Lemon Artichoke Chicken

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Total Time
10 mins
20 mins

This is a tasty, pretty easy recipe from The Chicken Cookbook. It was originally submitted to the 46th annual chicken cooking contest by The Culinary Center of Kansas City.

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  1. In shallow dish, mix together the pepper 4 tablespoons of the flour. Dredge chicken in the mixture.
  2. In large skillet over high heat, melt half the butter. Add onions and saute over medium heat until softened, about 2 minutes.
  3. Add chicken to pan; cook, turning once, until lightly browned, about 3 minutes per side.
  4. Remove chicken from pan and keep warm.
  5. Add chicken stock and wine to pan, stirring to loosen brown bits on bottom. Bring mixture to a boil and cook until reduced by half, about 6 minutes.
  6. In a small bowl, knead together remaining flour and butter.
  7. Whisk into sauce and stir until thickened.
  8. Stir in lemon juice and artichoke hearts; add salt.
  9. Return chicken to pan and cook, covered, until heated through, about 5 minutes.
  10. Just before serving, add capers and chopped parsley to chicken.
Most Helpful

5 5

Chef Christopher, I can't thank you enough! For years I have not completely recalled a recipe for this special we once served. This one is IT!!! Nostalgia, and my tastebuds, have taken over with this excellent recipe! Thank you!

5 5

Thank you so much for posting this recipe! It is the one that comes the closest to the dish I remember eating a long time ago. The only difference is that there were tomatoes in it. So I added about 1 pint of grape tomatoes cut in half to the pan at the last min just to warm them up. Excellent! I will be making this often.