Lemon Artichoke Chicken

This chicken is smothered in a lemon and artichoke cream sauce, and best served over pasta.  It is easy to make and a hearty dish!  Plus, it is a great way to use up fresh herbs from the garden if you have them.

Fresh Thyme


4 chicken breasts, boneless and skinless
1 (6 oz) jar of artichoke hearts, drained and quartered
Splash of white wine (optional)
1/2 cup of cream
2 T lemon juice
1/4 cup chicken broth
1/2 teaspoon dried basil
1/4 tsp dried thyme
1/2 tsp dried oregano
4 cloves garlic, minced
2 T parmesan cheese, grated
Salt and pepper to taste
2-4 T butter or olive oil


  1. Cook your pasta of choice, butter lightly, and set aside.
  2. Heat or melt 2 T of oil or butter in a large skillet over medium heat. Add the garlic.
  3. Pat the chicken dry with paper towels, cut it into small pieces, then shake it in bag of flour to lightly coat it.
  4. Cook thoroughly until golden brown (about 4-5 minutes per side), adding oil or butter as needed. Remove chicken and set aside.
Alabama Extension, CC0, via Wikimedia Commons
  1. In the same pan, add the wine (optional), chicken broth, lemon juice, and artichoke hearts.  Stir over low heat for 1 minute.  Add the cream, basil, oregano, thyme, parmesan, salt and pepper.  Reduce the sauce – simmer while stirring occasionally until the artichoke is tender and sauce has thickened.
  2. Return the chicken to the pan and coat well.  Continue to simmer until the chicken is reheated.
  3. Serve the chicken and sauce over the pasta.

Also check out my Creamy Lemon Chicken Pasta recipe!

Valerie is a God-fearing coach’s wife and stay at home mom of five bright-eyed little ones.   She is the original founder of A Nation of Moms, a “one-stop shop” blog-azine of resources and advice for all moms who, like Valerie, just needed a little help.