Skillet Chicken with Artichokes, Lemon, and Feta
Skillet Chicken with Artichokes, Lemon, and Feta is a bright and flavorful Mediterranean-inspired dish. Juicy chicken is cooked with tender artichokes and zesty lemon, then topped with creamy feta for a perfect one-pan meal that’s quick, healthy, and delicious.
Ingredients
- 2 tablespoons olive oil
- 1 pound chicken breast boneless or skinless, cut into thirds
- salt and pepper
- 2 shallots thinly sliced
- 2 cloves garlic minced
- ¼ cup dry white wine
- 2 tablespoons all-purpose flour
- 2 cups chicken broth use low or no-sodium
- 14 ounces artichoke hearts drained
- 1 teaspoon dried oregano
- 2 tablespoons lemon juice and lemon zest
- 1 tablespoon capers drained
- ½ cup feta cheese crumbled
- fresh parsley chopped, optional garnish
Instructions
- Heat 1 tablespoon of olive oil in a large skillet with a lid over medium-high heat.
- Cut the chicken breasts into thirds and season generously with salt and pepper.
- 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.
- Add the remaining tablespoon of olive oil to the skillet. Sauté the sliced shallots and minced garlic for 2-3 minutes, or until softened.
- 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.
- Whisk in the flour until it forms a paste, then gradually stir in the chicken broth while whisking to avoid lumps
- 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.
- 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.
- 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.
Notes
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.
Nutrition
Serving: 1servingCalories: 312kcalCarbohydrates: 12gProtein: 29gFat: 14gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 0.01gCholesterol: 92mgSodium: 1206mgPotassium: 532mgFiber: 3gSugar: 3gVitamin A: 129IUVitamin C: 7mgCalcium: 123mgIron: 1mg
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.
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