This was a quick and easy dish with a yummy sauce that is easily adapted based on what you may have in the kitchen. The apple juice helps to cut some of the acidity of the lemon so there is still a nice tart bite to the sauce, but its not overpowering. The addition of artichokes made for a nice, light sauce that complemented the chicken nicely

Chicken With Lemon Artichoke Sauce Ingredients

  • 4 (5 ounce) skinless, boneless chicken breast halves, pounded 1/4-inch thick

  • salt and ground black pepper to taste

  • 3 tablespoons olive oil

  • 2 tablespoons butter

  • 6 fluid ounces white wine

  • 1 cup chicken broth

  • 8 teaspoons apple juice

  • 8 teaspoons lemon juice

  • cup grated Parmesan cheese

  • 1 tablespoon chopped fresh parsley

  • cup heavy whipping cream

  • 1 (14 ounce) can artichoke hearts, drained and chopped

How to Make Chicken With Lemon Artichoke Sauce

  1. Season chicken breast halves with salt and pepper.

  2. Heat oil and butter in a large skillet over medium-high heat. Fry chicken breasts in the hot skillet in batches until chicken is no longer pink in the center and juices run clear, about 5 minutes per side. Remove chicken from the skillet and keep warm.

  3. Stir white wine into the skillet, scraping any browned bits off the bottom. Whisk chicken broth, apple juice, lemon juice, Parmesan cheese, and parsley in wine; simmer until liquid is reduced by half, about 10 minutes. Add heavy cream and whisk until sauce is smooth. Stir artichoke hearts into cream sauce; continue to cook until heated through, about 5 minutes. Serve sauce over chicken.

Chicken With Lemon Artichoke Sauce Nutritions

  • Calories: 469 calories

  • Carbohydrate: 11 g

  • Cholesterol: 126.3 mg

  • Fat: 27.3 g

  • Fiber: 2.2 g

  • Protein: 36.2 g

  • SaturatedFat: 10.6 g

  • ServingSize:

  • Sodium: 565.6 mg

  • Sugar: 1.9 g

  • TransFat:

  • UnsaturatedFat:

Chicken With Lemon Artichoke Sauce Reviews

  • Over the top delish This is a must try. I followed the recipe exactly. It took a bit of time but was well worth it. I will be making this again soon Thanks Shannon

  • Very good recipe. The only change I made was I used dried parsley instead of fresh parsley. I served this over angel hair pasta but I didnt have as much sauce as I wanted. If you plan on using this as a pasta sauce I suggest doubling the sauce and using the same amount of artichokes. Excellent flavor

  • This was DELICIOUS I will definitely make it again I followed the recipe exactly for the most part. Except I accidentally only bought an 8oz can of artichokes, used dried parsley instead of fresh and I didnt have any apple juice and didnt feel like buying a big jug of it just for a few teaspoons since we dont drink it so I used applesauce instead. Worked great

  • This was ok, it wasnt a wow recipe for me... BUT, I did double the ingredients for more sauce and thats where I think I messed up. My husband liked this, but I thought it was TOO tart from the lemon. SO, my best advice is if doubling the sauce to have with pasta, I would NOT double the lemon juice I followed another reviewers advice and didnt double the artichoke but wished i had, because I love artichokes that much I think with some tweaking, this would be really good. I used half and half for the lower fat content, and ended up having to thicken the sauce with the ol corn starch/water thickener. I also added more parm, apple juice and even a little sugar to alleviate the tartness. They helped some. Just not my cup-a-tea I guess

  • YUM I used one package of chicken breasts from Costco (just the two of us), so two breasts with all the sauce. I love having too much sauce so I can sop it up either with pasta (capellini in this case) or with bread. For the oil I used lemon olive oil, and because I didnt have fresh parsley I used cilantro. I only had a can of artichoke bottoms, so I did add some marinated artichoke hearts, but only a few for variety because the bottoms are so solid Otherwise, I followed the recipe. Excellent dinner This will be repeated for sure Thanks, shannonferger Yum

  • Was a hit at my dinner party and quite easy. Served with roasted potatoes and grilled vegetables. Would cut back on the liquids next time.

  • Very good recipe. I served it with rice pilaf and my hubby loved it I had to thicken my sauce a little with an extra tablespoon of the heavy whipping cream and I added green peas for color. I will definitely make this dish again.

  • The sauce was very thin.

  • As similarly stated in other reviews, each step took a little longer than listed - likely because I doubled the sauce ingredients (except for the oil). Nevertheless the flavor of this dish is sublime and worth every second spent. I prefer a thicker sauce and plan to dredge the chicken in flour, salt and pepper next time I make it. A definite new favorite at my house Truly delicious.

  • Awesome recipe

  • I made this for our Mothers Day dinner. It was very tasty, but next time Ill add something to the sauce to thicken it up some. My mom loved the tanginess of the sauce. Ill make this again.

  • This was so good My kids loved it and want me to start making this every week. I didnt have any white wine so I used beer instead and it tasted great. I may add capers next time.

  • This was pretty easy and oh so tasty I was worried it would be too tart, but nope, it turned out great It was a perfect compliment to the chicken. I did sub whole milk for the cream and made my own apple juice by juicing some apples. Ill be making this again

  • This recipe was pretty good although I did make some changes. I eliminated the apple juice and added about 2/3c cream cheese at the end to thicken up the sauce a bit and make it a little richer. Also, I didnt have canned artichokes so I used two 6oz jars of marinated,grilled and drained artichokes instead which I think added to the flavor. I would suggest to add the parsley and Parmesan with the whipping cream after youve reduced your sauce as it does tend to clump. This is a great recipe for add in/s such as sauted mushrooms, peas,olives or capers if desired. I would definetly make this again

  • This was one of the best things Ive ever made My daughter even loved it (4yrs old). Left out the cream/milk completely and substituted Marsala wine for white wine, and apple cider for apple juice (bc of what I happened to have in the house), and added in capers. Very flavorful and cant wait to make it again

  • I made this using what I had - I only had light cream which made the sauce too thin, plus it curdled. If you are going to make this, I highly recommend using only whipping/heavy cream. It makes a nice, thick sauce which doesnt break. The flavour was good, will probably make again using the proper ingredients.

  • Too sweet and too tart.

  • It was excellent and easy to do,