Lemony Chicken with Artichoke Hearts

Lemony Chicken with Artichoke Hearts

Merry A Kelly 4

"A delicious chicken dish. It's great served over a bed of angel hair pasta."

Ingredients 50 m {{adjustedServings}} servings 260 cals

Serving size has been adjusted!

Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 260 kcal
  • 13%
  • Fat:
  • 5.4 g
  • 8%
  • Carbs:
  • 22.2g
  • 7%
  • Protein:
  • 26.3 g
  • 53%
  • Cholesterol:
  • 68 mg
  • 23%
  • Sodium:
  • 666 mg
  • 27%

Based on a 2,000 calorie diet

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  1. Melt butter in a large skillet over medium heat. Combine the flour and salt on a plate, then gently press the chicken breasts into the flour mixture to coat. Shake off the excess flour. Arrange the chicken in the skillet and cook until browned on each side, about 10 minutes. Add the lemon juice, chicken broth, Worcestershire sauce, vermouth, garlic, bay leaf, and basil. Bring to a boil, then cover and simmer on low heat for 15 minutes. Stir in the artichoke hearts, and continue simmering until the chicken is no longer pink in the center, about 15 minutes more.
  2. Mix the cornstarch and water in a small bowl. Stir the mixture into the chicken, and continue cooking until thickened, about 5 minutes.
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Reviews 133

  1. 172 Ratings


I usually try my best to follow the recipe the first time around. I don't like to make any changes, but sometimes it gets a bit pricey to buy new ingredients you have never used before. I have never heard of the item vermouth. I looked up on the internet to see what it was and what would be a possibly good substitute for it. I used Sherry instead. I also used only half of what the recipe recommended for lemon juice since it looked like a lot when I was squeezing it into the skillet. I halved the recipe since I was just cooking for myself. Overall, the dish was very tasty and I would definitely make it again. It's a great dish! Also there is no photo?! I uploaded one of mine. :)


Hermosa - Any good white wine could be used for vermouth. That's what it started as but got fortified a little. What you used would be great also, but a very different flavor. Also to all the citics I see hear, NEVER us COOKING sherry, read the label, it has a lot of other stuff including salt. When it aclls for Sherry, use that, it is a clean taste. Also, for the fresh herb bigots, they do have a good flavor, but should be put in at the end as they don't stand up to long cooking like dried herbs. Pick and choose for what you are making


This is so good! Even my kids love this recipe ages from 15 to 3! The only change I made was to use chicken cutlets. They cook evenly and quickly.