Chicken with lemon and artichokes

 I would like to dub this post: IT TASTES WAY BETTER THAN IT LOOKS! As a perfectionist I battled with myself over whether or not to post this recipe, because the meal isn't super sexy. But it tastes sooooo good I couldn't resist!

 

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Chicken, lemon, artichoke, hearts, chokes, lemon zest, basil, skillet, easy, weeknight, weekend, onions, garlic, one pot, cast iron, food network, giada, italian, savory

A few months back, when I was trying to eat healthier to lost a few pounds for my cruise (which I quickly gained back ON the cruise) I found a recipe for a one-skillet meal with artichoke hearts, chicken breast, garlic, and lemons. Yum. Problem is, it's not very attractive.

Chicken, lemon, artichoke, hearts, chokes, lemon zest, basil, skillet, easy, weeknight, weekend, onions, garlic, one pot, cast iron, food network, giada, italian, savory 

When you brown chicken and onions and garlic in a cast iron skillet, then scrape all that brown gunk to make the sauce, everything turns....well, brown.

Chicken, lemon, artichoke, hearts, chokes, lemon zest, basil, skillet, easy, weeknight, weekend, onions, garlic, one pot, cast iron, food network, giada, italian, savory

But the flavor is anything but brown and drab, I promise you. The chicken is moist and infused with the lemon and garlic, and of course the artichoke hearts are awesome. I may have gone a little overboard with the garnishing, but I was trying to add some damn color to the meal, to show how flavorful it was!

You will need:

  • 2 tablespoons olive oil
  • 1/2 medium yellow onion, finely chopped
  • 3 medium garlic cloves, thinly sliced
  • 1 1/2 pounds boneless skinless chicken meat, large dice
  • 1 1/2 cups quartered artichoke hearts (canned or jarred - not frozen)
  • 2/3 cup dry white wine
  • 1/3 cup water
  • 1 teaspoon freshly squeezed lemon juice
  • 1/2 cup lightly packed thinly sliced basil leaves
  • 1 teaspoon lemon zest

Heat the oil over medium-high heat in a large frying pan or skillet (I used a 12", probably anything less than 10" wouldn't work). Add the garlic and onions, season with salt and pepper, and cook for about 4 minutes or until golden. Add the chicken and cook for five minutes, stirring often to brown on all sides. Add artichokes and cook for a few minutes until they start breaking apart.

Add lemon juice, water, and wine, and stir with a wooden spoon, scraping up all that flavorful gunk at the bottom. Simmer for 5 minutes or until you can't smell the wine anymore, and the sauce is reduced. Remove from heat and add basil and lemon zest and serve.

Chicken, lemon, artichoke, hearts, chokes, lemon zest, basil, skillet, easy, weeknight, weekend, onions, garlic, one pot, cast iron, food network, giada, italian, savory

It's a super easy, one skillet meal, perfect for a weeknight. And the flavors are bright and succulent, despite the rather drab appearance.

Anddddd....that's it. Dont forget mountains of garnishes to add some color!

Recipe from Food Network

 

 

 

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One thought on “Chicken with lemon and artichokes

  1. Ashley Bee (Quarter Life Crisis Cuisine)

    Hey lady, your comments no longer have a "URL" option. Might wanna look into that?

    Chicken sounds delish, BTW 🙂

    Reply

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