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Skillet Chicken with Artichokes & Lemon

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5 from 1 review

  • Author: Jodi


  • 1 tablespoon canola or avocado oil 
  • 3 boneless, skinless chicken breasts, cut into pieces
  • 1 jar (14 oz) marinated artichoke, drained
  • 2 tablespoons lemon juice (or more if you like)
  • 1 teaspoon minced garlic
  • 1 cup cherry tomatoes, halved
  • 2 cups baby spinach
  • 1/2 cup Feta cheese (plus more for garnish, if desired)
  • Salt and pepper to taste
  • Cooked spaghetti squash or cooked pasta of your choice


  1. Heat the oil in a large skillet over medium heat, add the chicken pieces and season with a little salt & pepper.  Cook until chicken is no longer pink and cooked all the way through. Drain any liquid.
  2. Add the artichoke hearts, minced garlic, and fresh lemon juice. Reduce heat to medium-low and continue cooking for a few more minutes, until heated through, gently stirring.
  3. Add the cherry tomatoes and feta cheese and toss gently. Remove from the heat and stir in the baby spinach, 
  4. Season with salt and pepper, if needed.
  5. Serve over pasta or baked spaghetti squash and garnish with more feta cheese.