Lemon Artichoke Chicken
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Author Notes: This simple dish is perfect for a mid-week supper, yet elegant enough for a dinner party. The recipe evolved from one I found years ago in a food magazine. I find that frozen artichokes taste better than do canned. - Lizthechef
Serves 4
- 4 boneless chicken breasts
- 1/2 teaspoon kosher salt
- 1/2 teaspoon ground white pepper
- 2 tablespoons unsalted butter
- 1 10 oz. package artichoke hearts, thawed
- 2 tablespoons dry sherry
- zest of one Meyer or other organic lemon
- 1 tablespoon lemon juice
- 1/2 cup creme fraiche
- 1/2 cup grated parmesan cheese
- 1/2 cup panko breadcrumbs
- Preheat oven to 350 degrees.
- Pound chicken breasts to even thickness of 1/2 inch. Salt and pepper both sides of each breast.
- Melt the butter in a large skillet.
- Over medium heat, brown the chicken on both sides, about 4 minutes per side.
- Transfer chicken to 9 X 11 ceramic or glass baking dish. Cover the chicken with the artichoke hearts.
- Add the sherry, lemon zest and lemon juice to juices in the frying pan. Stir over medium heat until hot, several minutes. Add the creme fraiche. Remove from heat and pour over chicken and artichokes.
- Sprinkle with cheese and panko.
- Bake 20-25 minutes, until hot and bubbling.
- This recipe is a Community Pick!
- This recipe was entered in the contest for Your Best Citrus Recipe
Tags: Jennifer Steinhauer, Jenny, Jenny's in the Kitchen, jestei
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3 days ago TammieK
For some strange reason, in Canada we do not get frozen artichoke hearts. Can I used canned and rinse them?
3 days ago Lizthechef
Sure -
about 1 month ago ortolan
I thought this was just okay, compared to most of the other recipes I've made on this site. Not sure what I did wrong, but the chicken seized up and got dry, and th flavors never really came together. It was more like fluffy lemon cream on top of dry thready chicken, surrounded by artichoke hearts that did indeed taste flash frozen. I'm used to using only fresh vegetables in my cooking, so perhaps that's where the recipe was lacking for me. Glad others enjoy it, though.
about 1 month ago Lizthechef
I can't imagine what went wrong. I can serve this for a dinner party - and Jennie featured it a couple of years ago. This is one fool-proof recipe and I am so sorry it did not work for you!
3 months ago nll
This is an old Sunset recipe, delicious
about 1 year ago Scdc850
I just joined the site recently, and this is the first recipe I've tried. It was phenomenal! My family loved it. I made the listed amount of servings and my husband was disappointed that I didn't double or triple it. Fantastic recipe!
8 months ago Lizthechef
Just found your comment - thanks. I looked up my own recipe to print as I lost my copy - pretty funny...
over 1 year ago lastnightsdinner
This one's a keeper for sure - so quick and easy to make, and so delicious! We absolutely loved it. Thanks, Liz, for another wonderful recipe!
over 1 year ago Lizthechef
Thanks, so happy you enjoyed it - I need to remember to make it soon myself...
over 1 year ago Brunella
I made this last week for dinner and we really enjoyed it. It was quick and easy for a weeknight meal but it had great flavor. This is a dish I would even serve to guests because it can be prepared in advance and finished in the oven.
over 1 year ago Lizthechef
I agree - have served it to guests as well...Glad it worked out for you.
over 1 year ago Lizthechef
Sure, I make it with cream, yogurt - whatever.
over 1 year ago ECabot
This sounds great. Easy and delicious. How about substituting greek yogurt for the creme fraiche?
over 1 year ago Lizthechef
Not really - unless you want to change the flavors of the dish.
over 1 year ago Tracysnbb
Is it possible to use good quality marinated artichoke hearts?
over 1 year ago AntoniaJames
AntoniaJames is a trusted source on Bread/Baking.
I am all over this one, as in, I'm making it soon . . . very soon! Another to-die-for recipe from your kitchen. So glad it was displayed, as part of the re-imagined site functionality!! ;o)
over 1 year ago judynovak
Delicious, and so easy to put together. I dotted the top with butter and ran the casserole under the broiler to brown the top and make the panko crunchy. Served the chicken with couscous and saffron, cumin, pine nuts, parsley and diced sauteed zucchini - sort of an Ina adaptation. Perfect to set off the richness of the chicken.
over 1 year ago Kitchen Sink Diaries
loved this! i added some mushrooms and garlic too.
about 2 years ago WoooPigSooie!
Tasty, easy dinner! Made this with buttery basil orzo and lemon garlic green beans. Loved it! Looking forward to the leftovers....
over 2 years ago Rozste
great dish, I used package of frozen cauliflower instead of articoke.
over 2 years ago adguru
I tried this substituting sour cream. It was excellent. Great change of pace from my other chicken dishes.
over 2 years ago Lizthechef
So glad you enjoyed it - I'm going to try Greek yogurt one of these days.
over 2 years ago adguru
Liz, this sounds great. What do you think about subbing Sour Cream for Cream Fraiche, which is hard to come by in the swamp?
over 2 years ago mrsmoore
Made this last night and LOVED it. So good leftover for lunch the next day also. Thanks for a great recipe.
over 2 years ago Lizthechef
You are so welcome - thank you for your feedback!
over 2 years ago Lizthechef
A little sweet Hungarian paprika finishes the dish nicely.
over 2 years ago Ginia Bellafante
Am making this tomorrow. Sounds fabulous. Can anyone recommend a nice white to accompany this?
over 1 year ago Bob Y
I wouldn't invest in a serious white wine. Artichokes do something to the taste of wine that can be unpleasant. I would suggest an inexpensive pinot grigio, a very light wine that hopefully wouldn't be affected by the artichoke as something with a fuller body would.