Lemon Chicken with Artichoke Hearts

Total Time:
20 min
Prep:
5 min
Cook:
15 min

Yield:
3 to 4 servings
Level:
Easy

NUTRITION INFO
Ingredients
  • 2 tablespoons olive oil
  • 1/2 medium yellow onion, finely chopped
  • 3 medium garlic cloves, thinly sliced
  • 1 1/2 pounds boneless skinless chicken meat, large dice
  • 1 1/2 cups quartered artichoke hearts (canned or jarred - not frozen)
  • 2/3 cup dry white wine
  • 1/3 cup water
  • 1 teaspoon freshly squeezed lemon juice
  • 1/2 cup lightly packed thinly sliced basil leaves
  • 1 teaspoon lemon zest
Directions

Heat oil in a large frying pan over medium-high heat. When it shimmers, add onion and garlic, season with salt and freshly ground black pepper, and cook until golden, about 4 minutes. Add chicken and cook, stirring rarely, until well browned on all sides, about 5 minutes. Add artichoke hearts and cook until slightly broken down, about 3 minutes.

Add wine, water, and juice and scrape the bottom of the pan to incorporate any browned bits. Cook until alcohol smell is cooked off and sauce is slightly reduced, about 5 minutes. Remove from heat, stir in basil and lemon, and serve.


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Pairs Well With
Pinot Grigio

