Chicken With Artichokes And Lemon


Chicken with artichokes and lemon is a delicious dish that has plenty of flavors. The main ingredients used for it are chicken, artichoke, lemon and olive oil. This recipe is great for people who love food with a lot of flavors… When doing the weekly shop, if I see a recipe that is easy and quick to make, then I’ll usually pick it up. This recipe for chicken with artichokes and lemon was one of those recipes.

A One-Pan Lemon Chicken With Artichokes and Kale In 30 Minutes

Lemon Chicken with Artichokes and Kale


Active Time

10 Mins

Total Time

25 Mins


Serves 4 (serving size: 5 oz. chicken and about 1 cup vegetables)

This dish gets a generous sprinkling of grated Parmesan cheese, which becomes satisfyingly rich when stirred into the kale, artichoke hearts, and baked chicken. We found that smaller chicken breasts (about 5 ounces each) will cook more easily in the time frame. Trim larger breasts and use the remaining chicken for tomorrow’s soup or stir-fry. Avoid thin cutlets here; the thickness of the breasts will keep them juicy as they roast.


  • 1 (6-oz.) bunch lacinato kale, stemmed and torn into large pieces
  • 3 tablespoons olive oil, divided
  • 4 (5-oz.) skinless, boneless chicken breasts
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon kosher salt
  • 2 (9-oz.) pkg. frozen artichokes, thawed and patted dry
  • 1 lemon, cut into quarters
  • 1 tablespoon chopped fresh thyme, divided
  • 2 ounces Parmigiano-Reggiano cheese, finely grated (about 1/2 cup)
  • 1/4 teaspoon crushed red pepper

Nutritional Information

  • Calories 417
  • Fat 19g
  • Satfat 5g
  • Unsatfat 12g
  • Protein 40g
  • Carbohydrate 20g
  • Fiber 10g
  • Sugars 2g
  • Added sugars 0g
  • Sodium 560mg
  • Calcium 28% DV
  • Potassium 15% DV

How to Make It

Step 1

Preheat broiler to high with oven rack in top position. Place a rimmed baking sheet in oven (do not remove pan while oven preheats).

Step 2

Combine kale and 1 tablespoon oil in a bowl; massage leaves with your hands until slightly wilted.

Step 3

Sprinkle chicken with black pepper and salt. Carefully remove pan from oven. Add 1 tablespoon oil to pan; tilt pan to coat. Add chicken to pan; broil 5 minutes. Add artichokes and lemon quarters to pan. Drizzle with remaining 1 tablespoon oil, and sprinkle with 1 1/2 teaspoons thyme. Broil until chicken is done, 10 to 12 minutes. Place chicken on a cutting board. Add kale mixture to pan; broil until kale is frizzled and edges are crisp, 3 to 5 minutes.

Step 4

Return chicken to pan; sprinkle with remaining 1 1/2 teaspoons thyme, cheese, and red pepper. Squeeze lemon quarters over chicken and vegetables.

Lemon Artichoke Chicken Skillet

Combine the fresh flavors of lemon and artichokes for this delicious Lemon Artichoke Chicken Skillet. Serve this recipe with pasta, rice, quinoa or veggies for the perfect weeknight dinner.

Above view of one pan lemon artichoke chicken in skillet

A Bright Weeknight Dish That Is Perfect For Busy Nights

This one-skillet lemon artichoke chicken is so delicious and fresh. It uses minimal ingredients and comes together quickly.

Tender pieces of chicken breast in a vibrant lemon and artichoke sauce make for an easy, comforting meal. I love to serve this dish for a weeknight dinner, then pack up the leftovers for easy lunches all week!

I recently made this dish for my wife after a long day spent working on renovations in our new home. It came together so quickly and was just what we needed to refuel and unwind!

Chicken with artichokes and lemon in a pan with a serving spoon

Kitchen Tools

  • Large skillet
  • Sharp knife and cutting board, for chopping
  • Small mixing bowl
  • Liquid measuring cup
  • Measuring cups and spoons
  • Tongs and wooden spoon, for sautéing and stirring

Serving Suggestions

This chicken with artichokes and lemon is best served alongside a starch or vegetable accompaniment.

I love serving it with a grain such as orzo, quinoa, rice, or pasta. All of these soak up the flavorful pan sauce so well. For a grain-free option, you could substitute cauliflower rice.

I’ve also paired this recipe with roasted vegetables, such as broccoli, zucchini, peppers, and onions. Whatever side you choose, this dish will be a knock out in terms of flavor!

three quarter view of lemon artichoke chicken served with orzo


  • Boneless, skinless chicken breast
  • Cornstarch or arrowroot starch – This coats the chicken to create a little bit of crisp and color. It also helps to thicken the pan sauce slightly
  • Salt
  • Pepper
  • Lemons- you’ll utilize both fresh squeeze juice and slices of lemon!
  • Olive oil
  • Marinated artichoke hearts – These typically come packed in a glass jar.Eeither the canned vegetable aisle or the Italian/pasta aisle
  • Fresh parsley

How To Make This Dish For Meal Prep

To make this lemon artichoke chicken skillet for meal prep, follow the recipe as written. Choose a grain or vegetable base to serve with the chicken and prepare that as well.

