Creamy Lemon Chicken with Golden Artichokes and Zucchini Ribbons

Instructions

1. 1

   Preheat the oven to 200 °C / 400 °F. Pat the chicken breasts dry with paper towels and season both sides with the salt and black pepper.

2. 2

   Heat a large oven-safe skillet over medium-high heat. Add 15 ml / 1 tbsp olive oil and 10 g / 3/4 tbsp butter. Sear the chicken for 2 to 3 minutes per side until golden. Transfer to a plate.

3. 3

   In the same skillet, add the artichoke hearts with 5 ml / 1 tsp olive oil. Cook for 3 to 4 minutes, turning them, until browned around the edges. Remove them with the chicken.

4. 4

   Reduce to medium heat. Add the shallot and cook for 2 minutes. Add the garlic and fresh thyme and cook 30 seconds more until fragrant.

5. 5

   Pour in the chicken broth and scrape the bottom of the skillet to loosen the browned bits. Add the heavy cream, Dijon mustard, lemon zest, and lemon juice. Simmer gently for 2 to 3 minutes.

6. 6

   Add the grated Parmesan cheese and stir until the sauce is smooth. Return the chicken and artichokes to the skillet, coating them with the sauce.

7. 7

   Transfer the skillet to the preheated oven and bake for 8 to 10 minutes at 200 °C / 400 °F, or until the chicken is fully cooked.

8. 8

   Meanwhile, heat another large skillet over medium heat with the remaining 10 ml / 2 tsp olive oil and remaining 10 g / 3/4 tbsp butter. Add the zucchini ribbons and sauté for 2 minutes with a pinch of salt, just until tender but still firm.

9. 9

   Remove the chicken from the oven and sprinkle the fresh parsley over the top. Taste the sauce and adjust with more salt or black pepper if needed.

10. 10

    Serve a bed of zucchini ribbons on each plate. Top with the chicken, divide the golden artichokes, and finish with plenty of creamy lemon sauce.