Lemon Butter Chicken w/ Artichokes

Lemon Butter Chicken and Artichokes Recipe

Bright lemon and savory artichokes come together in this flavorful Lemon Butter Chicken with Artichokes recipe. Serve it over pasta, rice, or hearty veggies for an easy weeknight dinner that hits just right. And don’t skip the crusty bread — that lemon butter sauce is too good to leave behind.

INGREDIENTS:

  • 1 1/2 pounds boneless skinless chicken breasts
  • 2 tablespoons Runnin Wild Lemon Butter Seasoning
  • 1 1/2 teaspoons Runnin Wild Peppered Sea Salt
  • 1/4 cup all purpose flour
  • 2 tablespoons olive oil
  • 1 cup chicken broth
  • 2 tablespoons fresh lemon juice
  • 1 can (14 oz) drained and chopped artichoke hearts
  • 3 teaspoons capers, drained
  • 2 tablespoons butter

DIRECTIONS:

  1. Cut each chicken breast horizontally into halves (resulting in approximately 6 thin pieces of chicken). In a shallow bowl, combine the Peppered Sea Salt Seasoning, flour, and 1 tablespoon of the Lemon Butter Seasoning, whisking them together. Coat each piece of chicken evenly with the seasoned flour mixture, shaking gently to remove any excess.
  2. Heat oil in a large skillet over medium-high heat. Place the chicken in the skillet and cook without disturbing until golden brown, about 2-3 minutes. Flip the chicken and cook until cooked through and no longer pink inside, another 2-3 minutes. Transfer the cooked chicken to a plate and cover loosely with aluminum foil to keep it warm.
  3. Pour the chicken broth and lemon juice into the skillet, scraping the bottom to loosen any browned bits. Add the remaining tablespoon of Lemon Butter Seasoning and whisk until combined. Let the mixture simmer until it starts bubbling, about 3-4 minutes. Add the artichokes and capers, cooking for an additional minute. Swirl in the butter until it melds into the sauce. Spoon the sauce over the chicken and serve with pasta or rice.
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