Baked Lemon Artichoke Chicken Piccata

  • Serving Size4


    • 1 lb chicken breast or thighs, boneless skinless
    • 2 lemons, one sliced thin slices & one cut in half for squeezing
    • 1 can artichoke or artichoke heart quarters (not marinated), drained
    • 2 T capers (make sure only ingredients are: capers vinegar, sea salt, water).
    • 1 lb of cauliflower rice
    • 4 to 5 garlic cloves, peeled and minced
    • 2 T Lemon juice from one lemon.
    • 3 T approved oil
    • 2/3 c organic chicken broth
    • 1/2 tsp sea salt
    • 1/2 tsp Italian seasonings



    Preheat oven to 400 F. Place approved oil in large casserole dish.


    Slice one lemon in thin slices, and mince garlic, then set both aside. Line bottom of casserole dish with lemon slices. Place chicken on top of lemon slices.


    Sprinkle the top of chicken with: minced garlic, drained capers, sea salt, and Italian seasonings.
    Drain artichokes of water in can, and dump all over the top of chicken.


    Pour lemon juice over the artichokes. Pour chicken broth over the top of the whole thing. 


    Cover casserole dish with foil and bake for 30 to 35 minutes or until chicken is not pink in center. Remove, cool slightly, Remove foil and return to oven for 3 to 5 minutes to lightly brown chicken. Serve over 1 cup of cauliflower rice.

    Recipe adapted from:  

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