Recipe by shannonferger
"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!"
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4 (5 ounce)
skinless, boneless chicken breast halves, pounded 1/4-inch thick
salt and ground black pepper to taste
6 fluid ounces
grated Parmesan cheese
chopped fresh parsley
heavy whipping cream
1 (14 ounce) can
artichoke hearts, drained and chopped
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!
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!
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!
YUM! I used one package of chicken breasts from Costco (just the two of us), so two breasts with all the sauce. I love having too much sauce so I can sop it up either with pasta (capellini in this case) or with bread. For the oil I used lemon olive oil, and because I didn't have fresh parsley I used cilantro. I only had a can of artichoke bottoms, so I did add some marinated artichoke hearts, but only a few for variety because the bottoms are so solid! Otherwise, I followed the recipe. Excellent dinner! This will be repeated for sure! Thanks, shannonferger! Yum!
Was a hit at my dinner party and quite easy. Served with roasted potatoes and grilled vegetables. Would cut back on the liquids next time.
Very good recipe. I served it with rice pilaf and my hubby loved it! I had to thicken my sauce a little with an extra tablespoon of the heavy whipping cream and I added green peas for color. I will definitely make this dish again.
I made this using what I had - I only had light cream which made the sauce too thin, plus it curdled. If you are going to make this, I highly recommend using only whipping/heavy cream. It makes a nice, thick sauce which doesn't break. The flavour was good, will probably make again using the proper ingredients.
Cut Chx up and tossed everything with gluten free pasta... Yum!
* Percent Daily Values are based on a 2,000 calorie diet.
Chicken with Lemon Artichoke Sauce
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 247
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