baked chicken dish combines ease with vibrant flavors for a delightful dinner anytime.
Frequently Asked Recipe Questions
- → What temperature is best for baking chicken breasts?
Preheating the oven to 450°F helps cook the chicken quickly while sealing in juices, resulting in a tender texture.
- → Can I use fresh artichokes instead of jarred?
Fresh artichokes can be used but require trimming and pre-cooking. Jarred artichokes save time and add a mellow flavor.
- → How do capers affect the flavor of this dish?
Capers add a subtle tangy and salty burst that complements the herbs and balances the richness of the chicken.
- → Is olive oil spray necessary for this recipe?
Olive oil spray helps prevent sticking and assists in crisping the chicken surface without adding excess oil.
- → How can I tell when the chicken is fully cooked?
Chicken is done when it reaches an internal temperature of 165°F and the juices run clear when pierced.
- → Can I prepare this dish ahead of time?
Seasoning and assembling can be done ahead, then baked fresh to retain optimal texture and flavor.