One Pan Lemon Artichoke Chicken
An easy one pan dinner featuring tender chicken, artichoke hearts, and tomatoes in a fresh lemon sauce.
Servings 2 people
- 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!
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