Lemon Artichoke Chicken

Lemon Artichoke Chicken

Ready in 45 minutes
105 review(s) averaging 4.4. 91% would make again

Top-ranked recipe named "Lemon Artichoke Chicken"

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Excellent chicken recipe for a winter dinner.

"I tried making this as a way of introducing artichoke to a picky eating husband. He loved the gravy but was not keen on the artichoke. Over all the chicken was very moist, even my picky 5 year old loved it. Next time I'll try it with more evoo and less butter, substituting a different veggie for the artichoke."

- mazzyjen


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4 skinless and boneless chicken breast halves
6 tablespoon flour; divided
1 tsp Black pepper
1/2 cup Butter
1/2 cup Green onions; chopped
2 cups Chicken stock or broth
1/4 cup Dry white wine
1/4 cup Lemon juice; freshly squeezed
1 can artichoke hearts; quartered
1 tsp Salt
1/4 cup Capers
1/4 cup Parsley; chopped

Original recipe makes 4



In shallow dish, combine 4 tablespoons flour and black pepper. Dredge chicken breast halves in mixture.

In large skillet over high heat, melt cup butter (1/2 stick). Add green onions; saut over medium heat until softened, about 2 minutes. Add chicken to pan; cook, turning once, until lightly golden brown on both sides, about 3 to 4 minutes per side. Remove chicken from pan and keep warm.

Add chicken stock and wine to pan, stirring to scrape bits off bottom. Bring mixture to a boil and cook until reduced by half, about 6 minutes.

In small bowl, knead together remaining 2 tablespoons of flour and cup butter. Whisk into sauce and stir until thickened. Stir in lemon juice and artichoke hearts. Stir in salt.

Add chicken and cook, covered, until heated through, about 7 minutes. Just before serving, add capers and chopped parsley to chicken.


Added on Award Medal
Verified by stevemur

Artichoke Chicken served with lemon pasta with brocolli



Calories Per Serving: 466 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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Reviews for Lemon Artichoke Chicken All 105 reviews

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Some of the cooking methods in the recipe are suspect, like why add the scallions at the very beginning, they burn while the chicken is browning. I modified it, because I like the flavor profile, to fit my own needs, which include removing as much starch as possible.
twopennygal 2 months ago

shwnbnks 3 months ago

This has been a go to recipe for me for awhile now. One of my favorites and the whole family loves it.
ArcticFoXX-AK 3 months ago

Great recipe! Served over steamed brown rice. Mistake: serving with steamed spinach, which picky wife likes only with lemon juice or vinegar. Cumulative, way too much sour stuff!n,
billmc44 10 months ago

Very tasty!! Used asparagus for artichokes like other reviews.
Valerie411 1 year ago

Too much butter for an otherwise healthy dish. Substituted fresh asparagus for the artichokes. If I make it again, I'd use separate pans, instead of trying to guess the proper doneness of everything using a single pan.
jwolthuis 1 year ago

Super yummy and pretty easy to make. Even my kids love it!
fivewoods 1 year ago

Easy and delicious. Made extra sauce and put that over herb roasted potatoes.
nicolegory 1 year ago

cuda2388 1 year ago

I added too much lemon juice which made it sour and bitter to me, but my bf loved it. I'll try again... with the correct amount of lemon juice.
MissMissyM 1 year ago

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