This mouthwatering skillet Lemon Artichoke Chicken is bursting with flavor from simple ingredients. It’s paleo and gluten free, and features some of spring’s best produce: artichokes and lemon!
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I’m really into this one, folks. It’s a gourmet-like dish that’s simple enough for a weeknight meal, but tasty enough to serve at a dinner party. And it takes less than 30 minutes to make. Need I say more?
Quartered artichoke hearts, blistered cherry tomatoes, and tender chicken are coated in a decadent sauce made from olive oil, garlic, lemon juice, and oregano. It’s just perfect!
Plus, it features one of the veg I haven’t paid to much attention to on the blog: artichokes! If you weren’t aware, these nutrient-dense vegetables are in season at the moment.
But since they’re pretty challenging to prepare, I opted for canned artichoke hearts instead. That way I’m still technically celebrating artichoke season, but in an easier way.
(One of these days I will share a fun way to use fresh artichokes, I promise. In the meantime, see my Lighter Spinach Artichoke Dip for another way to use canned artichokes.)
If you’ve never had healthy lemon artichoke chicken before, it tastes pretty similar to chicken piccata, sans the capers. But besides the taste, there are so many reasons to love this recipe, like:
- It’s ready in 30 minutes!
- It uses just one pan!
- It has only 7 ingredients (chicken, artichokes, cherry tomatoes, lemon, olive oil, oregano, garlic)!
- Wow, omg!
How to Make Lemon Artichoke Chicken
Once you prep the ingredients, you’ll start by cooking the chicken breasts in some olive oil in the middle of a skillet over medium heat.
Cook them for 5-6 minutes on one side before flipping them over and cooking for another 5-6 minutes, or until they reach an internal temperature of 165 degrees F. This may take more or less time depending on your stove.
At the time that you flip the chicken, about halfway into the total cooking time, add the artichoke hearts, tomatoes, and lemon sauce to the pan. Let these ingredients cook as the chicken finishes.
You may want to lower the heat to a simmer even after the chicken is finished to get the veggies a bit more tender, but that’s up to you! I found they got pretty tender/blistered within 5-10 minutes.
What skillet should I use to cook Lemon Artichoke Chicken?
I’m glad you asked. I cooked and photographed this recipe in a 12-inch cast iron skillet. However, unless you have a well seasoned cast iron skillet, I’d recommend using a stainless steel or nonstick skillet instead.
This is because acidic ingredients (i.e. tomatoes and lemons in this recipe) can strip some cast irons of their seasoning and may react with the skillet, leading to a slight discoloration of the food and/or metallic taste.
But if you regularly season your cast iron, it should be able to withstand the acidic ingredients in this recipe. Here is the cast iron I use for reference.
Skillet lemon chicken with artichokes can stand alone as a complete meal, but if you’re looking to serve it with a side, try cooked brown rice or quinoa.
If you make this recipe, I’d love for you to rate and review it in the comments below or tag me on Instagram!
One Pan Lemon Artichoke Chicken
An easy one pan dinner featuring tender chicken, artichoke hearts, and tomatoes in a fresh lemon sauce.
- 2 tbsp olive oil
- 2 chicken breasts boneless and skinless, ~1 pound
- 1 14 oz can artichoke hearts whole, quartered, or halved; canned in water and drained
- 2 cups cherry tomatoes washed
For the lemon sauce:
- 1/4 cup olive oil
- 1 lemon juiced
- 3 cloves garlic minced or crushed
- 1 tbsp fresh oregano chopped, sub 2 tsp dried
Heat the two tbsp olive oil in a 12-inch skillet (nonstick, or cast iron only if it’s well-seasoned and can withstand acidic foods) over medium-high heat. Cook the chicken breasts on one side for 5-6 minutes before flipping.
While the chicken is cooking, whisk together the olive oil, lemon juice, garlic, and oregano.
Add the lemon sauce, drained artichoke hearts, and cherry tomatoes to the skillet. Flip the chicken over and let everything cook for another 5-6 minutes, or until the chicken reaches an internal temperature of 165 degrees F. Season with salt and pepper to taste.
If you want to get your vegetables more tender/browned, lower heat to a simmer and cook for a few more minutes. Remove from heat, serve, and enjoy!
Pin this Lemon Artichoke Chicken now to make later…