Lemon Chicken Artichoke Skillet
A flavorful one-pan meal featuring tender chicken, artichokes, and zesty lemon.
Equipment
- Skillet Large enough to hold all ingredients.
Ingredients
Main Ingredients
- 1.5 lbs boneless skinless chicken breast
- 0.25 cup gluten-free flour or Arrowroot powder
- 2 Tbsps grass-fed butter or ghee
- 3 cloves fresh garlic, minced
- 1 cup chicken bone broth
- 1 Tbsp gluten-free flour or Arrowroot powder
- 2 Tbsps fresh lemon juice
- 14 oz water-packed quartered artichoke hearts, drained
- 0.5 cup pitted green olives, sliced
- 2 Tbsps minced fresh oregano or 2 tsp dried oregano
- 1 each fresh lemon slices to garnish
Instructions
- If the chicken breasts are thick, consider pounding them to an even thickness for uniform cooking.
- Season the chicken with salt and pepper on both sides to enhance the flavor.
- Lightly coat the chicken with flour on both sides by dipping it in the flour and shaking off any excess. This will give the chicken a nice crust.
- In a large skillet over medium heat, melt the butter. Sear the chicken on both sides until golden brown, about 3-4 minutes per side. Set aside on a plate.
- In the same skillet, add the minced garlic and sauté for 1 minute until fragrant. This step is crucial for infusing the dish with flavor.
- Whisk together the chicken broth and flour in a small bowl until fully dissolved. This will create a smooth sauce for your chicken.
- Add the broth mixture and lemon juice to the skillet, stirring to deglaze the pan. Make sure to scrape any browned bits from the bottom for added flavor.
- Return the chicken to the skillet and add the artichoke hearts, olives, and oregano. Stir gently to combine all the ingredients.
- Partially cover the skillet and simmer over low heat until the chicken is cooked through, about 10-15 minutes. This allows the flavors to meld beautifully.
- Serve hot, garnished with fresh lemon slices for an extra burst of flavor.
Notes
For a zestier flavor, add a pinch of red pepper flakes to the sauce.