Rating: 4 stars
5 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0

You won't want to let a drop of this creamy lemon sauce go to waste. Serve with rice pilaf or roasted potatoes to soak it all up.

EatingWell Magazine, September 2020


Recipe Summary

20 mins
20 mins


Ingredient Checklist


Instructions Checklist
  • Heat oil in a large skillet over medium-high heat. Sprinkle chicken with salt and pepper, add to the pan and cook, flipping once halfway, until cooked through, 6 to 8 minutes.

  • Meanwhile, whisk cream, lemon juice and cornstarch in a small bowl.

  • Transfer the chicken to a plate. Add broth to the pan; bring to a simmer over high heat, scraping up any browned bits. Cook until reduced by half, about 5 minutes. Whisk the cream mixture into the pan and cook, whisking, until thickened, about 2 minutes. Return the chicken and any accumulated juices to the pan along with artichokes and dill; cook for 1 minute.


Canned artichokes add 3 grams of fiber per serving to this recipe as well as saving you from working with fresh artichokes. If you're lucky enough to find them, swap in frozen.

Nutrition Facts

3 oz. chicken & 1/2 cup sauce
259 calories; protein 29.8g; carbohydrates 11.8g; dietary fiber 2.6g; sugars 0.9g; fat 10.4g; saturated fat 4g; cholesterol 81.9mg; vitamin a iu 485.8IU; vitamin c 13.8mg; folate 3.1mcg; calcium 11.6mg; iron 0.8mg; magnesium 2.1mg; potassium 64.1mg; sodium 463.1mg.