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Lemon Artichoke Chicken : Creamy Lemon Artichoke Chicken Easy Weeknight Recipe

Lemon Artichoke Chicken

A bright, zesty chicken dish featuring tender chicken breasts or thighs in a creamy sauce with artichoke hearts and fresh herbs. Perfect for a weeknight dinner or entertaining guests.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Mediterranean
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1.5 lbs boneless, skinless chicken breasts or thighs about 4 pieces
  • 2 tablespoons olive oil
  • 1 large lemon zest and juice separated
  • 1 (14-ounce) can artichoke hearts drained and quartered (not marinated)
  • 4 cloves garlic minced
  • 1/2 cup chicken broth
  • 1/4 cup dry white wine optional, substitute with more broth
  • 2 tablespoons fresh parsley chopped
  • 1 tablespoon fresh oregano chopped (or 1 teaspoon dried)
  • salt and freshly ground black pepper to taste
  • 1/4 cup heavy cream optional, for a richer, creamy artichoke chicken sauce
  • 1/4 cup grated Parmesan cheese optional

Equipment

  • Large Skillet or Oven-Safe Pan
  • Kitchen Towels
  • Wooden spoon

Method
 

  1. Pat the chicken breasts or thighs completely dry with paper towels. This helps achieve a beautiful sear and crispy exterior. Season both sides generously with salt and freshly ground black pepper.
  2. In a large skillet or oven-safe pan, heat the olive oil over medium-high heat. Once shimmering, carefully add the seasoned chicken. Cook for about 4–6 minutes per side, until deeply golden brown and beautifully seared.
  3. Remove the seared chicken from the pan and set it aside on a plate. Reduce the heat to medium. Add the minced garlic to the pan and sauté for about 30–60 seconds, until fragrant.
  4. Pour in the chicken broth and dry white wine (if using). Use a wooden spoon to scrape up any browned bits from the bottom of the pan. Allow the liquid to simmer for 2–3 minutes, reducing slightly.
  5. Stir in the drained and quartered artichoke hearts and the fresh lemon zest. For a rich, creamy artichoke chicken, this is the moment to stir in the heavy cream and a sprinkle of Parmesan cheese. Let it come to a gentle simmer.
  6. Carefully place the seared chicken back into the skillet, nestling it into the sauce with the artichokes. If your chicken pieces are particularly thick, cover the pan and let it simmer for another 8–10 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
  7. Remove the pan from the heat. Stir in the fresh lemon juice, chopped parsley, and oregano. Taste the sauce and adjust salt and pepper if needed.
  8. Transfer the lemon artichoke chicken to plates and spoon the luscious sauce and artichokes generously over each piece. Serve immediately.

Nutrition

Calories: 350kcalCarbohydrates: 8gProtein: 35gFat: 18gSaturated Fat: 6gCholesterol: 120mgSodium: 350mgPotassium: 450mgFiber: 2gSugar: 3gVitamin A: 150IUVitamin C: 30mgCalcium: 100mgIron: 2mg

Notes

This recipe is versatile and can be easily adapted for dietary needs. For a one-pan meal, add baby potatoes or bell peppers to roast alongside the chicken. It's naturally gluten-free and can be made keto or low-carb by avoiding starchy sides.
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