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Creamy Lemon Chicken with Artichokes

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A quick and easy zesty dinner featuring tender chicken breasts simmered in a tangy lemon cream sauce with artichokes, perfect for family meals or entertaining guests.

Ingredients

Scale
  • 4 boneless, skinless chicken breasts (about 1¼ pounds / 570g), pounded to even thickness
  • 2 tablespoons olive oil (extra virgin preferred)
  • 2 tablespoons unsalted butter
  • 3 cloves garlic, minced
  • 1 can (14 ounces / 400g) artichoke hearts, drained and quartered
  • 1 cup (240ml) low sodium chicken broth
  • ¾ cup (180ml) heavy cream
  • Juice and zest of 1 large lemon (about 3 tablespoons juice)
  • ½ cup (50g) freshly grated Parmesan cheese
  • 2 tablespoons chopped fresh parsley or basil (optional)
  • Salt and freshly ground black pepper to taste

Instructions

  1. Place chicken breasts between two sheets of parchment paper or plastic wrap. Using a meat mallet or rolling pin, gently pound each breast to about ½-inch (1.3 cm) thickness, ensuring even cooking (about 5 minutes).
  2. Season both sides of the chicken breasts with salt and freshly ground black pepper.
  3. Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Once hot, add the chicken breasts and cook for 4–5 minutes per side until golden brown and cooked through (internal temperature 165°F / 74°C). Remove chicken from skillet and keep warm.
  4. Lower heat to medium. Add 2 tablespoons butter to the skillet. Once melted, add minced garlic and sauté for about 30 seconds until fragrant. Add drained artichoke hearts and stir gently for 2–3 minutes to warm and slightly caramelize.
  5. Pour in 1 cup chicken broth and bring to a gentle simmer. Let reduce for 4–5 minutes until slightly thickened.
  6. Stir in heavy cream, lemon juice, and lemon zest. Cook for another 3–4 minutes, stirring often, until sauce thickens and coats the back of a spoon.
  7. Stir in ½ cup freshly grated Parmesan cheese until melted and smooth. Taste and adjust seasoning with salt and pepper as needed.
  8. Nestle the cooked chicken breasts back into the sauce. Spoon sauce over the top and cook for an additional 2 minutes on low heat to meld flavors.
  9. Sprinkle chopped fresh parsley or basil over the dish before serving.

Notes

Pound chicken evenly for uniform cooking and juicy texture. Add lemon zest and juice at the end to preserve bright flavor. Stir Parmesan off heat to avoid clumping. If sauce thickens too much, loosen with a splash of chicken broth or water. For dairy-free, substitute heavy cream with coconut milk and Parmesan with nutritional yeast.

Nutrition

Keywords: lemon chicken, creamy chicken, artichokes, easy dinner, quick chicken recipe, zesty chicken, family meal

Find it online: https://rowanrecipes.com/creamy-lemon-chicken-with-artichokes-easy-zesty-dinner-recipe/