Aggie's Kitchen

Lemon Pepper Chicken with Artichokes, Mushrooms and Asparagus

This Lemon Pepper Chicken with Artichokes, Mushrooms and Asparagus has everything you are looking for in a weeknight meal – quick, healthy and it’s cooked all in one-pan!

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This Lemon Pepper Chicken with Artichokes, Mushrooms and Asparagus is a quick, one-pot healthy meal! Recipe via aggieskitchen.com

This is an old recipe of mine that was a stand by in our dinner rotation for the longest time (originally posted in February of 2009!). I love looking back and seeing what we used to eat as a family on a regular basis. This Lemon Pepper Chicken with Artichokes, Mushrooms and Asparagus has made a reappearance lately and you may see more variations of it (using different vegetables) again.
In case you haven’t noticed, I’ve been on a huge skillet and one-pan meal kick (especially since recently buying this nonstick everyday pan <– affiliate link). It’s honestly revived my whole dinner making motivation, if I can cook it all up in one skillet then I’m all over it.

This Lemon Pepper Chicken with Artichokes, Mushrooms and Asparagus is a quick, one-pot healthy meal! Recipe via aggieskitchen.com
There are lots of fresh veggies in this dish, which makes me incredibly happy. I’ve been trying to really up the veggies lately (for the whole family). It isn’t normally hard for us to get in the veggies, but busy schedules and a touch of lazy can definitely interfere with the effort. So the more veggies I can get into a meal the better.
It feels like an odd time to be using asparagus in a recipe, but my grocery store had some on sale. If you don’t want to use asparagus this time, try some sliced red bell pepper instead.
This Lemon Pepper Chicken with Artichokes, Mushrooms and Asparagus is a quick, one-pot healthy meal! Recipe via aggieskitchen.com
The sauce is very light, and surprisingly very low in the calorie department. I use chicken stock and lemon to keep it on the light side, but you can definitely use some white wine in place of the chicken stock. I add a tablespoon of butter at the end to add a little richness to the sauce.

Make sure to drizzle some of that sauce at the bottom of the pan over the top of your chicken when serving.

This Lemon Pepper Chicken with Artichokes, Mushrooms and Asparagus is a quick, one-pot healthy meal! Recipe via aggieskitchen.com

Print Recipe

Lemon Pepper Chicken with Artichokes, Mushrooms and Asparagus

Yield: 6 servings

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Ingredients:

  • 1.5 lbs chicken breast, sliced into thin cutlets
  • 1 cup flour, for dredging (I use whole wheat flour)
  • salt and pepper
  • 1 tsp lemon pepper seasoning
  • 1/2 teaspoon garlic powder
  • 1 TB olive oil
  • 8 oz container of fresh sliced mushrooms
  • 12 oz frozen artichoke hearts, quartered (if you can't find frozen, use canned and drain)
  • 1 bunch asparagus, trimmed
  • 1 cup of low sodium chicken broth
  • 2 lemons, juiced
  • 1 TB butter

Directions:

  1. In a large shallow plate mix together flour, lemon pepper seasoning and garlic powder. Add salt if your lemon pepper is a low salt version.
  2. Pour 1 tablespoon olive oil in a hot non stick skillet over medium high heat. Dredge chicken cutlets into flour mixture, shake off excess flour, and carefully place into hot skillet. Brown chicken for approximately 4-5 minutes on each side. Season with extra fresh ground pepper if desired. Once chicken is browned, take out of pan and place on plate.
  3. Add mushrooms and asparagus into skillet and start to saute. Season with coarse salt and fresh ground pepper to taste. Cook vegetables for about 3-5 minutes, or until mushrooms start to brown and soften. Add artichoke hearts, lemon juice and chicken stock. Place chicken back into pan and let everything cook together, gently stirring sauce over chicken. Cook uncovered over medium low heat for approximately 8-10 minutes. Sauce will thicken only slightly. Add butter at the end of the cooking process and gently toss.
  4. To serve, spoon additional sauce over chicken and vegetables.
  5. Serve with brown rice or quinoa.

What you need to make this recipe:

Nonstick Skillet

Tongs with Silicone Heads

 

I've updated the original recipe (posted in 2009) slightly, the original recipe can be found here

Follow AggiesKitchen on Instagram and show us what recipes you are making from the blog! Use the hashtag #aggieskitchen - I'd love to see what you are cooking up!

More quick and healthy one-pan meals:

Skillet Italian Sausage and Peppers with Potatoes

Chicken and Vegetable Stir Fry

Italian Beef Skillet Dinner | Mom To Mom Nutrition

Easy One Pot Caprese Pasta | Recipe Girl

One Pot Shrimp and Orzo | Lean Green Bean

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29 Responses to “Lemon Pepper Chicken with Artichokes, Mushrooms and Asparagus”

  1. Peggy posted February 16, 2009 at 1:28 am

    Hey girl – I have a couple of awards for you if you can stop by my blog and pick them up! You are the best!!

