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Lemon Chicken With Artichoke Hearts

Lemon Chicken With Artichoke Hearts recipe image
This comforting one-pan meal combines tender chicken breasts with earthy artichoke hearts, all simmered in a bright lemon and vermouth sauce. The dish balances the richness of butter with the sharp acidity of fresh lemon juice and Worcestershire sauce, creating a complex flavor profile that is both elegant and approachable. Its perfect for a quick weeknight dinner that feels special enough for guests. The artichokes absorb the savory broth and herbs, adding a delightful texture contrast to the juicy chicken. Serve over rice or with crusty bread to soak up the delicious sauce.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 4
Calories: 278.0
Description
This comforting one-pan meal combines tender chicken breasts with earthy artichoke hearts, all simmered in a bright lemon and vermouth sauce. The dish balances the richness of butter with the sharp acidity of fresh lemon juice and Worcestershire sauce, creating a complex flavor profile that is both elegant and approachable. Its perfect for a quick weeknight dinner that feels special enough for guests. The artichokes absorb the savory broth and herbs, adding a delightful texture contrast to the juicy chicken. Serve over rice or with crusty bread to soak up the delicious sauce.
Ingredients
  • 1/3 cup Flour
  • 1/4 teaspoon Salt
  • 1 pound Chicken breasts; boneless
  • 2 teaspoon Unsalted butter
  • 2 lemons Lemon juice
  • 2 tablespoons Worcestershire sauce
  • 1 cup Chicken broth
  • 1/4 cup Vermouth or sherry
  • 1 clove Garlic
  • 1 bay leaf Bay leaf
  • 1 teaspoon Basil
  • 14 oz Artichoke hearts; drained
  • 1 tablespoon Cornstarch
  • 1/4 cup Water
Directions
  1. 1
    In a shallow dish, combine the flour and salt.
  2. 2
    Pat the chicken breasts dry and dredge them in the flour mixture, shaking off any excess.
  3. 3
    Melt the unsalted butter in a large skillet over medium-high heat.
  4. 4
    Add the chicken breasts to the skillet and cook for about 5 minutes on each side, until golden brown.
  5. 5
    Add the lemon juice, Worcestershire sauce, chicken broth, vermouth, minced garlic, bay leaf, and basil to the skillet.
  6. 6
    Bring the liquid to a boil, then reduce heat to low, cover, and simmer for 15 minutes.
  7. 7
    Stir in the drained artichoke hearts and continue to simmer covered for another 15 minutes, until the chicken is cooked through.
  8. 8
    In a small bowl, whisk together the cornstarch and water to create a slurry.
  9. 9
    Stir the cornstarch mixture into the skillet and cook uncovered for 5 minutes, until the sauce has thickened.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 278.0kcal
% Daily Value *
Total Fat 6.3g10%
Saturated Fat 2.5g13%
Cholesterol 101.8mg34%
Sodium 1303.2mg55%
Total Carbohydrate 15.2g6%
Dietary Fiber 0.5g2%
Sugars 0.1g
Protein 37.2g75%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For a gluten-free version, substitute the flour with cornstarch for dredging and ensure your broth and Worcestershire sauce are certified gluten-free.

If using frozen artichoke hearts, thaw and drain them thoroughly before adding to the dish to prevent diluting the sauce.

This dish tastes even better the next day as the flavors meld together. Store leftovers in an airtight container in the refrigerator for up to 3 days.

Serve with steamed rice, quinoa, or crusty bread to soak up the delicious lemon-herb sauce.

Keywords: lemon chicken, artichoke hearts, one pan meal, chicken breast, vermouth sauce, weeknight dinner, gluten free option, easy chicken recipe, mediterranean flavors, comfort food, quick dinner, pan seared chicken, herb sauce, garlic chicken, sherry chicken, tender chicken, simple recipe
Read it online: https://www.chefs-mate.com/recipe/lemon-chicken-with-artichoke-hearts/