Citrusy, light white wine

  • Find easy pairings for your favorite recipes, Bobby's perfect picks and party ideas.
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3.9 59
I'm sorry, I didn't like this at all. Found it very bland and liquidy. I'll admit I was out of onion, so that may have been part of the problem. Sorry :( item not reviewed by moderator and published
Awesome recipe, a diffinit hit with family. I did not add onion item not reviewed by moderator and published
Love it!! I will definitely be keeping this recipe as one of my favorites! item not reviewed by moderator and published
Delicious. item not reviewed by moderator and published
Made this last night and it was very tasty! Glad I read reviews before cause, I too, made some changes. Substituted chkn broth for the water and increased the lemon juice (from whole lemon. I also cut up the chicken in bigger chunks than the recipe indicates and seasoned the raw chkn with salt, pepper, and garlic powder. I cooked the chkn as directed (didn't really brown much, though, then took it out before I put in the liquid. After the liquid cooked down some, I then re-added the chkn. Served over mashed potatoes was yummy! : item not reviewed by moderator and published
My only problem was trying to find artichoke hearts that weren't pickled or marinated. That really killed it for me. I served it over brown rice. I will make it again if I can find plain artichoke hearts. item not reviewed by moderator and published
I made it last night and we enjoyed it very much, different and yummy. I would add a little more salt, and remove the chicken etc from the frying pan before adding the wine etc. for the salt, to avoid the chicken getting overcooked. I also swirled in some butter to make the sauce a little bit richer. item not reviewed by moderator and published
This was easy to make and tasty for a lower calorie weeknight meal. I added some mushrooms and used some chicken stock in place of the water. item not reviewed by moderator and published
This is a great recipe that is easy and fast to make. I followed some of the suggestions below and used the juice of two small lemons, added some red pepper flakes, through in a chicken boullion cube, and added a little bit of margerine into the sauce as it was simmering. I served it over a fettucine that I tossed in a little bit of olive oil and grated peccorino romano cheese. My husband loved this dish and it was perfect for a week night dinner. item not reviewed by moderator and published
Very tasty, with some modifications. The first time I made it, I took suggestions from other reviewers. Here is what I changed: Seasoned the chicken with salt, pepper and garlic powder Dredged the chicken in a small amount of flower (sprinkled instead of dipping to thicken up the dish Added 1-2 tbsp of butter 2 minutes before the dish was done Used a lot more lemon juice, probably at least 1/4 cup Substituted chicken broth for the water I served over linguini. Very good! item not reviewed by moderator and published
I just made this dish and revised a few things. 1/4 cup of heavy cream, 3 tbsp of unsalted butter, chicken broth (1 cup and fresh parsley. I browned the chicken first in olive oil (light layer of garlic powder,oregano and black pepper. Tent chicken with foil then add the garlic and onion. Needed more lemon juice. Very tasty. Let it come to room temp and tossed with parmesan cheese. item not reviewed by moderator and published
I love this recipe when I am looking for a light pasta dish especially during summer time eating. I love the combination of the lemon, white wine, and basil that compliment the artichoke, which provides texture to the meal. And I agree with User Danp105 on the technique. I prefer to brown the chicken and then add the components. It fills you up without leaving you bloated from typical heavy pasta dishes! item not reviewed by moderator and published
Mild yet tasty. Never been able to brown chicken after garlic and onion had been browned. Found best result by browning onion and garlic first, then add Artichoke Hearts and simmered at medium heat. In separate fry pan, I browned chicken pieces, then added lemon zest from small lemon, stir and cook for another 2-3 mins, squeeze half the lemon, cook for 2-3 mins then added wine and simmered in medium heat. I then throw chicken into pan with the vegetables, stirred to pick up browned stuff from bottom of pan, then add starch to thicken sauce and serve. My wife and I found Artichoke hearts that come in cans (Whole Food or jars (supermarket has too much citric acid and made the dish too sour even before adding lemon juice. Switched to frozen artichoke hearts and like it better, even though we have to spit out occasional tough pieces of artichoke. item not reviewed by moderator and published
Very good and tasty. Easy to make and full of flavor item not reviewed by moderator and published
Delicious!! I just made a few changes. Instead of wine and water, I used a totel of 1 cup chicken broth. I also, used the juice of two lemons instead of the teaspoon. At the end, I added butter and red pepper flakes. Yummy! My fiance and I LOVED it!! Thanks Aida! item not reviewed by moderator and published
We really enjoyed this dish! I make chicken frequently and love when I can find a new twist on it. Prepared similarly to recipe except added more wine and no water. Needed salt for sure but all in all was a nice dish. Served over brown rice, but would pair nicely with pasta too. Maybe some cream in the sauce would be nice another time for a richer dish. All in all, 2 thumbs up! item not reviewed by moderator and published
delish! i made some change instead of 2/3 white wine i did 1/3. instead of 1/3 water i used 2/3 chickenbroth. Used dried basil- used portabella canned mushroom- used 2 whole lemon and 2 lemon zest- added mascopone cheese had some on hand also another person recommended it i only used probably 2oz - it came out delish with lots of flavor. item not reviewed by moderator and published
This has the potential to be very good. Based upon some previous reviews, I changed a few things up. I used the water from the canned artichoke hearts instead of water, and I added some chicken bouillon to that. I used WAYYYY more lemon juice and lemon zest. It turned out to be quite nice. When I make my next attempt, I will try to boil off the liquid sooner and finish with a quick roast at the end. item not reviewed by moderator and published
if we can not use wine what do we use in its place?? item not reviewed by moderator and published
The other reviewers are correct: this recipe needs a lot more lemon juice. With this tweak, things really turned out well. My family loves spicy food, so I added a little red pepper flakes to the onion step. Yum! item not reviewed by moderator and published
