If you’ve been craving something fresh, comforting, and downright satisfying without spending hours in the kitchen, then this Roasted Lemon Artichoke Chicken is going to be your new go-to. It’s bursting with Mediterranean flavors, loaded with vibrant veggies like spinach, grape tomatoes, and artichokes, and it all comes together in just 30 minutes – all in one skillet! Roasted Lemon Artichoke Chicken is the perfect answer to those weeknights when you want something healthy but exciting.
Want recipes like this delivered right to your inbox? Make sure to subscribe to our recipe newsletter — you won’t want to miss what’s coming next!
What is Roasted Lemon Artichoke Chicken?
Roasted Lemon Artichoke Chicken is a light, flavorful main course made with sautéed chicken breast, blistered grape tomatoes, tender spinach, and artichoke hearts all tossed in a lemony butter sauce. The sauce is quick yet rich, thanks to garlic, a touch of flour, and chicken stock to bring it all together.
This dish takes its cue from Mediterranean flavors—lemon, garlic, olive vegetables—but brings them to the table in a warm, cozy American-style skillet dish that tastes like way more effort than it actually is.
Why You’ll Fall in Love With This Recipe
-
Quick and Easy – Just 30 minutes start to finish!
-
All-in-One Skillet – Less cleanup, more flavor!
-
Healthy and Fresh – Full of veggies and lean protein.
-
So Much Flavor – A buttery lemon-garlic sauce ties it all together.
-
Versatile – Serve with rice, pasta, crusty bread, or a fresh salad!
What Does It Taste Like?
This chicken dish is bright and buttery, with the lemon adding freshness that lifts the whole skillet. The spinach melts into the dish, and the artichokes bring that savory tang. The tomatoes? They char just enough to burst with flavor, creating the perfect contrast to the golden-brown chicken.
It’s comforting but never heavy. Light, juicy, and full of layers.
The Benefits of This Skillet Dinner
-
Nutrient-Packed: Spinach, tomatoes, and artichokes bring antioxidants, fiber, and vitamins.
-
Great for Meal Prep: Holds up beautifully in the fridge for up to 4 days.
-
Low in Calories: Just under 300 calories per serving.
-
Family-Friendly: Mild flavors with lots of texture – even picky eaters will be intrigued!
Ingredients You’ll Need
-
3 tablespoons butter, divided
-
1 pound chicken breast, thinly sliced
-
Salt and black pepper
-
1 pint grape tomatoes
-
1 (14 oz) can artichoke hearts, drained
-
2 cups spinach
-
1 large garlic clove, minced
-
1 tablespoon flour
-
Juice from half a lemon
-
1 cup chicken stock
Kitchen Tools You’ll Want Handy
-
Large skillet or sauté pan
-
Tongs or spatula
-
Sharp knife for slicing chicken
-
Cutting board
-
Citrus juicer (optional but helpful!)
Ingredient Swaps and Additions
I promised you versatile, and here’s proof!
Substitutions:
-
Chicken thighs instead of breasts for extra juiciness
-
Zucchini or mushrooms if you don’t have spinach
-
Frozen artichokes if canned isn’t your thing
-
Gluten-free flour for a gluten-free version
Additions:
-
A handful of feta cheese crumbled over the top? Yes please!
-
A splash of white wine in the sauce for even more depth
-
A pinch of red pepper flakes if you like a little heat!
How to Make Roasted Lemon Artichoke Chicken – Step-by-Step
-
Sear the Chicken
In a skillet over medium heat, melt 1 tablespoon butter. Season the sliced chicken breast with salt and pepper. Cook for 5–8 minutes on each side until golden and cooked through. Remove and keep warm. -
Blister the Tomatoes
In the same skillet, melt ½ tablespoon butter. Add the grape tomatoes and sauté until they begin to blister and char slightly. Remove and set aside with the chicken. -
Sauté Veggies
Melt another ½ tablespoon butter, toss in the artichokes and spinach. Cook until spinach is wilted and artichokes just start to brown. Set aside with the chicken and tomatoes. -
Make the Sauce
Add the final tablespoon of butter to the skillet. Sauté the garlic for 30 seconds, then stir in the flour. Cook another 30 seconds, then pour in lemon juice and chicken stock. Stir constantly on low heat until the sauce thickens, about 2 minutes. -
Combine Everything
Return chicken, tomatoes, spinach, and artichokes to the skillet. Toss to coat in the sauce and let everything warm through for a minute or two. -
Serve Hot
Plate it up and dig in!
What to Serve with Roasted Lemon Artichoke Chicken
You’ve got options!! Here are my favorites:
-
Fluffy Rice or Orzo Pasta – To soak up that lemony sauce
-
Warm Bread Rolls – Try homemade pita or Moroccan khobz
-
Side Salads – Arugula & red onion, Tabbouleh, or a chilled Mediterranean salad
-
Mashed Potatoes – Creamy, comforting, and so good with the sauce
Tips for Best Results
-
Don’t overcrowd the pan – Brown the chicken in batches if needed.
-
Use fresh lemon juice – It really makes a difference!
-
Deglaze – If the pan gets brown bits, use a splash of stock or wine to scrape them up for extra flavor.
How to Store and Reheat
This chicken keeps beautifully!
-
Store: In an airtight container in the fridge for up to 4 days.
