This lemon artichoke chicken is a straightforward one-skillet meal that comes together on a weeknight. It features tender, seared chicken breasts in a savory pan sauce made with broth, lemon, and white wine, all studded with artichoke hearts and mushrooms.
From start to finish, you can have this dish on the table in about 40 minutes. It relies on pantry staples like canned artichokes and chicken broth, with a few fresh ingredients to make a complete and satisfying dinner.
Why You’ll Love Lemon Artichoke Chicken
- Cooking everything in one skillet means less cleanup and layers the flavors from the chicken and vegetables into the sauce.
- Dredging the chicken in a little flour helps it brown nicely and also acts as a subtle thickener for the pan sauce.
- Finishing the dish with fresh lemon zest and tarragon off the heat preserves their bright, fresh aromas and flavors.
Lemon Artichoke Chicken Ingredients
- Chicken: Boneless, skinless chicken thighs can be used instead of breasts. They may require a slightly longer cooking time.
- Artichoke Hearts: Be sure to use artichoke hearts canned in water or brine, not the marinated kind, which would alter the flavor of the sauce.
- White Wine: A dry white wine like Sauvignon Blanc or Pinot Grigio is a good choice. You can also skip it entirely.
- Mushrooms: Cremini (or baby bella) mushrooms have a deeper, earthier taste, but standard white button mushrooms work well too.
- Tarragon: Fresh tarragon has a distinct, light anise flavor that is classic with chicken. If it’s not available, fresh parsley is a good substitute.
Exact quantities are in the recipe card below.
How to Make Lemon Artichoke Chicken
Step 1: Sear the Chicken
First, season the flour and lightly coat the chicken breasts. Sear them in a hot skillet with olive oil until they are golden brown on both sides. Set the chicken aside on a plate for later.
Step 2: Sauté the Vegetables
In the same skillet, cook the sliced mushrooms and red bell pepper until they are tender. Add the minced garlic and cook just until you can smell it, which only takes about 30 seconds.
Step 3: Build the Pan Sauce
Pour in the wine to lift any flavorful bits from the bottom of the pan. Then, stir in the chicken broth and fresh lemon juice, bringing the liquid to a gentle simmer to create the base of your sauce.
Step 4: Finish the Dish
Return the seared chicken to the sauce. Add the artichoke hearts and lemon zest, then cover and simmer until the chicken is fully cooked. To finish, turn off the heat and stir in the fresh tarragon before serving.
Storage Tips for Lemon Artichoke Chicken
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a covered skillet over low heat with a splash of broth, or in the microwave. Freezing is not recommended as it can change the texture of the sauce and artichokes.
Expert Tips for Lemon Artichoke Chicken
- Food Safety: For chicken to be safe to eat, it must reach a minimum internal temperature of 165°F (74°C). Use an instant-read thermometer inserted into the thickest part of the breast.
- Wine Substitute: If you prefer not to use wine, you can omit it and add an extra 2 tablespoons of chicken broth.
- Herb Note: If you cannot find fresh tarragon, you can substitute it with 2 teaspoons of fresh chopped parsley or chives for a different but still fresh flavor.
- Chicken Thickness: If your chicken breasts are very thick, you can pound them to a more even thickness to ensure they cook at the same rate.
What to Serve with Lemon Artichoke Chicken?
This dish is great served over rice, orzo, or egg noodles to soak up the sauce. A simple green salad on the side is also a nice addition.
Lemon Artichoke Chicken Recipe FAQs
Can I use chicken thighs for this recipe?
Yes, boneless, skinless chicken thighs work well. They may take a few minutes longer to cook through, so be sure to check that they reach an internal temperature of 165°F (74°C).
What if I don’t want to cook with wine?
You can simply omit the wine. Just use an additional 2 tablespoons of chicken broth to deglaze the pan.
Can I use frozen artichoke hearts?
Yes, you can use frozen artichoke hearts. Thaw them completely and pat them dry to remove excess water before adding them to the skillet.
Lemon Artichoke Chicken
Ingredients
- 4 boneless skinless chicken breasts, about 6 oz / 170g each
- 2 tablespoons all-purpose flour 16g
- 1/2 teaspoon kosher salt 3g
- 1/4 teaspoon ground black pepper 1g
- 2 tablespoons olive oil 30ml
- 8 ounces cremini mushrooms sliced, 225g
- 1 medium red bell pepper cored and thinly sliced
- 2 cloves garlic minced
- 2 tablespoons dry white wine such as Sauvignon Blanc, 30ml, optional
- 1 cup low-sodium chicken broth 240ml
- 2 tablespoons fresh lemon juice 30ml
- 1 can quartered artichoke hearts in water drained (approx. 1 cup / 240g), 14-ounce
- 1 teaspoon lemon zest
- 2 teaspoons fresh tarragon chopped
Instructions
- In a shallow dish, whisk together the flour, salt, and pepper. Pat the chicken breasts dry and dredge each one in the flour mixture, shaking off any excess.
- Heat the olive oil in a large skillet over medium-high heat. Add the chicken and cook until golden brown, about 4-5 minutes per side. Transfer the chicken to a plate.
- Reduce the heat to medium. Add the mushrooms and sliced red pepper to the same skillet. Cook, stirring occasionally, until they have softened, about 5-6 minutes.
- Add the minced garlic and cook for 30 seconds until fragrant.
- If using, pour in the white wine to deglaze, scraping up any browned bits from the bottom of the pan. Let it bubble for about a minute.
- Stir in the chicken broth and lemon juice. Bring the sauce to a simmer.
- Return the chicken to the skillet. Add the drained artichoke hearts and lemon zest. Reduce the heat to low, cover, and simmer for 10-15 minutes, or until the chicken is cooked through.
- Confirm the chicken has reached an internal temperature of 165°F (74°C) with a meat thermometer. Remove the skillet from the heat.
- Stir in the fresh tarragon and serve immediately with the pan sauce spooned over the chicken.
