Lemon Artichoke Chicken
This delicious lemon artichoke chicken recipe is warm and comforting, like waking up under the covers on a cold morning. Enjoy it with some delicious haricot verts or spicy Italian broccoli!
Prep Time10 mins
Cook Time40 mins
Total Time50 mins
Servings: 4 Servings
- 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.