he flavors of this dish are so perfectly balanced, no one will ever know that you made this chicken and artichoke with capers easily with only about 10 minutes of active cooking time. Shhhhhh – you don’t have to tell anyone either.
We decided to go with boneless thighs for this recipe for the extra flavor and ability to cut them up to mix with the rest of the ingredients. We found that if you cut the chicken up, you could get the perfect mouthful with all of the ingredients on your fork. Delicious! It’s a bite full of rich chicken thighs, some salty capers, tangy artichokes, onions, garlic and mushrooms.
Get the Recipe:
Chicken with Artichoke and Capers (Paleo, Whole30 + Keto)
This one pan dish of chicken thighs with artichoke and capers will delight your family with unique flavor and is ready in 30 minutes!
Ingredients
- 1.5 lb organic chicken thighs
- 1/2 tsp salt
- 1/2 tsp pepper
- 1 tsp paprika
- 1 tsp onion powder
- 1 tsp dried parsley
- 1 tbsp avocado oil
- 1/2 onion, chopped
- 1.5 cups mushrooms, chopped
- 1 bunch asparagus, rough ends removed and chopped into pieces
- 3 cloves garlic, diced
- 1 can artichoke hearts, quartered
- 1/3 cup capers
- 1 lemon, sliced
Instructions
- Heat an oven safe skillet over medium heat. Add in the avocado oil and let the pan heat up.
- While the pan is heating, season the chicken thighs on each side with salt, pepper, paprika, onion powder and dried parsley.
- Preheat your oven to 425 degrees.
- Add the chicken to the skillet to cook for 5 minutes on each side.
- While the chicken is cooking, chop up all of the other ingredients to get them ready to add to the skillet.
- Once the chicken has browned on each side, toss in all of the other ingredients except the lemon and mix together in the skillet.
- Top the chicken with the sliced lemon.
- Carefully transfer the pan into the oven to cook for 15 minutes.
- Remove and let cool 5 minutes before serving.
Notes
Nutrition facts are an estimate provided for those following a Ketogenic or low-carb diet. See our full nutrition information disclosure here.
Calories: 367kcal, Carbohydrates: 9g, Protein: 35g, Fat: 19g, Saturated Fat: 3g, Fiber: 3g
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The photos have asparagus ~ where’s that in this recipe??
Sorry about that, it somehow was left off the ingredient listing. Thanks for bringing it to our attention and the recipe is updated now.
I made this last night and it was lovely! I would personally use a small lemon or possibly just half as myself and my boyfriend found the taste a little too tart- saying that, it could have just been a particularly harsh unripe English lemon!
Otherwise, nice and fresh and healthy 🙂
Thanks for stopping by and leaving a comment! So glad you and your boyfriend enjoyed this dish! Justin and I do love lemon, so you could be right that it could be a little much if you don’t love lemon quite as much as we do. Thanks for your thoughts! We hope you’ll try some more, and let us know what you think! 🙂