Lemon Artichoke Chicken

By • November 21, 2010 • 44 Comments



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
  1. Preheat oven to 350 degrees.
  2. Pound chicken breasts to even thickness of 1/2 inch. Salt and pepper both sides of each breast.
  3. Melt the butter in a large skillet.
  4. Over medium heat, brown the chicken on both sides, about 4 minutes per side.
  5. Transfer chicken to 9 X 11 ceramic or glass baking dish. Cover the chicken with the artichoke hearts.
  6. 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.
  7. Sprinkle with cheese and panko.
  8. Bake 20-25 minutes, until hot and bubbling.
Jump to Comments (44)

Tags: Jennifer Steinhauer, Jenny, Jenny's in the Kitchen, jestei

Comments (44) Questions (1)

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3 months ago serafinadellarosa

Made this last night and it was very, very good. Didn't have creme fraiche so I made a sour cream, greek yogurt and buttermilk concoction that worked out nicely. Also used canned artichokes (not marinated) because that's what I had.

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8 months ago procrastibaker

This was easy and delicious, a perfect weeknight dinner. The leftovers were tasty, too, even if the breadcrumbs were soggy from reheating in the microwave. Thanks for a quick, elegant recipe for any night of the week!

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8 months ago Lizthechef

Thanks - I love this recipe and make it over and over again.

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4 months ago rob weaver

when i make a dish that has crumbs on top and want to keep the crumbs dry for the next day, i put the baking dish in the fridge uncovered and don't cover until it has completely cooled all the way through. for lunch the next day i put the baking dish on the counter a half hour or so to warm to room temperature, uncovered. that way you won't have to microwave as long.

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9 months ago Sherri Simko

Second time I have made this recipe. I use canned artichokes and sour cream with some lemon. My family absolutely loves this and I can see how this could be an impressive easy entree for guests.

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9 months ago Lizthechef

So happy - a food52 veteran came to San Diego a week or go and I made her the same dish - she liked it, I think. She is probably now "The Wimpy Vegetarian" but we all met 4 years ago when she was "Chez Suzanne".

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11 months ago melbelgibson

I made this tonight with a few substitutions and it was absolutely divine. incredible. superb!
I didn't have any parmesan so I used feta, and no creme fraiche so i used fat free plain yogurt with a teaspoon of corn starch to stabilize it. I will make this again and again!

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about 1 year ago Sabine Gagnon

I made this tonight and was seriously amazed at how delicious this was for how easy it was to prepare!
Instead of the Panko, I just grated up some stale olive bread that I had and it was fantastic! The chicken was so moist and the lemon complimented the artichokes beautifully. I'll be making this for years to come! Thank you.

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about 1 year ago Lizthechef

So glad it was such a hit - thanks!

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about 1 year ago Sabine Gagnon

Me, too! The husband especially couldn't get enough. I had to cut him off or else he wouldn't have a lunch to take in to work tomorrow :)

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about 1 year ago 2-Little-Chicks

Another great recipe! Even the kiddos enjoyed it. I added sliced black olives and subbed sour cream for the creme fraiche...delicious!

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about 1 year ago TammieK

For some strange reason, in Canada we do not get frozen artichoke hearts. Can I used canned and rinse them?

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about 1 year ago Lizthechef

Sure -

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over 1 year 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.

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over 1 year 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!

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over 1 year ago nll

This is an old Sunset recipe, delicious

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about 2 years 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!

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almost 2 years ago Lizthechef

Just found your comment - thanks. I looked up my own recipe to print as I lost my copy - pretty funny...

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over 2 years 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!

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over 2 years ago Lizthechef

Thanks, so happy you enjoyed it - I need to remember to make it soon myself...

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over 2 years 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.

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over 2 years ago Lizthechef

I agree - have served it to guests as well...Glad it worked out for you.

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over 2 years ago Lizthechef

Sure, I make it with cream, yogurt - whatever.

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over 2 years ago ECabot

This sounds great. Easy and delicious. How about substituting greek yogurt for the creme fraiche?

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over 2 years ago Lizthechef

Not really - unless you want to change the flavors of the dish.

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over 2 years ago Tracysnbb

Is it possible to use good quality marinated artichoke hearts?

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over 2 years 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)

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over 2 years 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.

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almost 3 years ago Kitchen Sink Diaries

loved this! i added some mushrooms and garlic too.

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over 3 years ago WoooPigSooie!

Tasty, easy dinner! Made this with buttery basil orzo and lemon garlic green beans. Loved it! Looking forward to the leftovers....