Lemon Chicken With Artichokes


I love lemon chicken with artichokes, the lemon and artichokes combination is amazing. Just take a look at all those colorful vegetables like yellow onions, green lemons and red bell pepper. Yum! It is easy to prepare lemon chicken with artichokes as you can see above. For the dipping sauce I used homemade mayonnaise and a basic marinade. We hope you enjoy it as much as we did!

Creamy Lemon Chicken with Spinach and Artichokes

Like your favorite dip reinvented as a meal, and made healthier to boot! Sauteed chicken cutlets cook fast, and cream cheese provides a little richness with less fat than heavy cream.


Creamy Lemon Chicken with Spinach and Artichokes

Recipe Summary


30 mins


35 mins




Ingredient Checklist

  • 1 pound chicken cutlets
  • Kosher salt and freshly ground pepper
  • Unbleached all-purpose flour, for dredging
  • 2 tablespoons unsalted butter
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon minced garlic (from 3 cloves)
  • 1 tablespoon fresh thyme leaves
  • 1 1/4 cups low-sodium chicken broth
  • 4 ounces cream cheese, room temperature
  • 10 ounces baby spinach (7 cups)
  • 1 package (9 ounces) frozen artichoke hearts, thawed, quartered if whole
  • 3 tablespoons fresh lemon juice
  • 1 ounce Parmigiano-Reggiano, finely grated (1/2 cup packed)
  • Steamed rice, for serving (optional)


Instructions Checklist

  • Step 1Heat a large cast-iron skillet over medium-high. Season chicken with salt and pepper; dredge in flour, shaking off any excess. Add butter and 1 tablespoon oil to skillet. When butter melts, add chicken in a single layer and cook, flipping once, until golden brown in places but not cooked through, about 3 minutes. Transfer to a plate.
  • Step 2Add remaining 1 tablespoon oil, garlic, and thyme to skillet; cook until fragrant, 10 seconds. Stir in broth and cream cheese; cook until mixture boils and cheese melts. Add spinach and cook, stirring, until wilted, 2 to 3 minutes. Stir in artichokes; cook 1 minute more. Return chicken and accumulated juices to skillet. Simmer, shaking pan occasionally, until sauce is reduced and thickened slightly and chicken is just cooked through, about 3 minutes. Remove from heat; stir in lemon juice and cheese. Serve over rice.

Lemon Artichoke Chicken

Lemon artichoke chicken is a simple skillet, stove top braise that uses pantry staples to deliver big flavor. Saucy chicken drums and thighs are coated in a lemon artichoke sauce that’s delicious over rice or pasta.

a chicken leg with sauce a lemon slice and asparagus

In the warmer months of the year, my obsession with braises means I often have to find a way to get my fix, without having the oven on for 3 hours or more. 

Enter skillet lemon chicken with artichokes. It’s a simple stovetop braise that features light and bright flavors of lemon and artichoke hearts, all cooked down into saucy goodness. 

In reality though, even though I tend toward chicken braises in the summer, they can be made all year. This lemon artichoke chicken especially, since it features pantry staples that I pretty much always have – or can easily get – 12 months out of the year. 

So get out the dutch oven and get ready for a lemony, succulent chicken dinner that the entire family will enjoy.

Why Lemon Chicken with Artichokes is an easy, from scratch family meal

Chicken with artichokes and lemon is of those really tasty dishes that make cooking from scratch fun. I used a handful of ingredients that I pretty much always have on hand to make a hearty, flavorful meal that we ate for dinner, and lunch the next day. 

raw chicken, jarred artichokes, onion, stock, lemon, and seasonings to make lemon artichoke chicken
  • Chicken – I used 2 thighs and 2 drumsticks, but you can use whatever combination of bone-in cuts you like. (Yes I know they’re whole, so it looks like 2, but I butcher whole chickens and it’s simple to separate them after cooking!)
  • Salt, pepper, garlic powder – these three make up a quick seasoning for the chicken. 
  • Sweet onion – I’m a little obsessed with sweet onions, I just love the flavor they bring to dishes. If not sweet, go with white onions or shallots. (or whatever is in your pantry!)
  • Garlic – a few cloves of fresh garlic make the sauce sing. You could also use homemade roasted garlic!
  • Lemon – just one medium lemon is all you need, zested and juiced
  • Chicken stock – you can use store bought or homemade stock or broth, either chicken or vegetable.  
  • White wine – I literally always have a bottle of white wine in the fridge for cooking. I stick with pinot grigio, chardonnay, or viognier.
  • Artichoke hearts – one 8 ounce jar of artichokes in water, unseasoned.
  • Thyme – you can use fresh or dried here, or swap in rosemary if you prefer. 
  • Cream – A splash of heavy cream makes the sauce luscious, but you could also use half and half, coconut milk, or skip it all together. 
  • Oil – a high heat oil like grapeseed, canola, or sunflower oil makes searing the chicken easy. 

