Basil & Lemon Artichoke Chicken

Easy Basil Lemon Artichoke Chicken – Juicy Skillet Chicken with Fresh Herbs & Zesty Citrus

When you’re craving a bright, flavorful dinner that doesn’t require hours in the kitchen, this Easy Basil Lemon Artichoke Chicken has your back. It’s zesty, herbaceous, and perfectly juicy thanks to a lemony garlic-basil sauce that feels restaurant-worthy—without all the effort. If you’re searching for an easy chicken recipe that’s big on flavor and ideal for a quick weeknight meal, this is it.

Mediterranean Inspiration

 The pairing of lemon and basil instantly adds brightness, while the artichokes bring a tender, earthy element that complements the juicy seared chicken. Best of all? It comes together in one skillet with minimal cleanup, making it a dream for weeknight cooking or impromptu entertaining.

Why You’ll Love It

• Fresh and Zesty – The vibrant flavors of lemon, garlic, and basil lift the whole dish with a light, citrusy punch.
• Quick and Easy – Ready in just 35 minutes, with only one skillet needed.
• Versatile Pairings – Pairs beautifully with pasta, rice, or crusty bread—or serve it solo for a low-carb meal.
• Crowd-Pleasing – Elegant enough for guests, yet simple enough for a cozy dinner at home.

Quick Grocery List

For the Chicken:

• Boneless, skinless chicken breasts
• Kosher salt
• Black pepper
• Garlic powder
• Olive oil
• Butter

For the Lemon Artichoke Sauce:

• Garlic
• Canned artichoke hearts
• Chicken broth
• Fresh lemon juice
• Lemon zest
• Fresh basil
• Parmesan cheese (optional, but suggested and is used in this recipe)

Things to Consider Before Preparing Your Meal

Prep & Cook Time:
Prep time: 15 minutes
Cook time: 20 minutes
Total time: 35 minutes

Equipment Checklist:

• Large skillet or sauté pan
• Tongs or spatula
• Microplane or zester
• Cutting board and knife
• Measuring cups and spoons

Dietary Adjustments:

• Gluten-Free: Naturally gluten-free—just confirm your broth is certified.
• Dairy-Free: Skip the Parmesan and use oil instead of butter.
• Low-Carb: Serve with sautéed greens or cauliflower mash instead of pasta.

Serving Size:
Serves 4 as a main course.

Easy Basil Lemon Artichoke Chicken – Juicy Skillet Chicken with Fresh Herbs & Zesty Citrus

DifficultyEasy

Servings4

Prep time15 minutes

Cook time20 minutes

Total time35 minutes

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Ingredients:

For the Chicken:

• 4 boneless, skinless chicken breasts
• 1 tsp kosher salt
• ½ tsp black pepper
• ½ tsp garlic powder
• 1 tbsp olive oil
• 1 tbsp butter

For the Lemon Artichoke Sauce:

• 2 cloves garlic, minced
• 1 can (14 oz) artichoke hearts, quartered and drained
• ⅓ cup chicken broth
• 2 tbsp lemon juice, (fresh)
• 1 Zest of lemon
• ½ cup fresh basil leaves, chopped (plus more for garnish)
• ¼ cup grated Parmesan, (optional, for extra richness)

Instructions:

• 1

  Season & Sear the Chicken

  1. Pat chicken dry and season both sides with salt, pepper, and garlic powder.
  2. Heat olive oil and butter in a large skillet over medium-high heat.
  3. Sear chicken for 4–5 minutes per side until golden brown and cooked through (internal temp 165°F). Remove and set aside.
• 2

  Make the Sauce

  1. In the same skillet, lower heat to medium. Add garlic and sauté 30 seconds until fragrant.
  2. Stir in artichokes and cook for 2 minutes.
  3. Add chicken broth, lemon juice, and lemon zest. Simmer for 2–3 minutes.
• 3

  Finish with Basil & Serve

  1. Return chicken to skillet and spoon sauce over.
  2. Add chopped basil and Parmesan (if using). Simmer 1–2 minutes to warm everything.
  3. Garnish with extra basil and lemon slices. Serve warm.

Equipment

• Large skillet or sauté pan
• Tongs or spatula
• Zester or microplane
• Cutting board & knife
• Measuring cups and spoons

Nutrition

Calories	290
Carbohydrates	6g
Cholesterol	90mg
Fat	15g
Fiber	2g
Protein	29g
Saturated Fat	4g
Sodium	460mg
Sugar	1g
Trans Fat	0g
Unsaturated Fat	10g

General Notes:

• Canned artichokes save time and deliver great texture.
• Searing the chicken first locks in moisture and flavor.
• Fresh basil and lemon zest add freshness, so don’t skip them!

