Go Back
Lemon Chicken, Artichoke Hearts and Mushrooms in white pan

Lemon Chicken, Artichoke Hearts & Mushrooms

Lemon Chicken, Artichoke Hearts & Mushrooms is a flavorful main dish which is easy to make and great any time of the year.
4.6 from 15 votes
Course: Entrees
Cuisine: Mediterranean
Prep Time: 30 minutes
Cook Time: 45 minutes
Total Time: 1 hour 15 minutes
Servings: 8 servings
Calories: 296kcal


For Chicken/Coating

  • ¾ cups flour for coating
  • 1 teaspoon Tony Chachere’s Creole Seasoning OR ½ teaspoon pepper + ½ teaspoon salt
  • 1 teaspoon lemon zest 1 lemon
  • 2 pounds chicken breast tenders about 15 pieces
  • 2 Tablespoons Olive oil

For Sauce

  • 3 Tablespoons butter
  • ¼ cup flour for roux
  • 1 ½ cup chicken broth
  • cup lemon juice about 2 lemons
  • 1 ½ cups half and half
  • 2 teaspoons dried Tarragon leaves
  • 2 cloves garlic minced
  • 1 teaspoon Tony Chacherere’s Creole Seasoning OR ¾ teaspoon salt + ¼ teaspoon pepper
  • ½ teaspoon salt
  • 1 cup bottled artichoke hearts quartered and drained (8 ounces)
  • ½ pound mushrooms; sliced

For Garnish (save until end):

  • 1 lemons sliced
  • ¼ cup chopped fresh parsley


For Chicken/Coating

  • Combine flour, pepper, salt, and lemon zest. Dredge chicken in flour mixture.
  • Place olive oil in a large skillet and heat to medium high.
  • Add chicken pieces, cooking until chicken is browned on each side (about one minute per side). Set chicken in baking dish lightly sprayed with cooking oil spray.
  • Place artichoke hearts and mushrooms around chicken pieces in baking pan.

For Sauce

  • Using same skillet, heat to medium. Add butter to pan. Add flour and heat gently, stirring constantly with wire whisk and scraping up browned bits from pan to create a roux.
  • Add lemon juice to pan. Slowly add chicken broth, and half and half, whisking constantly. Add Tarragon, garlic, salt and pepper. Heat sauce until it’s smooth and begins to boil. Turn down heat and let sauce simmer sauce for 5 minutes.
  • Pour sauce over chicken in pan. Bake uncovered at 350 degrees for 45-50 minutes or until chicken is done (meat is white when pierced by a knife.)
  • Let stand about five minutes, then garnish with sliced lemon and chopped parsley. Serve while warm over rice or pasta.


Serving: 1g | Calories: 296kcal | Carbohydrates: 17g | Protein: 29g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 90mg | Sodium: 709mg | Potassium: 657mg | Fiber: 2g | Sugar: 2g | Vitamin A: 209IU | Vitamin C: 17mg | Calcium: 71mg | Iron: 1mg
Tried this recipe? Leave a review below, then take a picture and tag us @InFineTaste on Instagram so we can see!