Above view of one pan lemon artichoke chicken in skillet

Lemon Artichoke Chicken Skillet

A simple and delicious chicken recipe with artichokes and lemon

Recipe By: Madeline
Prep: 10 minutesCook: 15 minutesTotal: 25 minutes
Servings: 3 servings 1x


  • 2 boneless skinless chicken breasts
  • 1 tbsp cornstarch or arrowroot starch
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 2 lemons
  • 2 tbsp olive oil
  • 2 cups marinated artichoke hearts
  • 1/2 cup chicken broth
  • Fresh parsley for garnish


  1. Cut chicken breasts into thin slices. Combine cornstarch, salt and pepper in a small mixing bowl. Toss chicken in starch and seasoning mixture until its evenly coated.
  2. Squeeze half of a lemon so that you have 1 tbsp of lemon juice. Cut one lemon into thin slices and remove the seeds
  3. Heat olive oil over medium heat in a large skillet. When the oil is warm pour the chicken into the pan and cook, tossing frequently until almost cooked through about 6 minutes
  4. Pour 1 tbsp of lemon juice, chicken broth, lemon slices and marinated artichoke hearts into the pan and bring the mixture to a simmer and simmer for 5 minutes.
  5. Serve immediately


  • Serve with rice, quinoa, pasta, orzo or roasted veggies
  • Top with fresh parsley, black pepper and fresh herbs
  • You can use chicken thighs in place of breasts
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.