This dish combines tender chicken with tangy artichoke hearts, all simmered in a bright and zesty lemon sauce. It's a simple yet flavorful meal that's perfect for a quick weeknight dinner or a casual gathering with friends.
Start by melting the butter in a large skillet over medium heat. While that’s heating up, mix the flour and salt on a plate. Lightly coat the chicken breasts in the flour mixture, shaking off any extra. Place the chicken in the skillet and cook until both sides are nicely browned, which should take about 10 minutes.
Once browned, pour in the lemon juice, chicken broth, Worcestershire sauce, vermouth, garlic, bay leaf, and basil. Let everything come to a boil, then reduce the heat, cover the pan, and let it simmer gently for 15 minutes.
After that, add the artichoke hearts to the skillet and keep simmering until the chicken is cooked through and no longer pink inside—this will take about another 15 minutes.
In a small bowl, mix the cornstarch with water until smooth, then stir this into the skillet. Keep cooking for about 5 minutes more, until the sauce thickens up nicely. Serve and enjoy!
- Use fresh lemon juice for the best flavor; bottled lemon juice can taste flat.
- Pat the chicken dry before cooking to get a nice golden crust.
- Don’t overcook the artichoke hearts—they should be heated through but still tender.
This dish combines tender chicken with the bright, tangy flavor of lemon and the unique texture of artichoke hearts. It’s light yet satisfying, making it perfect for a quick weeknight dinner or a special meal. The sauce is fresh and zesty, adding a delicious twist to a classic protein.
Serve with steamed rice or couscous to soak up the lemon sauce. A side of roasted vegetables or a simple green salad will add color and balance to the meal. Warm crusty bread is also great for dipping into the sauce.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave to avoid drying out the chicken. This dish can also be frozen, but the texture of the artichokes may change slightly after thawing.
