Lemon Chicken with Artichokes

Mmm, mmm, mmm, lemon chicken with artichokes, all cooked together with some fresh herbs in one pan and topped with shaved parmesan.  There are one skillet dinners, and then there are One Skillet Dinners.  This one is a lemony extravaganza of deliciousness that can be an elegant dinner party centerpiece or a simple and satisfying Thursday night suppers.  Recipes like this I truly love.

However, for you to truly love this particular one as much as I do, you must also love the following:

Lemons.  I ain’t gonna lie…this is Lemon chicken with a capital L.  It’s lemonishly tart, which is one of the reasons it’s high on my hit parade, but I am a lemon-loving girl.

Artichokes!  (And don’t worry, you use the already peeled and cleaned frozen kind, but this is my only picture of an artichoke and I like to show it off on a regular basis.)

Thyme!  Wonderful, fresh, pungent thyme.  It’s growing like wildfire right outside my kitchen door if you need any.

Here’s how it goes.  Take a few boneless chicken breasts and pound them until they are about 1/2 inch in thickness.  I do this by putting them between two sheets of plastic wrap and whacking them with my handy meat mallet, which does wonders for releasing all the frustrations of the day.  It also sends the dog and the Southern husband to the farthest regions of the house, where they probably have strategic discussions about when it is safe to return.

Next, grab your lemon and slice it into nice thin pieces.  Make sure you pop out all the seeds…I don’t you about you, but it irks me to find lemon seeds in my chicken dinner.

Now find a nice big heavy skillet and you are ready to roll.  Dunk your chicken in some seasoned flour and fry it in a little canola oil until it is nice and brown on both sides.  We’re just looking for brown-ness, not done-ness…it’s going to finish up in the sauce.

Now add some white wine and your artichokes in with the chicken, simmer it until the chicken is almost done, and then scatter on the lemon slices.   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, garnish with some shaved parmesan and you have now created lemon chicken artichoke wonderfulness!  All in one pan!

Happiness.

Lemon Chicken with Artichokes

Yield: 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!

Still Hungry?

Caprese Grilled Chicken from Add A Pinch

Chicken with Spring Vegetables from Framed Cooks

Grilled Chicken with Lemon and Oregano from Recipe Girl

Comments

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  1. This looks perfect, Kate! I could dive right into that skillet!

  2. I’m a lemon with a capital L kinda girl also! And an artichoke with a capital A one. This dish seems kind meant for me.

  3. Mmmm. Yummy. Yep, I’m all about the lemons and the artichokes and the chicken and the Parm…well, there are those things I *don’t like*, but you’ve hit the jackpot with many of my special loves on this one. Great!

  4. We love so many of your recipes, but this one was jus a little too bland. Maybe some capers would help add a little more flavor? Thanks for all you do!

    • Hi Andi! Yes, if you are looking for a little more zing, capers are a great idea. Extra parmesan and/or some fresh ground pepper would also be an option. Thanks for the feedback…I’m always looking for ways to make recipes even better! :-)

  5. Can’t wait to try this one! I’m looking forward to taking my frustrations out on the helpless chicken! :-)

  6. Lynn Biasini says:

    YAY!! ONE DISH!! and NO OVEN!!! Although I could probably mess up my entire kitchen anyway. Love this whole thing. I’ts our din tomorrow!! Thanks as always; LOVE your blog. It was the first one to which (grammar, y’know) I ever subscribed, and still my favorite!!

  7. This looks absolutely delicious! Thanks for the shout-out on my chicken recipe!

  8. Love all of the artichokes!

    • I think I could put artichokes in pretty much anything and be happy…last night we had an appetizer of grilled artichokes, buffalo mozzarella and prosciutto and I almost didn’t need my entree! (Almost.) :)

  9. I want to downsize for one…(or two, for leftovers), which I think I can do with your ingredient list. I fussed a bit about getting my usual go-to artichokes – the canned ones – and maybe wasting some. The use of the frozen ones is a perfect solution? I can take what I need and leave the rest (and I’ll try real hard not to take the very best…the night they drove old dixie down….. Oops. Sorry. Look, there’s a bunny! I’ve got ADD.)

