Chicken Artichoke Skillet

I have a deep love for chicken recipes that are simple to make at home yet taste like something a little fancier that you’d enjoy at a nice restaurant.

This is definitely one of those recipes!

Bright and tangy tender chicken pieces with a flavorful sauce nestled in artichokes and olives.

What to serve with your Chicken Artichoke Skillet:

Lemon Parmesan Salad

Cauliflower Rice Risotto

Lemony Shredded Brussels

Herbed Mushroom Brown Rice

Perfectly Roasted Asparagus

Rachel’s Tips:

I like to pound my chicken with a mallet in the thicker areas to get each of them to an even, uniform size so that they cook up really nicely.

Here’s how:
Place your boneless chicken breasts between two pieces of waxed paper, plastic wrap, parchment paper, or in a resealable plastic bag.

Starting in the center and working out to the edges, pound very lightly, and gently with the flat side of a meat mallet, or heavy skillet, until they are even in thickness.

This method typically produces juicier chicken because there is no need to overcook your meat to get those middle thicker parts cooked through.

ALWAYS use freshly-squeezed lemon juice from an actual fresh lemon.

Bottled lemon juice will give your dish a strange metallic or overly acidic taste. We want this to taste super bright and fresh.

Leftovers:
Refrigerate for up to 3-4 days. This chicken is AWESOME for meal prep bowls.

How To make your own Ghee

4 servings

Ingredients

Chicken:

• 1 1/2 lbs boneless skinless chicken breast

• sea salt and freshly ground black pepper to taste

• 1/4 cup gluten-free flour or Arrowroot powder

• 2 Tbsps grass-fed butter or ghee

Sauce:

• 3 fresh garlic cloves, minced

• 1 cup chicken bone broth

• 1 Tbsp gluten-free flour or Arrowroot powder

• 2 Tbsps fresh lemon juice, or juice of 1 large lemon

• 1 jar (14 oz) water-packed quartered artichoke hearts, drained

• 1/2 cup pitted green olives, sliced diagonally

• 2 Tbsps minced fresh oregano or 2 tsp dried oregano

• fresh lemon slices to garnish

Instructions:

If your chicken breasts are thick, consider following my directions above to pound them to an even thickness.
Add the flour to a shallow dish. Season your chicken with sea salt and pepper on both sides.

Lightly coat chicken with flour on both sides by dipping it on each side then lightly shaking off any additional flour.
Melt the butter in a large skillet over medium heat. Add the chicken and sear on both sides until golden, 3 or 4 minutes on each side.

Set chicken aside on a plate.

To make your sauce:
Add your garlic to the same skillet and sauté for 1 minute. In a small bowl whisk the broth together with the flour or Arrowroot powder until fully dissolved.

Add your broth mixture and fresh lemon juice to the hot skillet and constantly stir to remove any brown bits stuck on the bottom and deglaze.

To finish the skillet:
Return your chicken to the skillet into the sauce together with the artichokes, olives, and fresh oregano.

Partially cover your skillet and simmer over low heat until the chicken is cooked through and no longer pink on the inside.
Serve hot and enjoy!
Rachel

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