Lemon Artichoke Skillet Chicken

Chicken with lemon and artichokes in a blue skillet.

You don’t really need chicken for this recipe.

Sure, it appears in the title and tops the ingredients list, but really this recipe is all about the sauce: a combination of zesty artichokes marinated in a lemon-butter bath with capers.

Step right up and grab a hunk of bread, because that sauce is more than ready for the dippin’.

But woman cannot live off bread dipped into things alone (although my teenage self would disagree). So, there’s chicken. The boneless, skinless breasts. The kind that’s super easy to work with and cooks in under 5 minutes.

The chicken also lends salty, umami richness to the sauce while the sauce seeps into the chicken like soft butter on hot toast.

Chicken with lemon and artichokes in a blue skillet.

The overall cooking process is relatively simple, but it does require that you pound the chicken into uniform pieces before you cook. This is a necessary step to help the chicken cook more quickly and evenly.

According to The Kitchn, the best way to pound chicken breast is to place a single breast in a Ziploc bag, squeeze out the air, and seal it. You can use a meat mallet, a rolling pin, or even a heavy skillet (a baseball bat? a shoe?) to thwack at the bird until it flattens evenly. Use the same bag for the remaining chicken breasts. Voila!

Chicken with lemon and artichokes in a blue skillet.

My favorite type of artichoke to use for this recipe is the kind marinated in olive oil (you can usually find it in jars near the olives and capers), but you can use canned or frozen if that’s all you’ve got.

Feel free to add more vegetables (look, ma!) such as steamed broccoli or baby spinach. Just add additional lemon/butter to make sure your sauce stays saucy.

Chicken with lemon and artichokes on a white plate.

If you’ve recently picked up a loaf of fresh sourdough, or you live near Hungry Ghost Bread in Northampton, you should absolutely serve this with a hefty hunk to sop up any additional sauce on your plate (who am I kidding, go right for the skillet).

You could serve this over pasta with a green salad, with baked potatoes and roasted broccoli, with a glass of wine and an episode of The Real Housewives. Anything goes.

This recipe boasts a classic flavor profile that is always good, and pleases every crowd I’ve ever met. Certainly in this case, the secret’s in the sauce.

Lemon Artichoke Skillet Chicken

1 Star2 Stars3 Stars4 Stars5 Stars (5 votes, average: 4.20 out of 5)
Serves: 4
Prep Time: 15 minutes Cooking Time: 25 minutes

A healthy weeknight dinner classic, with an extra-delicious sauce you'll want to drink straight from the skillet.


  • 1 lb boneless, skinless chicken breasts, halved lengthwise and pounded to 1/2-inch thickness
  • Kosher salt and black pepper
  • ¼ cup flour
  • 5 Tbsp. extra-virgin olive oil
  • 4 garlic cloves, minced
  • 2 lemons, juiced, about 1/2 cup
  • 1 cup marinated artichoke hearts (preferably from a jar)
  • 2 Tbsp. capers, drained
  • 1/2 cup fresh chopped parsley
  • 3 tablespoons unsalted butter



Set up a workstation: put all of your chicken on the left on a big platter or cutting board, season with salt and pepper on both sides. In the middle, place your dish with the flour in it, and on the right have another platter/cutting board to put your floured chicken.


Gently toss each chicken breast in the flour, shaking off the excess, and set aside.


Heat 2 tablespoons oil in a 12-inch skillet over medium heat- make sure the oil is hot enough by splashing a tiny bit of water in there, it should crackle and sizzle immediately.


When oil is hot, add half the chicken. Cook, flipping once, until both sides are light golden-brown and chicken feels slightly firm, 2-3 minutes per side. Transfer to a plate and cover loosely with foil to keep warm. Add another 2 tablespoons of oil and heat until shimmering. Add remaining chicken pieces and repeat.


Heat remaining tablespoon of oil in the same skillet over low heat (you might need to turn the skillet off to let it cool down). Add garlic and cook 1-2 minutes, until garlic is softened and fragrant, be careful that it doesn't burn! You don't want any color on it. Increase heat to medium-high and add lemon juice and 1/2 cup of water. Scrape up any browned bits on the bottom of the pan (these are little crispy flavor powerhouses!) Simmer 4-6 minutes or until liquid has reduced by half.


Reduce heat to low and stir in artichoke hearts, capers, and parsley. Swirl in the butter until it has melted and emulsified into a sauce. Taste and season the sauce as desired.


Add chicken back to pan and re-heat with sauce for 1 minute. Transfer to plates to serve, or eat straight from the skillet.


  • 405 Calories


A light, fruity rosé from Provence would compliment the piquant flavors of this dish. Plus, drinking rosé in the winter feels like going to the Caribbean in December- an indulgent vacation. You could also match the lemon in this dish with a crisp, citrusy Sauvignon blanc.

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  • Reply
    January 22, 2019 at 12:23 pm

    Love this! Hits every note!

  • Reply
    Da Chef
    February 11, 2019 at 4:29 pm

    Pretty yummy and much easier than it looks

  • Reply
    February 12, 2019 at 10:56 am

    When you’ve had too busy a weekend to meal-plan, this recipe is a life saver! Doable on a weeknight and absolutely delicious.

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