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Looking for a weeknight dinner that’s both fast and flavorful? This Chicken with Artichoke Hearts recipe is the answer. The combination of juicy chicken breasts seared until golden, mixed with artichoke hearts, shallots, garlic, and fresh lemon creates a dish that’s vibrant and satisfying. Best of all, you can make it in one oven-proof skillet for easy cleanup.
Artichoke hearts add a subtle tang and delightful texture, while shallots and garlic infuse every bite with savory goodness. The simple white wine (or chicken broth) sauce brings all the flavors together and keeps your chicken moist. Serve it straight from the oven, garnished with fresh parsley, for a pretty presentation that tastes as good as it looks.
Don’t forget to use quality cookware like these frying pans, oven, and chef’s knives to bring professional results to your kitchen!
Table of Contents
Ingredients Table
| Ingredient | Amount |
|---|---|
| Boneless skinless chicken breasts | 3, trimmed of fat |
| Frozen artichoke hearts (or canned) | 12 oz. pkg or 1 15-oz can |
| Shallots, thinly sliced | 2 |
| Garlic, minced | 2 cloves |
| White wine (or chicken broth) | ½ cup |
| Unsalted butter or ghee | 2 tbs. |
| Lemon, sliced & seeds removed | 1 |
| Olive oil | 2 tbs. |
| Salt & pepper | To taste |
| Chopped parsley | For garnish |
Step-By-Step Instructions
- Preheat your oven to 375°F.
- Heat 2 tbs. olive oil in an oven-proof skillet over medium heat. Season chicken breasts well with salt and pepper. Place chicken “pretty” side down into the oil. Cook for 3–4 minutes until golden brown, then flip and cook another 3–4 minutes. Remove the chicken from pan.
- Add artichoke hearts and shallots to the pan, cooking until soft and golden, about 4 minutes.
- Stir in minced garlic; cook for 1 minute.
- Pour in white wine (or chicken broth) and butter, stirring to combine.
- Return chicken to the pan and top with lemon slices.
- Transfer skillet to oven. Bake for 20 minutes.
- Allow to cool slightly before serving. Garnish with fresh parsley.
Tips for Success
- You can swap chicken breasts for chicken thighs or cutlets for even juicier results.
- For easy prepping, use a cutting board and a set of measuring cups and spoons.
- Use frozen or canned artichoke hearts for convenience, but fresh artichokes add extra flavor if available.
- Deglaze the pan with white wine for added depth, or chicken broth for alcohol-free options.
- Slice lemons thin for a bright, aromatic topping.
Kitchen Equipment
FAQs for Chicken with Artichoke Hearts
Can I make this recipe in advance?
Yes, you can make it and gently reheat before serving. The flavors deepen overnight.
What can I substitute for white wine?
Chicken broth works perfectly for a non-alcoholic version.
Are canned artichoke hearts as good as frozen?
Both work well, just drain canned artichokes before using for best texture.
What sides go well with this dish?
Try fluffy rice, roasted potatoes, or a simple green salad.
Can I use chicken thighs?
Absolutely – they’ll be extra juicy.
Chicken and Artichoke Hearts Skillet : Easy 30-Minute Dinner Recipe
Juicy chicken breasts baked with artichoke hearts, shallots, garlic, and lemon in a white wine sauce.
- Prep Time: 10 min
- Cook Time: 30 min
- Total Time: 40 min
- Yield: 3 servings
- Category: Dinner
- Method: Baked
- Cuisine: American
Ingredients
3 boneless skinless chicken breasts trimmed of fat
12 oz. package frozen artichoke hearts or 1 15-oz. can
2 shallots thinly sliced
2 cloves garlic minced
½ cup white wine can substitute chicken broth
2 tbs. unsalted butter or ghee
1 lemon sliced seeds removed
2 tbs. olive oil
salt + pepper
chopped parsley
Instructions
1. Preheat your oven to 375°F.
2. In an oven-proof skillet, heat 2 tbs. olive oil over medium heat. Season chicken with salt & pepper, place pretty side down, cook 3–4 min. Flip, cook 3–4 min. Remove.
3. Add artichoke hearts and shallots; cook until soft and golden, about 4 min.
4. Add minced garlic; cook for 1 min.
5. Add wine (or broth) and butter; stir.
6. Return chicken to pan, top with lemon slices, bake 20 min.
7. Cool slightly, garnish with parsley, serve.
Notes
Swap chicken thighs for juicier results.
Fresh artichokes add more flavor.
Serve with rice or potatoes.
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