Pan Seared Garlicky Chicken with Artichokes (One Pot Meal)

There’s something irresistible about the simplicity of golden, pan-seared chicken in a buttery garlic sauce — but this version levels up the classic with fresh thyme, lemon, roasted artichokes, and a touch of melted cheese for richness. Served over a bed of lightly seared spinach, it’s a perfect balance of bright, earthy, creamy, and herby — all made in just one pan.

Inspired by cozy Mediterranean flavors, this dish feels elevated but totally doable on a weeknight. It’s the kind of recipe you make when you want something comforting, but still fresh and vibrant.

Why You’ll Love This Recipe:

One pan, 30 minutes, restaurant-quality flavor

1. Perfectly golden garlic chicken with crispy edges

2. Fresh herbs + lemon for brightness

3. Roasted artichokes and cheese for savory depth

4. Naturally gluten-free and easily adapted

Final Thoughts:

This Garlicky Lemon Butter Chicken with Artichokes and Melted Cheese is comfort food that feels light and elegant. The combination of buttery richness, sharp lemon, melty cheese, and earthy herbs makes every bite layered and satisfying. Whether you're cooking for guests or just craving something soul-soothing and simple, this dish delivers — beautifully.

Yield: 4 servings

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Pan Seared Garlicky Chicken with Artichokes

Prep time: 10 MinCook time: 20 MinTotal time: 30 Min

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Ingredients

For the Chicken

• 1.5 lbs boneless skinless chicken thighs or breasts (pounded to even thickness)
• 1 tsp garlic powder
• Salt & black pepper to taste
• 2 tbsp olive oil
• 2 cloves garlic, thinly sliced
• 1 tbsp fresh thyme leaves (plus more for garnish)
• Juice of ½ lemon
• ¼ cup chicken broth (or dry white wine)
• 2 tbsp unsalted butter
• ½ cup shredded mozzarella or fontina (or a mix of both)

For the Veggies

• 1 can or jar roasted artichoke hearts, drained and halved
• 4 cups baby spinach
• 1 tbsp olive oil
• Salt & pepper to taste

Instructions

Instructions

1. Season chicken with garlic powder, salt, and pepper.
2. Heat 2 tbsp olive oil in a large skillet over medium-high heat.
3. Sear chicken 4–5 minutes per side until golden and cooked through. Remove from pan and set aside.
4. Lower heat to medium. Add sliced garlic and fresh thyme to the pan and sauté for 30 seconds.
5. Deglaze with chicken broth and lemon juice, scraping up any browned bits.
6. Stir in butter and swirl until melted. Simmer for 2 minutes until slightly reduced.
7. Return chicken to the pan along with halved roasted artichokes.
8. Spoon some of the sauce over each piece.
9. Top each chicken piece with shredded cheese. Cover and let cook for 2–3 minutes, or until cheese melts.
10. (Optional) Broil the pan for 1–2 minutes for a bubbly, golden cheese finish — oven-safe pan only.
11. In a separate skillet, heat 1 tbsp olive oil over medium heat.
12. Add spinach and a pinch of salt. Sauté just until wilted, 1–2 minutes.
13. Plate spinach as a bed for the chicken.
14. Spoon artichokes, melted cheese, and lemon butter sauce over top.
15. Garnish with extra thyme and a lemon wedge.

Notes

No cheese? Omit for a lighter, dairy-free version.

Add a crisp element: Top with toasted breadcrumbs or pine nuts for texture.

Prefer tangy? Add a few chopped olives or a splash of white wine vinegar.

Use what you have: Swap spinach for arugula or kale, or sub thyme with rosemary.

Nutrition Facts

Calories

417

Fat

27 g

Sat. Fat

9 g

Carbs

6 g

Fiber

2 g

Net carbs

4 g

Sugar

1 g

Protein

38 g

Sodium

638 mg

Cholesterol

188 mg

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.