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If you’re looking for a dish that delivers on flavor, nutrition, and comfort—all in one pan—this Lemon Artichoke Chicken is it. It may look like a lot of steps (and trust me, it is), but don’t let that fool you. This recipe comes together surprisingly quickly and finishes in the oven to bubbling, golden perfection.
Jump to RecipeWhy You’ll Love This Dish
What makes this chicken dish a favorite in my kitchen is its perfect balance of flavors and textures. You get:
- Creaminess from a cheesy, savory base
- Earthy richness from wilted spinach
- A citrusy zing from fresh lemon juice and zest
- That irresistible briny bite from marinated artichoke hearts
It’s a one-skillet wonder that feels comforting and indulgent but is packed with wholesome ingredients and extra protein, thanks to the addition of spinach and cheese.
Flavor Notes
Artichokes add a distinctive tang and depth you just can’t get from anything else. Pair that with bright lemon and a touch of creaminess, and you’ve got a dish that and interesting and comforting.
Fast & Easy (Yes, Really!)
While it may look like a dish with a long ingredient list or lots of steps, this Lemon Artichoke Chicken is weeknight-friendly. Most of the work happens in one pan—sauté, stir, assemble—and then it’s into the oven to finish off into bubbly, golden goodness.
It’s the kind of recipe that is so comforting, without requiring hours of prep.
Serving Ideas
This dish is perfect with:
- A side of rice, quinoa, or gluten-free pasta to soak up the sauce
- Garlic roasted potatoes or a warm piece of gluten-free bread
- Or serve it on its own for a light but filling dinner
Make It Your Own
You can add broccoli, cauliflower, sun-dried tomatoes, or even capers if you want to amp up the flavor even more. And if you’re dairy-free, try swapping in your favorite plant-based cheese—this dish is surprisingly flexible.
The cast of characters.
Creating the Lemon Artichoke Chicken
The Lemon Artichoke Chicken plated
Lemon Artichoke Chicken
My Lemon Artichoke Chicken – Bright, Creamy, and Protein-Packed is so good. It is tasty, creamy and loaded with protein.
Ingredients
- 12 Whole Chicken thighs
- 1/4 Cup GF all purpose flour
- 1 Tbsp Olive oil
- 3 Cloves Garlic minced
- 1/4 Cup Milk
- 1 Cup Water
- 1 Tbsp Better than bullion chicken
- 4 Ounces Artichokes hearts
- 2 Whole Lemons sliced and halved
- 6 Ounces Green salsa
- 1 Tbsp Lemon pepper
- 2 Tsp Ground garlic
- 1 Tsp Ground onion powder
- 1 Tsp Salt
- 1 Tsp Ground black pepper
- 2 Sprigs Fresh thyme
- 4 Ounces Mozzarella shredded
- 3 Ounces Cheddar shredded
- 12 Ounces Fresh spinach
- 6 Ounces Crimini mushrooms
- 4 Tbsp Butter
Instructions
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Begin by liberally spicing the chicken. Next dust with the gluten-free flour. Add the oil to the pan and fry for 2 – 3 minutes per side. Set aside.
Next, add the mushrooms to the pan and brown until all the liquid has been released. Remove from the pan.
Melt the butter, water and Better than Bullion and then add the thyme, lemons, artichokes and mushrooms. Simmer for a few minutes.
In a separate pan, add the spinach and a couple ounces of the cheese. Cook until the spinach has completely wilted.
In baking dishes, add all the ingredients including the chicken. Top with the remaining shredded cheese. Place in a 325 degree oven and bake for 20 – 30 minutes.
Serve and enjoy!
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