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Lemon Artichoke Chicken

One Pan Lemon Artichoke Chicken

An easy one pan dinner featuring tender chicken, artichoke hearts, and tomatoes in a fresh lemon sauce.
Course Dinner, Main Course
Cuisine American
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 2 people
Calories 548kcal


  • 2 tablespoon 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:

  • ¼ cup olive oil
  • 1 lemon juiced
  • 3 cloves garlic minced or crushed
  • 1 tablespoon fresh oregano chopped, sub 2 teaspoon dried


  • Heat the two tablespoon 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!


Serving: 1serving | Calories: 548kcal | Carbohydrates: 14g | Protein: 27g | Fat: 44g | Saturated Fat: 6g | Cholesterol: 73mg | Sodium: 153mg | Potassium: 868mg | Fiber: 4g | Sugar: 5g | Vitamin A: 805IU | Vitamin C: 65mg | Calcium: 84mg | Iron: 3mg