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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.

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

  1. 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.
  2. 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.
  3. 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.
  4. Sauté the garlic: In the same skillet, add the minced garlic and sauté for about 1 minute until fragrant but not browned.
  5. 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.
  6. 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.
  7. 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

Find it online: https://tastygenius.com/chicken-artichoke-skillet-recipe/