Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
An overhead shot of the baked lemon chicken skillet atop a white marbled surface, with browned chicken breast, chopped asparagus, artichoke hearts and garlic. The skillet is topped with fresh basil leaves and lemon wedges, and surrounded by glasses of white wine and a loaf of crusty bread on a wooden cutting board.

Skillet Lemon Butter Chicken with Artichoke Hearts & Asparagus

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Jess Larson
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: serves 4
  • Category: Main Dishes, Chicken Recipes
  • Method: Skillet Recipes, Stovetop, Baked
  • Cuisine: American, Mediterranean
  • Diet: Gluten Free

Description

As a flavor-obsessed home cook, there are few things I appreciate more than a one-skillet dinner. Not only are they unfussy & require minimal dishwashing, but they’re also especially delicious since each layer of flavor builds upon the last to create a final dish that’s truly greater than the sum of its parts.

This particular recipe highlights some of my all-time favorite ingredients. You pan-sear chicken breasts in lemon butter, then add in garlic, asparagus, meaty artichoke hearts, & a little white wine, & let the oven take over.

As it bakes, the chicken stays totally juicy, the veggies get perfectly tender, & the lemon butter & white wine combine to create a fragrant pan sauce that perfumes the entire dish.

Serve your chicken with artichokes alongside some fresh lemon, leafy basil, & a starchy side like ciabatta bread or rice for a delicious dinner that’s equally stunning & no-fuss. ♡ Happy cooking!

Ingredients

Scale
  • ¼ cup sweet butter, softened at room temperature
  • 1 teaspoon fresh lemon juice
  • 4 boneless, skinless chicken breasts (approx. 2 pounds)
  • 2 teaspoons lemon pepper seasoning
  • kosher salt & ground pepper, to season
  • 1 cup unoaked dry white wine, such as Bread & Butter California Sauvignon Blanc
  • 6 cloves garlic, thinly sliced
  • 1 pound asparagus, woody ends trimmed off & sliced on a bias
  • one 14-ounce can artichoke hearts, drained & rinsed well
  • for serving, as desired: fresh basil, lemon zest, lemon wedges, crusty bread, etc.

Instructions

  1. Prepare the lemon butter: To a medium bowl, add the softened butter, lemon zest & juice. Mix to combine well. For an extra smooth & creamy result, mix the lemon butter in a food processor. Set aside, or store in an airtight container in the refrigerator for up to 2 weeks. Learn more! ⇢ Lemon Butter Serving Suggestions & Pairings.A up-close overhead macro shot of a small bowl of lemon butter with a gold spoon in it, sitting atop a white marbled surface alongside halved lemons.
  2. Brown the chicken: Preheat the oven to 375 degrees F, ensuring a rack is positioned in the center of the oven. Melt 3 tablespoons of the prepared lemon butter in a heavy-bottomed oven-safe skillet (such as cast iron or stainless steel) over medium-high heat. Use paper towels to pat the chicken as dry as possible, then season well with kosher salt & lemon pepper. Once the butter is melted, carefully place the chicken breasts in the skillet. Cook 4-5 minutes per side, until browned well. Transfer to a plate & set aside.An overhead shot of browned chicken breasts in a black skillet sitting atop a white marbled surface.
  3. Assemble the artichoke chicken skillet: Deglaze the skillet with white wine, using a wooden spoon to scrape up any browned bits from the bottom of the pan. Nestle the browned chicken breasts back into the skillet, along with the sliced asparagus, garlic, & artichoke hearts. Season the veggies with a good pinch of kosher salt & dot any remaining the lemon butter over the top of the chicken.An overhead shot of the assembled lemon chicken skillet atop a white marbled surface, with browned chicken breast, chopped asparagus, artichoke hearts and garlic.
  4. Bake: Transfer the skillet to the oven. Bake 15-20 minutes, or until an instant-read thermometer inserted in the thickest part of the largest chicken breast registers an internal temperature of 165 degrees F.An overhead shot of the baked lemon chicken skillet atop a white marbled surface, with browned chicken breast, chopped asparagus, artichoke hearts and garlic. The skillet is topped with fresh basil leaves and lemon wedges.
  5. Serve: Finish the skillet with leafy herbs like basil & a good squeeze of lemon juice. Serve immediately with crusty bread or over a bed of rice. Enjoy!An overhead shot of the baked lemon chicken skillet atop a white marbled surface, with browned chicken breast, chopped asparagus, artichoke hearts and garlic. The skillet is topped with fresh basil leaves and lemon wedges, and surrounded by glasses of white wine and a loaf of crusty bread on a wooden cutting board.

Equipment

Notes

  • Storage & Reheating: While this chicken is best enjoyed immediately after it’s cooked, leftover lemon butter chicken with artichokes & asparagus will keep, stored in an airtight container in the refrigerator, for up to 4 days. Reheat leftovers in the microwave or on the stovetop until warmed through.

Find it online: https://playswellwithbutter.com/lemon-butter-chicken-with-artichokes-and-asparagus/