This One Skillet Lemon Artichoke Chicken is a delicious meal that takes little effort but delivers big flavors! This is a healthy and easy dinner!
Making quick and delicious meals is vital when you have a busy family! One skillet or one pot meals are a staple in my dinner routine because they are easy, fast, and everyone loves them! The minimal cleanup is also a bonus! Try out this One Skillet Lemon Artichoke Chicken for a super healthy meal that and everyone will lov!
Making this one skillet meal is easy and it doesn't take much effort. It's incredibly quick to make too, taking less than 20 minutes! I like to serve it alongside rice or quinoa, but cauliflower rice or pasta would be delicious as well! It's super healthy with only 195 calories per serving and a whopping 26 grams of protein!
Making one pot meals is easy, and I have been sharing them for a long time! These One Pot Spicy Thai Noodles and this Instant Pot Tuscan Chicken Pasta have both been a HUGE hit! Let's talk about how to make this Easy Lemon Artichoke Chicken!
What type of Artichokes do I buy for this recipe?
Look for canned artichoke hearts (quartered, halved, whole all fine) in water. Marinated artichokes are great for serving on an antipasto tray or charcuterie board, but since they are soaked in oil and spices they aren't the right type for this recipe.
How to make One Skillet Lemon Artichoke Chicken:
**scroll down for full ingredients list and printable directions**
- Start by preparing all of the ingredients.
- Add oil to a large skillet and heat on medium heat. Then add the cubed chicken to a bowl and toss with 2 TBS cornstarch. Add the chicken into the skillet and add salt and pepper. Cook 3 minutes, turning while cooking, and then add the shallot and garlic. Cook 2 minutes while sautéing.
- Add the chicken broth and stir. Cook for 2 minutes. Add artichokes, oregano, and lemon zest, stir.
- Using the fresh lemon juice, mix with 1 TBS cornstarch, then add to the skillet. Turn the heat to high, and once the sauce starts bubbling (20-30 seconds), reduce the heat to low and simmer for 1-2 minutes.
- Add the spinach and cover the skillet. Cook for 2 minutes, then open and stir the mixture to mix in the spinach. Remove from heat and garnish with lemon wedges and serve.
What to serve with Lemon Artichoke Chicken:
There are a lot of serving options for this dish!
- Serve over quinoa, white rice, or brown rice.
- Serve with cauliflower rice for a lower carb option!
- Serve with a delicious side of Garlic Bread
- Want more veggies? Serve with a delicious Easy Wedge Salad with Homemade Blue Cheese dressing!
- A side of Tomato Basil Soup can also be a delicious companion to this dish!
Is Lemon Artichoke Chicken Healthy?
YES! This meal is incredibly healthy! Per serving there are only 195 calories, 4 grams fat, 11 grams carbohydrates, 3 grams fiber, 2 grams sugar, and 26 grams of protein! It also packs in 59% of your daily Vitamin A, 18% vitamin C, 15% calcium, and 7% iron! This is a meal that will fit into many healthy diets! With Weight Watchers this is only 4 WW points!
Do you like easy one pot meals as much as I do?!?! Be sure to checkout these other easy dinners as well!
- One Pot Spicy Thai Noodles
- One Pot Tomato Basil Pasta
- One Pot Cheesy Jalapeno Pasta
- One Pot Jambalaya
- One pot Cheesy Pepper Lime and Ranch Mexican Rice Skillet
- One Pot Spaghetti and Meat Sauce
- 1 lb boneless, skinless chicken breast cut into bite sized cubes
- 3 TBS cornstarch (divided 2 TBS and 1 TBS)
- 1 TBS extra virgin olive oil
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- 1 shallot, diced finely
- 2 cloves garlic, minced
- ¾ cup reduced sodium chicken broth
- 1 can artichoke hearts, drained and chopped
- 1 tsp oregano
- 1 lemon, juiced (reserved) and zested
- 6 ounces baby spinach
- lemon wedges, optional garnish
Add oil to a large skillet and heat on medium heat.
Add the cubed chicken to a bowl and toss with 2 TBS cornstarch. Add the chicken into the skillet and add salt and pepper. Cook 3 minutes, turning while cooking, and then add the shallot and garlic. Cook 2 minutes while sautéing.
Add the chicken broth and stir. Cook for 2 minutes. Add artichokes, oregano, and lemon zest, stir.
Using the fresh lemon juice, mix with 1 TBS cornstarch, then add to the skillet. Turn the heat to high, and once the sauce starts bubbling (20-30 seconds), reduce the heat to low and simmer for 1-2 minutes.
Add the spinach and cover the skillet. Cook for 2 minutes, then open and stir the mixture to mix in the spinach. Remove from heat and garnish with lemon wedges. Serve immediately.
6 servings per skillet.
Nutritional info per serving: 195 calories, 4 grams fat, 11 grams carbohydrates, 3 grams fiber, 2 grams sugar, and 26 grams of protein. 4 WW points
katerina @ diethood.com
Such a fantastic dish! I love the flavors!! YUM!
Looks and sounds delicious
What is the sodium contrnt?
Based off the ingredients I used, 420mg of sodium.
This quickly became a favorite meal at my house! It is so tasty and flavorful!
With so many heavier dishes this season, this is the perfect change we needed at dinner. Great way to boost our chicken dinner routine. Love it!
I'm all for anything that on the lighter and healthier side and bonus that it's an easy clean up too. Sounds like a total winner to me.
I have to make thus ASAP!! Looks amazing 💕
You will LOOOOVE it!
mmm...this looks incredibly delicious!! I can't wait to try it!
Sandra | A Dash of Sanity
Such an amazing dinner recipe! Everyone loved it!
Perfect weeknight dinner for my family! Looks amazingly delicious!
Such an easy, delicious dinner! Love the lemon & artichoke!
This looks amazing!! Can’t wait to try this 💕💕💕💕
This was delicious and so easy to make! It was perfect for the weeknight as I was able to whip it up and still feel like I was having a fancy meal. A healthy alternative to ordering take out.
I have noticed there are two kinds of artichokes on my grocers shelf, Marinated & plain. Which do I use in this recipe??
I suggest using plain canned artichokes in water. The marinated kind is soaked in oil and herbs, which we don't need for this recipe. The marinated type is great for an antipasto tray or to add to a charcuterie board!
I just made this for the first time. You're not kidding when you said it was fast and easy. I prepped everything, cooked it, and cleaned up the (small) mess in about 35 minutes. Tastes delicious, and there are so many variations to try. Thank you for such a healthy, amazing meal. One of these days when we can entertain again, I will keep this in my back pocket for an easy, elegant dinner party.
You are so. right, Cindy! Thanks for the great review!