Chicken with Lemon Artichoke Sauce

Chicken with Lemon Artichoke Sauce

shannonferger 2

"This was a quick and easy dish with a yummy sauce that is easily adapted based on what you may have in the kitchen. The apple juice helps to cut some of the acidity of the lemon so there is still a nice tart bite to the sauce, but it's not overpowering. The addition of artichokes made for a nice, light sauce that complemented the chicken nicely!"

Ingredients 45 m {{adjustedServings}} servings 473 cals

Serving size has been adjusted!

Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 473 kcal
  • 24%
  • Fat:
  • 27.4 g
  • 42%
  • Carbs:
  • 11.2g
  • 4%
  • Protein:
  • 36.5 g
  • 73%
  • Cholesterol:
  • 128 mg
  • 43%
  • Sodium:
  • 903 mg
  • 36%

Based on a 2,000 calorie diet

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  • Prep

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  1. Season chicken breast halves with salt and pepper.
  2. Heat oil and butter in a large skillet over medium-high heat. Fry chicken breasts in the hot skillet in batches until chicken is no longer pink in the center and juices run clear, about 5 minutes per side. Remove chicken from the skillet and keep warm.
  3. Stir white wine into the skillet, scraping any browned bits off the bottom. Whisk chicken broth, apple juice, lemon juice, Parmesan cheese, and parsley in wine; simmer until liquid is reduced by half, about 10 minutes. Add heavy cream and whisk until sauce is smooth. Stir artichoke hearts into cream sauce; continue to cook until heated through, about 5 minutes. Serve sauce over chicken.
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  • Cook's Note:
  • I was out of heavy cream so I did substitute 2% milk. I just reduced the amount of milk needed so the sauce would still be a little on the thicker side and not quite so thin.
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Reviews 10

  1. 12 Ratings


Over the top delish! This is a must try. I followed the recipe exactly. It took a bit of time but was well worth it. I will be making this again soon! Thanks Shannon!


Very good recipe. The only change I made was I used dried parsley instead of fresh parsley. I served this over angel hair pasta but I didn't have as much sauce as I wanted. If you plan on using this as a pasta sauce I suggest doubling the sauce and using the same amount of artichokes. Excellent flavor!

Judy Cowan

This was ok, it wasn't a wow recipe for me... BUT, I did double the ingredients for more sauce and that's where I think I messed up. My husband liked this, but I thought it was TOO tart from the lemon. SO, my best advice is if doubling the sauce to have with pasta, I would NOT double the lemon juice! I followed another reviewers advice and didn't double the artichoke but wished i had, because I love artichokes that much! I think with some tweaking, this would be really good. I used half and half for the lower fat content, and ended up having to thicken the sauce with the ol' corn starch/water thickener. I also added more parm, apple juice and even a little sugar to alleviate the tartness. They helped some. Just not my cup-a-tea I guess!