Lemon Artichoke Chicken Skillet
This Mediterranean-inspired dish is a one-pan wonder that brings together tender chicken, tangy artichokes, and a bright lemony sauce. The combination of garlic, herbs, and olive oil enhances the flavors, making this meal light yet incredibly satisfying. It’s perfect for a quick weeknight dinner or a meal-prep favorite. Serve it with rice, quinoa, or crusty bread to soak up the delicious sauce.
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 4
Ingredients
For the Chicken:
2 tbsp olive oil
4 boneless, skinless chicken breasts (or thighs)
1 tsp salt
½ tsp black pepper
½ tsp garlic powder
½ tsp dried oregano
½ tsp smoked paprika (optional, for depth of flavor)
For the Sauce:
3 cloves garlic, minced
1 cup marinated artichoke hearts, drained and quartered
1 cup cherry tomatoes, halved
½ cup low-sodium chicken broth (or white wine for extra flavor)
2 tbsp fresh lemon juice
1 tbsp lemon zest
½ tsp red pepper flakes (optional, for heat)
¼ cup heavy cream or coconut milk (optional, for a creamy sauce)
2 tbsp fresh parsley or basil, chopped (for garnish)
Instructions
Prepare the Chicken
Pat the chicken dry with paper towels. Season both sides with salt, pepper, garlic powder, oregano, and smoked paprika.
Heat 2 tbsp olive oil in a large skillet over medium-high heat.
Sear the chicken for 4-5 minutes per side, until golden brown. Remove and set aside (it will finish cooking in the sauce).
Make the Sauce
In the same skillet, reduce the heat to medium and add the minced garlic. Sauté for 30 seconds until fragrant.
Add the artichoke hearts and cherry tomatoes. Cook for 2-3 minutes until slightly softened.
Pour in the chicken broth (or wine) and stir in the lemon juice, zest, and red pepper flakes. Simmer for 2 minutes.
Combine & Simmer
Return the seared chicken to the skillet. Spoon some sauce over the top.
Cover and let simmer for 8-10 minutes, or until the chicken reaches an internal temperature of 165°F (75°C).
(Optional) Stir in heavy cream or coconut milk for a creamy sauce. Let it simmer for another 2 minutes.
Serve & Enjoy!
Sprinkle with fresh parsley or basil before serving.
Pair with rice, quinoa, or crusty bread for a complete Mediterranean meal.
Tips & Tricks
For Extra Flavor:
Marinate the chicken in lemon juice and olive oil for 30 minutes before cooking.
Dairy-Free Option:
Skip the heavy cream or use coconut milk.
Make It Spicy:
Add more red pepper flakes or a pinch of cayenne.
Storage:
Store leftovers in an airtight container for up to 3 days.
Nutrition Facts (Per Serving)
Calories: 320
Protein: 38g
Carbohydrates: 9g
Fiber: 3g
Fat: 14g
Sugar: 3g
Sodium: 480mg