Chicken Lucia
Submitted by minglis
Flour-dredged chicken breast simmered with artichoke hearts, garlic, oregano, and fresh lemon juice. A bright, rustic Italian skillet dinner ready in 40 minutes.
YIELD
6 servingsPREP
20 minCOOK
20 minREADY
40 minThis is the kind of dish that makes a Tuesday night feel like a trattoria dinner.
Chicken breast chunks get a light flour coating for a bit of body, then hit a hot skillet with olive oil and garlic. Artichoke hearts join the party, a squeeze of lemon brightens everything up, and a scattering of fresh parsley at the finish makes the whole plate sing.
It’s light, it’s lemony, and it comes together in one skillet in under 40 minutes. Serve it over orzo, angel hair, or just a pile of crusty Italian bread.
Pro Tips
- Cut the chicken into uniform 1.5-inch chunks so they cook at the same rate. Uneven pieces mean some will be dry while others are still raw.
- Use canned artichoke hearts packed in water, not marinated. The marinated ones will overpower the bright lemon and oregano flavors.
- Add the parsley in the last two minutes of cooking. Fresh herbs lose their punch if they simmer too long.
Ingredients
Directions
Season the flour with salt and pepper and dredge chicken in flour mixture.
Heat the oil and garlic in a large skillet. When hot, add the chicken.
Sprinkle with oregano and simmer over medium-high heat 3 to 4 minutes.
Add the artichoke hearts, drizzle with lemon juice and add water.
Cover and simmer until the chicken is done, 5 to 10 minutes, adding parsley in the last couple of minutes.
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