Lemon Pepper Chicken with Artichoke Salsa Recipe

Yields: 4 servings
Prep Time: 15 minutes
Cook Time: 20-25 minutes


For the chicken:

  • 4 boneless, skinless chicken breasts, pounded thin (about 1/2 inch)
  • 2-3 tablespoons lemon pepper seasoning (adjust to your preference)
    41 tablespoon olive oil

For the artichoke salsa:

  • 1 (14-ounce) can artichoke hearts, drained and roughly chopped
  • 1/4 cup chopped red onion
  • 2 tablespoons capers, drained
  • 1/4 cup chopped fresh parsley
  • 3 tablespoons olive oil
  • 2 tablespoons lemon juice
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon dried thyme
  • Salt and freshly ground black pepper to taste

For serving (optional):

  • Roasted asparagus or green beans
  • Cooked rice or quinoa
  • Feta cheese


  • Make the artichoke salsa: Combine all the salsa ingredients in a medium bowl. Toss to combine and adjust seasonings to taste. Set aside.
  • Preheat oven: Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or foil.
  • Prepare the chicken: Season both sides of the pounded chicken breasts generously with lemon pepper seasoning.
  • Cook the chicken: Heat the olive oil in a large skillet over medium-high heat. Add the chicken and cook for 3-4 minutes per side, or until cooked through and golden brown.
  • Roast the vegetables (optional): While the chicken is cooking, toss your chosen side vegetables (like asparagus) with a bit of olive oil, salt, and pepper. Roast in the oven alongside the chicken until tender, about 10-15 minutes depending on the vegetable.
  • Assemble and serve: Place a cooked chicken breast on each plate. Spoon a generous amount of artichoke salsa over the chicken. Serve with your chosen sides like roasted vegetables, rice, or quinoa. Sprinkle with feta cheese if desired.


  • Don’t overcook the chicken: Chicken breast can easily become dry. Make sure the internal temperature reaches 165°F (74°C) for safety.
  • Pound it out: Pounding the chicken creates even thickness for faster and more consistent cooking.
  • Mix up the herbs: Feel free to experiment with different fresh herbs in the salsa, such as basil or dill.
  • Make it ahead: You can make the artichoke salsa up to a day ahead of time and store it in the refrigerator.

Enjoy this fresh and flavorful meal!


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