Lemon Chicken with Artichoke Hearts

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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!

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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.

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Very good and tasty. Easy to make and full of flavor

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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!

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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!

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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.

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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.

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if we can not use wine what do we use in its place??

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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!

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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.