Lemon, Artichoke Herbed Chicken

Lemon, Artichoke Herbed Chicken

This is a quick and simple meal with wonderful fresh flavors from the garden. It utilizes the fresh Meyers Lemons of the season with Italian Parsley and Chives from the Herb garden. You will need a good bunch or handful of both Italian Parsley and Chives, washed and chopped. Also, you will need three Meyers Lemons, zest two, juicing after zesting, and cut the third into rings.


  • 2 boneless chicken breasts
  • one white onion
  • 3 or 5 cloves of garlic
  • 1 cup sliced green olives
  • 15 oz. frozen Artichoke Hearts
  • Italian Parsley
  • Chives
  • Thyme
  • Olive Oil
  • three Lemons
  • grated Parmesan cheese
  • White Wine or chicken broth


  1. Slice white onion thinly, chop Garlic, Chives, Italian Parsley and Lemon
  2. Cut the Artichoke Hearts in half
  3. Season the chicken breasts with salt, pepper, and thyme
  4. Place the chicken in a greased casserole dish with some of the sliced onion underneath. Then place slices of lemon on top of the breasts, pouring a little juice on the lemon slices
  5. In a bowl, mix the remaining onion, the Artichoke Hearts, the Green Olives, Garlic, Chives and Parsley with EVOO to coat
  6. Place the mix around the chicken breasts dish, pouring the remaining lemon juice over the mix
  7. For added moisture, lightly pour White Wine or chicken broth over the dish
  8. Cover and place in a preheated oven to 425 degrees, cook for 20 minutes under foil and 25 without foil
  9. Remove from oven and sprinkle heavily with shredded Parmesan cheese
  10. Allow to cool before serving
  11. Great with your favorite side salad and a glass of the White Wine you cooked with.  Enjoy! 


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