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
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3 tablespoons butter, divided
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1 pound chicken breast, thinly sliced
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Salt and black pepper, to taste
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1 pint grape tomatoes
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1 (14 oz) can artichoke hearts, drained
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2 cups fresh spinach
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1 large garlic clove, minced
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1 tablespoon flour
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Juice from half a lemon
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1 cup chicken stock
Instructions
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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.
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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.
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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.
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Melt the remaining 1 tablespoon of butter and sauté the garlic for 30 seconds. Stir in the flour and cook for 30 more seconds.
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Pour in the lemon juice and chicken stock. Stir over low heat until the sauce thickens, about 2 minutes.
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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.
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Serve hot with rice, pasta, or warm bread rolls to soak up all that delicious sauce!
Notes
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For even more flavor, add a splash of white wine when making the sauce.
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Don’t skip the fresh lemon juice — it gives the whole dish a fresh, bright lift!
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Want a little heat? Add a pinch of red pepper flakes while sautéing the garlic.
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Pairs beautifully with rice, couscous, or creamy mashed potatoes.
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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