Lemon Chicken Skillet with Artichoke Hearts

Made in one pan, this Lemon Chicken Skillet with Artichoke Hearts is an easy weeknight meal, perfect for gluten free, real food & grain free.

Course DInner, Main Course, Main Dish

Cuisine English, French

Keyword 1-pan, aip, chicken skillet dinner, gluten-free, Lemon Chicken, paleo, whole30

Prep Time 10

Cook Time 15

Total Time 25

Servings people

Calories 385kcal

Author Megan

Cost $12

large skillet not cast iron (we'll be using lemon, so it needs to be non-reactive)

1/4 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
1/2 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

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.