Lemon Artichoke Chicken
Bright, simple, and full of Mediterranean flavor, this Lemon Artichoke Chicken comes together without fuss for a delicious weeknight-friendly dinner.
Ingredients
Main Ingredients
- 4 pieces boneless, skinless chicken breasts Pound to even thickness for even cooking.
- 1 14 oz can artichoke hearts, drained Can also use 8 oz frozen, thawed.
- 1 piece lemon, thinly sliced Fresh slices provide the best flavor.
- 2 tbsp capers Adjust salt to taste, as capers add brininess.
Cooking Ingredients
- 2 tbsp olive oil For sautéing.
- 3 cloves garlic, minced Adds flavor; sauté until fragrant.
- 1/2 cup chicken broth For additional moisture.
Seasoning & Garnish
- 1 tsp salt Adjust to taste.
- 1/2 tsp freshly ground black pepper Adds heat and flavor.
- 2 tbsp fresh parsley, chopped For garnish.
Instructions
Preparation
- Preheat the oven to 375°F (190°C) if baking.
- In a skillet, heat olive oil over medium heat. Add minced garlic and sauté until fragrant.
- Add the chicken breasts and sear until golden brown on both sides.
- Remove chicken and set aside.
Cooking
- In the same skillet, add artichoke hearts, lemon slices, capers, and chicken broth. Stir to combine.
- Return the chicken to the skillet, spooning the mixture over the top.
- If baking, transfer to a baking dish and cover with foil, then bake for 25-30 minutes or until the chicken is cooked through.
- If cooking on the stove, cover and simmer on low heat for about 20 minutes.
- Garnish with fresh parsley before serving.
Notes
Pound chicken to even thickness for even cooking. Don’t skip searing for added flavor. For a richer sauce, stir in cream at the end. Adjust salt at the end, since capers add brininess. Fresh lemon slices are recommended for the best flavor.