Lemon Artichoke Chicken

Adapted from Lizthechef via Food52

It seems like a copout to use frozen artichoke hearts during artichoke feature week, I know. I think you will find it in your heart (sorry, irresistible) to forgive me when you taste this wonderful dish. There is no way to easily produce this result using fresh artichokes, as far as I can tell.

  • 4 – 6 oz. boneless, skinless chicken breasts
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 tablespoons unsalted butter
  • 1-10 oz. package frozen artichoke hearts, thawed
  • 2 tablespoons dry sherry
  • Zest of 1 lemon
  • Juice of 1 lemon
  • 1/2 cup creme fraiche
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup panko
  • Preheat oven to 350 degrees F.
  • Place the chicken breasts between two pieces of wax paper and pound them to an even thickness of about 1/2 inch. Sprinkle both sides with salt and pepper.
  • In a large skillet, melt the butter over medium heat. Add the chicken breasts and brown both sides, just a few minutes per side.
  • Place the chicken breasts in a baking dish and top with the artichoke hearts.
  • In the same skillet, add the sherry, lemon zest and lemon juice and stir over medium heat until hot. Add the creme fraiche and stir just until blended. Remove from the heat and pour over the chicken. Top with the cheese and bread crumbs.
  • Bake chicken for 20 to 25 minutes, or until the top is golden brown and the juices are bubbling gently. Serve hot.
  • Quick Tips
  • 1. I’d never used frozen artichokes before. I’ve used canned many times, but they contain a lot of extra liquid. The frozen variety seem to be more firm and flavorful.
  • 2. If you are watching your saturated fat, skip the butter and use olive oil instead.
  • 3. To make this recipe even faster and easier, use chicken breast cutlets instead of pounding out the breasts yourself. When I can find them, I typically go for this option since pounding out meat is one of my least favorite kitchen chores.

Preparation time: 5 minute(s)

Cooking time: 30 minute(s)

Number of servings (yield): 4

4 responses to “Lemon Artichoke Chicken”

  1. Christina says:
    June 25, 2011 at 10:26 pm

    I’m going to make this tonight! So glad I found your site!!

    Reply
  2. Jerrica D says:
    May 20, 2012 at 3:05 am

    I just wanted to know why this wouldn’t work with fresh artichoke?

    Reply
  3. mary says:
    February 28, 2013 at 7:34 pm

    can I substitute sour cream for the creme fraiche?

    Reply
    • Alicia says:
      February 28, 2013 at 7:44 pm

      Yes, I think you’d be able to do so without a problem. You could also probably use plain Greek yogurt. I hope you enjoy the dish!

      Reply

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