Braised Chicken with Baby Artichokes and Lemon


As most of us are, I've always been a fan of the easy dutch oven dinners. They always feel extra special to have and are also so conveniently easy with being able to just put your ingredients in and let them cook away! This braised chicken is no different and I promise you is SO satisfying and flavorful.

The classic lemon chicken

Something about lemon chicken always makes it a feel good dinner. It was always a classic for dinner for us growing up and this dutch oven lemon chicken really just brings it to the next level. It really is the perfect weekend or even weeknight dutch oven meal and goes perfectly with a big bowl of pasta on the side.

The stars here- lemon slices, white wine, rosemary

This dutch oven chicken is moist, flavorful, and packed with flavors! You will first season the chicken and then brown it on both sides in your dutch oven. Then you'll get into your other delicious ingredients for this recipe.

  • shallots
  • garlic
  • white wine
  • chicken broth
  • rosemary
  • baby artichokes
  • lemon slices
  • capers

All of the ingredients for this recipe compliment each other perfectly and make the chicken extra flavorful. After browning the chicken and removing it from the dutch oven, you'll first saute the shallots and then the garlic as well. You'll then go ahead and add the white wine, chicken stock, and rosemary. You'll then place the chicken back in the dutch oven and pop it in the oven for around 45 minutes.

Next stop- baby artichokes!

While the chicken is in the oven, it's time to prepare my favorite part of the recipe- the baby artichokes! In this recipe the baby artichokes are able to become so soft and tender. They're the perfect addition to the chicken and are also so easy to prep. After you peel and trim your artichokes, you'll then chop them into quarters and place them in a bowl with cold water and some lemon slices to help to prevent any discoloration of the artichokes. Next add in the artichokes, lemon slices, and capers to the dutch oven and then pop it back in the oven for another 35-40 minutes. Trust me when I say the wait is worth it!

Once it's done in the oven then just garnish with some parsley and you're done! This chicken is so tender and flavorful and with only a prep time of 20 minutes, it seriously has to me in everyones dinner rotation more often. Serve with some angel hair (my personal favorite) and enjoy!

Braised Chicken with Baby Artichokes and Lemon

Braised chicken with baby artichokes and lemon, rosemary, and capers. The perfect cozy, dutch oven winter meal!



Servings: 4-6

  • 2 pounds bone-in chicken, cut up
  • kosher salt and pepper
  • 2 tbsp olive oil
  • 1 large shallot, peeled and thinly sliced
  • 2 tsp minced or crushed garlic
  • 3/4 cup white wine
  • 2 1/2 cups chicken broth
  • 2 sprigs fresh rosemary, finely chopped
  • 2 lemons
  • 8-10 fresh baby artichokes
  • 2 tbsp capers, or to taste
  • 1-2 tbsp flat leaf parsley, finely chopped


  1. Preheat oven to 375 degrees.
  2. Season both sides of each piece of chicken with salt and pepper.
  3. Heat olive oil over medium high heat in dutch oven.
  4. Brown chicken on both sides, skin side down first, working in batches. Remove chicken and set aside.
  5. Remove excess oil from dutch oven leaving approximately 2 tablespoons.
  6. Add shallots and sauté over medium low heat until they start to soften. Add garlic, sautéing for 1 minute until fragrant.
  7. Add white wine, simmering until reduced by half, then add chicken broth and rosemary.
  8. Return chicken to dutch oven and cover and place in preheated oven. Cook for approximately 45 minutes.
  9. While chicken is cooking, prepare baby artichokes. Cut up 1 lemon and place in a medium sized bowl filled with cold water. Peel back tough outer leaves of each baby artichoke, trim top third off, and cut into quarters. Place in acidulated water to prevent discoloration.
  10. Slice second lemon. Remove chicken from oven and add drained baby artichokes, lemon slices, and capers. Cover and return to oven. Cook for an additional 35-40 minutes or until artichokes are fork tender. Garnish with parsley and serve.
Prep Time: 20 minutes
Cook Time: 1 hour and 20 minutes
Total Time: 1 hour and 40 minutes

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