Chicken Breasts with Asparagus and Artichokes
Elevate your weeknight dinners with this vibrant and wholesome Chicken Breasts with Asparagus and Artichokes recipe! Juicy, seasoned chicken breasts are perfectly pan-seared to golden perfection, then nestled in a luscious garlic-lemon sauce infused with buttery richness. Tender asparagus and tangy artichoke hearts add a burst of color and fresh flavor, creating a one-pan meal that’s both elegant and easy to prepare. Ready in just 40 minutes, this dish combines classic Mediterranean ingredients for a nutrient-packed, restaurant-quality experience right at home. Perfect for a light yet satisfying meal, it’s ideal for busy weeknights or an impressive dinner party centerpiece. Pair with crusty bread, rice, or your favorite pasta to soak up the irresistible sauce!
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Ingredients
- 4 pieces chicken breasts
- 1 pound asparagus
- 1 cup artichoke hearts, canned or jarred
- 3 tablespoons olive oil
- 2 tablespoons butter
- 3 cloves garlic cloves, minced
- 2 tablespoons lemon juice
- 1 cup chicken broth
- 2 tablespoons all-purpose flour
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 0.5 teaspoons paprika
- 2 tablespoons fresh parsley, chopped
Directions
Step 1
Season the chicken breasts on both sides with salt, black pepper, and paprika.
Step 2
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat.
Step 3
Add the chicken breasts to the skillet and sear for 4-5 minutes on each side, or until golden brown. Remove and set aside.
Step 4
Trim the tough ends off the asparagus and cut them into 2-inch pieces. Drain and rinse the artichoke hearts if using canned or jarred.
Step 5
In the same skillet, add 1 tablespoon of olive oil and the butter. Once melted, add the minced garlic and sauté for 1 minute until fragrant.
Step 6
Sprinkle the flour into the skillet and stir well, cooking for 1-2 minutes to form a roux.
Step 7
Slowly whisk in the chicken broth and lemon juice to create a smooth sauce. Let it simmer for 2-3 minutes to thicken slightly.
Step 8
Return the chicken breasts to the skillet and spoon some of the sauce over them.
Step 9
Add the asparagus and artichoke hearts to the skillet, arranging them around the chicken. Cover and cook for 8-10 minutes, or until the chicken is cooked through (internal temperature should reach 165°F).
Step 10
Taste the sauce and adjust seasoning with additional salt and pepper if needed.
Step 11
Garnish with freshly chopped parsley before serving. Serve hot and enjoy!
Nutrition Facts
| Serving size | (1767.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2056.0 |
| Total Fat 91.3g | 0% |
| Saturated Fat 26.3g | 0% |
| Polyunsaturated Fat 4.9g | |
| Cholesterol 637.8mg | 0% |
| Sodium 4324.8mg | 0% |
| Total Carbohydrate 67.8g | 0% |
| Dietary Fiber 24.1g | 0% |
| Total Sugars 12.6g | |
| Protein 238.2g | 0% |
| Vitamin D 4.5IU | 0% |
| Calcium 337.6mg | 0% |
| Iron 20.4mg | 0% |
| Potassium 1725.7mg | 0% |
Source of Calories