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Chicken Artichoke Skillet 🫒🍋🧄

Servings: 4

Ingredients

Chicken:

  • 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

Sauce:

  • 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

Instructions

  • If your chicken breasts are thick, consider following my directions above to pound them to an even thickness.
  • Add the flour to a shallow dish. Season your chicken with sea salt and pepper on both sides.
  • Lightly coat chicken with flour on both sides by dipping it on each side then lightly shaking off any additional flour.
  • Melt the butter in a large skillet over medium heat. Add the chicken and sear on both sides until golden, 3 or 4 minutes on each side.
  • Set chicken aside on a plate.

To make your sauce:

  • Add your garlic to the same skillet and sauté for 1 minute.
  • In a small bowl whisk the broth together with the flour or Arrowroot powder until fully dissolved.
  • Add your broth mixture and fresh lemon juice to the hot skillet and constantly stir to remove any brown bits stuck on the bottom and deglaze.

To finish the skillet:

  • Return your chicken to the skillet into the sauce together with the artichokes, olives, and fresh oregano.
  • Partially cover your skillet and simmer over low heat until the chicken is cooked through and no longer pink on the inside.
  • Serve hot and enjoy!