Best 7 Chicken With Lemon Artichoke Sauce Recipes

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When it comes to creating a delectable and flavorful dish, chicken with lemon artichoke sauce stands out as an exquisite culinary delight. This tantalizing recipe combines the savory taste of chicken with the vibrant zest of lemon and the tender heartiness of artichokes, resulting in a symphony of flavors that will tantalize your taste buds. Whether you're hosting a sophisticated dinner party or simply seeking an exceptional meal for your family, this dish promises to elevate your dining experience to new heights.

Here are our top 7 tried and tested recipes!

LEMON ARTICHOKE CHICKEN



Lemon Artichoke Chicken image

Recipe from Festival Foods, a local grocery store in Green Bay. This recipe was featured on the local morning news show.

Provided by LilPinkieJ

Categories     Vegetable

Time 30m

Yield 4 serving(s)

Number Of Ingredients 12

4 boneless skinless chicken breast halves
1 cup flour
1 teaspoon black pepper
2 teaspoons garlic salt
5 tablespoons butter, divided
1 tablespoon light olive oil
1 1/2 cups chicken broth
1 cup dry white wine
1 (14 ounce) can artichoke hearts, drained
2 tablespoons capers
1 tablespoon fresh lemon juice
1/4 cup fresh parsley, chopped

Steps:

  • In shallow dish, combine flour, garlic salt and black pepper. Dredge chicken breast halves in mixture.
  • In large skillet heat 4 tbs butter and olive oil. Sauté chicken over medium heat turning once, until lightly golden brown on both sides, about 3 to 6 minutes per side.
  • Remove chicken from pan and keep warm. Add chicken broth and wine to pan, stirring to scrape bits off bottom.
  • Bring mixture to a boil and cook until reduced by half, about 6 minutes. Stir in lemon juice, artichoke hearts, and capers. Cook for a minute.
  • Turn off heat and whisk in remaining 1 T butter and chopped parsley. Pour hot sauce over chicken breasts.
  • Great with buttered pasta.

Nutrition Facts : Calories 518.1, Fat 20.3, SaturatedFat 10.2, Cholesterol 106.6, Sodium 927, Carbohydrate 37.9, Fiber 6.6, Sugar 2, Protein 36.2

CHICKEN AND ARTICHOKES IN LEMON CREAM SAUCE OVER PENNE



Chicken and Artichokes in Lemon Cream Sauce over Penne image

Provided by Susannah Locketti

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 15

8 ounces dried penne pasta
Olive oil cooking spray
1 tablespoon butter
3 cloves garlic, minced
16 ounces boneless, skinless, chicken breast, pounded thin and cut into strips
Salt and pepper
1/4 cup vermouth, or any other dry white wine
2 lemons, zested and juiced
1/2 cup fat-free, low-sodium chicken broth
1/4 cup all-purpose flour
2 (14-ounce) cans evaporated skim milk
1/2 cup grated Parmesan
2 (14-ounce) cans artichoke hearts
1 bunch fresh parsley leaves, chopped
1 lemon, cut into wedges, for garnish

Steps:

  • Boil the penne, drain, rinse, and set aside. To prevent the noodles from sticking, spray with olive oil cooking spray.
  • In a large, nonstick skillet over medium heat, add the butter and also spray with olive oil cooking spray. Add the garlic. Season the chicken with salt and pepper, add to pan, and saute until chicken is cooked through. Remove chicken from the pan and set aside, covering with foil. Add the vermouth and the juice and zest from 2 lemons. Scrape the bottom of the pan to loosen any browned bits and cook over medium-high heat to reduce a bit before adding the broth, flour, and milk and whisk constantly to incorporate the flour. Allow the sauce to thicken slightly and season with salt and pepper. Add the Parmesan and whisk constantly until the sauce thickens even more. Return the cooked chicken, along with any reserved juices, to the pan. Add the artichokes and stir gently until the artichokes and chicken are warmed through and the sauce is even thicker. Place the penne on a pretty platter and top with the chicken mixture. Garnish with fresh chopped parsley, black pepper, and lemon wedges for an easy and elegant presentation.

LEMONY CHICKEN WITH ARTICHOKE HEARTS



Lemony Chicken with Artichoke Hearts image

A delicious chicken dish. It's great served over a bed of angel hair pasta.