How To Make Creamy Chicken with Artichokes and Lemon

A braise, especially a stove top one, is a really easy way to get tender, fall off the bone chicken with a sauce built right in. This lemon artichoke chicken is easy to make with a dutch oven or enameled cast iron skillet. In a pinch, a heavy duty, rimmed sauté pan would also work, so long as you have a lid for it. 

To begin, get your pan heating with the oil over medium high heat. Then, gently pat the chicken dry and season it with salt, pepper, and the garlic powder. 

Sear it on both sides until a golden brown crust forms, then remove it to a plate on the side and drop the burner down to medium heat. Add in the onions and garlic and stir frequently until softened. 

a pan of stock, lemon, wine, and artichoke hearts simmering

Add the zest and the juice of the lemon with the white wine, stock, drained artichoke hearts, and thyme. Stir and bring it to a boil. Salt lightly to taste (you’ll adjust this later too, so go easy), then add the chicken and all the juice back into the pan. 

Drop the burner down to medium low this time, cover the pan, and let it cook for 45 minutes while you do whatever else you need to for dinner. We like this with rice, pasta, homemade rolls, and a nice vegetable side dish. 

After 45 minutes, remove the lid and turn up the heat again to medium high. Stir in the cream gently and let it simmer. Once reduced and thickened to a creamy sauce, taste it. Adjust the final salt and pepper as needed, and serve your chicken with artichokes and lemon to a hungry table. 

a pan of chicken braised with lemon and artichokes

Tips for Making Perfect Braised Chicken

  • Bone-in is best. It allows the chicken to get tender and the sauce to cook at the same rate. 
  • When cooking with wine, always choose one that you would drink. For this recipe, any dry white wine is great (especially one with citrus notes), but avoid the sweet varietals like moscato. 
  • Taste every step that you can. Obviously don’t lick raw chicken please, but do taste the braising liquid before you return the chicken to the pan, before you add the cream, and before you serve. Restaurant quality flavors are often the result!
  • Store leftover lemon artichoke chicken off the bone but in the sauce. It makes a really yummy, easy, saucy lunch the next day. 

Frequently Asked Questions

I always try to anticipate the questions I would ask if I were reading this recipe, but if you have any I haven’t answered here, please leave a comment below. 

Can I use boneless chicken instead? Yes you can, but instead of returning the chicken to the pan before closing it, let the sauce simmer, covered, for 10-15 minutes, then return the chicken to the pan, and cover again. 

Can I use fresh artichokes to make this? I suppose technically it’s possible. But I personally wouldn’t go through the drama of turning 8 or more artichokes just to get the hearts for this. It’d be very, very costly, and time consuming. 

Can I make this ahead? Sure, braises are often better the next day. I’d cook it until it was time to add the cream, then remove it from the heat and let it cool in the pan, uncovered. Then, refrigerate the whole thing. When you’re ready to cook, simply put the pan back on the stove and heat gently. When simmering, add the cream and continue with the recipe. 

Can I use a slow cooker? It can be done! I always recommend searing the chicken first, but you can then build the sauce in your slow cooker on high, and cook the chicken for 2-3 hours. 

a chicken piece on a white plate with lemon and an artichoke sauce

You’ll love this Lemon Artichoke Chicken Braise because…

It’s a family friendly, simple meal that can be made any time of year. I love this recipe because it’s light enough to give me my braise fix in the middle of summer, but still has all the tender beautiful saucy goodness of a winter one. 

One Pan Lemon Chicken with Artichokes

I come up with recipes on my own all the time. I like to think of them as true Laughing Spatula originals. This post was developed way back in ye olden days of Laughing Spatula- more of a giggling spoon back in the day, to be honest. Long story short- I thought I made this recipe up, and low and behold, there are variations of it all over the internet. Who woulda thunk? I digress. BUT, I do completely UNGRESS (is that a word?) that this is THE BEST Lemon Chicken and Artichoke recipe out there. Why? Let’s chat..

Chicken, Artichokes and Lemon in a cast iron skillet ready to serve

Chicken, artichokes, and lemon ready to be served up!

Anything made in a skillet that only gets one pan dirty is my best friend.The lemon chicken is tangy, and the artichokes…oh man, the artichokes in the sauce…C’est parfait. This one pot wonder  comes together quickly and is perfect for a weeknight meal, and very healthy too.  There is no doubt I will be making this again. Pair it with a nice glass of chardonnay and you got yourself one happy lady.

Making sauce for chicken and artichokes

No-getters aren’t necessarily terribly lazy people- we just, you know, like to sit on the couch more than your traditional go-getter. We’re a little spacey, usually a lot of fun, throw in a few swear words, and we most likely can spend days in our pajamas while we shuffle our kids off to school with a 1/2 full flask in our purses. My point is- if you’re a no-getter, this is the dish for you. Flavorful, and it will seem like you put tons of effort into it, but it takes a minimal amount of time, and looks impressive. Like that science project you helped your kids with! 

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