One Pan Dressed Up Lemon Chicken

Typically lemon chicken is served with capers which aren’t really my favorite, so I love how this recipe includes two things I really like, artichokes and sun-dried tomatoes. My mom said she had made something like this before so I decided to give it a go. Let me tell you something… it’s pretty freaking good.

What I love about this recipe is the insane amount of lemon flavor paired with the wine and herbs. I honestly used a generous amount of lemon (twice as much haha).

Other things to consider adding to this dish are shallots, mushrooms, green beans, olives, etc. I ate mine with broccoli because that’s what I have. I mixed my broccoli with olive oil, minced garlic, salt, pepper and red pepper flakes. Below is a photo of a time I made it and I didn’t have artichokes, so I used onions.

I’d also like to mention that I made 2 servings or half of this recipe for myself so this recipe does make more than what’s pictured.

The recipe looks long and confusing, but it’s actually such an easy recipe and something that will be on my list of go-to quick meals.

4 servings

Ingredients

• 2 chicken breasts

• 2 T butter

• 1 T olive oil

• 1 c flour

• salt & pepper to taste

• 1 c white cooking wine

• 1 c chicken broth

• 2 lemons, juice

• 1 can artichoke hearts, cut in half

• 1/3 c sun-dried tomatoes

• 1 t parsley

• 1 t thyme

Directions

1. Start by cutting any fat off your chicken and slice each breast into four pieces. You’ll lay out the pieces, cover them with plastic wrap and whack em’ with a tenderizer (or rolling pin like I did) until they are thin.

2. Mix your flour with salt and pepper to taste. Then toss your chicken in to coat each piece.

3. In a saute pan on medium heat drop 1 T of your butter and 1 T olive oil to coat the pan. Place half of your chicken in the pan. Cook for about 2-3 minutes on each side or until golden brown. Repeat with the remaining 1 T of butter and second half of your chicken. Remove from pan and set aside.

4. Scrape the bottom of your pan to release any browning that’s stuck. Add in your white cooking wine and let simmer to reduce to half (about 5 minutes).

5. Add in the broth, lemon juice, garlic, artichokes, sun-dried tomatoes, parsley and thyme. Give it a mix and let simmer for another couple minutes. Add in your chicken and let it cook in the sauce for about 4 minutes.

6. Serve topped with artichokes, tomatoes and a spoonful of the sauce from the pan.

Notes

Gluten-free: I used almond-flour to make this recipe gluten free, but you can use whatever flour you want. All-purpose flour is great or a 1-1 flour is also great for making this gluten-free. You will probably have to use more if you are using almond flour.

Dairy-free: This recipe is dairy-free.

Broth: I used chicken broth for this recipe but you can also use vegetable broth.