Provided by Merry A Kelly

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 50m

Yield 4

Number Of Ingredients 14

1 tablespoon unsalted butter
⅓ cup all-purpose flour
¼ teaspoon salt
4 skinless, boneless chicken breast halves
2 lemons, juiced
1 cup chicken broth
2 tablespoons Worcestershire sauce
¼ cup vermouth
½ teaspoon minced garlic
1 bay leaf
1 teaspoon dried basil
1 (14 ounce) can artichoke hearts, drained and chopped
1 tablespoon cornstarch
¼ cup water

Steps:

  • Melt butter in a large skillet over medium heat. Combine the flour and salt on a plate, then gently press the chicken breasts into the flour mixture to coat. Shake off the excess flour. Arrange the chicken in the skillet and cook until browned on each side, about 10 minutes. Add the lemon juice, chicken broth, Worcestershire sauce, vermouth, garlic, bay leaf, and basil. Bring to a boil, then cover and simmer on low heat for 15 minutes. Stir in the artichoke hearts, and continue simmering until the chicken is no longer pink in the center, about 15 minutes more.
  • Mix the cornstarch and water in a small bowl. Stir the mixture into the chicken, and continue cooking until thickened, about 5 minutes.

Nutrition Facts : Calories 260.2 calories, Carbohydrate 22.2 g, Cholesterol 68.5 mg, Fat 5.4 g, Fiber 2.7 g, Protein 26.3 g, SaturatedFat 2.5 g, Sodium 665.7 mg, Sugar 2.6 g

CHICKEN WITH BASIL ARTICHOKE SAUCE



Chicken with Basil Artichoke Sauce image

Lemon-flavored chicken and a basil-artichoke sauce make this an elegant entree for Easter. It's delicious served over hot cooked pasta or rice. -Andrea Metzler, Moscow, Idaho

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 4 servings.

Number Of Ingredients 15

4 boneless skinless chicken breast halves (4 ounces each)
1/4 teaspoon salt
1/4 teaspoon pepper
1 tablespoon canola oil
2 tablespoons lemon juice
SAUCE:
3-1/2 teaspoons cornstarch
1-1/2 cups milk
1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and quartered
3 tablespoons grated Parmesan cheese
2 tablespoons minced fresh basil
2 tablespoons white wine or chicken broth
2 teaspoons lemon juice
1/4 teaspoon salt
1/4 teaspoon pepper

Steps:

  • Rub chicken with salt and pepper. In a large skillet, brown chicken in oil on both sides. Transfer to a greased 13-in. x 9-in. baking dish. Drizzle with lemon juice. Bake, uncovered, at 375° for 20-25 minutes or until chicken juices run clear., Meanwhile, in a small heavy saucepan, whisk cornstarch and milk until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the remaining ingredients; heat through. Serve sauce with chicken.

Nutrition Facts : Calories 282 calories, Fat 10g fat (3g saturated fat), Cholesterol 75mg cholesterol, Sodium 692mg sodium, Carbohydrate 15g carbohydrate (4g sugars, Fiber 0 fiber), Protein 30g protein. Diabetic Exchanges

ARTICHOKE HEARTS IN LEMON-PARSLEY SAUCE



Artichoke Hearts in Lemon-Parsley Sauce image

From the Williams-Sonoma "Vegetable" cookbook. DH and I enjoyed this as a side to a lemon chicken recipe. Choose either fresh or frozen artichokes (the default when listing this would not let me write "or"). We used frozen artichoke hearts from Trader Joe's and it turned out really nice.

Provided by Dr. Jenny

Categories     < 4 Hours

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 13

8 artichokes, trimmed (small to medium in size)
15 -20 frozen artichoke hearts, thawed
1/2 lemon
1 tablespoon capers, preferable salt-packed (optional)
4 -5 tablespoons extra virgin olive oil
2 yellow onions, finely chopped
4 -5 garlic cloves, coarsely chopped
3 tablespoons fresh Italian parsley, chopped
salt & freshly ground black pepper, to taste
1 -2 cup stock (vegetable or chicken)
1/2 teaspoon grated lemon zest (optional)
1 lemon, juice of
3 fresh basil leaves, torn (can also use mint)

