This artichoke lemon chicken recipe is extra special thanks to garlic and cherry tomatoes. A colorful, easy weeknight dish.
In my 3+ years of blogging, there’s one thing that has always remained consistent. People. Want. Chicken. Recipes. They just do. No matter how many times its been done before, a really good chicken recipe never gets old.
My friend told me about this Lemon Artichoke and Olive Chicken recipe that she makes all the time and it sounded PERFECT to me. Minus the olives. I’m not an olive person. I wish I was!! I’m just not. So I decided to swap out the olives for sweet cherry tomatoes, which I feel really brightened up this dish and makes for the perfect transition into spring. 
Having said that, feel free to swap out the tomatoes for olives or add them both! That’s the good news about it this recipe, it’s super versatile. Plus, you throw everything into a pan, pop it in the oven and you’re done.
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Artichoke Lemon Chicken
- Total Time: 55 minutes
- Yield: Serves 4
- Diet: Omnivore
Description
Bright lemon flavors mingle with tender chicken, garlic, artichokes, and cherry tomatoes in this quick and easy oven-baked dish. Perfect for a weeknight meal!
Ingredients
- 4 boneless (skinless chicken breasts)
- 2 lemons (thinly sliced)
- 8 cloves garlic (crushed and peeled)
- 0.5 tsp salt
- 0.25 tsp lemon pepper
- 12 oz (340 g) jar artichoke hearts in olive oil
- 1 cups (237 ml) cherry tomatoes
- 3-4 sprigs fresh thyme
Instructions
- Preheat oven to 375°F (190°C).
- Lightly spray/oil the bottom of a 9×13 baking dish.
- Lay 4-6 lemon slices in the baking dish.
- Place chicken on top and season both sides with salt and lemon pepper.
- Sprinkle crushed garlic cloves on and around the chicken.
- Add artichokes, tomatoes, thyme, and remaining lemon slices on top.
- Bake for 40-45 minutes, until chicken is cooked through.
- Broil for 2-3 minutes for extra browning (optional).
- Let rest for 5-10 minutes before serving.
Notes
- To ensure even cooking, use chicken breasts of similar size and thickness.
- For a richer flavor, marinate the chicken in lemon juice and herbs for at least 30 minutes before baking.
- Leftovers can be stored in the refrigerator for up to 4 days and reheated in the microwave or oven.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5
- Sodium: 400
- Fat: 15
- Saturated Fat: 4
- Unsaturated Fat: 10
- Carbohydrates: 20
- Fiber: 4
- Protein: 35
- Cholesterol: 100
Find it online: https://honestcooking.com/artichoke-lemon-chicken-2/
Frequently Asked Questions
Can I use frozen artichoke hearts instead of fresh?
Yes, you can use frozen artichoke hearts; just make sure to thaw and drain them before adding to the dish.
What type of chicken is best for this recipe?
Boneless, skinless chicken breasts work best for this recipe as they cook evenly and absorb the flavors of the garlic and lemon.
Is there a substitute for cherry tomatoes if I don’t have any?
If you don’t have cherry tomatoes, you can use diced regular tomatoes or even sun-dried tomatoes for a different flavor profile.
Do you drain the artichoke hearts or use the olive oil as well?