    I can’t wait to make this! Yum….Chicken artichokes and lemon….my favorites! I love your website and often find the yummiest recipes. The one that stands out is the Pasta with Sweet Yellow Tomatoes. I’m not sure why, but it’s simple and delicious and a little bit different.

    • So glad you liked this one! And yes, I’m counting the days until the yellow heirloom tomatoes show up…won’t be long now!!

  10. Since I live 20 minutes from Castroville, CA (the artichoke capital of the world) buying these tasty thistles is easy to do. I love the simplicity of the recipe that has some of my very favorite ingredients. Pinning this one to my dinner menu for the week. Awesome!

  11. Kate: I made the Lemon Chicken with Artichokes and it was great – and easy, and quick. Even my picky 10-year-old liked it. Will definitely make this again!

    • Hurray! I love passing the “kid-test” – I always know I have a definite winner that way! Thanks for letting me know. :)

  12. I just may have to make this for dinner tonight! Looks scrumptious. I always love the recipes on your blog.

  13. This is the bomb! Pour me a glass of Roussanne/Marsanne with it please.

  14. Just made this for dinner- Delicious! Loved.every.bite! I used marinated artichokes instead of frozen, because my grocery was out of frozen (everyone must be making this) and added capers. Yum,yum,yum! Thanks for the easy to fix recipes that this working mama with a new baby loves! (and so does my Southern husband!) :)

    • New baby! Congrats to you and your Southern husband…glad I could send a recipe your way! (and love the idea of the capers!)

  15. Making this tonight but my husbands question is “are you serving it with rice or quinoa?”. Hmmm. did you serve it with anything or just chicken and artichokes? He also doesn’t consider artichokes a real vegetable…. He thinks it’s a garnish. Any suggestions?
    Looks awesome by itself though!!! Can’t wait! Off to puns the chicken!

    • That was supposed to be Pound the chicken.

      • Ha! Pounding the chicken is great exercise. :) I served it as is and we were happy with it, but I made a note to myself that it would be great over pasta too, or with bread to sop up the sauce. And artichokes are most definitely a veggie…maybe you want a salad on the side just for reinforcement! :)

        • I ended up making quinoa and it really was great! Jazzed up boring old quinoa but hubby said he would have liked a salad or something green. :) Saw that coming. I think I’ll try adding aspsaragus in it as well next time. I loved it, but my daughters (2 & 4) thought it was too sour. Can’t please them all! Ever.

          • Yep, it’s definitely lemon-y. And as long as you are pleasing some of the people all of the time (is that how that saying goes?) I think it’s just fine. :)

  16. I love this recipe…. Im excited to try something new and different, esp with the artichokes… My biggest question would be, how much wine would you recommend? ohh also, any special seasonings for the chicken pre flour phase. Thank You :)

  17. Was thinking about making this tonight for dinner as it sounds easy/delicious. Is it a necessity to cover the pan or can I get away with it without doing that? My large skillet does not have a cover.

    • Hi Adam! You can do it uncovered, although some of the liquid will evaporate that way so you might not have as much sauce. Maybe try covering your pan with foil? That will work in a pinch. :)

  18. Adrienne says:

    I have not made this yet, but I have a few questions. Would it work to cook with chicken without the flour? Also, what kind of wine do you use?

    • It would work without the flour – kind of. The flour gives the chicken a nice texture, and it also helps to thicken up the sauce slightly. As for the wine, I pretty much use whatever is in the house (usually a chardonnay!)

Trackbacks

  1. [...] leftover from Mister’s Vegan Baked Ziti dish.  I originally saw this recipe on Kate’s Framed Cooks blog and mentally bookmarked [...]

  2. [...] Framed Cooks: lemon chicken with artichokes…sounds like the perfect sunday recipe that can be transformed into different leftover dishes [...]

  3. [...] Here’s the recipe from Framed Cooks. [...]

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