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.
The sauce in this dish has a ton of flavor and is creamy, bright, garlicky, and lemony all at once. A little couscous soaks that sauce up 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 a rice pilaf (a more budget-friendly side), or orzo will be great, too.
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), or 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.
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 that up on your chicken when it’s done and pour the rest into the remaining marinade which will become your sauce.
Storing and Reheating:
This dish will store in the fridge for three to five days. Anytime I’m reheating a protein that can tend towards dryness when leftover, like chicken breast, I like to reheat 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 help also; 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 into layered in a sandwich or panini. Or possibly use that chicken for a bit of chicken salad in a marvelous wrap.
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 has staff that is knowledgeable. 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.
- Three egg yolks are used in this recipe which means, of course, three egg whites left over. If you’re in the mood for dessert, consider making Meringue Nests. They can be piped, as I did, or simply dolloped out in a free-form fashion. Mine are filled with just a touch of plain yogurt and a few berries but can be filled with just about anything you’d like. Maybe if it’s a special night and you want to take the time to make things really spectacular, fill the little meringues with Lemon Curd and chill before topping with berries. There is something about echoing a part of the dinner by flavoring both dinner and dessert with a touch of lemon. Or maybe you’d like to see my post OVER 75 Ways to Use Leftover Egg Whites.
This recipe is perfect for a cozy weeknight dinner or a special weekend treat. Remember, being frugal doesn’t mean compromising on taste or quality, so enjoy this without breaking the bank and pat yourself on the back for mastering the art of saving while indulging in deliciousness! Enjoy, and don’t forget to drink the rest of that wine!
Happy cooking, fellow frugal foodies! Bon appétit!
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
- 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
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) if desired, reserve the marinade. Sprinkle 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 to the chicken. Again, reserve the marinade.
In a small saucepan, bring marinade to a boil. Baste the chicken liberally with about 1/3rd of the marinade several times. Reserve the rest of the mixture.
Cook the chicken for a total of 30 to 40 minutes until cooked through, 165 degrees F. Remove from oven. Brush a bit of the darkened juices and marinade on the baking sheet over the chicken, place the chicken on a plate, and tent with foil. The chicken may be a bit pale but brushing with some of the caramelized juices towards the edges of the pan will color it beautifully.
Add juices to a measuring cup, there should be about a cup and a half. If not, add in some of the reserved marinade. 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.