Lemon Chicken with Artichoke Hearts

Total Time:
20 min
5 min
15 min

3 to 4 servings

  • 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

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.

View All

Pairs Well With
Pinot Grigio

Citrusy, light white wine

  • Find easy pairings for your favorite recipes, Bobby's perfect picks and party ideas.
More Recipes and Ideas
Loading review filters...

    58 Reviews
    0/1000 characters
    Your Rating:
    Sort by: 
    Awesome recipe, a diffinit hit with family. I did not add onion
    Love it!! I will definitely be keeping this recipe as one of my favorites!
    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! :
    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.
    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.
    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.
    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.
    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!
    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.
    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!
    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.
    Very good and tasty. Easy to make and full of flavor
    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!
    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!
    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.
    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.
    if we can not use wine what do we use in its place??
    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!
    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.
    Made this tonight for dinner and was very disappointed. Very bland, chicken needs some seasoning. Hubby agreed it was "okay" - not my best.
    I thought this was really nice. I did use the juice of the whole lemon, because we like lemon so much. Tasty.
    Awesome recipe. Substituted the dry white wine with my favorite chardoney. Came out great
    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.
    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.
    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...
    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.
    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.
    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.
    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..........
    Flag as inappropriate

    Thank you! your flag was submitted.

    This recipe is featured in:

    Quick and Simple