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Artichoke Lemon Chicken

Laney Schwartz
A quick and easy chicken dish full of bright lemony flavor with garlic, artichokes and cherry tomatoes.
Course Main
Servings 4 servings


  • 4 boneless skinless chicken breasts
  • 2 lemons thinly sliced
  • 8 cloves garlic crushed and peeled
  • 1/2 teaspoon salt
  • 1/4 teaspoon lemon pepper
  • 1 12 ounce jar artichoke hearts in olive oil
  • 1 cup cherry tomatoes
  • 3-4 sprigs fresh thyme


  • Preheat the oven to 375 degrees. Lightly spray/oil the bottom of a 9x13 baking dish. Lay 4-6 slices of lemon on the bottom of the dish. Place the chicken on top and season both sides with salt and lemon pepper.
  • Sprinkle the crushed garlic cloves on and around the chicken. Add the artichokes, tomatoes, thyme and remaining lemon slices on top.
  • Bake for 40-45 minutes until chicken is cooked through. If you want that extra brown color on top, you can broil for 2-3 minutes at the end. Let rest for 5-10 minutes then serve!