Lemon Artichoke Chicken
Tender chicken breasts simmered in a bright lemon and artichoke pan sauce with mushrooms and fresh tarragon.
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.
Notes
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.