Chicken Artichoke Skillet
A quick one-pan dinner featuring seared chicken finished in a bright lemon-garlic sauce with artichoke hearts, green olives and fresh oregano. Simple ingredients deliver a flavorful, family-friendly meal ready in about 35 minutes.
Equipment
- large skillet
Ingredients
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 Tbsp grass-fed butter or ghee
Sauce:
- 3 cloves fresh garlic minced
- 1 cup chicken bone broth
- 1 Tbsp gluten-free flour or arrowroot powder
- 2 Tbsp 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 Tbsp minced fresh oregano or 2 tsp dried oregano
- fresh lemon slices for garnish
Instructions
- If breasts are particularly thick, gently pound them to an even thickness so they cook uniformly.
Chicken:
- Pour the flour into a shallow dish. Season both sides of the chicken with salt and pepper.
- Lightly coat each breast in the flour, tapping off any excess.
- Heat the butter or ghee in a large skillet over medium heat and sear the chicken until nicely browned, about 3 to 4 minutes per side.
- Transfer the seared chicken to a plate and set aside while you prepare the sauce.
Sauce:
- Add the minced garlic to the same skillet and cook briefly, about 1 minute, until fragrant.
- In a small bowl, whisk the chicken broth together with the tablespoon of gluten-free flour or arrowroot until smooth and lump-free.
- Pour the broth mixture and lemon juice into the skillet, scraping the bottom to loosen browned bits; stir until the sauce begins to thicken slightly.
To Finish:
- Return the chicken to the skillet and add the drained artichoke hearts, sliced olives, and oregano.
- Partially cover the pan and simmer over low heat until the chicken is cooked through and no longer pink in the center, about 8 to 12 minutes.
- Top with lemon slices, serve hot, and enjoy.