Skillet Chicken with Artichokes, Lemon, and Feta

When life gets busy, having a recipe that’s both quick and elegant is a lifesaver. I love Skillet Chicken with Artichokes, Lemon, and Feta. It’s a one-pan wonder that combines tender chicken, tangy artichokes, bright lemon, and creamy feta for a Mediterranean-inspired meal that feels fancy but comes together in no time. Whether you’re cooking for family or entertaining guests, this dish will have everyone asking for seconds.

I love 1-skillet meals. Not only are they usually quick and easy recipes, but there’s minimal cleanup! This easy Mediterranean-inspired meal features tender chicken breast, artichokes, and a zesty punch of lemon. The feta on top is optional, but it adds a lovely tangy topping to the chicken.

Chicken breasts seem to be getting bigger and bigger. If you have large ones, cut them into 2 or 3 sections, but don’t butterfly them or they’ll dry out. They can be a little thicker, because they’ll cook low and slow in the sauce and soak up all the flavor.

Ingredients

• Olive oil
• Chicken breasts – You can start with skinless and boneless breasts, or buy them with the bone on and cut the meat off the bone. Not only is this cheaper, but you can freeze the bones to make homemade broth.
• Salt and pepper
• Shallots – Shallots are like mild, sweet onions. They’re perfect in this recipe, but I’ve also tested it with regular onions and it is fine. Just don’t use red onions – they turn grey when cooked.
• Garlic – Fresh garlic is a must in this dish! Don’t use jarlic, it has so little flavor.
• Dry white wine – Anything you can drink, you can cook with! I keep an inexpensive bottle of white wine in my fridge for recipes like this.
• All-purpose flour
• Chicken broth – You can use homemade broth, or purchase low-sodium or no sodium-added broth.
• Artichoke hearts – Get the packed in water variety. You don’t need the extra oil and flavor from marinated artichoke hearts.
• Dried oregano – Use fresh spices and herbs – they make all the difference!
• Lemon juice and lemon zest
• Capers – OK capers haters, you can skip them if you like but they add so much great flavor!
• Feta cheese – I use crumbled feta cheese because I’m lazy, but you can buy a block and crumble it yourself.
• Parsley – Fresh parsley, chopped.

How To Make Skillet Chicken with Artichokes, Lemon, and Feta

1. Heat 1 tablespoon of olive oil in a large skillet with a lid over medium-high heat.
2. Cut the chicken breasts into thirds and season generously with salt and pepper.
3. Sear the chicken pieces in the hot skillet for 3-4 minutes on each side until golden brown. Transfer them to a plate and set aside.
4. Add the remaining tablespoon of olive oil to the skillet. Sauté the sliced shallots and minced garlic for 2-3 minutes, or until softened.
5. Pour in the white wine to deglaze the pan, scraping up any browned bits. Reduce the liquid until almost evaporated, then turn off the heat.
6. Whisk in the flour until it forms a paste, then gradually stir in the chicken broth while whisking to avoid lumps.
7. Bring the mixture to a simmer over medium heat. Add the browned chicken and any juices from the plate, artichoke hearts, oregano, lemon juice, and lemon zest. Cover and cook on low for 10 minutes or until the chicken reaches 165°F.
8. Remove the chicken from the skillet and keep warm. Simmer the sauce for 2-3 minutes to thicken slightly. Add the capers and season with salt and pepper to taste.
9. Return the chicken to the skillet or arrange it on a serving platter. Spoon the sauce over the chicken and sprinkle with feta cheese and fresh parsley. Serve hot and enjoy.

Step-By-Step Process

Chef Jenn’s Tips

• Use a digital meat thermometer to ensure your chicken is perfectly cooked at 165°F without overcooking.
• Don’t skip deglazing the pan—it adds depth of flavor to the sauce by incorporating all those delicious browned bits. If you don’t use wine, deglaze your pan with a bit more broth.
• Make sure to pat the chicken dry before seasoning to get a nice golden crust when searing.

Recommended

Make It A Meal

This skillet chicken pairs beautifully with simple sides like steamed rice, buttered noodles, or creamy mashed potatoes. For a lighter option, serve it with a fresh green salad or roasted vegetables. The flavors also work well with a glass of chilled white wine to complete the Mediterranean vibe.

Storage

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently on the stove or in the microwave, adding a splash of chicken broth if the sauce has thickened too much. For longer storage, freeze the chicken and sauce in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating.