Chicken Saute with Artichokes Lemon and Mint
Infuse your dinner table with vibrant Mediterranean flavors with this irresistibly fresh Chicken Sauté with Artichokes, Lemon, and Mint. Juicy, golden-brown chicken breasts are paired with tender artichoke hearts and enveloped in a bright, tangy sauce made from freshly squeezed lemon juice and aromatic garlic. A splash of chicken broth brings depth, while chopped mint leaves add a refreshing herbal twist. This quick and easy recipe, ready in just 40 minutes, is perfect for busy weeknights yet elegant enough for entertaining. Serve over fluffy rice, al dente pasta, or alongside roasted vegetables for a wholesome, flavorful meal that celebrates simple, fresh ingredients. Keywords: chicken sauté, artichokes, lemon, mint, quick dinner recipes, Mediterranean chicken.
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 cup all-purpose flour
- 2 tablespoons olive oil
- 2 tablespoons butter
- 3 pieces garlic cloves, minced
- 14 ounces canned artichoke hearts, drained and quartered
- 1 cup chicken broth
- 2 tablespoons lemon juice
- 1 teaspoon lemon zest
- 2 tablespoons fresh mint leaves, chopped
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
Instructions
Place the chicken breasts on a cutting board and season both sides with salt and black pepper.
Dredge the chicken breasts lightly in the all-purpose flour, shaking off any excess.
In a large skillet, heat the olive oil and 1 tablespoon of butter over medium-high heat.
Add the chicken breasts to the skillet and cook for 4-5 minutes per side, until golden brown and cooked through. Remove the chicken from the skillet and set aside on a plate.
Reduce the heat to medium and add the remaining 1 tablespoon of butter to the skillet.
Stir in the minced garlic and cook for 1 minute, until fragrant.
Add the artichoke hearts to the skillet and sauté for 2-3 minutes.
Pour in the chicken broth and lemon juice, scraping the bottom of the skillet with a wooden spoon to deglaze and release any browned bits.
Stir in the lemon zest and bring the mixture to a simmer.
Return the chicken breasts to the skillet and spoon the sauce over them. Simmer for 5 minutes to allow the flavors to meld and the chicken to reheat.
Remove the skillet from heat and sprinkle the chopped mint leaves over the dish.
Garnish with fresh parsley, if desired, and serve hot with your favorite side dish, such as rice, pasta, or roasted vegetables.
Nutrition Facts
Calories |
513 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.2 g | 25% | |
| Saturated Fat | 6.4 g | 32% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 163 mg | 54% | |
| Sodium | 1033 mg | 45% | |
| Total Carbohydrate | 24.1 g | 9% | |
| Dietary Fiber | 6.0 g | 22% | |
| Total Sugars | 1.1 g | ||
| Protein | 60.0 g | 120% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 67 mg | 5% | |
| Iron | 3.8 mg | 21% | |
| Potassium | 746 mg | 16% | |
*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.