Steps:

  • If using fresh artichokes, trim away the tough outer leaves and remove the choke. Bring a large saucepan three-fourths full of water to a boil. Drain the artichokes, add them to the boiling water along with the lemon half, and parboil for 5 minutes. Drain and set aside. (There is no need to parboil frozen artichoke hearts).
  • If using salt-packed capers, soak in water to cover for 5 minutes, then drain and pat dry. If using brine-packed capers, rinse under cold running water, then drain and pat dry. Set the artichokes and the capers aside.
  • In a saute or deep frying pan, heat 2 Tb of olive oil over medium-low heat. Add the onions and saute lightly until softened and golden, 5-6 minutes. Add the garlic, parsley, and artichokes, and cook, tossing every so often and adding a little more oil if the artichokes begin to scorch, until they are fragrant and lightly golden, about 10 minutes. Season the artichokes to taste with salt and pepper.
  • Add 2 more Tb of olive oil, 1 cup of stock, the capers, lemon zest (if using), lemon juice, and the basil. Raise the heat to high and bring to a boil. Reduce heat to medium and cook, uncovered, until the artichokes are tender and the liquid has evaporated to a thickened and flavorful sauce, about 20 minutes. If the liquid is in danger of boiling away before the artichokes are tender, add more stock as needed.
  • Transfer to a serving bowl and serve hot or at room temperature.

Nutrition Facts : Calories 274, Fat 14, SaturatedFat 2, Sodium 245.2, Carbohydrate 36.1, Fiber 15.4, Sugar 2.7, Protein 9.4

CHICKEN WITH ARTICHOKES AND LEMON



Chicken With Artichokes and Lemon image

If you like artichokes as much as I do, this recipe, often made at Passover by Jews from Morocco, is for you. You can use fresh or frozen artichokes, though trimming fresh artichokes is worth the effort for their delicate texture. To save waste, boil the trimmed artichoke leaves about 15 minutes until tender in water with a lemon, then enjoy them for lunch, dipping them into an easy sauce of yogurt spiked with a spoonful of Dijon mustard. Easily made in a frying pan, this tagine goes well with couscous, or a quinoa or bulgur pilaf, though that might depend on your Passover traditions, and Moroccan Jews do not allow rice or couscous. The dish can easily be made a day or two in advance and refrigerated or even frozen.

Provided by Joan Nathan

Categories     dinner, one pot, poultry, vegetables, main course

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 11

2 large lemons
8 fresh globe artichokes (or 8 frozen artichoke bottoms, quartered, or about 1 1/2 cups frozen artichoke hearts)
6 bone-in, skin-on chicken thighs (about 2 pounds total)
Kosher salt and freshly ground pepper
2 tablespoons olive oil
1 medium yellow onion, diced
4 garlic cloves, chopped
1 tablespoon chopped fresh parsley, plus more to garnish
1/2 teaspoon saffron
1/2 teaspoon ground cinnamon
1 1/2 cups chicken broth, plus more if needed

Steps:

  • If using fresh artichokes, fill a large bowl with water. Cut 1 lemon in half then squeeze the juice into the water; add the spent lemon halves to the bowl, too.
  • Prepare the artichokes one at a time, rubbing them all over with the spent lemon halves as you cut and expose the inner artichoke heart. First, cut off at least 1 inch of the thorny top. Trim the stem near the heart, leaving about 2 inches of stem if possible, then peel off the outer green fiber of the stem. Using your fingers, tear off the tough outer leaves, then switch to a sharp paring or bird's beak knife, when necessary, to shave more inner artichoke leaves until you reach the tender pale green or yellow leaves and create a bulbous shape. Gently open the leaves and remove the choke using a grapefruit spoon or melon baller, then scrape and tear (or slice) the remaining leaves off so that only the bottom remains. Cut the artichoke heart in quarters; put the quarters in the lemon water as you work to prevent discoloration. Discard the rest of the artichoke, leaves and stem, or reserve for another use.
  • Pat chicken dry, then season all over with salt and pepper. In a large skillet, warm the olive oil over medium-high heat, then add the chicken, skin-side down. Cook, undisturbed until well browned, 7 to 8 minutes. Flip and brown the other side, about 5 minutes. Transfer chicken thighs to a plate and spoon out about 3 tablespoons of fat from the pan, if desired. (You can discard the excess fat or save for another use.)
  • Return the skillet to medium heat and add the onion, garlic, parsley and saffron. Season with salt and pepper, and cook, stirring occasionally, until onion is translucent, about 5 minutes. Sprinkle the cinnamon over the onion, then stir to combine.
  • Add the broth to deglaze, scraping the bottom of the pan, and bring to a simmer over medium-high. Return the chicken to the pan, nestling it into the pan skin-side up. Arrange the artichokes between the chicken pieces, cover, and simmer over medium-low until the chicken is cooked through, 20 to 25 minutes. Remove the chicken with a slotted spoon and transfer to a plate.
  • Raise the heat to medium-high and cook until the sauce is thickened and the artichokes slightly browned, about 5 minutes. Stir in the juice from half the remaining lemon, taste, and adjust with salt and more lemon juice if needed. Spoon artichokes and pan sauces over the chicken, sprinkle with parsley to garnish, and serve.

