Lemon-Artichoke Chicken Recipe

This dish is elegant enough for company but simple enough for weeknight meals. Couscous, rice, and green beans all make great side pairings for this delicious chicken dinner.

4 boned, skinned chicken breast halves (about 8 oz. each), rinsed, dried, and pounded to an even thickness of 1/4 to 1/2 inch

1/2 teaspoon each salt and pepper

2 tablespoons butter

1 can (14 oz.) quartered artichoke hearts, drained

2 tablespoons dry sherry

2 tablespoons grated lemon peel

2 teaspoons lemon juice

1/2 cup whipping cream

1/2 cup grated parmesan cheese

Step 1

Preheat oven to 350°. Sprinkle chicken on both sides with salt and pepper. In a 10-inch frying pan over medium-high heat, melt the butter. Add chicken in batches and cook, turning once, until browned on both sides, about 4 minutes per side. Transfer chicken to a 9- by 13-inch baking dish and add artichoke hearts.

Step 2

Add sherry, lemon peel, and lemon juice to remaining butter in frying pan; stir over medium heat until well blended and hot, 2 to 3 minutes. Add cream and stir. Remove from heat and pour sauce over chicken. Sprinkle with cheese.

Step 3

Bake until sauce is bubbling and golden brown on top, 20 to 25 minutes.

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories437

% Daily Value *
Total Fat 19g25%

Saturated Fat 11g56%
Cholesterol 184mg62%
Sodium 600mg27%
Total Carbohydrate 6.6g3%

Dietary Fiber 1.1g4%
Protein 57g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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Lemon-Artichoke Chicken