Keto Butterflied Chicken With Artichokes

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  • prep time

    prep time

    7 min

  • cook time

    cook time

    10 min

  • ready time

    ready time

    17 min

Keto Butterflied Chicken With Artichokes

These simple butterflied chicken breasts are topped with buttery pan fried artichokes, shallot, garlic and a hint of lemon.

These are great served with a simple side salad or steamed broccoli.

  • Net Carbs

    2.2 g

  • Fiber

    1.2 g

  • Total Carbs

    3.5 g

  • Protein

    37.9 g

  • Fats

    25.7 g

402 cals

Keto Butterflied Chicken With Artichokes

#1 Low Carb & Keto Diet App Since 2010

Track macros, calories, and access top Keto recipes.

Download on the App Store
Get in on Google Play

Ingredients

  • Chicken Breast, Skin Removed Before Cooking

    Chicken Breast, Skin Removed Before Cooking

    2 medium - split

  • Artichoke Hearts Or Globe, Canned In Oil Mixture

    Artichoke Hearts Or Globe, Canned In Oil Mixture

    2 heart

  • Unsalted Butter

    Unsalted Butter

    2 tablespoon

  • Shallot

    Shallot

    1 tablespoon, chopped

  • Garlic

    Garlic

    1 clove

  • Lemon Peel Or Zest Raw

    Lemon Peel Or Zest Raw

    1 tsp

  • Olive Oil

    Olive Oil

    1 tablespoon

Recipe Steps

steps 5

17 min

  • Step 1

    Slice the chicken breasts lengthways so that you can open them out like a book, taking care not to slice all the way through.
    Step 1
  • Step 2

    Season the butterflied chicken on both sides. Lightly oil a griddle pan with olive oil over a medium/high heat. Add the butterflied chicken breasts and cook until golden brown on one side, flip and griddle the second side until golden brown and the chicken is completely cooked through.
    Step 2
  • Step 3

    Whilst the chicken is cooking, melt a tablespoon of butter in a frying pan over a low/medium heat. Slice the artichokes into strips and finely slice the shallot and garlic. Add the artichoke and shallot to the pan with the melted butter and sweat for a minute or two until tender.
    Step 3
  • Step 4

    Add the sliced garlic and lemon zest to the pan along with the remaining butter. Stir well to combine and cook for a further minute or two until the garlic is tender.
    Step 4
  • Step 5

    Spoon the artichoke mixture over the butterflied chicken to serve.
    Step 5

Comments 5

  • goddesswoman57

    goddesswoman57 4 years ago

    This was excellent! I used a medium/large shallot but an x-large garlic clove, and also sprinkled the chicken with garlic powder, along with the salt and pepper. The overall result was that the garlic sort of overpowered the shallot and lemon zest flavors, my fault entirely. Next time, I’ll use less overall garlic and more lemon zest. The lemon zest is a fresh and unique addition to the flavor profile. I may grate a little extra over the top, next time. So yummy!

    • recipewriter

      recipewriter 4 years ago

      Thank you for your feedback, I'm so glad you enjoyed the dish!! :)

  • BikiniBabe

    BikiniBabe 4 years ago

    Great recipe but artichokes are very high in carbohydrates.

    • Dorothy255

      Dorothy255 5 years ago

      This was quick and easy and delicious

      • recipewriter

        recipewriter 5 years ago

        Thank you :)