I love 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 lightness which is both surprising and welcoming at the same time. Take a closer look at this delightful recipe.
This lemon artichoke chicken recipe is: Gluten Free and chock full of flavor.
Creamy lemon artichoke chicken
When you put chicken, cream and lemon together, good things happen. Add into that mix some artichokes, parmesan and sauteed onions with garlic… and great things are bound to happen. If you are looking for a new spin on the traditional lemon artichoke chicken recipes, you’ve found the right place. We’re going to sautee 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 is baked under a layer of shredded parmesan. You’re going to love this recipe.
Bone-In Chicken vs. Boneless Chicken
I love using bone-in chicken breasts… and always with the skin on! The skin is where the flavor comes from. I like to use bone-in chicken for a couple reasons. First, it has incredible flavor and helps as a foundation to increase the depth in just about any dish. Flavorful food is good- right? As you cook the chicken, the bones and skin are going to release their goodness right into whatever it is you are making. These flavors will add both depth and character to the dish. They will also keep the chicken moist and juicy, which will make your mouth happy.
Next, bone-in chicken is much less expensive per pound. We go through a lot of proteins at my house and the last I checked, money doesn’t grow on trees. There is a lot less processing happening with a split chicken breast than with a boneless / skinless chicken breast, so naturally they are going to be less expensive. I’ve even found that free-range, organic split breasts are less expensive than conventional boneless skinless.
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.
QUICK COOKING TIP: To make this dish really delicious, make sure that the onions are cooked through. A little browning on them will do wonders for the overall flavor. I also kept my garlic a little on the larger side knowing that it would mellow out while the dish was baking. Just looking at these pictures makes me want to whip up this dish again tonight. So good.
Ok, now that we are plenty hungry, let’s get to making this lemon artichoke chicken recipe.
Lemon Artichoke Chicken
- 4 Split Chicken Breasts bone in and skin on.
- 2 TBSP Butter
- 1 TBSP Olive Oil
- 1.5 Cups Onion diced (I used Spanish)
- 2-3 Cloves Garlic roughly chopped
- 1/4 Cup Dry Cooking Sherry
- 2 TBSP Lemon Zest
- 2 TBSP Lemon Juice
- 1 Cup Heavy Whipping Cream
- 1 Can Quartered Artichokes not marinated in oil
- 1/2 Cup Shredded Parmesan
- Kosher Salt & Fresh Cracked Pepper
- Preheat your oven to 350 degrees. You will need a 9X9 or a 9X13 baking dish ready too.
- Using a heavy bottom pan (I used a 10" 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 in 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 into the pan, still over medium high heat. Cook the onion, stirring occasionally, for 7-8 minutes. Add in the garlic, another pinch of salt and cook for 1-2 minutes more. Add in 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 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. If you go over the 1/2 cup, that's great.
- 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 is ready to serve! Enjoy and happy eating.
Final thoughts on the creamy lemon artichoke chicken:
Holy cannoli this is one satisfying meal. The whole family loved the flavors, particularly the baked artichokes with the parmesan. I’m just happy that everyone loved it! My thoughts, as I first cut into the chicken, were focused on the juices running out of the breast meat. Not a dry piece in the house. Really delicious.
I made this dish with my Haricot Vert Recipe (French green beans). The lemon-shallot butter combination on the green beans really went perfectly with the lemon garlic cream sauce on the chicken. If you’re not into green beans, give it a shot with my Spicy Italian Broccoli Recipe or Pan Seared Spinach. They will all work really well to round out this fantastic dinner!
If you decided to make this lemon artichoke chicken, let me know! I love to hear it when people make these recipes.