Lemon Artichoke Chicken is fresh, creamy and full of amazing flavor. It’s a simple one-pan dinner recipe made with seared chicken, marinated artichoke hearts, cream and lemon. This simple recipe is naturally low carb, keto and gluten free.
This post contains affiliate links. See our Disclosure Statement for more information.
Lemon chicken is such a simple, delicious combination and there is so much that you can add to it to elevate the flavors even more.
In this recipe for Lemon Artichoke Chicken, marinated artichokes and a little heavy cream are added. The artichokes being even more zing to this already zesty recipe.
Love lemon chicken recipes? Be sure to also check out these recipes for Lemon Garlic Chicken and Mediterranean Chicken with Lemon Olive Sauce.
Why This Recipe Works
This is a quick and easy recipe. It takes just one skillet and 30 minutes to make. It’s the perfect family friendly dinner for busy weeknights.
It’s incredibly flavorful. The artichokes and lemon bring a little tang and zippiness to this otherwise light and fresh dish.
This healthy recipe fits into a lot of different dietary needs. It’s low carb, keto and gluten free.
How To Make Lemon Artichoke Chicken
Ingredients
- You can use chicken stock in place of the white wine.
- Use marinated artichokes and fresh squeezed lemon juice for the most flavor.
The full recipe and instructions can be found in the recipe card at the bottom of this post.
Prep!
Mince your shallot and garlic and juice the lemon.
Create!
Season both sides of the chicken with salt and pepper.
Melt 1 tablespoon of the butter in a large skillet over medium-high heat.
Place the chicken in the hot skillet. Cook 3-4 minutes per side, until golden brown and no longer pink in the center. Remove to a plate and tent with foil to keep warm.
Wipe out the pan and return to the stovetop on medium heat.
Melt the remaining butter and add the garlic, shallot and artichokes. Cook 2-3 minutes to soften.
Carefully pour in the white wine, bring to a boil and reduce by half.
Stir in the heavy cream and 1 teaspoon of the lemon juice. Taste and add more lemon juice or heavy cream, as needed.
Return the chicken and any accumulated juices to the pan and warm through. Coat with the lemon artichoke sauce.
Present!
Garnish with fresh thyme, dill, basil or parsley and lemon slices, if desired.
This dish pairs well with cauliflower rice, quinoa, rice, couscous, or a simple side of vegetables.
Some people like to stir in olives, capers or diced tomatoes, as well.
Tips and Techniques
- Chicken stock can be used in place of white wine.
- Use marinated artichokes and fresh squeezed lemon juice for the most flavor.
- Store leftovers in an airtight container in the refrigerator. Use within 3-4 days.
FAQ’s
Can You Freeze Lemon Artichoke Chicken?
You can freeze lemon artichoke chicken, however, if there is cream in the recipe the texture may change once defrosted and reheated.
More One Pan Chicken Recipes
Love this Lemon Artichoke Chicken recipe? Follow me on Pinterest, Instagram, and Facebook for more!
If you try this recipe, I would really appreciate it if you would please leave a comment and star rating. Thanks!
Creamy Lemon Artichoke Chicken
Ingredients
- 1.5 pounds boneless, skinless chicken breasts (thin cut)
- salt (to taste)
- pepper (to taste)
- 2 tablespoons unsalted butter (divided)
- 2 cloves garlic (minced)
- 1 small shallot (minced - about 1/4 cup)
- 14 ounces marinated artichoke hearts (drained)
- 1 cup white wine
- 1/4 cup heavy cream
- 2 teaspoons freshly squeezed lemon juice (more of less, as desired)
- thyme, dill, basil or parsley (optional garnish)
- lemon slices (optional garnish)
Instructions
- Season both sides of the chicken with salt and pepper.
- Melt 1 tablespoon of the butter in a large skillet over medium-high heat.
- Place the chicken in the skillet. Cook 3-4 minutes per side, until golden brown and no longer pink in the center. Remove to a plate and tent with foil to keep warm.
- Wipe out the pan and return to the stovetop on medium heat.
- Melt the remaining butter and add the garlic, shallot and artichokes. Cook 2-3 minutes to soften.
- Carefully pour in the white wine, bring to a boil and reduce by half.
- Stir in the heavy cream and 1 teaspoon of the lemon juice. Taste and add more lemon juice or heavy cream, as needed.
- Return the chicken and any accumulated juices to the pan and warm through.
- Garnish with fresh thyme, dill, basil or parsley and lemon slices, if desired.
