Name: Chicken Artichoke Skillet Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Mediterranean
Ingredients: 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

Introduction

This Chicken Artichoke Skillet is a flavorful one-pan meal perfect for a quick weeknight dinner. Tender chicken breasts are seared to golden perfection and simmered in a zesty lemon garlic sauce with artichokes and olives. It’s simple, satisfying, and full of Mediterranean-inspired taste.

Three golden brown cooked chicken breasts with a crispy texture lay in a black pan surrounded by pale yellow artichoke hearts and green olives, some whole and some sliced. Bright yellow lemon wedges are placed on and around the chicken, adding fresh color. The dish is sprinkled with finely chopped green herbs and ground black pepper, with a glossy sheen of oil on the ingredients. The pan rests on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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 tablespoons grass-fed butter or ghee
3 fresh garlic cloves, minced
1 cup chicken bone broth
1 tablespoon gluten-free flour or Arrowroot powder
2 tablespoons 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 tablespoons minced fresh oregano or 2 teaspoons dried oregano
Fresh lemon slices to garnish

Instructions

Step 1: If your chicken breasts are thick, pound them to an even thickness to ensure they cook evenly.
Step 2: Add the flour to a shallow dish. Season the chicken breasts with salt and pepper on both sides.
Step 3: Lightly coat each chicken breast in the flour by dipping both sides, then shake off any excess.
Step 4: Melt the butter in a large skillet over medium heat. Add the chicken and sear until golden brown, about 3 to 4 minutes per side.
Step 5: Remove the chicken from the skillet and set aside on a plate.
Step 6: Add the minced garlic to the same skillet and sauté for 1 minute until fragrant.
Step 7: In a small bowl, whisk together the chicken broth and 1 tablespoon gluten-free flour or Arrowroot powder until smooth.
Step 8: Pour the broth mixture and lemon juice into the hot skillet. Stir constantly to scrape up any browned bits from the pan to deglaze it.
Step 9: Return the chicken to the skillet along with artichoke hearts, olives, and oregano.
Step 10: Partially cover the skillet and simmer on low heat until the chicken is cooked through and no longer pink inside, about 8-10 minutes.
Step 11: Garnish with fresh lemon slices and serve hot.

Tips & Variations

For extra flavor, marinate the chicken in lemon juice and garlic for 30 minutes before cooking.
If you don’t have fresh oregano, dried oregano works well—just reduce the amount to about 2 teaspoons.
Substitute green olives with Kalamata olives for a more robust taste.
Pound chicken breasts to an even thickness using a meat mallet or rolling pin for consistent cooking.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat or in the microwave until warmed through, being careful not to overcook the chicken.

How to Serve

The image shows a close-up of golden-brown cooked chicken breasts sitting in a pan, surrounded by layers of green olives and pale yellow artichoke hearts. Thin bright yellow lemon slices with some seeds are scattered on top and around the chicken, adding bursts of color. The chicken is seasoned with black pepper and sprinkled with small pieces of chopped green herbs. The artichokes have a soft, slightly textured look, and the olives are smooth and shiny, some whole and some sliced. The dish is in a dark pan set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use bone-in chicken breasts for this recipe?

Bone-in chicken breasts will take longer to cook and may require adjusting the simmering time. Boneless breasts are recommended for even cooking and ease of preparation.

Is this recipe gluten-free?

Yes, using gluten-free flour or Arrowroot powder keeps this recipe gluten-free. Just be sure to check that your chicken broth and other ingredients are also gluten-free.

Chicken Artichoke Skillet Recipe

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★★★★★

4.9 from 93 reviews

This Chicken Artichoke Skillet is a flavorful and healthy dish featuring tender seared chicken breasts simmered in a tangy lemon garlic sauce with artichoke hearts and green olives. Perfect for a quick weeknight meal, this gluten-free recipe uses wholesome ingredients like chicken bone broth and fresh oregano to create a savory sauce that complements the succulent chicken perfectly.

Author: Elias
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 4 servings 1x
Category: Main Dish
Method: Stovetop
Cuisine: Mediterranean
Diet: Gluten Free

Ingredients

Scale

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

Prepare the chicken: If your chicken breasts are thick, pound them to an even thickness for even cooking. Season both sides of the chicken breasts with sea salt and freshly ground black pepper.
Coat with flour: Place the gluten-free flour or Arrowroot powder in a shallow dish. Lightly coat the chicken breasts on both sides by dipping and then shaking off any excess flour.
Sear the chicken: In a large skillet, melt the grass-fed butter or ghee over medium heat. Add the chicken breasts and sear them until golden brown on each side, about 3 to 4 minutes per side. Once browned, remove the chicken from the skillet and set aside on a plate.
Sauté the garlic: In the same skillet, add the minced garlic and sauté for about 1 minute until fragrant but not browned.
Make the sauce: In a small bowl, whisk together the chicken bone broth and 1 tablespoon of gluten-free flour or Arrowroot powder until smooth. Add this mixture along with the fresh lemon juice to the skillet. Stir continuously to deglaze the pan, scraping up any browned bits from the bottom for maximum flavor.
Add remaining ingredients and simmer: Return the seared chicken breasts to the skillet. Add the drained artichoke hearts, sliced green olives, and minced fresh oregano. Partially cover the skillet and simmer over low heat until the chicken is thoroughly cooked and no longer pink inside, about 8 to 10 minutes.
Serve: Garnish with fresh lemon slices and serve the chicken hot, spooning some of the artichoke and olive sauce over the top. Enjoy your flavorful skillet meal!

Notes

For even cooking, pound chicken breasts to an even thickness before searing.
You can substitute fresh oregano with dried oregano if fresh is unavailable.
Use gluten-free flour or Arrowroot powder to keep the recipe gluten-free.
Sear chicken well to develop a golden crust that adds flavor to the sauce.
Partially covering the skillet while simmering helps keep the chicken moist and infuses it with the sauce flavors.
Adjust seasoning according to taste; olives and artichokes are naturally salty, so add extra salt cautiously.

Keywords: chicken artichoke skillet, gluten free chicken recipe, lemon garlic chicken, healthy chicken skillet, Mediterranean chicken dish