Lemon Chicken with Artichokes
Brighten up your dinner table with this elegant and zesty Lemon Chicken with Artichokes recipe! Tender, golden-browned chicken breasts are simmered in a luscious lemony sauce infused with garlic, white wine, and savory chicken broth. Quartered artichoke hearts and optional briny capers add a Mediterranean-inspired twist, while fresh slices of lemon and a sprinkle of parsley elevate the dish with vibrant flavors. Ready in just 45 minutes, this one-skillet recipe is perfect for busy weeknights or a special family dinner. Serve this tangy, buttery creation over rice, pasta, or alongside crusty bread to soak up every last drop of the irresistible sauce. Perfectly balanced and incredibly satisfying, this dish is a celebration of simple yet sophisticated flavors.
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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 unsalted butter
- 3 cloves garlic cloves, minced
- 1 cup chicken broth
- 0.5 cup dry white wine
- 1 whole lemon, juiced
- 1 whole lemon, sliced
- 1 14-ounce can artichoke hearts, quartered
- 2 tablespoons capers (optional)
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
Season the chicken breasts with salt and black pepper on both sides.
Lightly dredge the chicken in all-purpose flour, shaking off the excess.
Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large skillet over medium-high heat.
Cook the chicken breasts for 4-5 minutes on each side until golden brown. Remove the chicken from the skillet and set aside.
In the same skillet, add the remaining olive oil and butter, then sauté the minced garlic for about 1 minute until fragrant.
Deglaze the skillet by adding the chicken broth and white wine, scraping up any browned bits from the bottom of the pan.
Stir in the lemon juice and add the sliced lemon, artichoke hearts, and capers (if using). Cook for 3-4 minutes.
Return the chicken breasts to the skillet and spoon some of the sauce over them.
Reduce the heat to low, cover, and simmer for 10-12 minutes, or until the chicken is fully cooked (internal temperature of 165°F).
Garnish with fresh parsley before serving.
Serve hot with rice, pasta, or crusty bread to soak up the sauce.
Nutrition Facts
Calories |
2168 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 78.9 g | 101% | |
| Saturated Fat | 25.4 g | 127% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 654 mg | 218% | |
| Sodium | 4266 mg | 186% | |
| Total Carbohydrate | 103.4 g | 38% | |
| Dietary Fiber | 25.9 g | 92% | |
| Total Sugars | 8.0 g | ||
| Protein | 239.7 g | 479% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 300 mg | 23% | |
| Iron | 15.2 mg | 84% | |
| Potassium | 3373 mg | 72% | |
*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.
