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Greek Lemon Chicken with Artichokes | In 25 Minutes
(0)
25 min
Quick
Knuspr-Küche
Saftiges Hähnchenbrustfilet in einer feinen Zitronen-Dill-Sauce mit zarten Artischockenherzen und aromatischen Kapern. Ein schnelles, proteinreiches griechisches Feierabendgericht in nur 25 Minuten!
Preparation method
Preparation
Pat the chicken breast fillets dry and cut into bite-sized pieces. Season all over with 1 tsp fine table salt, 1 tsp ground black pepper, and 1 tsp dried oregano. Drain the artichoke hearts and quarter them. Finely chop the garlic cloves. Wash the organic lemons under hot water, finely grate the zest of one lemon, and juice both lemons. Finely chop the fresh dill.
Cooking & Serving
Heat 2 tbsp extra virgin olive oil in a large pan over medium-high heat. Add the seasoned chicken pieces and sear for 5 to 6 minutes until golden brown. Remove from the pan and briefly set aside on a plate.
Add the remaining olive oil (1 tbsp) to the same pan and gently sauté the chopped garlic for about 1 minute until fragrant. Deglaze with the chicken broth and freshly squeezed lemon juice, scraping up any browned bits from the bottom of the pan.
Chef's tip
For even more Mediterranean flavor, you can sprinkle some crumbled feta over the finished dish at the end.
Leftovers keep wonderfully in the refrigerator and can be quickly reheated the next day.
30 min
Under an hour
