One Pan Lemon Artichoke Chicken

This easy one pan dinner is bursting with so many delicious flavors. It’s so light too! I love the flavor combination of lemon and artichoke. The capers on here are also an amazing addition to the dish. Of course, garlic too! My husband and I loved this dish and the easy clean-up afterwards was a huge bonus! (doing dishes sucks)

I topped mine with some grated parmesan but if you are dairy-free, it’ll still be amazing without it!

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One Pan Lemon Artichoke Chicken


  • Yield: 2-4 servings 1x
Scale

Ingredients

  • 4 thin sliced chicken breasts (boneless and skinless)
  • 2 tbsp olive oil
  • 1 14 oz. can artichokes (cut in half or quarters)
  • 23 tbsp capers
  • 1 clove garlic, minced
  • 2.5 lemons (2 juiced, and half thinly sliced)
  • 1 tsp dried basil, divided
  • 1/2 tsp dried parsley
  • 1/4 tsp oregano
  • 23 tbsp grated parmesan
  • salt and pepper (to taste)
  • fresh chopped parsley for garnish, optional

Instructions

  1. Preheat the oven to 400 degrees F.
  2. Season the thin sliced chicken breasts with 1/2 tsp dried basil, salt and pepper. Lay them evenly on a lightly greased baking dish.
  3. In a small bowl capers, garlic, lemon juice, and olive oil.
  4. Top seasoned chicken with artichoke hearts (you can lay some around the chicken too if you’d like) and drizzle the sauce over the chicken.
  5. Lay the lemon slices over the chicken.
  6. Sprinkle the oregano, dried parsley and the other 1/2 tsp dried basil evenly over chicken.
  7. Bake for 20-25 minutes (depending on the size of your chicken breasts-so keep an eye) or until the chicken is cooked all the way through.
  8. Top with grated parmesan and bake about 3 more minutes or until cheese is melted.
  9. Top with fresh chopped parsley and serve immediately, enjoy!

Notes

  • as a delicious side for this chicken, steam some green beans then mix them with the juice that’s in the pan with the baked chicken, add a bit more garlic and olive oil if need be.

 

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