Baked Chicken and Artichoke Hearts
Seared chicken, juicy artichokes and fresh lemons are baked all in one skillet!
Ingredients
- 3 boneless skinless chicken breasts trimmed of fat
- 12 oz. package frozen artichoke hearts or 1 15-oz. can
- 2 shallots thinly sliced
- 2 cloves garlic minced
- ½ cup white wine can substitute chicken broth
- 2 tbs. unsalted butter or ghee
- 1 lemon sliced seeds removed
- 2 tbs. olive oil
- salt + pepper
- chopped parsley
Instructions
- Preheat your oven to 375 degrees.
- In an oven-proof skillet, heat 2 tbs. olive oil over medium heat. season chicken breasts well with salt + pepper on both sides, then place “pretty” side down into warmed oil (be careful of splatters). Cook for 3-4 minutes or until golden brown, then flip and cook another 3-4. remove chicken from pan.
- Add in artichoke hearts and shallots into same pan and cook until soft and golden, about 4 minutes. Add in minced garlic and let cook for 1 minute before adding in wine (or chicken broth) and butter. Add chicken back to pan and top with lemon slices before placing in oven.
- Bake for 20 minutes then let cool slightly before serving! top with parsley for a pretty presentation!
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