30 Minute Meals · Poultry · Recipes

Lemon Chicken with Artichokes

If you’re like me, sometimes you find yourself staring into your pantry or fridge and see something that inspires the heck out of your next meal.  Today’s entrée was inspired by a can of artichoke hearts leftover from Mister’s Vegan Baked Ziti dish.  I originally saw this recipe on Kate’s Framed Cooks blog and mentally bookmarked it.

The artichokes in this recipe soak up the lemon juice like little flavor-packed sponges.  Who knew artichokes could hold so much bright citrus?  They really freshen up otherwise dull chicken breasts.  The hint of fresh thyme is a nice touch too – mostly because it gave me an excuse to go to the local greenhouse and buy myself a thyme plant.  Double win.

Lemon Chicken with Artichokes

Rating: 41

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Yields: 6 Servings

Lemon Chicken with Artichokes

Ingredients

  • 1 1/2 pounds boneless chicken breasts, pounded until 1/2 inch thick
  • 1/2 cup flour seasoned with 1/2 teaspoon salt and 1/4 teaspoon pepper
  • 3 tablespoons canola oil
  • 1 cup white wine
  • 2 packages frozen artichoke hearts, quartered
  • 1 lemon, sliced thin
  • 1 tablespoon fresh thyme leaves
  • Shaved parmesan cheese for garnish

Directions

  1. Coat chicken in seasoned flour.
  2. Heat oil in a large heavy skillet over medium high heat and brown chicken on both sides, about 2-3 minutes per side.
  3. Add wine and artichokes to skillet and bring to a boil. Cover, turn the heat down to low, and cook for 8 minutes. Uncover skillet and add lemon slices and cook for 2 more minutes.
  4. Remove chicken from sauce and bring sauce to a low boil. Cook for another 5 minutes or so until sauce is reduced a little.
  5. Return chicken to skillet, stir in thyme until thyme is mixed in and chicken is coated with sauce. Scatter shaved parmesan on top and serve right out of the skillet - it's homier that way!
http://foodiemcbooty.com/lemon-chicken-with-artichokes/

Recipe adapted from Framed Cooks

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8 thoughts on “Lemon Chicken with Artichokes

  1. I tried this recipe last night and it was excellent! I used moscato wine. I only had 1/2 cup of the moscato so added the juice from the can of artichokes to make it a cup. Did not have frozen artichokes so used canned. I also used Meyer lemons and added a few more as I love lemon. Thank you for sharing your recipe.

    1. That sounds wonderful Nancy! I love how you improved with some of the ingredients you had on hand. It sounds like everything turned out great. Thanks for stopping by! Happy new year too!

  2. Delicious! This was a nice change for my family…different flavors than we are used to. Instead of wine I used part chicken broth and part apple cider. My kids actually ate it! I told my husband I would serve this for company. Thank you for sharing.

    1. Chicken and apples are a delicious combination (one of my favorite sausages actually). The apple cider vinegar was a really nice touch! I’m so happy that you and your family enjoyed this dish. Cheers!

  3. Just made this for dinner tonight. I added some garlic, lemon zest, and an extra 1/2 cup wine (I wanted extra sauce), and a little cornstarch to thicken the sauce a bit. While we were thoroughly enjoying it, I realized I had forgot the thyme! It was delicious, nonetheless. Will most certainly make this again!

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