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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.
Print Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American, Mediterranean
Calories: 481
Ingredients Equipment Method Notes

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)

Equipment

  • Large oven-safe skillet (cast iron or stainless steel)
  • Mixing bowl
  • Wooden spoon
  • Tongs
  • Instant-read thermometer
  • Paper towels
  • Measuring cups and spoons

Method
 

  1. Preheat oven to 375°F (190°C), positioning a rack in the center.
  2. In a bowl, mix softened butter with lemon juice to make lemon butter. Set aside.
  3. Pat chicken breasts dry and season with lemon pepper and kosher salt.
  4. 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.
  5. Deglaze skillet with white wine, scraping up brown bits with a wooden spoon.
  6. Nestle seared chicken back into the skillet. Add asparagus, garlic, and artichoke hearts. Season with salt and dot remaining lemon butter over the top.
  7. Transfer skillet to oven and bake for 15–20 minutes, or until chicken reaches 165°F (74°C) internal temperature.
  8. Finish with fresh basil, lemon zest, and a squeeze of lemon juice.
  9. 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.