Not Your Usual Lemon-Artichoke Chicken

Total Time
Prep 1 hr
Cook 0 mins

This recipe is from Sunset magazine. The addition of the dry sherry is what makes this dish different from other lemon-artichoke chicken recipes that I have tried. This has become a favorite in our house! I make more sauce than the recipe calls for, and serve it with pasta. I also add capers, which the original recipe did not call for.

Ingredients Nutrition


  1. Preheat oven to 350. Sprinkle chicken on both sides with salt and pepper. In a 10 inch frying pan, over medium high heat, melt butter. Add chicken in batches and cook, turning once, until browned on both sides, about 4 minutes per side. Transfer to a 9X13 inch baking dish, and add artichoke hearts.
  2. Add Sherry, lemon peel, lemon juice to remaining butter in frying pan. Stir over medium heat until well blended and hot, 2 to 3 minutes. Add cream and stir. Add capers if using them. Remove from heat and pour sauce over chicken. Sprinkle with cheese. Bake until sauce is bubbling and golden brown on top, 20-25 minutes.


Most Helpful

Yummmm. Only substitution was yogurt for the whipping cream (to cut abit of fat). By accident I added more lemon juice (used Tbsp vs tsp) but ended up enjoying it.

Mustang Sally 54269 December 05, 2008

Oh my gosh, this was absolutely fantastic! Used good dry sherry, Parmigiano-reggiano cheese, and the optional capers. Served with fettucine, pan-roasted broccoli, and garlic bread. Thanks for sharing the recipe!

LonghornMama April 12, 2008

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a