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.
Servings: 4 servings
Calories: 324kcal
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