If you’re looking for a dish that feels like a little escape to the Mediterranean—without leaving your kitchen—Creamy Lemon Artichoke Chicken is it. It’s fresh, it’s comforting, and it’s one of those recipes that feels fancy while secretly being super simple. Right after the first bite, you’ll taste the magic of marinated artichokes mingling with lemony cream and perfectly seared chicken.
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What is Creamy Lemon Artichoke Chicken?
This recipe is a one-pan wonder that checks all the right boxes:
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Low-carb
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Keto-friendly
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Gluten-free
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Done in 30 minutes
It starts with chicken breasts seasoned and seared until golden, then nestled into a silky sauce made with white wine, lemon juice, garlic, and heavy cream. The real star? Jarred marinated artichoke hearts. They bring this zingy, herby punch that transforms the sauce into something irresistible.
Why You’ll Love This Recipe
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One pan = less cleanup
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Bright, rich, and tangy all at once (thanks, lemon and artichokes!)
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Naturally gluten-free, low-carb, and diabetic-friendly
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Elegant enough for guests, easy enough for a weeknight
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Ready in under 30 minutes
What Does Creamy Lemon Artichoke Chicken Taste Like?
Imagine the cozy creaminess of your favorite chicken alfredo, but with a Mediterranean flair. It’s lemony without being sour, savory with sweet notes from sautéed shallots, and the artichokes add a tang that cuts through the richness just right. It’s vibrant, warm, and anything but boring!!
Benefits of This Recipe
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Quick cooking time makes it a weeknight lifesaver
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Marinated artichokes = major flavor with zero extra work
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Customizable with herbs or a splash more cream or lemon depending on your mood
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Meal-prep friendly and reheats beautifully
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Great for impressing guests without breaking a sweat
Ingredients for Creamy Lemon Artichoke Chicken
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1.5 pounds boneless, skinless chicken breasts (thin cut)
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Salt and pepper, to taste
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2 tablespoons unsalted butter, divided
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2 cloves garlic, minced
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1 small shallot, minced (about ¼ cup)
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14 ounces marinated artichoke hearts, drained
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1 cup white wine
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¼ cup heavy cream
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2 teaspoons freshly squeezed lemon juice (or to taste)
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Optional: Fresh thyme, dill, basil, or parsley for garnish
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Optional: Lemon slices for garnish
Tools You’ll Need
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Large skillet or sauté pan
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Sharp knife and cutting board
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Measuring spoons and cups
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Tongs or spatula for turning chicken
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Citrus juicer (optional, but helpful)
Ingredient Swaps & Additions
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No white wine? Chicken broth works just fine!
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Prefer chicken thighs? Go for it—just adjust cook time accordingly.
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Want it dairy-free? Swap in coconut cream (and a bit of nutritional yeast for a cheesy vibe).
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Add-ins: Capers, sun-dried tomatoes, or baby spinach would be amazing stirred in right before serving.
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Extra zing: Add a teaspoon of Dijon mustard to the cream sauce for a subtle kick.
How to Make Creamy Lemon Artichoke Chicken
Step 1: Season & Sear the Chicken
Sprinkle both sides of your chicken with salt and pepper. In a large skillet over medium-high heat, melt 1 tablespoon of butter and sear the chicken for about 3–4 minutes per side, or until golden and cooked through. Transfer to a plate and cover loosely with foil.
Step 2: Build the Flavor Base
Wipe out the pan if needed and lower heat to medium. Melt the remaining tablespoon of butter, then sauté the garlic, shallot, and artichoke hearts for 2–3 minutes until fragrant and slightly softened.
Step 3: Deglaze with Wine
Pour in the white wine (carefully!) and bring to a boil. Let it simmer until reduced by half—this concentrates the flavor and scrapes up all that golden goodness from the pan.
Step 4: Make It Creamy
Stir in the heavy cream and 1 teaspoon of lemon juice. Taste and adjust with more lemon or cream until it’s just how you like it.
Step 5: Finish & Serve
Return the chicken and any juices to the pan. Let everything warm through, spooning that dreamy sauce over the chicken. Garnish with herbs and lemon slices if you’re feeling fancy!
What to Serve With Creamy Lemon Artichoke Chicken
This dish is a meal in itself, but if you want to round it out:
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Cauliflower mash or zucchini noodles for a low-carb side
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Steamed rice or orzo if carbs are on the menu
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Roasted asparagus or green beans for a fresh, snappy veg
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Crusty bread? YES, for soaking up all that sauce (if carbs are welcome!)
Tips for the Best Chicken
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Use thin-cut chicken breasts or pound them to an even thickness for faster, more even cooking.
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Don’t overcrowd the pan—you want a nice golden sear.
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Taste as you go! The sauce can shift with more lemon or cream depending on how tangy you like it.
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Don’t skip the wine reduction. It builds depth that makes the sauce chef’s kiss
Storage Instructions
Store any leftovers in an airtight container in the fridge for up to 3 days.
To reheat: Warm gently in a skillet over low heat, adding a splash of cream or broth to loosen the sauce.
Freezing isn’t ideal because the cream sauce can separate, but it can work in a pinch.
