Chicken and Artichoke Lemon Butter Skillet

• 4 boneless, skinless chicken breasts
• 1 (14 oz) can artichoke hearts, drained and quartered
• 3 tablespoons unsalted butter
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1/2 cup chicken broth
• 1/4 cup fresh lemon juice (about 2 lemons)
• 1 teaspoon dried thyme
• Salt and pepper to taste
• 1/4 cup grated Parmesan cheese (optional)
• 2 tablespoons chopped fresh parsley
• Zest of 1 lemon

Steps

1. 1 Pat chicken dry and season with salt and pepper.
2. 2 Heat olive oil in a large skillet over medium-high heat. Add chicken and cook for 5-6 minutes per side until golden brown and cooked through.
3. 3 Remove chicken and set aside.
4. 4 In the same skillet, melt butter and sauté garlic until fragrant.
5. 5 Add artichoke hearts and thyme, cooking for 2-3 minutes.
6. 6 Pour in chicken broth and lemon juice, scraping up any browned bits from the bottom of the skillet.
7. 7 Return chicken to skillet, reduce heat to medium-low, and simmer for 5 minutes.
8. 8 Sprinkle with Parmesan cheese if using, and cook until melted.
9. 9 Garnish with parsley and lemon zest before serving.

Equipment

• Large skillet with lid

Variations

• Add sun-dried tomatoes for extra Mediterranean flair.
• Incorporate capers for a briny kick.

Substitutions

• Use vegetable broth for a vegetarian option.
• Substitute dairy-free butter and Parmesan alternative for a vegan twist.

Pairings

• Pairs well with a crisp white wine like Sauvignon Blanc.
• Consider a side of garlic mashed potatoes.

Nutrition

Tips

• For extra tang, squeeze a bit more lemon juice over individual servings.
• If you prefer, substitute chicken thighs for breasts for a juicier result.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat.

Freezing: Freezes well for up to 2 months. Thaw overnight in the refrigerator and reheat in a skillet with a splash of chicken broth.

Serving Suggestions

• Serve with a side of roasted vegetables or a fresh green salad.
• Pairs beautifully with a crusty baguette to soak up the sauce.

FAQ