Skillet Lemon Butter Chicken with Artichokes & Asparagus
This bright, buttery one-skillet dinner is a weeknight favorite that’s also elegant enough for guests. Featuring juicy seared chicken breasts paired with artichoke hearts and crisp asparagus, the dish is completed with a flavorful pan sauce of white wine and homemade lemon butter. It’s quick, low-fuss, and loaded with fresh spring flavors, making it a perfect seasonal meal. Serve with crusty bread or fluffy rice to soak up every last drop of sauce.
Equipment
- Large oven-safe skillet (cast iron or stainless steel)
- Mixing bowl
- Wooden spoon
- Tongs
- Instant-read thermometer
- Paper towels
- Measuring cups and spoons
Ingredients
- ¼ cup sweet butter softened at room temperature
- 1 teaspoon fresh lemon juice
- 4 boneless skinless chicken breasts (about 2 pounds)
- 2 teaspoons lemon pepper seasoning
- Kosher salt & freshly ground black pepper
- 1 cup unoaked dry white wine e.g., Sauvignon Blanc
- 6 cloves garlic thinly sliced
- 1 pound asparagus trimmed and sliced on a bias
- 1 14-ounce can artichoke hearts, drained and rinsed
- For serving: fresh basil leaves lemon zest, lemon wedges, crusty bread (optional)
Instructions
- Preheat oven to 375°F (190°C), positioning a rack in the center.
- In a bowl, mix softened butter with lemon juice to make lemon butter. Set aside.
- Pat chicken breasts dry and season with lemon pepper and kosher salt.
- In a large oven-safe skillet over medium-high heat, melt 3 tablespoons of lemon butter. Sear chicken 4–5 minutes per side until golden. Transfer to a plate.
- Deglaze skillet with white wine, scraping up brown bits with a wooden spoon.
- Nestle seared chicken back into the skillet. Add asparagus, garlic, and artichoke hearts. Season with salt and dot remaining lemon butter over the top.
- Transfer skillet to oven and bake for 15–20 minutes, or until chicken reaches 165°F (74°C) internal temperature.
- Finish with fresh basil, lemon zest, and a squeeze of lemon juice.
- Serve hot with crusty bread, rice, or pasta.
Notes
- Use marinated artichoke hearts for extra flavor—just rinse well before using.
- Chicken thighs can be substituted for breasts; adjust baking time accordingly.
- Store leftovers in an airtight container in the fridge for up to 4 days.
- To reheat, use a skillet on low heat or microwave until warmed through.
- Pair with couscous or orzo for a Mediterranean-inspired plate.