Recipe Types: American Grub , Desserts , Dry Rubs , French Cuisine , Grilled , Italian , Mexican Eats , Salad , Seafood

Lemon Artichoke Chicken

  • Servings : 6
  • Prep Time : 20m
  • Cook Time : 10m

This is a staple in my house. Its really easy and quick to make and is a hit every time!


  • 1 1/2 lbs boneless chicken breast (pounded until 1/2 inch thick)
  • 1/4 tsp black pepper
  • 5 tbsps canola oil
  • 2 cans artichoke hearts and or baby artichokes
  • 1 lemon (sliced thin)
  • 1 tbsp fresh thyme leaves
  • Shaved parmesan cheese for garnish
  • 2 cups flour
  • salt and pepper


Step 1

Take 3-4 boneless chicken breasts and pound them until they are about 1/2 inch in thickness. I pound them on a cutting board and cover them in plastic wrap. I never bothered to get a meat mallet so I use my rubber mallet. Works great :)

Step 2

Slice your lemon into nice thin pieces. Make sure you pop out all the seeds.

Step 3

Heat up your skillet with the canola oil on high

Step 4

Dunk your chicken in some flour, salt, pepper and onion powder and fry it in a little canola oil until it is nice and brown on both sides. We’re just looking for the chicken to sear a bit. It’s going to finish up in the sauce.

Step 5

When the chicken is browned up a bit take it out and put it aside. It doesn't need to be done yet.

Step 6

Now add some white wine and your artichokes and let it reduce slightly.

Step 7

Add the chicken back to the pan, simmer it until the chicken is almost done, and then scatter on the lemon slices.

Step 8

Cook it a few more minutes, then scoop out your chicken and simmer the sauce for about 5 more minutes until it reduces down a little. Pop the chicken back in, stir in the thyme and some salt and pepper to taste.

Step 9

Garnish with some shaved parmesan and you have now created lemon chicken artichoke awesomeness!

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