One Pan Baked Lemon Chicken and Artichokes
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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.
Click on my Lemon Artichoke & Asparagus Pasta, Skillet Spinach Artichoke Chicken, and How to Cook Artichokes & Dipping Sauce for more recipes with artichokes.
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
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
- ½ cup butter, melted
- juice of 1 lemon , (3-4 tablespoons)
- 3 tablespoons honey
- 4 teaspoons minced garlic
- ½ teaspoon Italian seasoning
Instructions
- 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.
- Whisk together butter, lemon juice, honey, garlic, and Italian seasoning. Pour sauce over chicken and artichokes.
- 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.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Great flavor! It’s hard to fund a recipe we all rave about, but this one did it!
So happy to hear this recipe was enjoyed by all! 🙂
made it with thighs instead. missing something, but it was ok.
Thanks for your feedback!
Hi. Would it be poSsible to use oLive oil instead of the butter?
You’ll miss out on some flavor but I think it’s possible!
while in isolation we are Using what we have:
marinated artichoke hearts and fronzen chicken breasts.
what do you recommend with them? I think I will still add some honey, but leave off the Ital. seasoning?
What a flavorful and yummy recipe! I served this with roasted baby Yukon Gold potatoes and an arugula salad.
I used boneless, skinless chicken thighs and cut back on the butter. Otherwise, I followed the directions exactly. The thighs put off a lot of their own liquid, so next time (and there will be a next time!) I’ll be sure to remove all the fat from the meat first.
Mine didn’t brown like the photo. The meat was Perfectly done at 20 minutes, so I didn’t want to risk overcooking. Any suggestions?
You can brown it under the broiler if you’d like more color 🙂
Or you can brown your chicken before hand.
Can i use skin on bone in chicken?
You could- but it would take longer to cook!
Making this a 2nd time going to do 1 1/2 the artichokes. Served it with wild rice last time, going to try cous cous with mushrooms this time.
Sounds delicious!
What would you serve as a side dish? I’ve cooked this and it is delicious! but broccoli salad was not enough. Need a starch…..
You could always serve with roasted baby reds!
I liked how easy the recipe is to follow. I also like the shortcut to use the canned artichoke hearts! The chicken was very moist and cooked just right. I would make again.
Thanks for your feedback, Hope!
I could have eaten the whole sheet pan! Wonderful rich flavour!
Haha!!! Best compliment ever.