Chicken Cutlets w/ Artichokes & Lemon-Dill Sauce

Prep Time
Cook Time
Ready In

Recipe: #35613

September 06, 2020

"This is a healthier comfort food option, that I tweaked, from my latest issue of Eating Well magazine. We love the sauce and usually choose to serve it over brown rice with a side of steamed broccoli. The sauce makes it seem decadent but since it only uses 1/4 C heavy cream for 4 servings, it's able to stay on the healthy side. I hope you enjoy it as much as we do!"

Original is 4 servings


  • Serving Size: 1 (298.6 g)
  • Calories 319.3
  • Total Fat - 11.8 g
  • Saturated Fat - 3.6 g
  • Cholesterol - 109.5 mg
  • Sodium - 595.4 mg
  • Total Carbohydrate - 14.9 g
  • Dietary Fiber - 5.5 g
  • Sugars - 1.9 g
  • Protein - 39 g
  • Calcium - 69.8 mg
  • Iron - 2.6 mg
  • Vitamin C - 16.1 mg
  • Thiamin - 0.2 mg

Step by Step Method

Step 1

Heat the oil in a large skillet over med-high heat.

Step 2

Sprinkle the chicken with salt and pepper and add to the heated pan. Cook, flipping once halfway, until the chicken is cooked through; approx. 8-10 minutes.

Step 3

Meanwhile, whisk the cream, lemon juice, and cornstarch in a small bowl.

Step 4

Transfer the cooked chicken to a plate.

Step 5

Add the broth to the pan and bring it to a simmer over high heat; scraping up any of the browned bits. Cook until it's reduced by about half; approx. 5 minutes.

Step 6

Whisk the cream mixture into the pan and cook, whisking, until it thickens; approx. 2 minutes.

Step 7

Return the chicken with any of the accumulated juices back to the pan along with the artichokes and dill; cook for about 1 minute.

Step 8

Serve over rice or noodles with a veggie side and enjoy!


No special items needed.

2 Reviews


Deelish!!! I followed the recipe exactly, except cut back the lemon to a generous 2 tablespoons, and it was still very lemony (but perfect for my taste!). I sauteed some leftover mushrooms after taking the chicken out of the pan, just to use them up. And sprinkled just the tiniest bit of grated parm and minced parsley when serving. The only change I would make to the original recipe is to double up on the sauce so there would be enough for the leftovers. We loved this dish and will definitely be making it again. It's quick and easy, making it better yet! This is a company-worth dish.


review by:
(23 Aug 2022)


Oh this is so good! I used my favorite fire roasted artichoke hearts and the sauce was sublime


review by:
(19 May 2021)

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