This Artichoke-Lemon-Olive Chicken is one of the prettiest dishes I’ve made. Unfortunately, just because a dish looks wonderful doesn’t mean it tastes wonderful. Fortunately, this dish scores big on both fronts. Everyone left the table full and satisfied and I had a skillet that was easy to clean and put to bed.

Artichoke-Lemon-Olive Chicken

2 tbsp olive oil, divided

4 boneless and skinless chicken breasts

1 cup diced red onion

1 cup diced red bell pepper

sea salt

ground black pepper

1/2 cup white cooking wine

2 tbsp lemon juice

12 pitted green olives

1-8.5 oz can quartered artichoke hearts, drained

1 lemon, cut into 8 wedges

1/4 cup shredded six-cheese Italian blend (or parmesan)

2 tbsp minced parsley (I used Italian)

1) Preheat oven to 375 degrees

2) To large cast iron skillet, add 1 tbsp olive oil (reserving 1 tbsp) and heat over medium-heat; add chicken breasts and brown 2 minutes each side; remove from skillet and set aside

3) Reduce skillet heat to medium and add reserved 1 tbsp olive oil; add onions and red bell pepper and season lightly with salt and pepper; cook 3 minutes, stirring occasionally; stir in cooking wine and lemon juice and cook additional 3 minutes; add olives and artichoke hearts; remove skillet from heat and return chicken breasts to skillet; spoon olive-artichoke mixture over chicken and place skillet in oven; bake 15 minutes

4) Add lemon wedges to skillet and bake additional 10 minutes until chicken is cooked through; remove from oven, sprinkle with cheese and parsley, and serve

Servings: 4

Recipe adapted from: Cast Iron Skillet: Big Flavors


Chicken, pine nuts, parmesan cheese, and lemon–the perfect combination! My guys: “Are there seconds?” Enough said.

3/4 cup flour

1 tsp sea salt, divided

1/2 tsp ground black pepper

2 eggs

1 cup panko breadcrumbs

zest of 1 lemon

1/2 cup grated Parmesan cheese

1/2 cup chopped pine nuts

1 tsp dried basil

1 tbsp olive oil

1 tbsp butter

4 chicken breasts

1 lemon, cut into 8 wedges (I used the zested lemon)

1 tbsp fresh parsley, minced

1) Combine flour, 1/2 tsp salt (reserving 1/2 tsp), and pepper in shallow bowl; crack eggs into second shallow bowl and lightly beat; combine breadcrumbs, lemon zest, Parmesan cheese, pine nuts, and basil in third shallow bowl; set aside

2) In large skillet over medium heat, heat oil and butter

3) Meanwhile, place chicken breasts in large zip top bag and pound until about 1/2″ thick; dip both sides of each chicken breast in flour, next egg, then panko-pine nut mixture; transfer chicken to skillet and cook 4-5 minutes each side until chicken is crispy, golden, and cooked through

4) Remove skillet from heat and squeeze juice of 1 wedge of lemon (reserving 4 wedges) over each chicken breast; plate, sprinkle with parsley, and serve with remaining lemon wedges

Servings: 4