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Skillet Chicken with Artichokes, Lemon, and Feta

When time is tight, a quick and simple recipe can be a game-changer. Skillet Chicken with Artichokes, Lemon, and Feta is a one-pan dish that combines tender chicken, tangy artichokes, fresh lemon, and creamy feta for a Mediterranean-inspired meal. It’s easy to make, packed with flavor, and perfect for family dinners or hosting guests.

A pasta topped with a Skillet Chicken with Artichokes, Lemon, and Feta on a round plate.

I enjoy one-skillet meals because they’re quick, simple, and require minimal cleanup. This Mediterranean-inspired dish combines tender chicken, artichokes, and a bright touch of lemon. Adding feta is optional, but it gives the chicken a nice tangy finish.

If your chicken breasts are large, slice them into 2 or 3 pieces. Avoid butterflying them, as they can dry out when cooking. Slightly thicker pieces work well since they cook slowly in the sauce, absorbing all the flavors.

Plate of chicken piccata with pasta, garnished with capers, parsley, and cheese, served with lemon wedges. Napkins with decorative holders in the background.

Ingredients

  • Olive oil
  • Chicken breasts – Use boneless skinless breasts, or debone them yourself and save the bones for chicken stock.
  • Salt and pepper – I cook with kosher salt and freshly ground pepper.
  • Shallots – You can find shallots near the onions in your grocery store. Sweet onion would also work well.
  • Garlic – Please use fresh garlic, not jarlic.
  • Dry white wine – You can skip the wine and add a bit more lemon juice if you like.
  • All-purpose flour
  • Chicken broth – I use homemade chicken broth, or buy low or no-sodium added broth.
  • Artichoke hearts – Canned quartered artichoke hearts, drained well.
  • Dried oregano
  • Lemon juice and lemon zest
  • Capers – Love ’em or hate ’em, they add so much flavor! You can skip them if you really don’t like them.
  • Feta cheese – I buy crumbled cheese, but any kind of feta will work.
  • Parsley – Fresh parsley for a pop of flavor and a pretty garnish.
Ingredients on a marble surface include raw chicken breasts, chicken broth, artichoke hearts, dry white wine, shallots, capers, dried oregano, olive oil, lemon, feta cheese, parsley, garlic, salt, and pepper.

How to make Skillet Chicken with Artichokes, Lemon, and Feta

  1. Heat 1 tablespoon of olive oil in a large skillet with a lid over medium-high heat.
  2. Cut the chicken breasts into thirds and season both sides with salt and pepper.
  3. Sear the chicken for 3–4 minutes per side in the skillet until golden brown. Transfer to a plate and set aside.
  4. Add the remaining olive oil to the skillet. Sauté the shallots and garlic for 2–3 minutes until softened.
  5. Deglaze the pan with white wine, scraping up any browned bits, and reduce the liquid until it’s nearly gone. Turn off the heat. If not using wine, just add a splash of the chicken broth to deglaze the pan.
  6. Stir in the flour, forming a paste, then slowly whisk in the chicken broth to create a smooth mixture.
  7. Bring the sauce to a simmer over medium heat. Add the seared chicken, any juices from the plate, artichoke hearts, oregano, lemon juice, and lemon zest. Cover and cook on low for 10 minutes or until the chicken reaches an internal temperature of 165°F.
  8. Remove the chicken and keep it warm. Let the sauce simmer for 2–3 minutes to thicken slightly. Add the capers and adjust the seasoning with salt and pepper.
  9. Return the chicken to the skillet or arrange it on a serving dish. Spoon the sauce over the top, then sprinkle with feta cheese and parsley. Serve immediately.

Step-By-Step Process

Chef Jenn’s Tips

  • Use a meat thermometer to avoid overcooking; chicken is done at 165°F.
  • Deglazing the pan is key for building a rich sauce—don’t skip this step.
  • If you don’t have white wine, replace it with chicken broth and a splash of white vinegar or lemon juice.
  • Pair with crusty bread to soak up the flavorful sauce.

