Lemon Artichoke Chicken
Brighten up your dinner table with this Lemon Artichoke Chicken recipe, a savory-meets-zesty dish that's both elegant and comforting. Tender, golden-seared chicken breasts are simmered in a luscious sauce made with tangy lemon juice, aromatic garlic, and a hint of dry white wine, perfectly complemented by the briny burst of artichoke hearts and optional capers. With a prep time of just 15 minutes, this one-pan recipe brings extraordinary flavor to your weeknight meals without the hassle. Serve this vibrant chicken dish with a side of fluffy rice, al dente pasta, or crusty bread to soak up every drop of the rich, citrus-infused sauce. Perfectly balanced and irresistibly delicious, Lemon Artichoke Chicken will quickly become a household favorite.
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Recipe Information
Ingredients
- 4 pieces chicken breasts, boneless and skinless
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 cup all-purpose flour
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 3 cloves garlic, minced
- 1 cup chicken broth
- 0.5 cup dry white wine (optional, or replace with more chicken broth)
- 2 tablespoons lemon juice, freshly squeezed
- 1 teaspoon lemon zest
- 14 ounces artichoke hearts, canned or jarred, drained and halved
- 2 tablespoons capers (optional)
- 2 tablespoons parsley, chopped
Instructions
Season the chicken breasts with salt and black pepper on both sides.
Dredge the chicken breasts lightly in the all-purpose flour, shaking off any excess flour.
Heat olive oil and 1 tablespoon of butter in a large skillet over medium-high heat.
Place the chicken breasts in the skillet and sear for 4-5 minutes per side, or until golden brown. Remove the chicken from the skillet and set aside.
Reduce the heat to medium and add the remaining tablespoon of butter to the skillet.
Add the minced garlic and sauté for 1 minute, until fragrant but not browned.
Pour in the chicken broth and white wine (if using), scraping up any browned bits from the bottom of the skillet with a wooden spoon.
Add the lemon juice, lemon zest, artichoke hearts, and capers (if using) to the skillet. Stir to combine.
Return the chicken breasts to the skillet, nestling them into the sauce. Cover and simmer for 10-12 minutes, or until the chicken is cooked through (internal temperature of 165°F/74°C).
Taste the sauce and adjust seasoning if necessary.
Garnish the chicken with chopped parsley before serving.
Serve the Lemon Artichoke Chicken with rice, pasta, or crusty bread to soak up the flavorful sauce.
Nutrition Facts
Calories |
2040 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 79.2 g | 102% | |
| Saturated Fat | 25.4 g | 127% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 654 mg | 218% | |
| Sodium | 4847 mg | 211% | |
| Total Carbohydrate | 74.4 g | 27% | |
| Dietary Fiber | 24.0 g | 86% | |
| Total Sugars | 5.9 g | ||
| Protein | 236.1 g | 472% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 288 mg | 22% | |
| Iron | 13.6 mg | 76% | |
| Potassium | 2789 mg | 59% | |
*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.
