Lemon Brandy Chicken with Artichokes
Elevate your weeknight dinner with this show-stopping Lemon Brandy Chicken with Artichokes, a meal that combines rich, velvety flavors with a zesty twist. Tender, golden-seared chicken breasts are nestled in a creamy, citrus-infused sauce made with a splash of brandy, chicken broth, and freshly squeezed lemon juice. Quartered artichoke hearts add a savory and slightly tangy depth, perfectly complementing the dish’s bright and buttery notes. Enhanced with fragrant shallots, garlic, and a garnish of fresh parsley and lemon zest, this recipe is a sophisticated yet approachable choice for any occasion. Ready in under an hour, it’s ideal for impressing guests or indulging in a comforting, restaurant-quality meal at home. Pair with rice, pasta, or crusty bread to soak up every luscious drop of the sauce! Keywords: lemon brandy chicken recipe, creamy artichoke chicken, easy chicken dinner ideas.
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 0.5 cups all-purpose flour
- 1 teaspoons salt
- 0.5 teaspoons black pepper
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 2 pieces shallots, minced
- 3 pieces garlic cloves, minced
- 0.25 cups brandy
- 1 cups chicken broth
- 0.5 cups heavy cream
- 3 tablespoons lemon juice, freshly squeezed
- 1.5 cups artichoke hearts, quartered (canned or thawed)
- 2 tablespoons fresh parsley, chopped
- 1 teaspoons lemon zest
Instructions
Pound the chicken breasts to an even thickness using a meat mallet or rolling pin. Pat dry with a paper towel.
Combine the flour, 1 teaspoon of salt, and 1/2 teaspoon of pepper on a plate. Dredge each chicken breast in the flour mixture, shaking off the excess.
Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Sear the chicken breasts for 3-4 minutes per side until golden brown. Transfer to a plate and set aside.
Reduce the heat to medium and add the remaining tablespoon of olive oil and butter to the skillet. Sauté the minced shallots for 2 minutes until softened, then add the garlic and cook for an additional 30 seconds.
Deglaze the skillet with brandy, scraping up any browned bits from the bottom of the pan. Let the brandy simmer for 1-2 minutes to reduce slightly.
Stir in the chicken broth and heavy cream. Bring the mixture to a gentle simmer, then add the lemon juice and artichoke hearts. Season with salt and pepper to taste.
Return the chicken breasts to the skillet, nestling them into the sauce. Cover and let cook for 10-12 minutes, or until the chicken is fully cooked and reaches an internal temperature of 165°F (75°C).
Garnish the dish with chopped parsley and lemon zest before serving. Serve warm with rice, pasta, or crusty bread to soak up the sauce.
Nutrition Facts
Calories |
2666 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 118.5 g | 152% | |
| Saturated Fat | 49.4 g | 247% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 774 mg | 258% | |
| Sodium | 4595 mg | 200% | |
| Total Carbohydrate | 111.3 g | 40% | |
| Dietary Fiber | 24.1 g | 86% | |
| Total Sugars | 7.3 g | ||
| Protein | 240.3 g | 481% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 316 mg | 24% | |
| Iron | 16.1 mg | 89% | |
| Potassium | 2964 mg | 63% | |
*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.
