nsfwords | Skillet Lemon Artichoke Chicken

I've joined the Cookbook Challenge community & pledged to cook 6-9 recipes that I already own. I'm excited to participate because I have recipes torn out of magazines & clipped on Pinterest that are more than 5+ years old I've been meaning to try, but always pass over to make my old stand-bys.

I've started in January with a Skillet Lemon Artichoke Chicken recipe I tore out of a Kroger employee magazine my husband receives. This recipe was probably only 6 months old, but since I had 90% of the ingredients in my house already it felt like a great place to start! (I also found it online while I was creating this post!)

image text reads: cookbook_challenge, try new recipes you already bookmarked, cookbook hyphen challenge dot dreamwidth dot org. image shows a laptop open to a browser showing Jamie Oliver's chicken and chorizo paella recipe. next to the laptop are a red bell pepper, an onion, half a head of garlic, a carrot, a lemon, and a bottle of extra-virgin olive oil.

image text reads: cookbook_challenge, try new recipes you already bookmarked, cookbook hyphen challenge dot dreamwidth dot org. image shows a laptop open to a browser showing Jamie Oliver's chicken and chorizo paella recipe. next to the laptop are a red bell pepper, an onion, half a head of garlic, a carrot, a lemon, and a bottle of extra-virgin olive oil.

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background image by Annie Spratt on Unsplash

Ingredients:
2 chicken breasts, cut into 1/2 inch cubes

3 Tbsp. cornstarch

1 Tbsp. olive oil

1 tsp. each salt & pepper

1 medium shallot, sliced into thin rings

2 cloves garlic, minced

1 jar (12 oz.) marinated artichoke hearts, drained, marinade reserved

2 pouches (8.8 oz. each) microwaveable white rice

1/2 cup water

2 tsp. dried oregano

1 lemon, zested & juiced

1 container (5 oz.) mixed greens

Directions:

1. Evenly coat chicken in cornstarch. Heat oil in large skillet over medium high heat. Add chicken and season with salt & pepper. Cook 3 minutes, stirring occasionally, until browned.

2. Add shallot, cook 2 minutes more.

3. Add garlic, cook 1 minute more.

4. Pour reserved marinade into skillet to deglaze, scraping any browned bits from bottom of pan. Cover & cook 2 minutes until sauce starts to thicken.

5. Meanwhile, prepare microwaveable rice according to package directions.

6. Add water, artichokes, oregano, lemon zest & lemon juice to the skillet. Cover & cook 2 minutes.

7. Add greens, cover & cook 2 minutes.

8. Stir well & serve over rice.

Substitutions I Made:
1. I used pre-minced jarred garlic.
2. I didn't have a lemon, so just used lemon juice from a bottle.
3. I only had baby spinach, not mixed greens.

Conclusions:
It was great! It was as quick as the recipe said it would be, minimal prep, & made a filling serving that fit into my current eating plan. My husband raved about how good the artichokes were in this dish. I'm likely to make this again when we need a change of pace from our usual fare.

Skillet Lemon Artichoke Chicken

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