One pan baked lemon chicken and artichokes with a sweet and tangy lemon and garlic glaze makes the perfect 30 minute meal for busy weeknights.
There’s something about the combination of honey, lemon, and garlic together that just makes my heart happy. If all those things are coming together in a one pan – slash- sheet pan meal that can be prepped and baked in about thirty minutes, well that’s my little heaven right there.
I must’ve been about 8 or 10 years old the first time I remember trying an artichoke. It was at my grandparents home in Southern California, dinner on the back patio beneath their pale blue wooden awning with little bowls of mayonnaise and melted butter for dipping. The melted butter comes from my Mom’s side, the mayonnaise from my Dad’s. I love them both.
The Health Science major side of me says no way to dipping flower petals in butter and mayo but the food-lover side of me says YESSSSSS. The food-lover side generally wins, even if it’s just by a hair.
This 30 minute meal needs to happen in your kitchen this week. I’m actually out of an at the moment, what with being in the middle of a kitchen remodel, so I’ll be dreaming of this chicken and artichoke dinner all week, but you can actually enjoy the real deal.
One sheet pan, a handful of ingredients, easy peasy YUMMY chicken dinner.
What people are saying about this One Pan Baked Lemon Chicken and Artichokes
“This was tasty, tender and quick! Thanks for sharing the recipe.” – Jim
One Pan Baked Lemon Chicken and Artichokes
One pan baked lemon chicken and artichokes with a sweet and tangy lemon and garlic glaze makes the perfect 30 minute meal for busy weeknights.
Ingredients
- 4 boneless skinless chicken breasts pounded to even thickness OR 6 boneless skinless chicken thighs
- 1 cup quartered artichoke hearts
- salt and pepper, to taste
- 1/2 cup butter, melted
- juice of 1 lemon (3-4 tablespoons)
- 3 tablespoons honey
- 4 teaspoons minced garlic
- 1/2 teaspoon Italian seasoning
Instructions
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Preheat oven to 400 degrees and grease a large baking sheet. Spread chicken and artichokes out on the baking sheet and season with salt and pepper.
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Whisk together butter, lemon juice, honey, garlic, and Italian seasoning. Pour sauce over chicken and artichokes.
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Bake for 20-30 minutes, spooning sauce from pan over the chicken and artichokes half way through and again at the end. Garnish with fresh thyme or oregano and serve immediately.
littleblackdomicile
We’ve had a few posts about how good it is to eat in our lovely kitchens and your recipes keep me inspired! Thanks!-Laurel
Jim
This was tasty, tender and quick! Thanks for sharing the recipe.
Katherine
Great combination! Artichokes are so good. 🙂
Margaret Ann @ MAK and Her Cheese
I’m OBSESSED with artichokes, but I usually use jarred for convenience. Do you just buy whole artichokes and peel them by hand for the hearts? This dish looks insanely yummy. Thanks!
Nicole
Just my kind of recipe for a tired week day night. So simple and looks so tasty too. Thank you. I’ll try this out.
Marcene Boyd
The photo shows sliced lemon cooked but recipe doesn’t mention it. Guess I’ll go ahead slice some up and cook it along with canned artichokes and chicken….
X-Texan
Hi! Looks delicious. Cant wait to make this meal this week. DO you use jars of artichokes or frozen? The flavor is different if theyve been in a brine.
Thanks!
Tiffany
I used canned but you could use either- whatever your preference is! Fresh, frozen or canned!