lemon artichoke chicken

A simple and delicious chicken recipe with artichokes and lemon

Lemon Artichoke Chicken Skillet

chicken breasts

cornstarch

tsp salt

tsp pepper

lemons

olive oil

artichoke hearts

chicken broth

parsley

Cut chicken breasts into thin slices. Combine cornstarch, salt and pepper in a small mixing bowl. Toss chicken in starch and seasoning mixture until its evenly coated.

Squeeze half of a lemon so that you have 1 tbsp of lemon juice. Cut one lemon into thin slices and remove the seeds

Heat olive oil over medium heat in a large skillet. When the oil is warm pour the chicken into the pan and cook, tossing frequently until almost cooked through about 6 minutes

Pour 1 tbsp of lemon juice, chicken broth, lemon slices and marinated artichoke hearts into the pan and bring the mixture to a simmer and simmer for 5 minutes.

Wow ! Delicious and easy ! I underestimated the flavor packed into this meal. Added some rice and broccoli on the side. 10/10

This was really good. I added some mushrooms and onions as well. It came together really fast and is the perfect weeknight meal.

Very good! Easy recipe to make which I love. We’ll make it again!

I added mushrooms and black olives that I had on hand, and it was sooo flavorful!

This was such a delicious dinner! I used chicken thighs instead of breasts, and paired with orzo and zucchini. This is definitely getting added into our rotation of great weeknight dinners.

This was easy, quick and delicious!   I served with rice.  This is a keeper :)

An easy one pan dinner featuring tender chicken, artichoke hearts, and tomatoes in a fresh lemon sauce.

One Pan Lemon Artichoke Chicken

chicken breasts (boneless and skinless, ~1 pound)

14 oz can artichoke hearts (whole, quartered,

cherry tomatoes (washed)

lemon (juiced)

garlic (minced

tbsp fresh oregano (chopped, sub 2 tsp dried)

Heat the two tbsp olive oil in a 12-inch skillet (nonstick, or cast iron only if it's well-seasoned and can withstand acidic foods) over medium-high heat. Cook the chicken breasts on one side for 5-6 minutes before flipping.

While the chicken is cooking, whisk together the olive oil, lemon juice, garlic, and oregano.

Add the lemon sauce, drained artichoke hearts, and cherry tomatoes to the skillet. Flip the chicken over and let everything cook for another 5-6 minutes, or until the chicken reaches an internal temperature of 165 degrees F. Season with salt and pepper to taste.

If you want to get your vegetables more tender/browned, lower heat to a simmer and cook for a few more minutes. Remove from heat, serve, and enjoy!

This was sooooo yummy and I loved that it all came together in 1 pan. My chicken breasts were thick boys so I actually sliced them in half lengthwise. 
10/10 will make this again and again as this is ingredient I always have on hand.

Made this again tonight! It’s a favorite in our house. Uncle Frank “thinks” he doesn’t like artichokes, but he raves about this every time. This makes such delicious sauce! We have enough for leftovers tomorrow!

Loved this recipe. I added a couple tablespoons of capers at the end and served over creamy polenta.

Made this tonight and agreed this recipe is a keeper!  Served over brown rice. Used chicken tenderloins. Sautéed them quickly. Removed from heat. Sautéed the vegetables and served with steamed broccoli. Yummm!!

I've made this twice - both times with enough for leftover lunch. It's easy, quick, and delicious.

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Lemon Artichoke Chicken Skillet

One Pan Lemon Artichoke Chicken

Top 2 lemon artichoke chicken recipes from across the web

The most viewed lemon artichoke chicken recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Lemon Artichoke Chicken Skillet

One Pan Lemon Artichoke Chicken

The most viewed lemon artichoke chicken recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine