I love it when a recipe is both creamy AND light. This Lemon Artichoke Chicken recipe satisfies the soul with its luscious creamy onion, garlic, and lemon sauce. At the same time, the zippy artichoke hearts and lemon zest add a surprising and comforting lightness.
This dish is all about savory satisfaction without the fuss. It’s a perfect harmony of citrus brightness, ideal for anyone craving a comforting, gluten-free, low-carb meal. Let’s dive into how to bring this delightful creation to your table!
This recipe is:
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- Low Carb
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- Gluten Free
Table of Contents
6 Reasons to Love This Recipe
Here are six reasons why you'll adore this creamy lemon artichoke chicken:
- Lemons and artichokes complement chicken beautifully.
- The flavor stands out among chicken recipes.
- Ideal for both weeknight dinners and special occasions.
- A fantastic way to introduce artichokes to the family.
- Enjoy incredibly juicy chicken every time!
- Follow this easy-to-make recipe with confidence.
Is Lemon Artichoke Chicken Low-Carb?
Yes, Lemon Artichoke Chicken can be considered low-carb, primarily due to its main ingredients: chicken, artichoke hearts, lemon juice, and garlic, which are all relatively low in carbohydrates. This recipe contains 8 g net carbs per serving, allowing you to enjoy a healthy chicken dinner without worrying about the carb content.
And, if you're wondering, "Is Lemon Low Carb?", then head over to my article, and you will have in-depth knowledge about the carbs in lemons and whether it lies under a low carb radar or not.
Creamy Lemon Artichoke Chicken
When you put chicken, cream, and lemon together, good things happen. Add some artichokes, parmesan, and sautéed onions with garlic to that. Great things are bound to happen! If you want a new spin on the traditional lemon artichoke chicken recipes, you've found the right place. We're going to sauté some onions and garlic, then cook off some dry sherry and punch up the flavor with lots of lemon. Everything comes together with a creamy base that gets baked under a layer of shredded parmesan. You're going to love this recipe.
Bone-in vs. Boneless Chicken
I love using bone-in chicken breasts—and always with the skin on! I like to use bone-in chicken for a couple of reasons. First, it has incredible flavor and helps increase the depth in just about any dish. Flavorful food is good, right? As you cook the chicken, the bones release their goodness right into whatever you are making. This adds both depth and character to the dish.
Next, bone-in chicken is much less expensive per pound. We go through a lot of protein at my house, and the last I checked, money doesn't grow on trees. There's less processing involved with a split chicken breast than with a boneless/skinless chicken breast, so naturally, they will be less expensive. I've even found that free-range, organic split breasts are often less expensive than conventional boneless skinless breasts.
Another reason is that you get more meat. I'm a hungry guy. With a split breast, I don't just get to enjoy the breast meat but the tenderloin and all around the ribs. It feels as though the bone adds character to a dish, allowing for some exploration and strategy to get every last bite. It sure is a lot more fun to eat than a plain old BS chicken breast. Ha... BS chicken breast. That's funny.
Lemon Artichoke Chicken Ingredients List
You'll require the following simple ingredients to make lemon artichoke chicken:
- 4 split chicken breasts, bone-in and skin on
- 1.5 cups onion, diced (I used Spanish)
- 1 cup heavy whipping cream
- 1 can of quartered artichokes (not marinated in oil)
- ½ cup shredded Parmesan
- ½ cup shredded Emmenthal
- ¼ cup dry cooking sherry
- 2 tablespoons butter
- 2 tablespoons lemon zest
- 2 tablespoons lemon juice
- 2-3 cloves garlic, roughly chopped
- 1 tablespoon olive oil
- Kosher salt & fresh cracked pepper, to taste
Ingredient Substitutions
If you find yourself missing a few ingredients for this lemon artichoke chicken recipe, don’t worry! Here are some simple swaps you can make using what you have on hand:
- Split chicken breasts: Instead of split chicken breasts, use legs and thighs with the bone in and skin on. The cooking time may be slightly longer, so ensure they reach an internal temperature of 165°F (75°C).
- Butter: Substitute butter with ghee or clarified butter.
- Olive Oil: Replace olive oil with coconut oil or avocado oil.
- Spanish onion: For Spanish onions, use white or yellow onions. Note that sweet onions have a higher carb content.
- Garlic: If you’re out of fresh garlic, use 6-8 cloves of roasted garlic or 1 teaspoon of granulated garlic.
- Cooking sherry: Mix 1 teaspoon of apple cider vinegar with 3 tablespoons of water instead of cooking sherry.
- Lemon zest: Swap lemon zest with lime zest or simply omit it altogether.
- Lemon juice: For a tangy twist, substitute lemon juice for lime juice or ½ teaspoons of balsamic vinegar.
- Parmesan cheese: Replace Parmesan cheese with Pecorino Romano or Asiago.
- Emmenthal cheese: Substitute Emmenthal cheese with Swiss cheese, mozzarella, or Gruyère for a creamy alternative.
Additional Ingredients
Enhance your artichoke lemon chicken with these delicious additions:
- Fresh herbs: Top this dish after cooking with fresh parsley, basil, or rosemary for a burst of aromatic freshness.
- Vegetables: To make it a one-pan meal, add more vegetables like zucchini, spinach, or mushrooms. Ensure they're browned well to intensify flavors. Consider adding about ¼ cups of chopped sun-dried tomatoes for a delightful Mediterranean twist.
Note: These ingredients are optional and are not included in the recipe.
Cooking Tools Required
You will require these cooking tools to make chicken with artichokes and lemon:
- Oven-safe skillet or frying pan
- Meat thermometer
- Cutting board
- Chef's knife
- Wooden spoon or spatula
- Garlic press or mincer (if using fresh garlic)
- Citrus zester or grater (for lemon zest)
- Can opener (for artichokes)
- Cheese grater (if using block cheese)
- Mixing bowls
How to Make Lemon Artichoke Chicken: Complete Cooking Cooking Guide
Cooking Method
- Braising
Preparation Steps
- Gather all the tools and ingredients for this recipe.
- Dice onions and roughly chop garlic.
- Squeeze lemon juice and prepare lemon zest.
- Shred parmesan and Emmenthal.
Cooking Instructions
- Preheat your oven to 350°F (180°C). You will need a 9X9 or a 9X13 baking dish ready too.
- Using a heavy-bottomed pan (I used a 10 inch cast iron pan), heat the butter and olive oil over medium-high temperature. While the fat is heating, liberally salt and pepper both sides of each split breast. When the fat in the pan shimmers, add the chicken, skin side down, and cook for 3-4 minutes or until nicely browned. Flip and repeat on the other side. Remove the chicken from the pan and add to the baking dish.
- Add the onion and a pinch of salt to the pan, still over medium-high heat. Cook the onion, stirring occasionally, for 7-8 minutes. Add the garlic and another pinch of salt, and cook for 1-2 minutes more. Add the sherry and deglaze the bottom of the pan. Allow the sherry to cook off for 1-2 minutes.
- Add in the lemon zest, juice, and heavy whipping cream. Mix well and continue to stir for 2-3 minutes or until the cream thickens. Turn off the heat and set aside.
- Layer the artichoke hearts over the chicken. Pour the cream mixture over the chicken and artichoke hearts. Liberally load on the shredded parmesan and Emmenthal. If you go over the ½ cup, that's fine.
- Place the dish in the oven and cook for 20-25 minutes or until golden and bubbly. The chicken will be cooked through, and the dish will be ready to serve! Enjoy and happy eating.
Step 1: Using a little butter browns the chicken so nicely. This step builds a lot of flavor in the dish, so get those birds nice and browned!
Step 2: After the onions and garlic are cooked, add in the sherry and allow to cook off a bit. Then add in the cream and it will look just so good!
Step 3: Layer the artichoke hearts on thick before smothering them in the creamy onion and garlic sauce. If it looks this good, it’s going to taste even better.
💡 My Pro Tip
For this recipe, it’s important to use chicken breasts with the skin on. This isn’t part of the trend toward lower fats in the modern-day diet, but for low-carb and to build flavor, it’s exactly what we need.
The skin is where the flavor comes from. As you cook the chicken, the skin releases its goodness right into whatever it is you are making. These flavors will add depth and character to the dish and keep the chicken moist and juicy, making your mouth happy.
Also, if you want to ace your braising skills, check out my Best Braising Techniques to make cooking a smooth experience!
⏲️ Time-Saving Tips
- Prepare the chicken in advance by browning it and storing it in an airtight container in the fridge. This technique, known as par-cooking, ensures the chicken is partially cooked and ready to finish when you’re ready to cook the dish. After browning, allow it to cool completely on the counter before using. When you’re ready to cook, begin by browning the onions and other ingredients.
- Opt for pre-shredded cheese to save time. While shredding your own cheese can avoid anti-caking agents and hidden starches, it can be time-consuming and messy. Using pre-shredded cheese simplifies the preparation process.
- Choose artichoke hearts that are already quartered or chopped. Since you’re already purchasing prepared artichoke hearts, opting for those closest to the recipe’s requirements saves time and effort in the kitchen.
What to Serve With Lemon Artichoke Chicken?
Lemon Artichoke Chicken pairs well with a variety of low-carb sides and salads that enhance its flavors while keeping your meal satisfyingly light.
- Chicken and Vegetable Soup: A hearty, low-carb option with added protein and veggies for a complete meal.
- Arugula Mushroom Salad: Offers a fresh, peppery contrast to the creamy chicken and lemon butter sauce, complemented by earthy mushrooms for added texture.
- Bacon Avocado Salad: A rich and flavorful salad combining crisp bacon, creamy avocado, and fresh greens for a satisfying contrast to the lemony chicken.
- Butternut Squash Soup: Provides a creamy, slightly sweet balance to the baked lemon artichoke chicken, perfect for cooler days.
- Cream of Mushroom Soup: Creamy and comforting, it pairs well with the richness of the chicken and adds depth with its earthy flavors.
- Haricot Vert Recipe (French green beans): Light and crisp, French green beans complement the creamy texture of the parmesan artichoke chicken with a fresh, vibrant taste.
- Spicy Italian Broccoli Recipe: Adds a kick of flavor to the meal, balancing the richness of the chicken with bold Italian spices and tender broccoli florets.
- Pan-Seared Spinach: Provides a quick and nutritious side, offering a simple yet flavorful contrast to the parmesan chicken with artichoke hearts.
Storage and Reheating Instructions
Storage
Chicken and artichoke recipes are stored very well in the fridge. Keep the leftover chicken in an airtight container for up to a week.
Reheating
Since this dish uses bone-in chicken, the best way to reheat it is in the oven at 350°F (175°C) for about 10-12 minutes or until warmed. Avoid reheating in a pan on the stove, as it can alter the chicken's flavor and cause the cheese to melt excessively. Microwaving is not recommended as it can overheat the bones and dry out the chicken.
Freezing
You can freeze this recipe successfully. Place it in a freezer-safe container and store it for up to 3 months. To enjoy again, thaw in the fridge overnight and reheat using the oven method described above.
Recipe Conclusion
Holy cannoli, Lemon Artichoke Chicken is one satisfying meal! The whole family loved the flavors, particularly the baked artichokes with the parmesan. As I first cut into the chicken and saw those juices running out of the breast meat, I knew it was going to be a winner. Not a dry piece of chicken in the house. Really delicious.
More Chicken Recipes
Here are a few more scrumptious chicken recipes to try:
FAQs
To keep your chicken moist, use skin-on chicken breasts and be careful not to overcook them.
To prevent the chicken from drying out, avoid the microwave and reheat leftovers in the oven at 350°F (175°C) for about 10-12 minutes.
With two different types of cheese AND cream, the dairy is an important part of the dish. Dairy-free alternatives are not recommended for this dish.
You can use boneless skinless chicken breasts if you really want to, but they won't taste as good, and you run the risk of the chicken drying out.
