Lemon Artichoke Chicken

Chicken breast is my least favorite cut of the animal. It ends up bland or dry. I’ve been on the lookout for some recipes and have found a few (grilled lemon yogurt chicken, for one).

Was a fan of this and will mess around with it to get it closer to what i’m looking for. A few lessons learned:

  • Maybe get a better wine? Reached for the cheap stuff but maybe get something that has a bit more flavor coming through
  • Changed the original recipe and added paprika, but i don’t think it was really needed


  • 1 ½ tbsp olive oil
  • 1 tbsp butter
  • 1 lb boneless skinless chicken breasts
  • ½ tsp pepper
  • ¼ tsp salt
  • ½ tsp paprika (optional)
  • 1 ½ cup artichoke heart halves (canned)
  • 2 tbsp lemon zest
  • ¼ cup fresh squeezed lemon juice
  • ¾ cup chicken stock
  • ½ tbsp italian seasoning
  • ¼ cup white wine


  1. Prep the sauce: mix lemon zest, juice, stock, wine, and italian seasoning
  2. I prefer to cut my chicken in half lengthwise and then pound those slices pretty thin (helps cook faster)
  3. Heat olive oil and butter in a large pan (I used a cast iron)
  4. Add in chicken and season with salt, pepper, and paprika. Sear until close to appropriate temp (165°F) — use a thermometer!
  5. Pour sauce into the pan and allow it to come to a bowl. Scrape the pan to get that fond!
  6. After about 5 minutes, add artichoke hearts and let simmer for 5 minutes
  7. Serve with rice and veggies
  8. Boomski.

Lemon artichoke chicken with cheddar broccoli rice and broccoli

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