-
Reheat: Gently in a skillet over low heat or microwave in 30-second bursts.
-
Freezer-Friendly? You bet! Freeze in a sealed container for up to 2 months. Thaw overnight in the fridge before reheating.
Frequently Asked Questions
Can I make this dairy-free?
Absolutely! Just swap out the butter for olive oil or your favorite plant-based butter alternative. It still gives a beautiful richness to the sauce.
Can I use frozen spinach instead of fresh?
Yes! Just make sure to thaw it first and squeeze out any excess water so your sauce doesn’t get watery.
What’s the best type of chicken to use?
Thin-sliced chicken breasts are perfect for quick cooking, but boneless, skinless chicken thighs are extra juicy and flavorful if you’ve got a bit more time.
Is this recipe good for meal prep?
100%! This dish reheats like a dream and works with all kinds of sides — rice, pasta, bread, you name it.
Can I freeze this Roasted Lemon Artichoke Chicken?
Yes! Freeze in a tightly sealed container for up to 2 months. Thaw overnight in the fridge before reheating.
Can I make this ahead of time?
Definitely. You can prep the sauce and vegetables ahead, then quickly sear the chicken and warm everything together when you’re ready to serve.
What herbs pair well with this dish?
Fresh basil, thyme, or a sprinkle of oregano would all add a lovely depth. A little chopped parsley at the end adds brightness too!
Can I add cheese?
Yes! Crumbled feta or a bit of grated parmesan works beautifully sprinkled over the top right before serving.
What are the best sides to serve with this?
This dish is super versatile—serve it with fluffy rice, orzo, mashed potatoes, couscous, or warm crusty bread to soak up that lemony sauce.
Final Thoughts
There’s something magical about simple ingredients coming together to create something so flavorful. This Roasted Lemon Artichoke Chicken is a weeknight hero — fast, fresh, and far from boring. Whether you’re cooking for family, friends, or just yourself, this dish is going to hit the spot every single time.
If this recipe made your tastebuds happy, you have to try these artichoke-packed favorites too:
I’d love to see your version! Leave a comment below or tag your photos on Pinterest with @recipesbysylvia — let’s inspire each other in the kitchen!
Until next time, happy cooking and keep those skillets sizzling!
Print
Delicious Roasted Lemon Artichoke Chicken in 30 Minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
This Roasted Lemon Artichoke Chicken is your new weeknight go-to! Packed with tender chicken breast, blistered grape tomatoes, spinach, and tangy artichoke hearts, it all comes together in a rich, buttery lemon-garlic sauce — all in just 30 minutes. One skillet, big flavor, and the easiest clean-up ever. It’s fresh, comforting, and anything but boring!!
Ingredients
-
3 tablespoons butter, divided
-
1 pound chicken breast, thinly sliced
-
Salt and black pepper, to taste
-
1 pint grape tomatoes
-
1 (14 oz) can artichoke hearts, drained
-
2 cups fresh spinach
-
1 large garlic clove, minced
-
1 tablespoon flour
-
Juice from half a lemon
-
1 cup chicken stock
Instructions
-
In a large skillet over medium heat, melt 1 tablespoon of butter. Add the sliced chicken breast, season with salt and pepper, and cook until golden and cooked through (about 5–8 minutes per side). Transfer to a plate and cover.
-
In the same skillet, melt ½ tablespoon of butter. Add the grape tomatoes and cook until they begin to blister and char slightly. Remove and place on the plate with the chicken.
-
Melt another ½ tablespoon of butter, then add the spinach and artichokes. Sauté until the spinach is wilted and artichokes are just starting to brown. Transfer to the plate with the other ingredients.
-
Melt the remaining 1 tablespoon of butter and sauté the garlic for 30 seconds. Stir in the flour and cook for 30 more seconds.
-
Pour in the lemon juice and chicken stock. Stir over low heat until the sauce thickens, about 2 minutes.
-
Return the chicken, tomatoes, spinach, and artichokes to the pan. Toss to coat in the sauce and let everything heat through for 1–2 minutes.
-
Serve hot with rice, pasta, or warm bread rolls to soak up all that delicious sauce!
Notes
-
For even more flavor, add a splash of white wine when making the sauce.
-
Don’t skip the fresh lemon juice — it gives the whole dish a fresh, bright lift!
-
Want a little heat? Add a pinch of red pepper flakes while sautéing the garlic.
-
Pairs beautifully with rice, couscous, or creamy mashed potatoes.
-
Store leftovers in the fridge for up to 4 days. Reheat gently in a skillet or microwave.
- Equipment
Large skillet or sauté pan
Cutting board
Sharp knife
Tongs or spatula
Citrus juicer (optional but helpful!)
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: American, Mediterranean-inspired
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 293.2 kcal
- Sugar: 4.9 g
- Sodium: 242.9 mg
- Fat: 9.7g
- Saturated Fat: 5.6g
- Unsaturated Fat: 3.3 g (estimate: includes mono + polyunsaturated)
- Trans Fat: 0g
- Carbohydrates: 16.2 g
- Fiber: 5.1g
- Protein: 28.9 g
- Cholesterol: 89.1 mg
Keywords: roasted lemon artichoke chicken, chicken skillet recipe, one pan lemon chicken, 30 minute chicken dinner, healthy artichoke chicken, spinach tomato artichoke chicken