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If your chicken breasts are thick, consider following my directions above to pound them to an even thickness.
Lightly coat chicken with flour on both sides by dipping it on each side then lightly shaking off any additional flour.
To make your sauce:
To finish the skillet:
Partially cover your skillet and simmer over low heat until the chicken is cooked through and no longer pink on the inside.
Chicken Artichoke Skillet 🫒🍋🧄
I have a deep love for chicken recipes that are simple to make at home yet taste like something a little fancier that you’d enjoy at a nice restaurant.
This is definitely one of those recipes!
Bright and tangy tender chicken pieces with a flavorful sauce nestled in artichokes and olives.
➡️ What to serve with your Chicken Artichoke Skillet:
➡️ Rachel’s Tips:
I like to pound my chicken with a mallet in the thicker areas to get each of them to an even, uniform size so that they cook up really nicely.
Place your boneless chicken breasts between two pieces of waxed paper, plastic wrap, parchment paper, or in a resealable plastic bag.
Starting in the center and working out to the edges, pound very lightly, and gently with the flat side of a meat mallet, or heavy skillet, until they are even in thickness.
This method typically produces juicier chicken because there is no need to overcook your meat to get those middle thicker parts cooked through.
🍋 ALWAYS use freshly-squeezed lemon juice from an actual fresh lemon.
Bottled lemon juice will give your dish a strange metallic or overly acidic taste. We want this to taste super bright and fresh.
Refrigerate for up to 3-4 days. This chicken is AWESOME for meal prep bowls.
1 1/2 lbs boneless skinless chicken breast
sea salt and freshly ground black pepper to taste
1/4 cup gluten-free flour or Arrowroot powder
2 Tbsps grass-fed butter or ghee
3 fresh garlic cloves, minced
1 cup chicken bone broth
1 Tbsp gluten-free flour or Arrowroot powder
2 Tbsps fresh lemon juice, or juice of 1 large lemon
1 jar (14 oz) water-packed quartered artichoke hearts, drained
1/2 cup pitted green olives, sliced diagonally
2 Tbsps minced fresh oregano or 2 tsp dried oregano
fresh lemon slices to garnish