Artichoke Chicken with Lemon Dill Sauce

Looking for a wholesome, flavorful dinner that brings a little elegance to your weeknight routine? This Artichoke Chicken with Lemon Dill Sauce is the perfect balance of bright, creamy, and comforting. Tender chicken breasts are simmered in a zesty lemon-dill sauce with savory artichoke hearts, then served over hearty brown rice with a side of vibrant, steamed broccoli. It’s a complete, nourishing meal that’s as satisfying as it is simple to make—perfect for both family dinners and easy meal prep.

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Prep Time: 20 minutes  Cook Time: 15 minutes

Yield: 4  Serving Size: 4 oz. chicken with sauce, 1/2 cup broccoli, 2/3 cup brown rice

Ingredients:

  • 1 tbsp. olive oil
  • 1 pound thinly sliced chicken breast
  • 1/8 tsp. salt
  • 1/4 tsp. ground black pepper
  • 1/4 cup heavy cream
  • 3 tbsp. lemon juice
  • 4 tsp. cornstarch
  • 1 1/2 cup low-sodium chicken broth
  • 1 (14 oz.) can artichoke hearts, rinsed and drained, chopped
  • 1 tbsp. fresh dill
  • 1 cup dry brown rice
  • 2 cups broccoli florets

Directions:

  1. Rinse 1 cup of brown rice under cold water.
  2. In a medium saucepan, bring 2 ¼ cups water to a boil. Add the rice, reduce heat to low, cover, and simmer for 35-40 minutes or until tender.
  3. Remove from heat and let sit, covered, for 5 minutes before fluffing with a fork.
  4. Heat 1 tbsp. olive oil in a large skillet over medium-high heat.
  5. Season chicken with salt and pepper, then add to the pan. Cook, flipping once halfway, until cooked through, 6 to 8 minutes.
  6. While the chicken is cooking, whisk together heavy cream, lemon juice, and cornstarch in a small bowl.
  7. Once the chicken is cooked, transfer it to a plate and set aside.
  8. Add chicken broth to the pan and bring to a simmer. Cook until reduced by half, about 5 minutes. Whisk in the cream mixture and cook until thickened. Stir in artichoke hearts and dill. Return the chicken to the pan and cook for an additional minute. If the sauce is too thick, stir in 1/4 cup stock.
  9. While the chicken simmers, bring 1 inch of water to a boil in a medium pot with a steamer basket. Add broccoli florets, cover, and steam for 4-5 minutes until tender but still bright green.
  10. Remove from heat and set aside.
  11. Divide the brown rice evenly among 4 plates. Add steamed broccoli on the side. Place chicken on top and spoon the lemon-dill sauce over everything.

Tips and Tricks:

  • Brown rice takes time! Cook it the night before or use pre-cooked frozen brown rice for a shortcut.
  • Swap half of the heavy cream with plain Greek yogurt (added after removing from heat) for a tangy, healthier twist.
  • This dish stores great! Keep rice, chicken, and sauce in one container and veggies separate so they don’t get soggy.

Nutrition Facts: