Happy Mother’s Day! I thought it would be a perfect day to post a favorite dish I used to make for my Mother after she could no longer cook. She loved this Chicken with Lemon & Artichokes, so I’m cooking it for you, today, frugal friends, and bringing it in on a budget.
Chicken with Lemon and Artichokes – that sauce is Everything!
The sauce in this dish has a ton of flavor and is creamy, bright, garlicky, and lemony all at once. A little couscous soaks up that sauce beautifully, and when served on a platter, this simple dish seems like so much more than it is!
About Chicken with Lemon & Artichokes:
Chicken with Lemon and Artichokes really leans towards the Greek side of the spectrum. The artichokes and lemon make it feel so spring-like, and the touch of wine, of course, makes it feel special. There are only a handful of ingredients, and they’re cooked simply, but that doesn’t affect at all how fabulous this meal is.
This is also an easy dish to pull together. I love dishes like this that masquerade around looking all fancy and “gourmet” when it’s really just smoke and mirrors…dishes that make you look like a hero when they’re really very doable!
What to Serve with this Dish:
I normally serve Chicken with Lemon and Artichokes with a quick & simple couscous, although orzo is a great choice, too. A rice pilaf like this Turkish Style Pilaf is a budget-friendly choice and never wrong!
I keep the couscous very simple so it’s a gorgeous foil for the chicken and sauce. For four servings, bring two cups of chicken broth to a boil, pour over one cup of couscous in a bowl, and cover for 5 minutes. Remove the cover and fluff with a fork. Easy, peasy. If you’re serving more people, just increase the amounts.
You’ll want to serve a vegetable with this, maybe some lovely asparagus, carrots (the budget choice), broccoli, or maybe a simple green salad.
And serve the rest of the wine! My favorite wine to use in this dish is Sauvignon Blanc, although there are many white wines that would be excellent here.
Turkish Rice Pilaf
Making Chicken with Lemon & Artichokes:
This is an easy sheet pan dinner with a marinade that doubles as a sauce. There’s a generous amount of the sauce, so the meal can be made with anywhere from four to eight chicken breasts. The recipe calls for boneless, skinless chicken breast.
The key to this recipe is to baste the chicken and the artichokes with some of the marinade while they’re on the sheet pan; that marinade, combined with the juices from the chicken, darkens and deepens in flavor. You’re going to brush some of the darkened marinade from the sheet pan over the chicken when it’s done, and then use any remaining marinade from the sheet pan for the sauce.
Don’t toss any leftover marinade used throughout the recipe before you determine if you need it to add to the marinade from the sheetpan for the sauce.)
Preventing Waste:
This recipe uses three egg yolks. Don’t waste the yolks! Luckily, I just happen to have a post on 75 Ways to Use Leftover Egg Whites. (What are the odds!?)
One of my favorite desserts to make for this recipe is Meringue Nests, and that’s partly to use up the egg whites! Stay on theme by filling them with Lemon Curd (which means more egg whites to use…)
Meringue Nests a little powdered sugar never hurts!
Storing and Reheating:
This dish will store in the fridge for three to five days. Reheat portions in the microwave. Any protein that can tend towards dryness when left over, like chicken breast, should be reheated slowly and gently with some of the sauce. Adjust your microwave to a lower power or try the defrost button.
Slicing the chicken before reheating and drizzling it with the sauce can also help; it will reheat faster than a whole chicken breast half, so there is less possibility of overcooking when reheating.
Consider repurposing any leftover chicken by transforming it: layer it in a sandwich or panini, or repurpose the chicken into a chicken salad.
Saving Money on Chicken with Lemon & Artichokes:
To keep the total cost of your meal reasonable, pair your chicken with wallet-friendly sides like simple steamed rice, reasonably priced in-season vegetables, or a simple green salad. These options not only complement the dish perfectly but also balance your meal.
- Finding quality chicken at a reasonable price is essential. Chicken goes on sale regularly, usually dropping to a low once a quarter. Know your pricing and what is a good deal and what is a great deal. Stock up when it’s at a low. If the chicken is in larger family packages, repackage and freeze in sizes your family will use for a meal.
- Stock up on pantry staples like good olive oil and artichoke hearts, watch for sales at your grocery, and consider alternative discount stores like Aldi or Lidl. At the grocery, always check the discount shelves or bins. You may find Artichoke hearts at a steep discount.
- Do watch for bargains on wine. Sign up for ads or email alerts on sales. Shop around until you find a store with decent pricing and variety, and most importantly, one that has knowledgeable staff. Their job isn’t to sell you the highest-priced bottle – it’s to keep you coming back. They can often direct you to hidden gems at a reasonable price.
This recipe is perfect for a cozy weekend treat or special occasion. Easy enough for every day, good enough for guests. Being frugal doesn’t mean compromising on taste or quality; it’s also about shopping well and transforming budget items. Enjoy, and don’t forget to drink the rest of that wine!
Mollie
Chicken with Lemon and Artichokes
Chicken with Lemon & Artichokes
- Prep Time: 5 minutes
- Cook Time: 45
- Total Time: 1 hour
- Yield: 4 to 8 servings 1x
- Category: Main Dish Chicken or Poultry
- Method: Sheet Pan
- Cuisine: Greek
Ingredients
- 4 to 8 boneless, skinless chicken breast halves, about 6 ounces each
- 1 can artichoke hearts, plain, not marinated, well-drained
- 2/3 cup of dry white wine
- 1/2 cup of fresh lemon juice (2 to 3 lemons)
- 1/3 cup olive oil
- 4 far cloves garlic, minced
- salt and pepper as desired
- 3 egg yolks
- 2 tablespoons oregano, divided
- Green onion for garnish, thinly sliced on the diagonal
Instructions
Drain artichokes well and add to a small bowl. Whisk wine, lemon juice, oil, and garlic in a large bowl, and pour a small amount, about 1/2 cup over the artichokes. Toss together. Add chicken to the rest of the mixture in the large bowl and refrigerate at least 30 minutes and up to four hours.
Preheat oven to 375 degrees F.
Place chicken on a rimmed baking sheet, lined with foil (with edges turned up to contain the juices). Reserve the marinade. Sprinkle the chicken with 1/2 the oregano, and salt and pepper to taste. Place in oven. About fifteen minutes after the chicken is in the oven, drain the artichokes and add them to the chicken. Again, reserve the marinade.
In a small saucepan, bring the marinade from the chicken and the artichokes to a boil. Remove about 1/3 and baste the chicken liberally several times. Add any remaining marinade back to the saucepan.
Cook the chicken for a total of 30 to 40 minutes until cooked through, 165 degrees F. Remove from oven. The chicken may be a bit pale; brush it with some of the marinade and darkened juices from the sheet pan to add color and flavor. Place the chicken on a plate, and tent with foil.
Add juices to a measuring cup. There should be about a cup and a half. If not, add in some of the reserved marinade from the saucepan. Discard any extra. Whisk three egg yolks into the mixture and bring to a good simmer over medium heat, whisking constantly. Cook for about three minutes until sauce is slightly thickened. Add remaining oregano to the sauce to taste, season with salt and pepper.
Serve with couscous, rice, or orzo, on a large platter. A beautiful presentation is to make a well in the center and add the chicken to the middle. Pour some of the sauce over the chicken, pass the rest at the table. Garnish with green onion if desired.
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