Chicken Breasts with Asparagus and Artichokes
Elevate your weeknight dinners with this vibrant and wholesome Chicken Breasts with Asparagus and Artichokes recipe! Juicy, seasoned chicken breasts are perfectly pan-seared to golden perfection, then nestled in a luscious garlic-lemon sauce infused with buttery richness. Tender asparagus and tangy artichoke hearts add a burst of color and fresh flavor, creating a one-pan meal that’s both elegant and easy to prepare. Ready in just 40 minutes, this dish combines classic Mediterranean ingredients for a nutrient-packed, restaurant-quality experience right at home. Perfect for a light yet satisfying meal, it’s ideal for busy weeknights or an impressive dinner party centerpiece. Pair with crusty bread, rice, or your favorite pasta to soak up the irresistible sauce!
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Recipe Information
Ingredients
- 4 pieces chicken breasts
- 1 pound asparagus
- 1 cup artichoke hearts, canned or jarred
- 3 tablespoons olive oil
- 2 tablespoons butter
- 3 cloves garlic cloves, minced
- 2 tablespoons lemon juice
- 1 cup chicken broth
- 2 tablespoons all-purpose flour
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 0.5 teaspoons paprika
- 2 tablespoons fresh parsley, chopped
Instructions
Season the chicken breasts on both sides with salt, black pepper, and paprika.
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat.
Add the chicken breasts to the skillet and sear for 4-5 minutes on each side, or until golden brown. Remove and set aside.
Trim the tough ends off the asparagus and cut them into 2-inch pieces. Drain and rinse the artichoke hearts if using canned or jarred.
In the same skillet, add 1 tablespoon of olive oil and the butter. Once melted, add the minced garlic and sauté for 1 minute until fragrant.
Sprinkle the flour into the skillet and stir well, cooking for 1-2 minutes to form a roux.
Slowly whisk in the chicken broth and lemon juice to create a smooth sauce. Let it simmer for 2-3 minutes to thicken slightly.
Return the chicken breasts to the skillet and spoon some of the sauce over them.
Add the asparagus and artichoke hearts to the skillet, arranging them around the chicken. Cover and cook for 8-10 minutes, or until the chicken is cooked through (internal temperature should reach 165°F).
Taste the sauce and adjust seasoning with additional salt and pepper if needed.
Garnish with freshly chopped parsley before serving. Serve hot and enjoy!
Nutrition Facts
Calories |
513 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.6 g | 29% | |
| Saturated Fat | 7.1 g | 35% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 163 mg | 54% | |
| Sodium | 982 mg | 43% | |
| Total Carbohydrate | 17.3 g | 6% | |
| Dietary Fiber | 6.2 g | 22% | |
| Total Sugars | 3.1 g | ||
| Protein | 60.2 g | 120% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 88 mg | 7% | |
| Iron | 5.3 mg | 30% | |
| Potassium | 893 mg | 19% | |
*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.
