Lemon Chicken with Artichokes, Peas & Feta by Katie Lee Beigel

Total Time
40 min
20 min
20 min
This recipe will have extra broth which is great spooned over mashed potatoes, mashed cauliflower, or cauliflower rice!


Uncooked boneless skinless chicken breast(s)

1 pound(s), 4 [4 oz] thin cutlets

All-purpose flour

1 Tbsp

Table salt

1 tsp, plus a few pinches extra for seasoning

Onion powder

½ tsp

Garlic powder

½ tsp

Black pepper

¼ tsp, freshly ground, plus a few pinches extra for seasoning

Olive oil

3 tsp, divided

Uncooked shallot(s)

1 medium, minced

Frozen artichoke hearts

1 cup(s), or canned in water, quartered

Canned low-sodium chicken broth

¾ cup(s)


1 medium, juiced

Frozen green peas

1 cup(s), thawed


2 Tbsp, minced

Crumbled feta cheese

¼ cup(s)


  1. Use a paper towel to blot dry both sides of the chicken breasts. In a small bowl, mix the flour, salt, onion powder, garlic powder, and pepper. Season both sides of each chicken breast with the mixture.
  2. Heat a 10 or 12-inch saute pan over medium-high heat. Add 2 teaspoons olive oil and swirl around the pan. Add the chicken and cook until browned, about 2 minutes per side. Remove the chicken from the pan and reduce the heat to medium. Add the remaining 1 teaspoon olive oil and shallots. Cook, stirring often, for 2 to 3 minutes, until the shallots soften. Stir in the artichoke hearts, chicken broth, and lemon juice. Season with some salt and pepper. Bring to a simmer and return the chicken to the pan. Cover and reduce the heat to low. Let simmer for 10 minutes. Remove the lid and stir in the peas. Increase the heat to medium high and cook, uncovered, for 1 minute. Season with salt and pepper, and stir in the dill. Top with the feta cheese and serve.
  3. Serving size: 1 chicken breast and 1/4 of the vegetable mixture