i didn’t really know what to expect the first time i made this dish as i never really cook anything with artichokes or capers. and beyond that, i had never cooked a bone-in, skin-on chicken breast before. i know, total noob. that said, it was super easy to make and the flavors are so incredible, it’s now a regular dish in our house. i absolutely love how the shallots and artichoke begin to caramelize in the pan, and the chicken remains totally moist with a bit of crunch in the skin. the only adaption we make to this is using coconut oil and butter, versus all butter. enjoy!
4 tablespoons grass fed butter or coconut oil
2 shallots, thinly sliced
2 cups quartered artichoke hearts, rinsed and drained
1/4 cup capers, drained
juice of two lemons
2 lbs bone-in, skin-on chicken breasts
heat oven to 375˚F.
heat a large, oven-safe skillet over medium heat. add 2 tablespoons coconut oil or butter, and shallots. saute until shallots are translucent. add the artichoke hearts, capers and lemon juice, stirring to combine. place the chicken in the skillet and top each piece with the remaining two tablespoons butter and salt. place the entire skillet in the oven and bake for 45 minutes, or until the chicken reaches 165˚F near the bone. serve hot.