This quick one pot chicken recipe blends lemon, artichokes and fresh thyme into a fresh and easy dinner. Lemon chicken with artichokes for the easy delicious supper win!
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. Ready to lemon up your chicken? Let’s make it!
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 know 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.
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
PrintLemon Chicken with Artichokes
This quick one pot chicken recipe blends lemon, artichokes and fresh thyme into a fresh and easy dinner. Lemon chicken with artichokes for the easy delicious supper win!
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Total Time: 55 minutes
- Yield: 6 servings 1x
- Category: Dinner
- Method: Stovetop
- Cuisine: American
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
Instructions
- Coat chicken in seasoned flour.
- Heat oil in a large heavy skillet over medium high heat and brown chicken on both sides, about 2-3 minutes per side.
- 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.
- Remove chicken from sauce and bring sauce to a low boil. Cook for another 5 minutes or so until sauce is reduced a little.
- 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!
Notes
If you want a little extra zing, stir in a couple of tablespoons of capers at the end!
Allison says
I am going to try this but we like a lot of sauce, a friend told me I could add half and half to make it a little thicker and more sauce is this true or do you have another
suggestion.
Hi Allison! I’m not sure half and half would make it thicker – it would definitely add to the volume, but not sure how it would work with the lemon. I would suggest adding 1/2 to 1 cup of chicken broth to the sauce, and whisking in about a quarter cup of flour. That should add to the volume and the thickness. Hope this helps!
Diane Madson says
Kate, I love all of the ingredients in this recipe and will prepare it this week!
Thank you. Diane
Diane, thank you so much! I hope you love it as much as we do! Happy cooking! :)
Jill says
This recipe is one of my favorites ever! I didn’t like artichokes before I made this, and now I do!! SO delicious! Great flavor combo!
Jill! You are so nice to tell me this – and yay for artichokes (I love ’em!) Happy New Year!
Nancy says
Great recipe. I made it with fresh grated Asiago cheese. My husband said it was the best chicken dish he ever had. Loved the artichokes, lemon and fresh thyme. Thanks for posting.
I love fabulous husband reviews! Thanks for telling me about yours. :)
Kate says
Will canned artichokes suffice? If I drain all the liquid out?
Canned artichokes will definitely work! Drain them and pat them dry with a paper towel and you are good to go. :)
Kate says
Thanks so much for the response! Much appreciated!
Jesse says
Hey there! I love your recipe and I’m incredibly excited to make it! Do you think using fresh artichoke would spoil it at all? I’ve always been a fan of artichokes, but I’ve just recently started cooking with it at home. In fact, this will be my 2nd recipe I’ve done! :)
I definitely think you could use fresh artichokes – I would get the baby ones, and cook them ahead of time so they are tender enough. I wish I had easier access to fresh baby artichokes – they are so scrumptious!
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!)
Adam says
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.
Kate says
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. :)
NIkki B says
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 :)
Kate says
Hi Nikki – one cup of wine, and just salt and pepper for the flour is fine!