  2. melissa posted February 16, 2009 at 1:30 am

    It may have been a last minute addition, but asparagus and artichoke in the same dish? Come to mama. And next time you may try spinach you say? Be still my heart. 😛

    Great go to meal. Truly.

  3. Erica posted February 16, 2009 at 1:37 am

    YUM! I am a HUGE fan of light easy meals. This one rocks. Did you guys have a good Valentine’s day??

  4. Barbara Bakes posted February 16, 2009 at 1:46 am

    I have some spinach in the fridge that I need to use. I’ll have to give this a try. It looks so yummy!

  5. Maria posted February 16, 2009 at 2:41 am

    Nice healthy meal!! The more veggies the better! I am sure spinach would be fantastic as well! Hope you had a nice weekend!

  6. Mary Ann posted February 16, 2009 at 2:53 am

    This seriously looks so good. And I just so happen to have some leftover brown rice in the fridge.
    I love my electric skillet. I think I use it more than anything else.
    Great recipe!

  7. Bob posted February 16, 2009 at 3:24 am

    That looks fantastic! I love lemon and asparagus. I’m intrigued by yogurt butter, what’s the deal? I’ve never seen it before.

  8. Helene posted February 16, 2009 at 4:00 am

    Lot’s of good flavors together. Must be really good.

  9. The Food Librarian posted February 16, 2009 at 4:16 am

    This looks so great! All the ingredients are my favorite!

  10. Judy posted February 16, 2009 at 4:27 am

    This sounds really delicious! I love all the ingredients, so I’ll definitely have to copy the recipe and give it a try.

  11. Girl Japan posted February 16, 2009 at 8:29 am

    The dish looks amazing Aggie! Hope you had a fabulous V-Day!

  12. Sarah posted February 16, 2009 at 11:14 am

    My mouth is watering!

  13. Cat posted February 16, 2009 at 12:15 pm

    Yippee! That dish just allowed me to finish my menu planning for next week – low carb-ish style!

  14. Lucy posted February 16, 2009 at 2:11 pm

    Oooh Aggie, this looks wonderful and all my favorite flavors!!

  15. Netts Nook posted February 16, 2009 at 3:05 pm

    Aggie looks great can’t wait to try and healthy to beat.

  16. Pam posted February 16, 2009 at 4:02 pm

    Now this is my kind of dinner. I love every ingredient used. Great meal Aggie.

  17. Gloria Chadwick posted February 16, 2009 at 5:05 pm

    I love lemon on chicken, and adding artichokes, mushrooms, and asparagus — totally good! This is another one I’ve bookmarked. 🙂

  18. Bridgett posted February 16, 2009 at 11:14 pm

    I love recipes like these are they are so full of flavor. The chicken looks delicious, all golden and buttery!

  19. Carrian posted February 17, 2009 at 12:24 am

    Yum!!! We adore asparagus! Everything looks deliscious as always!!

  20. Cathy posted February 17, 2009 at 3:33 am

    This looks awesome, Aggie. I haven’t made a good lemon pepper chicken in a while. This will definitely appear on our menu soon!

  21. Debbie posted February 17, 2009 at 12:42 pm

    I am making this as my next chicken dish. This looks so good!

  22. Matt's Kitchen posted February 17, 2009 at 12:43 pm

    Your recipe sounds perfect for a good weeknight (or weekend) meal. I love artichokes and the fact that you used canned ones makes it even more appealing. The last thing I want is the fiddly task of prepping artichokes. Lemon, garlic, mushrooms… perfect!

  23. Jeena posted February 17, 2009 at 2:14 pm

    Hi Aggie this looks so good, I would love this kind of meal it is so what I would eat YUM! 🙂

  24. Katherine Aucoin posted February 17, 2009 at 2:30 pm

    I would love this meal. It’s so full of flavor; it has all of my favorites and it looks beautiful to boot!

  25. Paula posted February 17, 2009 at 4:22 pm

    Gorgeous! Love this. I love your electric skillet, too. They are so convenient. I like using mine for pork chops … they just fit in it better than in my skillet. Asparagus is just now showing up in our stores. I’ll have to snag some for this! 🙂

  26. RecipeGirl posted February 18, 2009 at 11:45 pm

    Bookmarked!! I love everything in this recipe. Perfect for my healthy diet 🙂

  27. melissa k posted March 1, 2009 at 7:41 pm

    I made this last night dinner and it was great but made with the following changes, used green beans (hubby doesn't eat asparagas) & quartered mushrooms since I am the only one that eats them. Added a splash of wine to broth, some finely minced garlic, and cornstarch to thicken the sauce. Thanks for the recipe..

  28. fittingbackin posted April 30, 2009 at 1:33 pm

    I made this for dinner last night! SO GOOD! I switched it up a bit (smaller servings for fewer people; no asparagus; no flour, etc.) but it was FABULOUS and will become a staple in our house! I linked back to your blog – everyone needs access to your yummy creations!

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