Lemon Artichoke Chicken
Ingredients
- 4 split chicken breasts bone-in and skin on
- 1.5 cups onion diced (I used Spanish)
- 1 cup heavy whipping cream
- 1 can of quartered artichokes not marinated in oil
- ½ cup shredded Parmesan
- ½ cup shredded Emmenthal
- ¼ cup dry cooking sherry
- 2 tablespoons butter
- 2 tablespoons lemon zest
- 2 tablespoons lemon juice
- 2-3 cloves garlic roughly chopped
- 1 tablespoon olive oil
- Kosher salt & fresh cracked pepper to taste
Instructions
Preparation Steps
- Gather all the tools and ingredients for this recipe.
- Dice onions and roughly chop garlic.
- Squeeze lemon juice and prepare lemon zest.
- Shred parmesan and Emmenthal.
Cooking Instructions
- Preheat your oven to 350°F (180°C). You will need a 9X9 or a 9X13 baking dish ready too.
- Using a heavy-bottomed pan (I used a 10 inch cast iron pan), heat the butter and olive oil over medium-high temperature. While the fat is heating, liberally salt and pepper both sides of each split breast. When the fat in the pan shimmers, add the chicken, skin side down, and cook for 3-4 minutes or until nicely browned. Flip and repeat on the other side. Remove the chicken from the pan and add to the baking dish.
- Add the onion and a pinch of salt to the pan, still over medium-high heat. Cook the onion, stirring occasionally, for 7-8 minutes. Add the garlic and another pinch of salt, and cook for 1-2 minutes more. Add the sherry and deglaze the bottom of the pan. Allow the sherry to cook off for 1-2 minutes.
- Add in the lemon zest, juice, and heavy whipping cream. Mix well and continue to stir for 2-3 minutes or until the cream thickens. Turn off the heat and set aside.
- Layer the artichoke hearts over the chicken. Pour the cream mixture over the chicken and artichoke hearts. Liberally load on the shredded parmesan and Emmenthal. If you go over the ½ cup, that's fine.
- Place the dish in the oven and cook for 20-25 minutes or until golden and bubbly. The chicken will be cooked through, and the dish will be ready to serve! Enjoy and happy eating.
Notes
Nutrition
“This website provides approximate nutrition data and information for convenience and as a courtesy only.”
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Heather @ The Spicy Apron says
This actually made my mouth water as I was reading it! Looks delicious! I'm completely with you on the whole bone-in chicken thing!
Scott Groth says
Hi Heather:
That's awesome- it is such a good recipe! Thank you for checking out the blog as well- very much appreciated!
Bone-in chicken is the only way to go!
Take care-
Scott
Kay says
My chicken did not cook thoughly through. I was disappointed because the sauce flavor was fantastic. Had to recook the chicken longer and it basically ruined the dish. You must have used smaller chicken breast.
Scott Groth says
Hi Kay:
I'm sorry to hear that your chicken didn't come out correctly. That's the problem with a lot of recipes is that there are SO many factors that can change the outcome- different ovens, sizes of chicken, the temperature of the chicken we starting the recipe... I always recommend using an instant-read thermometer to check that the chicken is 165 so you know it's done.
Thank you for posting and have a fantastic day today!
Scott
Emelie Carter says
I've never seen a recipe like this before so I just had to try it. It really does make my mouth water- and is in the oven as we speak! Can't wait for everyone to try.
Scott Groth says
Hi Emelie:
How was it? I need lots of juicy details!
Thank you for trying it.
Have a delicious day in the kitchen!
Scott
Pat says
Looks great but you said low carb, what is the carb and fiber count.
Scott Groth says
Hi Pat:
Sorry for the delayed response- we were traveling and I took some time off the blog. We are currently going through ALL the recipes on the blog and adding in nutritional data. Should be updated within the next couple weeks- lots of recipes to hit!
Stay tuned and thank you for your patience-
Scott
Amy says
Delicious! Made it for the second time tonight. It is a hit with the whole family! I sautéed some spinach with it tonight, but I think it would also be good with pasta.
Scott Groth says
Hi Amy:
You just made my day... and I'm sorry it took me so long to write back. We were traveling and I took some time off the blog for a while. Now I'm back and starting to post again-
Take care and have a great day in the kitchen!
Scott
K Sullivan says
What an amazing Chicken dish. It's so flavorful. I needed to double recipe and it was incredible. Must make this dish!