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Golden chicken carciofi cutlets with artichokes in creamy lemon parmesan sauce on a floral gold-rim plate
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Foolproof Chicken Carciofi

Pan-seared chicken cutlets simmered in a creamy lemon-artichoke-parmesan sauce, tested four times to get a sauce that stays silky and never breaks.
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Course: Dessert
Cuisine: American
Servings: 4 servings
Calories: 480kcal

Ingredients

For the Chicken:

  • 4 boneless, skinless chicken breasts (about 6 oz each), pounded to ½-inch thickness
  • 3/4 cup all-purpose flour
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 3 tbsp olive oil
  • 2 tbsp unsalted butter, divided

For the Artichoke Cream Sauce:

  • 2 clove garlic, minced
  • 1 medium shallot, minced
  • 1/2 cup dry white wine (Pinot Grigio or Sauvignon Blanc)
  • 1 cup low-sodium chicken broth
  • 1 (14 oz) can artichoke hearts, drained and quartered
  • 3/4 cup heavy cream
  • 1 lemon, zested and juiced (2 tbsp juice)
  • 1/2 cup freshly grated parmesan
  • 1/4 cup chopped fresh parsley
  • 1/4 tsp red pepper flakes (optional)
  • Salt and pepper, to taste

Instructions

  • Place each chicken breast between two sheets of plastic wrap and pound to an even ½-inch thickness. Season both sides with salt and pepper, then dredge in flour, shaking off the excess.
  • Heat olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Sear the chicken 3–4 minutes per side until golden and cooked through (165°F internal). Transfer to a plate and tent with foil.
  • Lower heat to medium. Add the remaining butter, garlic, and shallot to the skillet; cook 1 minute until fragrant. Pour in the wine, scraping up the browned bits from the pan.
  • Add the chicken broth and artichoke hearts. Simmer uncovered for exactly 10 minutes, until the liquid reduces by about half and looks slightly syrupy.
  • Remove the skillet from the heat. Stir in the heavy cream and lemon zest, then whisk in the parmesan a little at a time until smooth. Return to low heat, nestle the chicken back into the sauce, and warm through for 2–3 minutes.
  • Off the heat, stir in the lemon juice, parsley, and red pepper flakes if using. Season to taste with salt and pepper. Serve immediately with extra sauce and artichokes spooned over each piece.

Notes

  • Use canned artichoke hearts packed in water, not marinated — marinated artichokes carry too much oil and vinegar and soften too much in the simmer.
  • Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop with a splash of broth to loosen the sauce.
  • Full-fat heavy cream is required here — lower-fat substitutes will separate under the sauce's acidity and heat.
  • If the sauce reduces past a spoon-coating consistency, whisk in a tablespoon or two of extra broth or cream to bring it back.The article is already complete — the "More Chicken Recipes You'll Love" section (functioning as the "More Recipes You'll Love" section) was included immediately before the Recipe Card, and the Recipe Card itself (with Ingredients, Instructions, and Notes) was fully written out with no truncation. Here is that section again for confirmation: