Lemon Artichoke Skillet Chicken

Chicken with lemon and artichokes in a blue skillet.

You really don’t need chicken for this recipe.

Sure, it appears in the title and tops the ingredients list, but 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 10 minutes.

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

If you like chicken piccata, you’ll like this recipe. It combines the best of piccata (the lemon chicken, butter and capers) with meaty, tangy artichokes to create a healthy weeknight dinner with extra heft.

Oh, and it all comes together in one skillet.

WATCH how to make lemon artichoke skillet chicken 👇

Let’s make lemon chicken

Just like classic chicken piccata, the cooking process is simple but requires pounding the chicken into uniform pieces before you start. This is a necessary step to help the chicken cook more quickly and evenly.

Here’s the best way to pound chicken breast, according to The Kitchn: place a single breast in a Ziploc bag, squeeze out the air, and seal it. Use a meat mallet, a rolling pin, or even a heavy skillet to thwack at the bird until it flattens evenly. Then use the same bag for the remaining chicken breasts. Voila!

Chicken with lemon and artichokes in a blue skillet.

My favorite type of artichoke comes marinated in olive oil, which you can find in jars near the capers. Just 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 hunk of bread to sop up extra sauce on your plate (who am I kidding, go right for the skillet).

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.

Lemon chicken is the kind of meal to serve when you’re out of ideas and your kid’s friend decides to stay for dinner.

It 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 (14 votes, average: 4.43 out of 5)
Serves: 3
Prep Time: 15 minutes Cooking Time: 25 minutes Total Time: 40 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
  • 1 cup marinated artichoke hearts (preferably from a jar)
  • 2 Tbsp. capers, drained
  • 2 lemons, juiced, about 1/2 cup
  • 1/2 cup of water
  • 1/4 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 plate 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 4-5 minutes on the first side until it's golden brown and crisp, then flip and cook another 2-3 minutes on the second side. Transfer to a plate. Add another 2 tablespoons of oil and repeat with remaining chicken.


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, you don't want the garlic to burn). Add garlic, artichoke hearts and capers and cook until garlic is softened and fragrant, about 2 minutes. Increase heat to medium-high and add lemon juice and 1/2 cup of water. Simmer 4-6 minutes or until liquid has reduced by half, it should look slightly thickened.


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


Add chicken back to pan and flip to coat it in the sauce. Re-heat the chicken with sauce for 1 minute. Transfer to plates to serve, or eat straight from the skillet, with a piece of bread for dunking.


  • 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 from New Zealand.

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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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