Once everything is cooked, portion out the lemon artichoke chicken, grains, and vegetables into heat-safe individual containers. To reheat throughout the week, simply stick the containers in the microwave or oven, if oven-safe.

Leftovers keep for up to 5 days in the fridge.

Above view of one pan lemon artichoke chicken in skillet

How To Make Lemon Artichoke Chicken Skillet

Step 1: Cut The Chicken And Dredge

To begin, cut the chicken breasts into thin pieces using a sharp knife. In a small mixing bowl, combine the cornstarch, salt, and pepper.

Coat each piece of chicken in the cornstarch mixture.

Juice 1/2 of a lemon to yield 1 tbsp lemon juice. Then, slice another lemon crosswise into circles. Set aside.

Step 2: Sear The Chicken

Next, heat olive oil in a large skillet over medium heat and sear the chicken. You may need to work in batches to avoid overcrowding the pan if you don’t have a large skillet.

Sear the chicken for approximately 6 minutes, tossing often, or until internal temperature reaches 165 degrees.

Step 3: Add The Lemon And Artichokes, And Serve

Once the chicken is cooked, add the lemon juice, chicken broth, lemon slices, and marinated artichoke hearts. Let this mixture come to a bubble and simmer for approximately 5 minutes while the flavors marry.

Garnish with fresh parsley, serve with your favorite side, and enjoy!


Thanks for sharing!

Lemon Artichoke Chicken is fresh, creamy and full of amazing flavor. It’s a simple one-pan dinner recipe made with seared chicken, marinated artichoke hearts, cream and lemon. This simple recipe is naturally low carb, keto and gluten free.

Creamy lemon artichoke chicken in a black skillet on a wood board with a striped towel and half a lemon nearby

Lemon chicken is such a simple, delicious combination and there is so much that you can add to it to elevate the flavors even more. 

In this recipe for Lemon Artichoke Chicken, marinated artichokes and a little heavy cream are added. The artichokes being even more zing to this already zesty recipe.

Why This Recipe Works

This is a quick and easy recipe. It takes just one skillet and 30 minutes to make. It’s the perfect family friendly dinner for busy weeknights.

It’s incredibly flavorful. The artichokes and lemon bring a little tang and zippiness to this otherwise light and fresh dish.

This healthy recipe fits into a lot of different dietary needs. It’s low carb, keto and gluten free.

How To Make Lemon Artichoke Chicken


Ingredients needed to make lemon artichoke chicken on a white background with labels
  • You can use chicken stock in place of the white wine.
  • Use marinated artichokes and fresh squeezed lemon juice for the most flavor.

The full recipe and instructions can be found in the recipe card at the bottom of this post.

Creamy Lemon Artichoke ChickenPlay Video


Mince your shallot and garlic and juice the lemon.


6 seared chicken breasts in a black skillet

Season both sides of the chicken with salt and pepper.

Melt 1 tablespoon of the butter in a large skillet over medium-high heat.

Place the chicken in the hot skillet. Cook 3-4 minutes per side, until golden brown and no longer pink in the center. Remove to a plate and tent with foil to keep warm.

Artichokes, shallot and garlic cooking in a black skillet

Wipe out the pan and return to the stovetop on medium heat.

Melt the remaining butter and add the garlic, shallot and artichokes. Cook 2-3 minutes to soften.

Artichoke lemon sauce in a black skillet

Carefully pour in the white wine, bring to a boil and reduce by half.

Stir in the heavy cream and 1 teaspoon of the lemon juice. Taste and add more lemon juice or heavy cream, as needed.

Lemon artichoke chicken in a black skillet

Return the chicken and any accumulated juices to the pan and warm through. Coat with the lemon artichoke sauce.


Overhead view of creamy lemon artichoke chicken in a black skillet over a wood board with a striped towel under it

Garnish with fresh thyme, dill, basil or parsley and lemon slices, if desired.

This dish pairs well with cauliflower rice, quinoa, rice, couscous, or a simple side of vegetables.

Some people like to stir in olives, capers or diced tomatoes, as well.

Tips and Techniques

  • Chicken stock can be used in place of white wine.
  • Use marinated artichokes and fresh squeezed lemon juice for the most flavor.
  • Store leftovers in an airtight container in the refrigerator. Use within 3-4 days.


Can You Freeze Lemon Artichoke Chicken?

You can freeze lemon artichoke chicken, however, if there is cream in the recipe the texture may change once defrosted and reheated.

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