A bright and flavorful dish combines tender chicken with tangy lemon and savory artichoke hearts for a deliciously satisfying meal. It’s perfect for a quick weeknight dinner that feels both fresh and comforting.
Prep Time5 min
Cook Time45 min
Total Time50 min
Difficulty
Medium
Kitchen Tips
Use fresh lemon juice for the best flavor instead of bottled juice.
Sear the chicken well to develop a nice golden crust before simmering.
Drain the artichoke hearts thoroughly to avoid extra liquid in the sauce.
Ingredients
0/13
What Makes This Recipe So Great
This dish combines bright, tangy flavors with tender chicken and tender artichoke hearts. It’s fresh, light, and perfect for a quick weeknight meal. The lemon adds a zesty kick that wakes up your taste buds and makes every bite exciting.
Step 1
Melt the butter in a large skillet over medium heat. While that’s heating up, mix the flour and salt on a plate. Press the chicken breasts gently into the flour mixture to coat them, then shake off any extra. Place the chicken in the skillet and cook until both sides are nicely browned, which should take about 10 minutes.
Step 2
Pour in the lemon juice, chicken broth, Worcestershire sauce, vermouth, garlic, bay leaf, and basil. Bring everything to a boil, then reduce the heat to low, cover, and let it simmer for 15 minutes. After that, add the artichoke hearts and keep simmering until the chicken is cooked through and no longer pink inside—this will take about another 15 minutes.
Step 3
In a small bowl, mix the cornstarch with water until smooth. Stir this into the skillet and cook for a few more minutes until the sauce thickens up nicely. Then you’re ready to serve!
24
people cooked this recipe
ByDavid Brown
David shares approachable recipes, helpful cooking tips, and simple meal ideas.
Great Ways To Serve
Serve with a side of steamed rice or couscous to soak up the flavorful sauce. A simple green salad or roasted vegetables also pair well to keep the meal balanced and fresh.
How To Keep It Fresh
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave to avoid drying out the chicken. This dish can also be frozen for up to 1 month; thaw overnight before reheating.
Frequently Asked Questions
Can I use chicken thighs instead of chicken breasts?
Yes, boneless, skinless chicken thighs work well, but adjust the cooking time as they may take a bit longer to cook through.
What can I substitute for vermouth?
Dry white wine or chicken broth can be used as a substitute if you don’t have vermouth.
How do I know when the chicken is fully cooked?
The chicken is done when it is no longer pink inside and reaches an internal temperature of 165°F (75°C).
Can I use fresh garlic instead of minced garlic?
Yes, fresh minced garlic will work perfectly in this recipe.
Is there a way to make the sauce thicker without cornstarch?
You can simmer the sauce longer to reduce it or use flour mixed with water as an alternative thickener.
Can I prepare this dish ahead of time?
Yes, you can make it ahead and reheat gently, but add the artichokes when reheating to keep their texture.
What sides pair well with this dish?
Rice, mashed potatoes, or steamed vegetables complement the flavors nicely.
Can I use frozen artichoke hearts?
Yes, just thaw and drain them before adding to the skillet.
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