Skillet Lemon Artichoke Chicken Recipe

Skillet Lemon Artichoke Chicken

This weeknight-friendly one-skillet dinner comes together in a half an hour, offering maximum flavor with minimal cleanup.

Serves: 4Prep: 15 minutesCook: 30 minutesTotal: 45 minutesDifficulty: Easy

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Serves: 4

Ingredients

  • 2 chicken breasts, cut into 1/2” cubes
  • 3 tablespoons cornstarch
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 medium shallot, sliced into thin rings
  • 2 cloves garlic, minced
  • 1 jar (12 oz.) marinated artichoke hearts, drained, marinade reserved
  • 2 pouches (8.8 oz. each) microwavable white rice
  • 1⁄2 cup water
  • 2 teaspoons dried oregano
  • 1 lemon, zested and juiced
  • 1 container (5 oz.) mixed greens

Directions

  • Evenly coat chicken in cornstarch. In large skillet over medium-high heat, heat oil.
  • Add chicken; season with salt and pepper. Cook 3 minutes, stirring occasionally, until browned (and safe internal temperature of 165°F is reached). Add shallot; cook 2 minutes. Add garlic; cook 1 minute.
  • Pour reserved marinade into skillet to deglaze, scraping any browned bits from bottom of pan. Cover; cook 2 minutes, until sauce starts to thicken.
  • Meanwhile, prepare microwavable rice according to package directions.
  • In skillet, add water, artichokes, oregano, lemon zest and juice. Cover; continue cooking 2 minutes. Add greens; cover and continue cooking 2 more.
  • Stir well and serve immediately over rice. Refrigerate any leftovers.

Serves: 4

Ingredients

  • 2 chicken breasts, cut into 1/2” cubes
  • 3 tablespoons cornstarch
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 medium shallot, sliced into thin rings
  • 2 cloves garlic, minced
  • 1 jar (12 oz.) marinated artichoke hearts, drained, marinade reserved
  • 2 pouches (8.8 oz. each) microwavable white rice
  • 1⁄2 cup water
  • 2 teaspoons dried oregano
  • 1 lemon, zested and juiced
  • 1 container (5 oz.) mixed greens

Directions

  • Evenly coat chicken in cornstarch. In large skillet over medium-high heat, heat oil.
  • Add chicken; season with salt and pepper. Cook 3 minutes, stirring occasionally, until browned (and safe internal temperature of 165°F is reached). Add shallot; cook 2 minutes. Add garlic; cook 1 minute.
  • Pour reserved marinade into skillet to deglaze, scraping any browned bits from bottom of pan. Cover; cook 2 minutes, until sauce starts to thicken.
  • Meanwhile, prepare microwavable rice according to package directions.
  • In skillet, add water, artichokes, oregano, lemon zest and juice. Cover; continue cooking 2 minutes. Add greens; cover and continue cooking 2 more.
  • Stir well and serve immediately over rice. Refrigerate any leftovers.
Nutrition Information
Amount per serving
Sodium920mg
Total Fat18g
Saturated Fat3g
Protein24g
Cholesterol55mg
Total Carbohydrate18g
Dietary Fiber4g
Sugars2g
Calories460