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Creamy One-Pan Lemon Chicken with Artichoke Hearts

creamy one-pan lemon chicken - featured image
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A quick and easy one-pan lemon chicken recipe with a creamy sauce and artichoke hearts, perfect for weeknight dinners and fuss-free cooking.

Ingredients

Scale
  • 1 lb boneless, skinless chicken breasts, pounded to even thickness
  • Salt and black pepper, to taste
  • 2 tablespoons olive oil
  • 3 garlic cloves, minced
  • 1 can (14 oz) artichoke hearts, drained and quartered
  • 3/4 cup chicken broth
  • 1/2 cup heavy cream
  • 3 tablespoons fresh lemon juice (from 1 large lemon)
  • Zest of 1 lemon
  • 1/4 cup grated Parmesan cheese (optional)
  • A handful fresh parsley, chopped
  • Pinch of red pepper flakes (optional)

Instructions

  1. Pat the chicken breasts dry with paper towels. Season both sides generously with salt and black pepper. Pound to an even thickness about 1/2 inch.
  2. Heat a large skillet over medium-high heat and add 2 tablespoons olive oil. Warm until shimmering but not smoking.
  3. Add chicken breasts and cook undisturbed for 4-5 minutes until golden brown on one side. Flip and cook another 3-4 minutes. Remove chicken from pan and set aside.
  4. Lower heat to medium and add minced garlic to the pan. Stir for about 30 seconds until fragrant but not browned.
  5. Add the drained and quartered artichoke hearts. Stir and cook for 2-3 minutes to warm through.
  6. Pour in 3/4 cup chicken broth, scraping up browned bits from the pan bottom.
  7. Stir in 1/2 cup heavy cream, lemon juice, and lemon zest. Bring to a gentle simmer and cook for 3-4 minutes to thicken slightly.
  8. Return chicken breasts to the pan, nestling them into the sauce. Reduce heat to low, cover loosely, and cook for 5-7 minutes until chicken reaches 165°F internal temperature.
  9. Stir in 1/4 cup grated Parmesan cheese until melted and incorporated. Adjust seasoning with salt, pepper, and red pepper flakes if desired.
  10. Garnish with chopped fresh parsley and serve hot.

Notes

Use fresh lemons for best flavor. For dairy-free, substitute coconut cream and omit Parmesan. If sauce is too thin, remove chicken and simmer sauce longer to thicken. Rest chicken a few minutes after cooking to keep it juicy. Avoid burning garlic to prevent bitterness.

Nutrition

Keywords: lemon chicken, creamy chicken, one-pan meal, artichoke hearts, quick dinner, easy recipe, weeknight dinner, skillet chicken

Find it online: https://elvafood.com/creamy-one-pan-lemon-chicken-with-artichoke-hearts-easy-recipe-to-try/