Make Ahead

Lemon Artichoke Chicken

November 21, 2010
4 Ratings
  • Serves 4
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

What You'll Need
  • 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.

See what other Food52ers are saying.

  • serafinadellarosa
  • procrastibaker
  • Sabine Gagnon
    Sabine Gagnon
  • 2-Little-Chicks
  • lastnightsdinner

48 Reviews

Ann April 19, 2018
I am clearly in the minority here but this recipe just didn’t do it for me. Nothing was particularly wrong, but it lacked flavor. I made as directed, didn’t substitute a thing, but I could barely taste the garlic and peppers. The creme fraiche took center stage. I wouldn’t make it again.
lastnightsdinner April 19, 2018
The recipe doesn’t call for garlic or peppers...???
Ann April 19, 2018
Sorry. My error. Made a side dish with the chicken and was mixing the two up. How embarrassing!!!!That said, I stand by my opinion of not enough flavor. And the frozen artichokes were flavorless.
Tara March 20, 2015
We made this last night and enjoyed every bite. Couldn't find creme fraiche at grocery store so substituted sour cream. I will definitely make this again.
serafinadellarosa April 23, 2014
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.
procrastibaker November 27, 2013
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!
Lizthechef November 27, 2013
Thanks - I love this recipe and make it over and over again.
rob W. March 22, 2014
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.
Sherri S. November 4, 2013
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.
Lizthechef November 4, 2013
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".
melbelgibson September 12, 2013
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!
Sabine G. July 29, 2013
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.
Lizthechef July 29, 2013
So glad it was such a hit - thanks!
Sabine G. July 29, 2013
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 :)
2-Little-Chicks June 6, 2013
Another great recipe! Even the kiddos enjoyed it. I added sliced black olives and subbed sour cream for the creme fraiche...delicious!
TammieK May 20, 2013
For some strange reason, in Canada we do not get frozen artichoke hearts. Can I used canned and rinse them?
Lizthechef May 20, 2013
Sure -
ortolan April 1, 2013
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.
Lizthechef April 2, 2013
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!
Nan March 4, 2013
This is an old Sunset recipe, delicious
Scdc850 May 18, 2012
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!
Lizthechef September 29, 2012
Just found your comment - thanks. I looked up my own recipe to print as I lost my copy - pretty funny...
lastnightsdinner February 4, 2012
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!
Lizthechef February 4, 2012
Thanks, so happy you enjoyed it - I need to remember to make it soon myself...
Brunella January 22, 2012
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.
Lizthechef January 22, 2012
I agree - have served it to guests as well...Glad it worked out for you.
Lizthechef January 16, 2012
Sure, I make it with cream, yogurt - whatever.
ECabot January 16, 2012
This sounds great. Easy and delicious. How about substituting greek yogurt for the creme fraiche?
Lizthechef January 16, 2012
Not really - unless you want to change the flavors of the dish.
Tracysnbb January 15, 2012
Is it possible to use good quality marinated artichoke hearts?
AntoniaJames November 9, 2011
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)
judynovak November 8, 2011
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.