Chicken with Artichoke and Capers

Meats & PoultryKeto-Friendly
Written By Jo Thoburn

1-2 pounds of chicken thighs
3 tablespoons of olive oil
1 teaspoon garlic salt
1/4 cup Herbs de Provence
1 32-ounce jar of artichoke hearts, halved
1 jar capers
1 lemon, juice nd zest
4 cloves of garlic, minced
1/4 cup of vermouth
1/2 cup freshly grated parmesan cheese


Cook in a large skillet over medium heat. Heat the chicken in olive oil and sprinkle with herbs and garlic salt.

Remove the chicken from the pan and saute the garlic, artichokes, lemon and capers for 5 minutes.

Deglaze the pan with the vermouth and stir in the cheese. Add the chicken, spoon sauce over the chicken, and simmer covered for 10 minutes.

Jo Thoburn

Jo A. S. Thoburn is the President and CEO of the Fairfax Christian School, the founder of Fairfax Scholars and The Scholars Plan, and the author of Creating Scholars: The Handbook for Future-Focused Parents and Educators. An award-winning thought leader with over twenty-five years in education, she has spoken at conferences across five continents on free-market education, quality academics, and strategic career planning.

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