Print

Savory Lemon Butter Chicken with Tender Artichokes

lemon butter chicken - featured image
Print Recipe

A quick and easy weeknight recipe featuring juicy chicken breasts simmered in a rich lemon butter sauce with tender artichokes, perfect for cozy dinners and impromptu gatherings.

Ingredients

Scale
  • 4 boneless, skinless chicken breasts (about 1.5 pounds or 680 grams)
  • 1 can artichoke hearts (about 14 ounces or 400 grams), drained and halved
  • 4 tablespoons unsalted butter (about 55 grams)
  • 3 cloves garlic, minced
  • Fresh lemon juice from 2 lemons (about 1/4 cup or 60 ml)
  • Lemon zest from 1 lemon, finely grated
  • 1/2 cup chicken broth (120 ml), low-sodium
  • 2 tablespoons fresh parsley, chopped
  • 1 tablespoon olive oil
  • Salt and black pepper to taste
  • Optional: red pepper flakes or a splash of white wine

Instructions

  1. Pat the chicken breasts dry with paper towels and season both sides generously with salt and pepper.
  2. Heat olive oil in a large skillet over medium-high heat until shimmering but not smoking, about 2 minutes.
  3. Place chicken breasts in the pan without crowding and cook for 5-6 minutes on the first side without moving them to develop color.
  4. Flip chicken and cook another 4-5 minutes until cooked through (internal temperature should reach 165°F/74°C). Remove chicken and set aside, tented with foil to keep warm.
  5. Reduce heat to medium and add butter to the same pan, melting it while scraping up browned bits.
  6. Stir in minced garlic and cook until fragrant, about 30 seconds to 1 minute, being careful not to burn it.
  7. Pour in lemon juice, lemon zest, and chicken broth. Stir gently and let the sauce simmer for 3-4 minutes until slightly reduced and glossy.
  8. Gently fold in the artichoke hearts and simmer for another 3-5 minutes until tender but still holding shape.
  9. Return chicken to the pan, nestling it into the sauce for 1-2 minutes to rewarm and marry flavors. Adjust seasoning with salt and pepper as needed.
  10. Sprinkle chopped parsley over the dish and serve immediately while warm.

Notes

Let the chicken develop a natural crust before flipping to prevent sticking and keep it juicy. Watch the butter carefully to avoid burning; melt until foaming before adding garlic. Simmer artichokes slowly in the sauce to infuse flavor and keep them tender. Rest chicken briefly after cooking to lock in juices. Use fresh lemon juice and zest for best brightness. For dairy-free, substitute butter with plant-based spread or olive oil and use vegetable broth.

Nutrition

Keywords: lemon butter chicken, artichoke chicken, quick dinner, easy chicken recipe, weeknight meal, comfort food, low-carb, gluten-free

Find it online: https://magnetmeal.com/savory-lemon-butter-chicken-with-tender-artichokes-easy-recipe/