The holidays are upon us! And if you are hosting friends and family for dinner, (and you need a recipe that is NOT turkey!), you need this recipe in your life!
Plain chicken breasts are elevated to new heights of deliciousness, with the simple lemon butter sauce of this recipe. Add in the Mediterranean flavors of tangy artichoke hearts and capers to make this dish truly special. It’s the #1 dish my husband requests on the regular!
Perfect for entertaining, it makes an ordinary dinner special, with the simple additions of rice, a side salad, and crusty bread, for dipping into the lemony, butter sauce!
And if that isn’t enough, this Lemon Artichoke Chicken cooks all in One Pan! Leftovers are amazing the next day, if there are any!
One Pan Mediterranean Lemon Artichoke Chicken
Cuisine: MediterraneanDifficulty: Easy4
servings10
minutes40
minutes1
hour10
minutesPlain chicken breasts are elevated to new heights of deliciousness, with the simple lemon butter sauce of this recipe! Add in the Mediterranean flavors of tangy artichoke hearts and capers to make this dish truly special. The #1 requested dish of my husband!!
Ingredients
4 skinless and boneless chicken breasts
6 tablespoon flour ; divided
1 tsp black pepper
1/2 cup unsalted butter (1 stick)
1/2 cup green onions or scallions ; chopped
2 cups chicken stock or broth
1/4 cup dry white wine
1/4 cup lemon juice ; freshly squeezed
1 jar artichoke hearts ; quartered and drained
1 tsp salt
1/4 cup capers
Optional -1/4 cup flat-leafed parsley -chopped
Optional – Lemon slices for garnish
Directions
- In shallow dish, combine 4 tablespoons flour and black pepper. Dredge chicken breast halves in mixture.
- In large skillet over high heat, melt butter (1/2 stick). Add green onions; saute over medium heat until softened, about 2 minutes. Add chicken to pan; cook, turning once, until lightly golden brown on both sides, about 3 to 4 minutes per side. Remove chicken from pan and keep warm.
- Add chicken stock and wine to pan, stirring to scrape bits off bottom. Bring mixture to a boil and cook until reduced by half, about 6 minutes.
- In small bowl, knead together remaining 2 tablespoons of flour and remaining 1/2 stick of butter. Whisk into sauce and stir until thickened. Stir in lemon juice and artichoke hearts. Stir in salt.
- Add chicken and cook, covered, until heated through, about 7 minutes. Just before serving, add capers and chopped parsley to chicken.
Notes
- Perfect served over steamed rice, with a green vegetable, side salad & crusty bread!
