Skillet Chicken with Artichokes, Lemon, and Feta

Skillet Chicken with Lemon, Artichokes & Feta on a black slate plate.

3 from 1 vote

Skillet Chicken with Artichokes, Lemon, and Feta

Skillet Chicken with Artichokes, Lemon, and Feta is a flavorful, Mediterranean-inspired dish that comes together in one pan. Juicy chicken is infused with bright lemon, briny artichokes, and creamy feta, making it a perfect balance of fresh and savory flavors for an easy yet elegant meal.

Prep Time15

Cook Time30

Total Time45

Course: Main Course

Cuisine: Mediterranean

Keyword: Mediterranean chicken dish, Skillet chicken with artichokes, Skillet Chicken with Artichokes, Lemon, and Feta

Servings: servings

Calories: 299kcal

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
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, chicken broth 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