Name: Chicken with Lemon Dill-Artichoke Sauce, Roasted Potatoes & Broccoli
Cook time: 45 min
Total time: 45 min
Yield: Serves 6
Ingredients: 1 ½ (170 ml) jars artichoke hearts, marinated; 6 crowns broccoli; 1.02 kg chicken breasts, boneless skinless; 355 ml chicken or vegetable broth; 1 small bunch fresh dill; 355 ml heavy whipping cream; 1 ½ lemons; 0.68 kg new potatoes; black pepper; extra virgin olive oil; garlic powder; salt

Chicken with Lemon Dill-Artichoke Sauce, Roasted Potatoes & BroccoliChicken with Lemon Dill-Artichoke Sauce, Roasted Potatoes & Broccoli — a 45-minute dinner recipe with 12 ingredients, serving 6.Ingredients

1 ½ (170 ml) jars artichoke hearts, marinated

6 crowns broccoli

1.02 kg chicken breasts, boneless skinless

355 ml chicken or vegetable broth

1 small bunch fresh dill

355 ml heavy whipping cream

1 ½ lemons

0.68 kg new potatoes

black pepper

extra virgin olive oil

garlic powder

salt

Instructions

Preheat oven to 220°C (425°F).

Wash and dry the fresh produce.

Halve potatoes and divide between two large baking sheet pans. Drizzle with oil, then season with salt and pepper; toss to combine and spread out in an even layer.

Place baking sheets in the oven (it doesn't have to be fully heated) and roast until the potatoes start to soften, about 18 minutes.

Meanwhile, separate broccoli into bite-sized florets and cut stems into smaller pieces. Place in a large bowl, drizzle with additional oil, then season with salt and pepper. Toss to coat and set aside.

Preheat a large skillet over medium-high heat.

While the skillet heats up, holding a knife parallel to the cutting board, cut the chicken in half horizontally to form thin fillets. Season with salt and pepper on both sides.

Once the skillet is hot, add oil and swirl to coat the bottom. Working in batches if necessary, add chicken and pan-fry until golden brown and cooked through, 3-4 minutes per side. Remove chicken to a plate, loosely cover with aluminum foil, and set aside. (Reserve skillet for later use.)

When the potatoes are starting to soften, remove from the oven. Add broccoli, toss to combine, and spread out in an even layer. Return baking sheets to the oven and continue to roast until the veggies are fork-tender, 12-14 minutes. Remove from oven. (Reserve bowl for later use.)

Meanwhile, using a clean cutting board, zest and juice lemons into the reserved skillet.

Add broth, cream, and garlic powder to the skillet with the lemon; stir to combine the sauce and bring to a boil over high heat. Once boiling, reduce heat to medium-low and simmer, stirring occasionally, until thickened, 7-8 minutes.

While the sauce is cooking, drain and roughly chop artichokes. Place in the reserved bowl.

Shave dill leaves off the stems; discard stems and mince the leaves. Add to the bowl with the artichokes.

When the sauce has thickened, add artichokes and dill, then stir to combine. Continue to cook until warmed through, about 2 minutes. Remove from heat.

To serve, divide chicken and veggies between plates. Spoon sauce over chicken and enjoy!

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