Chicken Artichoke Skillet
Transform your weeknight dinner routine with this irresistible Chicken Artichoke Skillet, a one-pan wonder that's as comforting as it is elegant. Juicy, golden-browned chicken breasts are nestled in a luscious, creamy sauce infused with the tangy brightness of artichoke hearts, fresh lemon juice, and a touch of Parmesan cheese. Enhanced with aromatic notes of garlic and onion, this dish comes together in just 40 minutes, making it perfect for busy evenings without sacrificing flavor. Serve it over rice, pasta, or with crusty bread to soak up every drop of the velvety sauce. Easy to make and packed with wholesome ingredients, this chicken skillet recipe is a go-to favorite for satisfying, flavorful meals that feel gourmet.
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 1 medium yellow onion, finely diced
- 3 cloves garlic cloves, minced
- 1 14-ounce can quartered artichoke hearts, drained
- 1 cup low-sodium chicken broth
- 1 cup heavy cream
- 2 tablespoons fresh lemon juice
- 2 tablespoons fresh parsley, chopped
- 1 fourth cup grated Parmesan cheese
Instructions
Season the chicken breasts with salt and pepper on both sides.
Heat the olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for 4-5 minutes on each side, or until golden brown and cooked through. Remove the chicken and set aside.
In the same skillet, lower the heat to medium and melt the butter. Add the diced onion and sauté for 3-4 minutes, until softened and translucent.
Stir in the minced garlic and cook for an additional 30 seconds, until fragrant.
Add the artichoke hearts to the skillet and cook for 2-3 minutes, gently stirring to heat them through.
Pour in the chicken broth, scraping the bottom of the skillet with a wooden spoon to deglaze and release any browned bits. Let the mixture simmer for 2-3 minutes.
Stir in the heavy cream and lemon juice, and let it simmer for 2 more minutes until slightly thickened.
Return the chicken breasts to the skillet, spooning some of the sauce over the chicken to coat. Simmer for 3-4 minutes to reheat the chicken and marry the flavors.
Sprinkle the dish with chopped parsley and grated Parmesan cheese before serving. Serve hot, optionally with a side of rice, pasta, or crusty bread.
Nutrition Facts
Calories |
2724 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 152.7 g | 196% | |
| Saturated Fat | 70.4 g | 352% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 883 mg | 294% | |
| Sodium | 4610 mg | 200% | |
| Total Carbohydrate | 73.6 g | 27% | |
| Dietary Fiber | 25.2 g | 90% | |
| Total Sugars | 12.2 g | ||
| Protein | 242.6 g | 485% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 537 mg | 41% | |
| Iron | 13.2 mg | 73% | |
| Potassium | 2845 mg | 61% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