Recommended

Make It A Meal

Serve this dish with rice, pasta, or mashed potatoes for a hearty meal. For lighter sides, opt for a fresh salad or roasted vegetables. A glass of chilled white wine enhances the Mediterranean flavors.

Chicken pieces with artichokes, capers, and herbs in a black pan, garnished with lemon wedges and chopped parsley.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a little chicken broth if the sauce becomes too thick. For longer storage, freeze the chicken and sauce in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating.

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A pasta topped with a Skillet Chicken with Artichokes, Lemon, and Feta on a round plate.
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Skillet Chicken with Artichokes, Lemon, and Feta

This Skillet Chicken with Artichokes, Lemon, and Feta is a vibrant and savory dish that’s perfect for weeknight dinners. Tender chicken is paired with tangy artichokes, fresh lemon, and creamy feta, creating a simple yet elegant one-pan meal bursting with Mediterranean flavors.
Course Main Course
Cuisine Mediterranean
Keyword Mediterranean chicken dish, Skillet chicken, Skillet Chicken with Artichokes, Lemon, and Feta
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4 servings
Calories 324kcal
Author Chef Jenn

Ingredients

  • 2 tablespoons olive oil
  • 1 pound chicken breast boneless or skinless, cut into thirds
  • salt and pepper
  • 2 shallots thinly sliced
  • 2 cloves garlic minced
  • ¼ cup dry white wine
  • 2 tablespoons all-purpose flour
  • 2 cups chicken broth use low or no-sodium
  • 14 ounces artichoke hearts drained
  • 1 teaspoon dried oregano
  • 2 tablespoons lemon juice and lemon zest
  • 1 tablespoon capers drained
  • ½ cup feta cheese crumbled
  • parsley chopped (optional garnish)

Instructions

  • Heat 1 tablespoon of olive oil in a large skillet with a lid over medium-high heat.
  • Slice the chicken breasts into thirds and season both sides with salt and pepper.
  • Sear the chicken for 3–4 minutes per side until golden brown. Transfer to a plate and set aside.
  • Add the remaining olive oil to the skillet. Sauté the shallots and garlic for 2–3 minutes until softened.
  • Deglaze the pan with white wine (or chicken broth), scraping up any browned bits, and reduce the liquid until it’s nearly gone. Turn off the heat.
  • Stir in the flour, forming a paste, then slowly whisk in the chicken broth to create a smooth mixture.
  • Bring the sauce to a simmer over medium heat. Add the seared chicken, any juices from the plate, artichoke hearts, oregano, lemon juice, and lemon zest. Cover and cook on low for 10 minutes, or until the chicken reaches an internal temperature of 165°F.
  • Remove the chicken and keep it warm. Let the sauce simmer for 2–3 minutes to thicken slightly. Add the capers and adjust seasoning with salt and pepper.
  • Return the chicken to the skillet or arrange it on a serving dish. Spoon the sauce over the top, then sprinkle with feta cheese and parsley. Serve immediately.

Notes

Chef Jenn’s Tips

  • Use a meat thermometer to avoid overcooking; chicken is done at 165°F.
  • Deglazing the pan is key for building a rich sauce—don’t skip this step.
  • If you don’t have white wine, replace it with chicken broth and a splash of white vinegar or lemon juice.
  • Pair with crusty bread to soak up the flavorful sauce.
 

Nutrition

Serving: 1serving | Calories: 324kcal | Carbohydrates: 13g | Protein: 31g | Fat: 15g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.01g | Cholesterol: 89mg | Sodium: 805mg | Potassium: 612mg | Fiber: 3g | Sugar: 2g | Vitamin A: 127IU | Vitamin C: 7mg | Calcium: 123mg | Iron: 1mg

A Note on Nutritional Information

Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.

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