this was pretty good...i used chicken broth in place of water and added more lemon juice... 3 lemons worth. i also thickened the sauce slightly and served it with ravioli,and topped it with parmesan cheese. i think if i make it again i will put it over rice. overall, it was good for a quick dinner but i probably wouldn't make it for company. item not reviewed by moderator and published
Made this tonight for dinner and was very disappointed. Very bland, chicken needs some seasoning. Hubby agreed it was "okay" - not my best. item not reviewed by moderator and published
I thought this was really nice. I did use the juice of the whole lemon, because we like lemon so much. Tasty. item not reviewed by moderator and published
Awesome recipe. Substituted the dry white wine with my favorite chardoney. Came out great item not reviewed by moderator and published
This is an OK recipe, but, I've been doing a dish like this for years and you need butter and WAY more lemon juice to make it pop. Also, serve it over linguine with parma cheese and fresh basil on top and you're rockin. BTW, way more lemon juice means 1/4 cup. And butter means the same thing. Nope, not diet, but way good. I love Aida, but this one could have used a bit more zing. item not reviewed by moderator and published
This dish was bland, the chicken took longer to cook then the recipe says there was nearly no lemon flavor and the artichokes become too soft. Will never make this recipe as is again. item not reviewed by moderator and published
This is really a great recipe, My daughter and I loved it, but my husband and other daughter didn't muchly care for it... I will certianly fix it again, but just for the two of us... item not reviewed by moderator and published
Very good. And Easy to make! I added more artichokes and also a tab (or 2) of butter at the end while it was simmering. item not reviewed by moderator and published
This was a super easy recipe to make, and for once, I followed it almost to a T. Slight changes I would make: add more lemon juice, wait to add the artichokes, as my chicken took longer to cook than what the recipe called for, and I like my artichokes a little less broken up. Delicious. item not reviewed by moderator and published
I was disappointed in this recipe. I love all the ingredients, but the dish was bland and unappealing. I'm glad I didn't waste the paper and ink to print it. item not reviewed by moderator and published
I will try this recipe, but I don't understand why you need 1/3 cup of water.......and only 1 tsp of lemon juice.........talk about a timid lemon taste............I would just go with 3/4 cup wine and 1/4 cup lemon juice/zest...............maybe Aida was just trying to be kid friendly, which usually means bland.......... item not reviewed by moderator and published
sorry to be negative but this was horrible as far as i am concerned. my husbsnd was not as negative as i was. he said it was "okay". i say no thank you and i am angry that i spent so much money on the ingredients!! 2 cans of artichokes down the drain, a lemon, and 1.5 pounds of chicken breast wasted. ewwww. really boring and quite awful if you ask me. I did try adding some olives and capers at teh end but it did not help. will not make this again. item not reviewed by moderator and published
I made this and was disappointed - it was rather bland. But I had the leftovers for lunch the next day and it was fantastic. The chicken absorbed the tart lemon and artichoke flavors and it was really flavorful. I'll make it again, but I won't serve it until the next day. item not reviewed by moderator and published
This was very easy to make and very tasty, however I made a few changes. I crushed the garlic instead of cutting it, used salt and pepper on the chicken as well as the onions and garlic, I used half of a lemons juice instead of a tsp, and I cooked the basil and lemon zest with the chicken for a few minutes at the end. The chicken definitely takes longer to cook than the recipe says and I had a little bit of a hard time browning it. So once it was almost done cooking, I turned the heat up really high for a few minutes and let it sear. This also held reduce some of the juice that the chicken produced. I also cooked the onions and garlic longer than the recipe said to. After I added the wine and water I let it cook until the sauce started to thicken and I added the zest and basil and let that cook for another 3-4 minutes. I am giong to add this to my staple meals for the week and next time I might try to use the whole lemon and add some capers! item not reviewed by moderator and published
I didn't really get much of the lemon taste. The artichokes tasted nice though. item not reviewed by moderator and published
I followed the recipe exactly, but changed 3 things: 1) more garlic! just one more clove 2) add capers when you add the wine-- this makes a HUGE difference and is so delicious 3) add hot madras powder, or something else spicy, when you add the wine... really sets off the dish! SOOOO good over brown rice! item not reviewed by moderator and published
My family and I LOVED this dish! I made it just as the recipe said. I had no trouble browning the chicken and I browned the onions and garlic first. Maybe some folks just need a bigger pan? 1/2 of an onion does not get in the way to the point that it would prevent the chicken from browning. Browning the chicken in the onions gave it wonderful flavor and the onions carmelized as it cooked. I served over angel hair pasta with olive oil and parm. Fantastic! item not reviewed by moderator and published
Tried this on my family, sauce seemed a little runny so i added cornstarch so it might stick to chicken. i added black olives which went over really well, added a little more needed flavor item not reviewed by moderator and published
Made this and it was great. I had about 4 ounces of mascapone cheese in the frig and added it. Served it over rice. Excellent! item not reviewed by moderator and published
This is a great basic recipe that I changed up just a little to suit my families taste: I used a few dashes white wine vinegar and chicken stock instead of the white wine, added some hot pepper flakes and parmesan cheese. I took other's suggestions and served it with pasta and added the garlic at the end. Very easy, very fresh and light, and my family loved it. Along with the lemon, the white wine vinegar added a nice tang. Nice summer meal. item not reviewed by moderator and published
Not many people in my family liked it. I thought it was just ok. The other reviewers are right, the chicken doesn't brown well when added to the cooked onions/garlic. Will not make again. item not reviewed by moderator and published
