Karen Steffens
Prep and Cook Time
1 Hour
Makes 4 servings

This dish is elegant enough for company but simple enough for weeknight meals. Couscous, rice, and green beans all make great side pairings for this delicious chicken dinner.

How to Make It

Step 1

Preheat oven to 350°. Sprinkle chicken on both sides with salt and pepper. In a 10-inch frying pan over medium-high heat, melt the butter. Add chicken in batches and cook, turning once, until browned on both sides, about 4 minutes per side. Transfer chicken to a 9- by 13-inch baking dish and add artichoke hearts.

Step 2

Add sherry, lemon peel, and lemon juice to remaining butter in frying pan; stir over medium heat until well blended and hot, 2 to 3 minutes. Add cream and stir. Remove from heat and pour sauce over chicken. Sprinkle with cheese.

Step 3

Bake until sauce is bubbling and golden brown on top, 20 to 25 minutes.

Ratings & Reviews

JJillO's Review

May 12, 2013
Delicious and very easy!

PattyInColorado's Review

March 05, 2013
I LOVE this recipe. I usually double the artichokes and use two cans instead of just one because we love them. I serve with some trype of greens (either salad or tonight I used asparagus because it was on sale) and sometimes noodles, rice or cous-cous on the side. Seriously this is sooo good. I useboth the cream and the lemon zest. Great dish! I have served to guests and they all love it too.

Tfisher's Review

December 23, 2012
I found this recipe fifteen years ago In a Sunset cookbook and then I lost it. I have been looking for it for years! This recipe is easy and fun because you can mix it up a bit. Tonight I cut the chicken into strips sautéed as directed. Added white wine to the sauce mixture. Put Parmesan and Feta on top and baked. I served it over cous cous. The whole family loved it.

jeichner's Review

July 02, 2012
This is really good and really easy! I could eat this every week!

steponme's Review

May 01, 2012
Quick and delicious; a weeknight winner! The only thing I did different was to add a little half & half with the cream to make a little more sauce. Served with coucous and sauteed green beans.

ChefAmandaLynn's Review

February 10, 2012
Perfect meal for Valentines Day. Incredibly easy to make and has a rich and elegant flavor, it is certainly NOT light. Next time I will serve it with mashed potatos.

EllenU's Review

November 15, 2010
This is a HUGE keeper!

susu911's Review

November 23, 2009
We really loved this dish and will be making it again. I did not add the lemon zest and used fat free half and half instead of the whipping cream. I served green beans, a tossed salad and bread with it. I also halfed the recipe.

michelle698's Review

April 05, 2009
It was delicious and my children loved it, even the artichokes! I will make this again, even for company!

JanetYogini's Review

December 28, 2008
I've made this several times. It is very quick and easy to prepare and tastes fantastic. I usually add some capers to the sauce (when adding the sherry & lemon juice/zest) and add mushrooms along with the artichokes if I have them in the house. I usually serve it over brown or red rice, but today might try it over Israeli couscous. A couple of times, when I didn't have whipping cream in the house, I used half-and-half and it turned out OK too...but I use the real-deal if I have it.