Lemon Artichoke Chicken

Bright, simple, and full of Mediterranean flavor, this Lemon Artichoke Chicken comes together without fuss for a delicious weeknight-friendly dinner.

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Prep Time 15

Cook Time 30

Total Time 45

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: American, Mediterranean

Calories: 320

Ingredients Method Notes

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.

Method

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.