Lemon Butter Chicken With Artichokes – Bright, Comforting, and Weeknight-Friendly

Nothing beats a skillet dinner that tastes special without needing a full afternoon. This lemon butter chicken with artichokes is exactly that: bright, savory, and ready in under an hour. It’s rich but balanced, with a silky lemon-butter pan sauce that clings to tender chicken and briny artichokes.

You’ll want bread or rice to catch every last drop. The ingredients are simple, the steps are easy, and the result tastes restaurant-worthy.

What Makes This Special

There’s a sweet spot where comfort food meets fresh flavor, and this recipe lands right there. You get crisp-edged chicken, a glossy lemon butter sauce, and artichokes that add gentle tang.

It’s not heavy, but it’s fully satisfying. Best of all, the technique is straightforward and forgiving, so it’s perfect for any night of the week.

• Bright but cozy: Lemon and garlic keep things lively while butter brings that smooth, comforting finish.
• All in one pan: Fewer dishes, more flavor. Browning the chicken builds a deep base for the sauce.
• Flexible ingredients: Use marinated, frozen, or canned artichokes.

  It all works.

• Great for leftovers: The sauce keeps the chicken moist for a next-day lunch.

Ingredients

• 1.5 to 2 pounds boneless, skinless chicken thighs (or chicken breasts, pounded to even thickness)
• 1 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon black pepper
• 1 teaspoon garlic powder (optional but nice)
• 2 tablespoons all-purpose flour (for light dredging)
• 2 tablespoons olive oil
• 3 tablespoons unsalted butter, divided
• 4 cloves garlic, minced
• 1/2 cup dry white wine (or chicken broth)
• 3/4 cup low-sodium chicken broth
• 1 large lemon (zest and 3–4 tablespoons juice)
• 1 jar (12–14 ounces) artichoke hearts, drained and halved (marinated or water-packed)
• 1 teaspoon Dijon mustard
• 1/4 teaspoon red pepper flakes (optional)
• 2 tablespoons capers, rinsed (optional but excellent)
• 2 tablespoons chopped fresh parsley, plus more for serving
• Lemon wedges, for serving

Step-by-Step Instructions

1. Season and dredge the chicken: Pat the chicken dry. Sprinkle both sides with salt, pepper, and garlic powder. Lightly dust with flour, shaking off excess.

   This helps the chicken brown and lightly thicken the sauce.

2. Brown the chicken: Heat olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Add chicken in a single layer and cook 4–6 minutes per side, until golden and nearly cooked through. Transfer to a plate and tent loosely with foil.
3. Sauté the aromatics: Reduce heat to medium.

   Add the remaining 2 tablespoons butter. Stir in garlic and cook 30 seconds, just until fragrant. Don’t let it brown.
4. Deglaze the pan: Pour in the white wine, scraping up browned bits with a wooden spoon.

   Let it simmer 1–2 minutes to reduce by about half. If not using wine, use a splash of broth and a squeeze of lemon to lift the fond.

5. Build the sauce: Add chicken broth, Dijon, red pepper flakes, lemon zest, and 2 tablespoons lemon juice. Stir and bring to a gentle simmer.

   Taste and adjust with more lemon juice or salt as needed.

6. Add artichokes (and capers): Stir in the artichokes and capers. Simmer 2 minutes to warm and mingle flavors.
7. Return chicken to the pan: Nestle the browned chicken into the sauce. Simmer 3–5 minutes, until the chicken is cooked through and the sauce lightly coats the back of a spoon.
8. Finish and serve: Stir in parsley.

   If you want a silkier finish, whisk in an extra teaspoon of butter. Serve with lemon wedges. Spoon sauce over chicken and pair with rice, orzo, mashed potatoes, or crusty bread.

Keeping It Fresh

This dish keeps well for up to 3 days in the fridge.

Store chicken and sauce together in an airtight container. Reheat gently on the stovetop over low heat, adding a splash of water or broth if the sauce thickens too much. The lemon flavor may mellow slightly, so finish with a fresh squeeze before serving.

• Freezing: You can freeze cooked chicken with the sauce for up to 2 months.

  Thaw overnight in the fridge and rewarm gently. Artichokes hold up well, though they can soften a touch.

• Make-ahead: Brown the chicken up to a day ahead. Finish the sauce and simmer just before dinner.

Benefits of This Recipe

• Balanced flavor: Lemon keeps the butter from feeling heavy.

  The result is bright, savory, and not too rich.

• Protein-packed: Chicken thighs stay juicy and tender, giving you reliable texture every time.
• Pantry-friendly: Most ingredients are shelf-stable or freezer-friendly, so you can make this on short notice.
• Versatile sides: Rice, pasta, polenta, or a simple salad all work. You can dress it up or keep it casual.
• Quick cleanup: One skillet, layered flavor. Perfect for busy nights.

What Not to Do

• Don’t crowd the pan. Overcrowding prevents browning and leads to pale, steamy chicken.

  Brown in batches if needed.

• Don’t skip deglazing. Those browned bits are pure flavor. Use wine or broth to lift them into the sauce.
• Don’t boil the sauce hard after adding butter. Maintain a gentle simmer to keep the sauce smooth and glossy.
• Don’t rely on lemon juice alone. Lemon zest adds aroma and depth. Use both for the best flavor.
• Don’t overcook the chicken. Pull it as soon as it hits 165°F and rests in the sauce for a few minutes.

Alternatives

• Chicken swaps: Use bone-in thighs; just extend browning and simmer time.

  For breasts, pound to even thickness and watch the clock to avoid dryness.

• No wine option: Use all chicken broth and an extra squeeze of lemon. Add a teaspoon of white wine vinegar at the end if you want a little zip.
• Dairy-free: Replace butter with olive oil and a splash of coconut cream or a knob of dairy-free butter for richness.
• Gluten-free: Skip the flour dredge or use a gluten-free flour blend. The sauce will still thicken slightly as it reduces.
• Vegetable add-ins: Add baby spinach at the end until wilted.

  Sauté mushrooms after browning the chicken for extra umami.

• Herb twist: Swap parsley for basil, dill, or tarragon. Each brings a different vibe to the lemony sauce.

FAQ

Can I use frozen artichokes?

Yes. Thaw and pat them dry so they sear and don’t water down the sauce.

They have a cleaner flavor than marinated artichokes, which is great if you prefer less tang.

What if my sauce is too thin?

Simmer for a few extra minutes to reduce, or whisk 1 teaspoon of flour with 1 tablespoon of broth and stir it in. Let it bubble gently until lightly thickened.

How do I avoid bitter lemon flavor?

Use fresh lemon juice and avoid simmering the zest for too long. Add part of the zest at the start and save a pinch to stir in at the end for fresh aroma.

Can I make this in the oven?

Yes.

After browning the chicken and building the sauce on the stovetop, transfer to a 375°F oven for 10–15 minutes, until the chicken is cooked through. This is helpful if you’re scaling up.

What sides go best with this?

Orzo, rice pilaf, garlic mashed potatoes, or crusty bread are all excellent. A crisp green salad or roasted asparagus rounds out the plate nicely.

Is this spicy?

Only slightly if you use red pepper flakes.

Leave them out for a mild version, or add more at the end for extra heat.

In Conclusion

Lemon butter chicken with artichokes feels special without being fussy. It’s bright, saucy, and deeply satisfying, with a short ingredient list and simple steps. Keep it in your rotation for weeknights, casual company, or whenever you want a sure-thing dinner that tastes like you worked much harder than you did.

Don’t forget the extra lemon wedges and something to soak up the sauce.