FAQs About Creamy Lemon Artichoke Chicken
Can I substitute frozen artichokes for marinated ones?
Yes, but they won’t have that same herb-infused, tangy flavor. You can sauté frozen artichokes with olive oil, vinegar, and a pinch of herbs to replicate that marinated taste.
Can I prepare Creamy Lemon Artichoke Chicken in advance?
Absolutely! It reheats beautifully. For the best texture, store the chicken and sauce separately and reheat gently with a splash of cream or broth.
What type of wine works best in this recipe?
A dry white wine like Sauvignon Blanc, Pinot Grigio, or Chardonnay is perfect. Just make sure it’s something you enjoy drinking!
Can I use chicken thighs instead of chicken breasts?
Yes! Boneless, skinless chicken thighs work great and add even more flavor. Just add a few extra minutes to the cook time.
Is this recipe dairy-free friendly?
It can be! Swap the heavy cream for full-fat coconut cream. The flavor will shift slightly, but the texture stays rich and delicious.
How can I make this dish even more filling?
Serve it over cauliflower mash, zucchini noodles, pasta, rice, or even creamy polenta. A crusty slice of bread for scooping up sauce is also a great idea if carbs are welcome!
Can I make this without wine?
Yes! Replace the wine with chicken broth. You’ll lose a bit of depth, but it’s still incredibly tasty and family-friendly.
What herbs go best with this dish?
Fresh parsley, dill, thyme, or basil all work beautifully. You can mix and match depending on what’s in your kitchen or garden.
In Summary…
This Creamy Lemon Artichoke Chicken brings brightness, richness, and elegance together in one skillet—and in under 30 minutes. It’s one of those recipes that feels both nourishing and special, and I’m honestly kicking myself for not having made it sooner!
Looking for more Mediterranean-inspired chicken recipes? You’ll love:
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Creamy Garlic Chicken with Spinach – total comfort food with bold garlic flavor!
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Mediterranean Style Chicken Piccata – a lemony, caper-packed dish that’s perfect over pasta or veggies.
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Mediterranean Lemon Chicken with Artichokes & Olives – bright, briny, and made to impress!
Let’s Keep the Conversation Cooking!
Have you tried this recipe? I’d love to see your results! Leave a comment, rate the recipe, or tag your photos on Pinterest and Instagram so I can cheer you on in your cooking journey
Can’t wait for you to taste this one!!
Print
Creamy Lemon Artichoke Chicken
- Total Time: 30 minutes
- Yield: 6 servings 1x
- Diet: Gluten Free
Description
This Creamy Lemon Artichoke Chicken is everything you want in a quick, satisfying meal—bright lemon, rich cream, and savory marinated artichokes all come together in one pan! It’s fresh, flavorful, and elegant enough for guests but easy enough for a weeknight dinner. Naturally low carb, gluten free, and keto-friendly—this one’s a total keeper.
Ingredients
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1.5 pounds boneless, skinless chicken breasts (thin cut)
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Salt, to taste
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Pepper, to taste
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2 tablespoons unsalted butter, divided
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2 cloves garlic, minced
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1 small shallot, minced (about 1/4 cup)
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14 ounces marinated artichoke hearts, drained
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1 cup white wine (or chicken broth)
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1/4 cup heavy cream
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2 teaspoons freshly squeezed lemon juice (more or less, to taste)
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Optional: fresh thyme, dill, basil, or parsley for garnish
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Optional: lemon slices for garnish
Instructions
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Season chicken on both sides with salt and pepper.
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In a large skillet, melt 1 tablespoon of butter over medium-high heat.
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Sear the chicken 3–4 minutes per side until golden and cooked through. Remove and tent with foil.
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Lower heat to medium. Melt the remaining tablespoon of butter. Add garlic, shallot, and drained artichokes. Sauté for 2–3 minutes.
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Carefully pour in the white wine. Bring to a boil and let simmer until reduced by half.
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Stir in the heavy cream and 1 teaspoon of lemon juice. Taste and adjust with more lemon or cream if needed.
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Return the chicken and any juices to the pan and warm through.
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Garnish with herbs and lemon slices if desired. Serve immediately and enjoy!
Notes
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Want to skip the wine? Sub in chicken broth—it still tastes amazing!
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Chicken thighs also work great here, just add a few minutes to the cooking time.
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You can add spinach, sun-dried tomatoes, or capers to punch it up even more.
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Store leftovers in the fridge for up to 3 days. Reheat gently with a splash of cream or broth to revive that dreamy sauce.
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This dish is fantastic served over cauliflower mash, zucchini noodles, or rice if you’re not avoiding carbs!
- Equipment
Large skillet or sauté pan
Tongs or spatula
Cutting board
Knife
Measuring cups & spoons
Citrus juicer (optional)
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Sautéed / One-Pan
- Cuisine: Mediterranean, Chicken, Gluten-Free, Low Carb
Nutrition
- Serving Size: 1 serving
- Calories: 307 kcal
- Sugar: 1g
- Sodium: 390mg
- Fat: 16g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 96mg
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 25g
- Cholesterol: 96mg
Keywords: Creamy Lemon Artichoke Chicken, low carb chicken recipe, one pan chicken, keto chicken dinner