Get ready to transform your dinner routine with a dish that's about to become your new obsession! This Creamy Lemon Chicken with Potatoes and Artichokes is not just another chicken recipe - it's a flavor explosion that will have your family begging for seconds. Imagine tender, golden-brown chicken nestled in a velvety lemon cream sauce, surrounded by perfectly roasted baby potatoes and tangy artichoke hearts. It's a one-skillet wonder that looks like it came straight from a gourmet restaurant, but can be easily prepared in your own kitchen!
Prep Time: 15 mins
Cook Time: 35 mins
Total Time: 50 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 4 chicken breasts
- 2 cups baby potatoes, halved
- 1 can artichoke hearts, drained
- 1 cup heavy cream
- 1 lemon, juiced and zested
- 2 cloves garlic, minced
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Preheat your oven to 400°F (200°C). This will ensure that your dish cooks evenly and thoroughly.
- Prepare the chicken breasts by patting them dry with paper towels. Season both sides generously with salt and pepper.
- In a large oven-safe skillet, heat a tablespoon of olive oil over medium-high heat. Once the oil is hot, add the seasoned chicken breasts and sear them for about 5 minutes on each side, or until they are golden brown. Remove the chicken from the skillet and set aside.
- In the same skillet, add the halved baby potatoes. Sauté them for about 5-7 minutes, stirring occasionally, until they start to become tender and golden. This will enhance their flavor.
- While the potatoes are cooking, prepare the creamy lemon sauce. In a mixing bowl, combine the heavy cream, lemon juice, lemon zest, and minced garlic. Whisk until well combined. Season with salt and pepper to taste.
- After the potatoes are partially cooked, add the drained artichoke hearts to the skillet. Stir to combine the artichokes with the potatoes.
- Pour the creamy lemon sauce over the potatoes and artichokes, stirring gently to combine. Make sure the sauce evenly coats the vegetables.
- Return the seared chicken breasts to the skillet, placing them on top of the creamy mixture. Spoon some of the sauce over the chicken to ensure it is well-coated.
- Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
- Once cooked, remove the skillet from the oven and let it rest for a few minutes. Garnish with freshly chopped parsley for a pop of color and added freshness.
- Serve the creamy lemon chicken with the potatoes and artichokes, spooning extra sauce over the top. Enjoy your delicious meal!
Tips
- Pat the chicken dry before seasoning to ensure a perfect golden sear that locks in moisture.
- Use a cast-iron skillet if possible - it provides even heat distribution and creates the most beautiful browning.
- Don't skip the searing step! It adds incredible depth of flavor to the entire dish.
- Make sure to use fresh lemon - the zest and juice are key to the bright, vibrant flavor.
- Check the chicken's internal temperature with a meat thermometer to ensure it's perfectly cooked at 165°F.
- Let the dish rest for a few minutes after cooking to allow the sauce to thicken and the flavors to meld together.
- For extra richness, you can add a sprinkle of parmesan cheese on top before the final bake.
- Fresh parsley isn't just for garnish - it adds a fresh, herbal note that brightens the entire dish.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 15g
Protein: 35g
Fat: 28g
Saturated Fat: 16g
Cholesterol: 130mg
