When time is short, a simple yet delicious recipe is a must. Skillet Chicken with Artichokes, Lemon, and Feta is an easy, low-carb and keto one-pan meal featuring tender chicken, zesty lemon, briny artichokes, and creamy feta. This Mediterranean-inspired dish comes together quickly, making it perfect for both busy weeknights and special occasions.

Some nights, you just need an easy, one-pan meal that’s bursting with flavor but won’t leave you feeling weighed down. That’s where this low-carb skillet chicken comes in. It’s everything you want in a weeknight dinner—quick, satisfying, and packed with bright, briny goodness from lemon, artichokes, and feta. Plus, it all comes together in a single skillet, which means less cleanup and more time to actually enjoy your meal.
There’s something magical about how a simple squeeze of lemon and a handful of pantry staples can transform basic chicken into something you’d happily order at a restaurant. The artichokes bring a subtle earthiness, the feta adds a creamy, salty bite, and the pan-seared chicken soaks up all those Mediterranean flavors like a dream. Whether you’re cooking for the family or just need a fuss-free meal for yourself, this dish delivers big on taste without requiring hours in the kitchen.
And did I mention it’s low-carb? No heavy sauces, no unnecessary fillers—just fresh, wholesome ingredients that let the flavors shine. Pair it with a crisp salad or some roasted veggies, and you’ve got a complete meal that’s as good for you as it is delicious. If you’re looking for a new go-to dinner that checks all the boxes, this skillet chicken is about to become a staple in your rotation.
Ingredients
- Olive oil – I use regular extra virgin olive oil for this, you don’t need anything fancy.
- Chicken breasts – Use boneless and skinless or debone and skin them yourself. It’s cheaper that way.
- Salt and pepper
- Shallots – You just use a wee touch of shallot here and they add lots of flavor without a lot of carbs. If you’re strict keto, skip them.
- Garlic – Same with the garlic. I always opt for the flavor in spite of the extra carb it adds to the dish.
- Dry white wine – A little goes a long way, and dry white wine, like Chardonnay, has fewer carbs than a sweeter wine.
- Xanthan gum – A little goes a long way. See my notes on cooking with xanthan gum.
- Chicken broth – Use low or no sodium-added chicken broth.
- Artichoke hearts – Canned and drained.
- Dried oregano
- Lemon juice and lemon zest
- Capers – Love ’em or hate ’em, you can’t deny the flavor they add.
- Feta cheese – Use your favorite kind.
- Parsley – For a pop of flavor at the end.
How To Make Skillet Chicken with Artichokes, Lemon, and Feta
- Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Season the chicken pieces with salt and pepper.
- Sear the chicken for 3-4 minutes per side until golden brown, then transfer to a plate. You don’t need to cook the chicken through; it’ll finish cooking in the skillet.
- Add the remaining olive oil to the skillet. Sauté the shallots and garlic for 2-3 minutes until softened.
- Pour in the white wine, scraping up any browned bits, and let it reduce until almost evaporated, then whisk in the chicken broth.
- Return the chicken to the skillet along with the artichokes, oregano, lemon juice, and zest. Cover and cook on low for 10 minutes until the chicken reaches 165°F.
- Remove the chicken and let it rest. Whisk in the xanthan gum (if using) and simmer the sauce for 2-3 minutes to thicken, then stir in the capers and adjust seasoning if needed.
- Return the chicken to the skillet or plate it separately. Spoon the sauce over the top and sprinkle with feta and parsley. Serve warm.
Step-By-Step Process
Chef Jenn’s Tips
- Use a meat thermometer to ensure the chicken reaches 165°F without drying out.
- Deglazing the pan with wine enhances the sauce’s flavor—don’t skip this step!
- If you don’t have wine or want to save the carbs, swap it with extra broth and a splash of vinegar or lemon juice.
Recommended
Make It A Meal
You don’t need much with this dish to make it a hearty meal. I love serving it with cauliflower rice or even spaghetti noodles. Sometimes I’ll add a side of low-carb noodles, but you could just as easily nosh on the dish just like it is!
Storage
Leftovers will keep in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave, adding a little broth if needed. Freeze for up to 2 months and thaw overnight in the fridge before reheating.
Skillet Chicken with Artichokes, Lemon, and Feta
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
- 1/4 teaspoon xanthan gum
- 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
- fresh parsley chopped, optional garnish
Instructions
- Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Season the chicken pieces with salt and pepper.
- Sear the chicken for 3-4 minutes per side until golden brown, then transfer to a plate. You don't need to cook the chicken through; it'll finish cooking in the skillet.
- Add the remaining olive oil to the skillet. Sauté the shallots and garlic for 2-3 minutes until softened.
- Pour in the white wine (if using, if not add a splash of chicken broth), scraping up any browned bits, and let it reduce until almost evaporated.
- Return the chicken to the skillet along with the artichokes, oregano, lemon juice, and zest. Cover and cook on low for 10 minutes until the chicken reaches 165°F.
- Remove the chicken and let it rest. Whisk in the xanthan gum (if using) and simmer the sauce for 2-3 minutes to thicken, then stir in the capers and adjust seasoning if needed.
- Return the chicken to the skillet or plate it separately. Spoon the sauce over the top and sprinkle with feta and parsley. Serve warm.
Notes
Chef Jenn’s Tips
- Use a meat thermometer to ensure the chicken reaches 165°F without drying out.
- Deglazing the pan with wine enhances the sauce’s flavor—don’t skip this step!
- If you don’t have wine, swap it with extra broth and a splash of vinegar or lemon juice.
Nutrition
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. Erythritol carbs (sugar substitutes) are not included in the carbohydrate counts as they have been shown not to impact blood sugar, and they have zero calories and zero carbs. Net carbs are the total carbs minus fiber.