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
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

This recipe is featured in:

Healthy Food, Fast