CHICKEN WITH LEMON ARTICHOKE SAUCE



Chicken with Lemon Artichoke Sauce image

This was a quick and easy dish with a yummy sauce that is easily adapted based on what you may have in the kitchen. The apple juice helps to cut some of the acidity of the lemon so there is still a nice tart bite to the sauce, but it's not overpowering. The addition of artichokes made for a nice, light sauce that complemented the chicken nicely!

Provided by shannonferger

Categories     Pan Fried Chicken Breasts

Time 45m

Yield 4

Number Of Ingredients 12

4 (5 ounce) skinless, boneless chicken breast halves, pounded 1/4-inch thick
salt and ground black pepper to taste
3 tablespoons olive oil
2 tablespoons butter
6 fluid ounces white wine
1 cup chicken broth
8 teaspoons apple juice
8 teaspoons lemon juice
¼ cup grated Parmesan cheese
1 tablespoon chopped fresh parsley
¼ cup heavy whipping cream
1 (14 ounce) can artichoke hearts, drained and chopped

Steps:

  • Season chicken breast halves with salt and pepper.
  • Heat oil and butter in a large skillet over medium-high heat. Fry chicken breasts in the hot skillet in batches until chicken is no longer pink in the center and juices run clear, about 5 minutes per side. Remove chicken from the skillet and keep warm.
  • Stir white wine into the skillet, scraping any browned bits off the bottom. Whisk chicken broth, apple juice, lemon juice, Parmesan cheese, and parsley in wine; simmer until liquid is reduced by half, about 10 minutes. Add heavy cream and whisk until sauce is smooth. Stir artichoke hearts into cream sauce; continue to cook until heated through, about 5 minutes. Serve sauce over chicken.

Nutrition Facts : Calories 469 calories, Carbohydrate 11 g, Cholesterol 126.3 mg, Fat 27.3 g, Fiber 2.2 g, Protein 36.2 g, SaturatedFat 10.6 g, Sodium 565.6 mg, Sugar 1.9 g

Tips:

  • Mise en Place: Before you start cooking, make sure you have all of your ingredients and equipment ready to go. This will help you stay organized and prevent any scrambling.
  • Choose the Right Chicken: For this recipe, boneless, skinless chicken breasts or thighs work best. If you're using chicken breasts, pound them to an even thickness so they cook evenly.
  • Sear the Chicken: Searing the chicken before adding it to the sauce helps to create a golden brown crust and lock in the juices.
  • Use Good Quality Artichoke Hearts: Canned or jarred artichoke hearts are fine, but if you can find fresh artichoke hearts, they will add a more vibrant flavor to the dish.
  • Don't Overcook the Sauce: The sauce should be simmered for just a few minutes, until it has thickened slightly. Overcooking the sauce can make it bland and watery.
  • Serve Immediately: This dish is best served immediately, while the chicken is still hot and the sauce is still fresh.

Conclusion:

This chicken with lemon artichoke sauce is a delicious and easy-to-make dish that is perfect for a weeknight meal. The combination of tender chicken, tangy lemon, and creamy artichoke sauce is sure to please everyone at the table. Serve it with your favorite sides, such as mashed potatoes, roasted vegetables, or rice.

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