Very good and very easy prep. One small change... The directions suggested adding onions and garlic at the same time. Actually, garlic cooks quickly--much more quickly than it takes for the onions to soften. Overcooked garlic is bitter , and can ruin the dish. Add when onions have softened. Otherwise, its a great recips. My brother is an attorney-turned chef, and he has created a recipe for lemon rice that pairs beautifully with this. Add a salad, a colorful cooked veggie side, a glass of wine and some candles and friends. Its a party! item not reviewed by moderator and published
This recipe is fantastic! I substituted chicken broth for the water and served it over wide egg noodles. My whole family loved loved loved the lemon flavor. And adding the basil at the end gave the whole dish a bright and fresh flavor. I will definitely make this again... like tonight! item not reviewed by moderator and published
This reciepe is AMAZING! It is wonderful for those on a diet, so tasty for a guilt free meal! the lemon is really prominent and has a nice tang to it just the way I like it. item not reviewed by moderator and published
I found it very flavorful and light. Perfect weeknight dinner. item not reviewed by moderator and published
I was looking to make something off the beaten path for my family so I decided to try this recipe. It was surprisingly flavorful, given the amount of ingredients - I was worried it would lack flavor because of some of the reviews, but I thought it came out just right. My 2-year-old twins ate it up too! (I'm always happy when I can make something everyone likes!) I pretty much followed the recipe, but used chicken broth instead of the wine and water, and added the lemon juice and basil (I used dried) along with the broth instead of at the very end. Maybe that's why it had more flavor. I served it over angel hair pasta, which was perfect. I would definitely make this again. item not reviewed by moderator and published
Followed the recipe exactly but served with rice. The dish tasted of nothing. For all of the ingredients used in this recipe you'd think the dish would consist of some flavor. However, this dish lacked any sort of taste at all. I felt like I was being served jail food or a school lunch. The chicken and artichokes did not pick up any seasonings whatsoever. Do not make this meal if you are trying to make an good impression on guests. item not reviewed by moderator and published
OMG! This was absolutely wonderful! I followed all of the steps in order and it came out perfect. The only change I made was using chicken stock for all the liquid because I didn't have any wine on hand. Next time I'll try it with wine and I bet it's even better. Super easy to make and delicious over whole wheat pasta. I will make it again and again. I forwarded the recipe to my friends that have to try it and I'm glad I did. Make this tonight! item not reviewed by moderator and published
Wow! This recipe is so easy, so quick, and tastes fantastic. This will be a regular in our house! Great, great, great! item not reviewed by moderator and published
This was easy, most of the ingredients you have already, delicious. My kids loved it. Served with whole wheat penne and sauteed escarole. My first Aida recipe and I'll try more! item not reviewed by moderator and published
Loved the dish for the affordability and ease of putting it together. Will definitely make again. Flavors went well together and we could really taste the lemon flavor. item not reviewed by moderator and published
I made this receipe with a very good Pinot Grigio and this paired very good with the artichokes. This receipe was light and refreshing. Definitely a receipe to make again. There are so many possibilities to make this receipe in different variations which is what makes it great. Thanks Aida :) item not reviewed by moderator and published
The canned artichokes we did not care for. I never use canned items but with Aida's stamp of approval I did.... Big mistake. I thought the lemon just made the artichoke taste less better. Ok that's all! Helen Z item not reviewed by moderator and published
I actually added a little bit of butter at the very end to add a little richness and served it with a little angel-hair pasta. It was really good... and inexpensive. I could also see myself leaving out the chicken, reducing the liquid and mixing it up with a little bit of orzo, arugula or fresh spinach and halved cherry tomatoes to make it more of a salad. item not reviewed by moderator and published
I used a whole onion, and carmelized it, then added and browned my chicken, which worked fine. I also threw in some frozen peas at the end. The basil & zest brought all the flavors together. Even my 6 & 9 year olds gobbled it up! I will definitely make this again and next time might add some feta or haloumi. item not reviewed by moderator and published
If you cook the onions first, you end up steaming the chicken, nor browning it. So cook the chicken, then the onions, then the garlic. And the cooking times are too short. Unfortunately, I learned all this the hard way. item not reviewed by moderator and published
Not pairing wine with artochokes is a long-held belief that is not correct. It is true that pairing wine and artichokes may take a little more care than with other vegetables, but it can be done. Artichokes (and asparagus) have a tendency to make wines taste sweeter, so you want to select a wine that is drier than you may be used to, also a wine that is not real "oakey". This means that the typical Chardonney that many people select as the default white wine will probably not be a good match. Try something drier and crisper and lower acid, like a Sauvignon Blanc, a Sancerre, or a Pinot Grigio. Alsp, Rhones tend to work well (but avoid Viogniers). And as always, don't select a real cheap, inferior quality wine - never cook with a wine that you wouldn't drink! item not reviewed by moderator and published
You should never combine artichokes and wine. It gives an off flavor to both! item not reviewed by moderator and published
I tried this with my boyfriend when he came over for Valentines Day and it was incredibly easy and light. It was a fantastic dish that I would totally recommend to anyone and everyone I know. Thanks Aida! item not reviewed by moderator and published
Why did you bother to leave a review? You didn't follow the recipe, so what you "didn't like at all" was some other dish that you concocted. Your review was pointless. item not reviewed by moderator and published

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