Substitutions

• Chicken: Boneless thighs or chicken tenders also work well—adjust cook time slightly.
• Artichoke Hearts: Use frozen (thawed and dried) or grilled jarred artichokes for variation.
• Basil: Swap with fresh parsley or even baby spinach for a different herbal note.
• Butter: Use ghee or all olive oil for a dairy-free version.
• Parmesan: Omit or sub with a vegan hard cheese alternative.

Variations

• Creamy Version: Stir in ¼ cup heavy cream or coconut cream for a richer sauce.
• Add Veggies: Sauté cherry tomatoes or baby spinach in the sauce.
• Mediterranean Twist: Add olives and sun-dried tomatoes for a tangy flavor boost.
• Vegan Alternative: Use chickpeas or seared tofu and swap chicken broth for veggie broth.

Let’s Get Cooking

Step 1: Season & Sear the Chicken

• Pro Tip: Pat chicken completely dry before seasoning—it helps you get that golden crust.
• Pro Tip: Let the pan heat fully before adding chicken to prevent sticking.
• Pro Tip: Use a meat thermometer to ensure chicken reaches 165°F without overcooking.

Step 2: Make the Sauce

• Pro Tip: Sauté garlic just until fragrant—overcooking can make it bitter.
• Pro Tip: Let the artichokes brown slightly to deepen their flavor.
• Pro Tip: Deglaze the skillet with broth and lemon juice, scraping up the flavorful browned bits.

Step 3: Finish with Basil & Serve

• Pro Tip: Add fresh basil right before serving to preserve its delicate aroma.
• Pro Tip: Optional Parmesan adds richness but can be left out for a lighter finish.
• Pro Tip: Garnish with lemon slices or a sprinkle of chili flakes for extra pop.

Art Of

The Art of Searing Chicken and Building a Skillet Sauce
Searing chicken properly is the foundation of flavor in this dish. Start with dry, seasoned meat and a hot pan—don’t move the chicken too soon or you’ll miss that golden crust. Once seared, those browned bits (called fond) left in the pan are culinary gold. Building your sauce in the same skillet layers the dish with deep, complex flavor. Deglazing with lemon juice and broth lifts everything into a zesty, tangy sauce, which is then brightened with fresh herbs and a finish of optional cheese. It’s a masterclass in building flavor—all in one pan.

Tips and Variations

• Add crushed red pepper flakes for heat.
• Stir in capers for a briny bite.
• Use white wine instead of broth for elegance.
• Double the sauce and toss with pasta or gnocchi.
• Top with toasted pine nuts or almonds for crunch.

Nutrition Breakdown (Per Serving)

• Calories: 290 – A balanced main that’s filling without being heavy.
• Carbohydrates: 6g – Very low in carbs, making it a great option for low-carb or keto lifestyles.
• Cholesterol: 90mg – Moderate amount, mostly from chicken and optional Parmesan.
• Fat: 15g – Healthy fats from olive oil and a touch of butter, aiding flavor and satiety.
• Fiber: 2g – Artichokes and basil contribute dietary fiber to support digestion.
• Protein: 29g – High in lean protein, ideal for post-workout meals or satisfying dinners.
• Saturated Fat: 4g – Mostly from butter and Parmesan; use all olive oil to reduce.
• Sodium: 460mg – Can be lowered by using low-sodium broth or omitting added salt.
• Sugar: 1g – Naturally occurring in lemon and artichokes—no added sugars here.
• Trans Fat: 0g – Clean and trans fat–free.
• Unsaturated Fat: 10g – Heart-healthy fats from olive oil and artichokes.

Storing and Reheating

• Refrigerator: Store in an airtight container for up to 3–4 days.
• Freezer: Freeze the cooked chicken and sauce (without fresh basil) for up to 2 months.
• Reheat: Warm gently in a skillet over medium-low heat. Add a splash of broth to loosen the sauce if needed.

Frequently Asked Questions (FAQ)

Q: Can I use frozen artichoke hearts?
A: Yes—just thaw and pat them dry before adding to avoid excess moisture in the skillet.

Q: Can I make this ahead of time?
A: Definitely. Cook the chicken and sauce ahead, then reheat and add basil right before serving for best flavor.

Q: What’s the best way to zest a lemon?
A: Use a microplane or fine grater. Always zest before juicing for easiest handling.

Q: Can I use chicken thighs instead of breasts?
A: Absolutely. Thighs are slightly more forgiving and add a bit more richness to the dish.

Q: What pairs well with this dish?
A: It’s delicious with rice, mashed potatoes, pasta, or even a light quinoa salad. Add a glass of white wine and you’re golden.

Q: How do I make it dairy-free?
A: Just skip the butter and Parmesan, and use olive oil throughout.

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Craving more bright and herbaceous dinners? Try my Tangy Greek Yogurt Marinated Chicken Skewers or Creamy Sun-Dried Tomato & Artichoke Chicken next!