Lemony Chicken with Artichokes and Gruyere
When I was a kid, Pandeli’s was our family’s go-to neighborhood Italian restaurant. My favorite dish on the menu was chicken with artichokes and melted cheese in a lemon sauce. I absolutely loved it and probably ordered it every time. Lemony Chicken with Artichokes and Gruyere is my interpretation of the Pandeli’s recipe that I so fondly remember. The restaurant may be long gone but the memories (and now the recipe) live on!
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Ingredients for Lemony Chicken with Artichokes and Gruyere…boneless/skinless chicken breasts, lemon zest and juice, chicken broth (or white wine), jarred marinated artichokes*, gruyere (or swiss) cheese, minced garlic, and a pat (or two!) of butter.
*Be sure to buy jarred, marinated artichokes for this recipe. Canned artichokes tend to be mushy and flavorless compared to the jarred, marinated ones.
Coating and Cooking the Chicken
Place flour on a large plate or on foil/parchment (for easier cleanup!) and season with salt and pepper. Using tongs, dredge chicken in the flour to coat both sides.
Heat large oven-proof skillet over medium-medium/high heat then add olive oil. Once oil is heated, add the flour-coated chicken pieces into the pan being careful not to overcrowd. You will need to cook the chicken in two batches. Cook the chicken until browned on both sides, 4-5 mins total for thin-sliced chicken pieces. Transfer chicken to a plate and loosely cover with foil to keep warm while making the lemon sauce.
Making the Lemon Sauce
Reduce the heat to medium, and deglaze the pan with the broth/wine. Use a spatula to scrape up all of the delicious browned bits stuck to the bottom of the pan. Add lemon zest, juice, garlic, and butter (if using) to the pan and cook for 2-3 minutes, until sauce slightly thickens.
Reduce heat to medium and add garlic. Cook for 30 seconds. Then add broth/wine to deglaze the pan. (I use white wine if I already have a bottle open in the refrigerator. If I don’t, I use broth.) Use a spatula to scrape up all of the delicious browned bits stuck to the bottom of the pan. Add lemon zest, lemon juice, and butter (if using) to the pan and cook for 2-3 minutes, until butter is melted and sauce slightly thickens.
Assembling the Dish
Place chicken back into the skillet on top of the sauce and arrange artichokes and cheese on top of each piece of chicken. To finish the dish, transfer skillet to the top rack of the oven keeping the oven door slightly ajar, and broil until cheese is bubbly and melted, about 3 minutes.
Lemony Chicken with Artichokes and Gruyere
Serve right from the skillet and garnish with lemon wedges and parsley, if desired. Alternatively, chicken can be transferred to a platter and garnished.
Lemony Chicken with Artichokes and Gruyere
Ingredients
- 1-1 1/2 lbs. boneless skinless chicken breast preferably thin sliced, each piece cut in half crosswise (see NOTES section below)
- 1/2 cup gluten free flour I used King Arthur’s Measure for Measure
- Kosher salt and pepper to season the flour
- 2 tablespoons olive oil
- 1 lemon zested and juiced
- 1 clove garlic minced
- 1/2 cup chicken broth or white wine see NOTES section below regarding white wine.
- 1-2 6 oz. jars marinated artichokes quartered or halved (see NOTES section below)
- 1-1 /2 cups shredded gruyere or 10-12 slices Swiss cheese enough to cover all of the chicken so add more if needed (Trader Joe's sells a combination of shredded swiss cheese and gruyere cheese in their refrigerated section.)
- 1 tablespoon butter optional
- garnish with parsley, lemon slices, and more artichokes all optional
Instructions
- Place flour on a large plate or on foil/parchment (for easier clean up!) and season with salt and pepper. Using tongs, dredge chicken in the flour to coat both sides.
- Heat large oven-proof skillet over medium-medium/high heat then add olive oil. Once oil is heated, add the flour-coated chicken pieces being careful to not overcrowd the pan. You will need to cook the chicken in two batches. Add more oil to the pan as needed. Cook the chicken until browned on both sides, 4-5 mins total for thin-sliced chicken pieces. Transfer chicken to a plate and cover with foil to keep warm.
- Preheat broiler.
- Reduce the heat to medium and add garlic. Cook for 30 seconds. Then add broth/wine to deglaze the pan. Use a spatula to scrape up all of the delicious browned bits stuck to the bottom of the pan.
- Once pan is deglazed, add lemon zest and juice, and butter (if using) to the pan and cook for 2-3 minutes, until butter is melted and sauce slightly thickens.
- Then place chicken back into the skillet on top of the sauce and place artichokes and cheese on top of each piece of chicken.
- Transfer skillet to the top rack of the oven keeping oven door slightly ajar and broil until cheese is bubbly and melted, about 3 minutes.
- Serve right from the skillet and garnish with lemon wedges and parsley, if desired. Alternatively, chicken can be transferred to a platter and garnished.
Notes
Recipe was developed by me and Pandeli’s.
If you like this recipe, you may also like these other GFchow recipes. Chicken with Roasted Lemons, Olives, Capers, and Spinach, Mediterranean Grilled Chicken with Lemon and Olives, and Spice-Rubbed Chicken with Lemon-Shallot Sauce.
GLUTEN FREE DISCLAIMER
The recipes you find here are considered by me to be gluten free. However, it is up to you to make sure the ingredients you use are gluten free. Whenever possible, I will list specific brands of ingredients that I use, but always be sure to check the labels yourself to verify the item is gluten free.
Oh WOW! I loved Pandeli’s and I think the chicken was my fav also! So sorry the restaurant is gone. Looking forward to making this recipe.
So glad to find another Pandeli’s fan! If I remember correctly, I think they also made a great cheesesteak.
They also had an amazing shrimp and pasta dish. Everything was made to order. I will definitely make this chicken dish…can’t wait!
Cool!