Aida’s Light Lemon Chicken With Artichoke Hearts

Aida Mollenkamp makes a one-pot dish of lemon chicken with artichokes.

Aida delivers another one-pot wonder that is healthy and delicious!

In this installment of Ask Aida, we learn how to make a simple stew with chicken, lemon, basil, and artichokes.

Sometimes the weekends are busy and you don’t have time for an elaborate meal. Enter the one-pot meals that you can whip up in a hurry!

Aida’s Lemon Chicken with Artichoke Hearts is really simple—some prep work to get everything sliced and diced and then you’re on your way to cooking.

You can use either chicken thighs or breasts in this dish, whichever you prefer. Personally, I always use chicken thighs since it’s a bit fattier and holds up to the cooking process without drying out.

Also, make sure you’re using canned or jarred artichokes, not frozen ones. Since you want to keep your artichoke hearts intact, you don’t want to cook them for too long and will add them at the end (not an option with frozen artichoke hearts).

Aida last point of advice is a great one too. When you add the white wine and water mixture, make sure you get all those wonderful brown bits from the previous cooking of the chicken. That is where all the flavor lives, and it will add depth to your sauce—we promise!

Serve with some crusty garlic bread and a side salad … and maybe some of that white wine you might have leftover for a delicious and easy meal.

Lemon Chicken With Artichoke Hearts Ingredients:

  • 2 tablespoons olive oil
  • ½ yellow onion, finely chopped
  • 3 medium garlic cloves, thinly sliced
  • 1½ pounds boneless, skinless chicken meat
  • 1½ cups quartered artichoke hearts
  • 2/3 cup dry white wine
  • 1/3 cup water
  • 1 teaspoon freshly squeezed lemon juice
  • ½ cup lightly packed basil leaves, thinly sliced
  • 1 teaspoon lemon zest

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