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Bright, comforting and made in one pan, this Lemon Chicken Skillet with Artichoke Hearts is an easy weeknight meal that feels a little special. Tender (lightly breaded) chicken is simmered in a fresh lemony sauce with artichokes for a savory, satisfying dish that’s full of flavor without being heavy.
Naturally gluten-free, dairy-free, Paleo, Low-vA, AIP and Whole30 compliant, it’s a simple recipe that fits beautifully into healing and real-food lifestyles.
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Ingredients in Lemon Chicken Skillet with Artichoke Hearts
Choose gluten free or grain free here with your flour choice:
- boneless skinless chicken thighs
- olive oil, refined, or avocado oil
- broth, or stock
- canned artichoke hearts (rinse well, optional for AIP)
- lemon juice, fresh
- brown rice flour, or cassava flour for grain free diets
- quality salt
- ginger powder
- dried dill
- fresh dill, optional
How to make Lemon Chicken Skillet
Start to finish, this meal takes about 25 minutes:
- Combine the flour, salt, ginger powder and dill, and stir well to mix.
- Dip chicken thighs into the bowl with flour, one at a time, and coat with flour mixture shaking off any excess flour. Set aside.
- Heat a large skillet over medium-high heat and add olive oil.
- When pan is hot, add the chicken cutlets. Cook chicken for 5 minutes, until lightly golden brown on each side.
- Reduce heat to medium-low and add broth, artichokes and lemon juice.
- Simmer on low heat until sauce is thickened, about 5 to 7 minutes.
- Garnish with optional fresh dill, and serve over pasta, rice or mashed potatoes.
Lemon Chicken Skillet with Artichoke Hearts
Equipment
- large skillet not cast iron (we'll be using lemon, so it needs to be non-reactive)
Ingredients
- ¼ cup brown rice flour or cassava flour for grain free diets
- 1 teaspoon quality salt
- 1 teaspoon ginger powder
- 1 teaspoon dill dried
- 5 to 6 chicken thighs boneless skinless
- 4 Tablespoons olive oil refined, or avocado oil
- ½ cup broth or stock
- 12 to 14 oz can artichoke hearts drained and rinsed, sliced in half if they're whole
- 2 Tablespoons lemon juice fresh
- fresh dill optional
Instructions
- In a broad bowl, combine the flour, salt, ginger powder and dill, and stir well to mix.
- Dip chicken thighs into the bowl with flour, one at a time, and coat with flour mixture shaking off any excess flour. Set aside until all are complete, or: Dip and add to hot pan quickly (see next step) as you go, which is what I prefer.
- Heat a large skillet over medium-high heat and add olive oil. When pan is hot, add the chicken cutlets, spreading each one out so it's less thick, when possible.
- Cook chicken for 5 minutes, until lightly golden brown on each side.
- Reduce heat to medium-low and add broth, artichokes and lemon juice.
- Simmer on low heat until sauce is thickened, about 5 to 7 minutes. (Choose lowest heat [and no simmer] for up to 10 minutes total if thicker parts of chicken aren't quite done cooking. The hot pan over lowest heat will allow the chicken to finish cooking slowly, while staying plump and juicy.)
- Garnish with optional fresh dill, and serve over pasta, rice or mashed potatoes.
Nutrition
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