Chicken with Artichokes and Lemon

"One-dish, low-fat, tasty and gourmet...does it get any better than that?! So elegant that your guests will never guess it was this easy! Originally from "The Lighter Side of Italy.""
photo by Fiddler photo by Fiddler
photo by Fiddler
photo by GaylaJ photo by GaylaJ
Ready In:
1hr 10mins




  • Preheat oven to 375F.
  • Spray shallow 2-quart casserole or baking dish with non-stick cooking spray.
  • Add ingredients in order given; mix gently.
  • Cover and bake 40 min, or until chicken breasts are tender to fork.
  • For thicker sauce, remove cover for the last 15 min of cook time.
  • May be made earlier in the day and stored in refrigerator until time to cook; also freezes for up to 6 wks.

Questions & Replies

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  1. Great recipe especially considering the low calories! My only substutions: all I had was marinated artichokes, so I rinsed them off and then soaked them in water for a couple of hours to draw out salt... and based on najwa's comment, I left out the seasoning salt DH LOVED the dish! THANKS so much for posting
  2. Great recipe. I would've given it 5 stars if it wasn't too salty for our tastes. Next time I might just skip the salt altogether. Thanks!
  3. While I do think this recipe is a great in terms of being healthy I found that the lemon and red pepper flakes were too overpowering. My sauce never thickened even after removing the cover and it took much longer than 40 minutes to cook. It's a very presentable looking dish but not one I'd make again.
  4. So delicious! It had just the right amount of zip to it and a very nice lemon taste. It looks very pretty too. I served this with fresh steamed green beans and egg noodles and I put some of the sauce on them. Next time I will put the green beans in the pan and cook them with the chicken. I think they will taste great that way. Thanks for posting.
  5. It's almost magical how easy this dish is to make, and yet how beautiful it looks when plated. Best of all, it tastes great without being high in calories. A great recipe, thanks for sharing!



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