Lemony Chicken with Artichoke Hearts

Lemony Chicken with Artichoke Hearts

Made  times
Merry A Kelly 4

"A delicious chicken dish. It's great served over a bed of angel hair pasta."
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50 m servings 260 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • 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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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

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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.


  1. 173 Ratings

Most helpful positive review

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 n...

Most helpful critical review

was pretty good my husband loved it. I wasn't all that thrilled with it though.

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 n...

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 c...

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.

Totally GREAT. I cooked my chicken in the George Foreman, and made the sauce in the pan. I added mushrooms (should have added onion, darn!) and capers. I did not add the Bay Leaf. I mixed t...

I made this recipe just about exactly as shown, I only added another teaspoon of corn starch to thicken the sauce up a tiny bit more, I also served this over a bed of whole grain rice medley. T...

This was great! Very easy and we served it over angel hair pasta. My whole family enjoyed this which includes a 2 and 4 year old! Will make this again. Thanks for the recipe.

I made this tonight with a friend, it was so good the only thing I would do different is use one lemon and one lime. Also, I'm going to try putting mushrooms in it next time. I did what a previo...

Awesome! Flavorful sauce! Love it! I had all the ingredients except artichokes so I substituted Kalamata olives and roasted red peppers and it was DELICIOUS!!

Excellent recipe!! This recipe was so easy and absolutely delicious! I followed the recipe exactly and my husband and college age sons could hardly wait to eat it, as it smelled so good. To the ...

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