Lemon Artichoke Chicken Skillet is a flavorful and vibrant dish that combines tender chicken breasts with a zesty, buttery lemon sauce, artichoke hearts, and capers. Quick to make and packed with Mediterranean flavors, this dish is perfect for a weeknight dinner or a special occasion.

Why You’ll Love This Recipe

This Lemon Artichoke Chicken Skillet is the epitome of a quick, delicious meal. The golden brown chicken breasts are perfectly cooked and coated in a tangy, rich lemon sauce with the earthy flavors of artichokes and the briny burst of capers. The fresh parsley and butter bring everything together for a satisfying, savory experience. It’s easy to prepare, making it ideal for busy evenings, and pairs wonderfully with crusty bread or pasta to soak up the extra sauce.

Lemon Artichoke Chicken Skillet

Ingredients

1-1.5 lbs boneless, skinless chicken breasts (halved lengthwise)
Kosher salt and freshly ground black pepper (to taste)
¼ cup flour
Extra virgin olive oil (for cooking)
4 garlic cloves, peeled and thinly sliced
1 cup marinated artichoke hearts (quartered)
2 tablespoons capers (drained)
2 large lemons (juiced, about ½ cup)
½ cup water
¼ cup fresh parsley (chopped)
3 tablespoons butter

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Prepare the Chicken:

If your chicken breasts are thicker than ½ inch, pound them down to ½ inch thickness. Alternatively, leave them thicker and adjust cooking time.
Season both sides of the chicken breasts with salt and pepper.
Coat each chicken breast in flour, shaking off the excess, and set aside.

Cook the Chicken:

Heat 3 tablespoons of olive oil in a 12-inch skillet over medium heat. Test the heat by splashing a little water into the pan; it should sizzle immediately.
Add half of the chicken to the skillet and cook for 4-5 minutes on the first side until golden brown. Flip the chicken and cook another 2-3 minutes on the second side.
Transfer the cooked chicken to a plate and repeat with the remaining chicken, adding another 3 tablespoons of oil.

Make the Sauce:

Lower the heat and add 1 tablespoon of olive oil to the same skillet. Add garlic, artichoke hearts, and capers. Cook until garlic softens and becomes fragrant, about 2 minutes.
Increase the heat to medium and add lemon juice and ½ cup of water. Let it simmer for 4-6 minutes, or until the liquid thickens slightly.
Reduce the heat to low, stir in parsley and butter, and let the butter melt into the sauce.

Combine Chicken and Sauce:

Taste the sauce and adjust seasoning. If it’s too lemony, add a splash of water to balance.
Add the chicken back into the skillet and flip it to coat in the sauce. Heat for 1 minute.

Serve:

Serve the chicken with the sauce on top. Pair with bread or cooked pasta for dipping!

Servings and Timing

Servings: 4
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes

Variations

Add Veggies: You can add some sautéed spinach, kale, or sun-dried tomatoes to the sauce for an extra pop of color and flavor.
Use Chicken Thighs: For a richer flavor, substitute boneless, skinless chicken thighs for the chicken breasts.
Spicy Kick: Add a pinch of red pepper flakes to the sauce for a little heat.
Make it Creamy: For a creamier sauce, stir in a few tablespoons of heavy cream or a dollop of sour cream at the end.

Storage/Reheating

Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating: Reheat the chicken in a skillet over low heat, adding a splash of water or chicken broth to keep the sauce moist. You can also microwave it, though it may not retain the same texture.

FAQs

Can I use frozen chicken breasts for this recipe?

Yes, but make sure to thaw them completely before cooking. Adjust cooking time if necessary to ensure they are fully cooked.

Can I substitute the artichoke hearts with something else?

Yes, you can substitute artichoke hearts with roasted red peppers, olives, or even mushrooms for a different twist.

How do I know when the chicken is fully cooked?

The internal temperature of the chicken should reach 165°F (74°C). You can also check that the juices run clear when pierced with a knife.

Can I make the sauce ahead of time?

Yes, you can prepare the lemon artichoke sauce ahead of time and store it in the fridge. Reheat before adding the chicken.

Can I use fresh artichokes instead of marinated ones?

Yes, but marinated artichokes bring an extra depth of flavor. If using fresh, cook them with a bit of olive oil and seasoning to mimic the tanginess of marinated artichokes.

Can I make this recipe with chicken thighs?

Absolutely! Chicken thighs will give a richer, juicier result. Just ensure they cook fully to an internal temperature of 165°F.

How do I make this recipe lower in fat?

You can use a non-stick skillet and reduce the amount of oil or butter used for cooking. You can also substitute with a healthier fat like avocado oil.

What can I serve with this dish?

This chicken pairs wonderfully with mashed potatoes, rice, or a side of sautéed vegetables like green beans or asparagus.

Can I freeze the leftovers?

Yes, you can freeze the cooked chicken and sauce for up to 2-3 months. Thaw and reheat gently when ready to serve.

Can I make this recipe dairy-free?

Yes, you can omit the butter and replace it with a dairy-free alternative like olive oil or coconut oil.

Conclusion

Lemon Artichoke Chicken Skillet is a quick, flavorful dish that’s perfect for any occasion. With its bright, tangy lemon sauce, tender chicken, and savory artichokes, it’s a guaranteed crowd-pleaser. Whether you’re cooking for family or entertaining guests, this recipe is simple enough for a weeknight but impressive enough for a dinner party. Enjoy this Mediterranean-inspired meal with your favorite sides for a delicious and satisfying dinner!

Lemon Artichoke Chicken Skillet

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Author: Emma
Total Time: 45 minutes
Yield: 4 servings

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Description

Tender chicken breasts in a savory lemon, artichoke, and caper sauce, finished with a touch of butter and fresh parsley. A delicious, bright dish perfect for any weeknight meal.

Instructions

Prepare the Chicken: If your chicken breasts are thicker than ½ inch, pound them down to ½ inch thickness. Alternatively, leave them thicker and adjust cooking time. Season both sides of the chicken breasts with salt and pepper. Coat each chicken breast in flour, shaking off the excess, and set aside.
Cook the Chicken: Heat 3 tablespoons of olive oil in a 12-inch skillet over medium heat. Test the heat by splashing a little water into the pan; it should sizzle immediately. Add half of the chicken to the skillet and cook for 4-5 minutes on the first side until golden brown. Flip the chicken and cook another 2-3 minutes on the second side. Transfer the cooked chicken to a plate and repeat with the remaining chicken, adding another 3 tablespoons of oil.
Make the Sauce: Lower the heat and add 1 tablespoon of olive oil to the same skillet. Add garlic, artichoke hearts, and capers. Cook until garlic softens and becomes fragrant, about 2 minutes. Increase the heat to medium and add lemon juice and ½ cup of water. Let it simmer for 4-6 minutes, or until the liquid thickens slightly. Reduce the heat to low, stir in parsley and butter, and let the butter melt into the sauce.
Combine Chicken and Sauce: Taste the sauce and adjust seasoning. If it’s too lemony, add a splash of water to balance. Add the chicken back into the skillet and flip it to coat in the sauce. Heat for 1 minute.
Serve: Serve the chicken with the sauce on top. Pair with bread or cooked pasta for dipping!

Notes

If you prefer thicker chicken, you can leave it as is and adjust the cook time by a few minutes.
For a more robust sauce, consider adding a splash of white wine while simmering the sauce.
Serve with crusty bread or pasta to soak up the flavorful sauce.

Prep Time: 20 minutes
Cook Time: 25 minutes
Category: Main Course
Method: Pan-Seared
Cuisine: American