Lemon Pepper Chicken with Artichoke Salsa
Lemon pepper chicken with artichoke salsa is a fresh healthy meal ready in 30 minutes! Perfectly seasoned spring chicken with tangy Mediterranean flavors.
There’s something about the first warm evenings of spring that makes me crave lighter dinners, and this lemon pepper chicken with artichoke salsa has become my absolute go-to. I remember the first time I made it—I was scrambling to get dinner on the table before my daughter’s piano recital, and this 30-minute dinner literally saved the evening. Even better? Everyone actually asked for seconds!
The combination of zesty lemon pepper seasoning, tangy artichokes, and briny capers creates flavors that feel fancy but come together ridiculously fast. It’s one of those fresh healthy meals that tastes like you spent way more effort than you actually did.
Whether you’re new to gluten-free cooking or just looking for a spring chicken recipe that won’t keep you chained to the stove, this one checks all the boxes. It’s naturally gluten-free, packed with protein and vegetables, and versatile enough to meal prep for the week ahead.
Table of Contents
Ingredients
| Ingredient | Amount | Notes |
|---|---|---|
| For the Chicken & Asparagus | ||
| Chicken breasts | 4 (~2 lbs) | Pounded to even thickness |
| Lemon Pepper seasoning | To taste | Tone’s or Lawry’s recommended |
| Asparagus | 1 bunch | Trimmed |
| Extra virgin olive oil | ½ Tablespoon | For asparagus |
| Garlic salt and pepper | To taste | |
| Crumbled feta cheese | ¼ cup | |
| Tomato | 1 | Seeded and chopped |
| For the Artichoke Salsa | ||
| Quartered artichoke hearts | 1 can | Drained and roughly chopped |
| Capers | 2 Tablespoons | Drained |
| Red onion | ¼ small | Minced |
| Lemon juice | ½ lemon | Freshly squeezed |
| Italian salad dressing | 2 Tablespoons | Prepared |
| Garlic | 1 clove | Microplaned or minced |
| Dried oregano | ½ teaspoon | |
| Dried thyme | ¼ teaspoon | |
| Salt and pepper | To taste |
Instructions
Step 1: Preheat the oven to 425 degrees then line a baking sheet with parchment paper or nonstick-sprayed foil. Place the asparagus on top, drizzle with extra virgin olive oil, and season with garlic salt and pepper. Toss with your hands to coat everything evenly, then spread out into a single layer and roast until crisp-tender, 7-9 minutes depending on the thickness of your asparagus spears.
Step 2: Meanwhile, heat a large skillet over medium-high heat then spray with nonstick spray. Season both sides of the chicken breasts generously with lemon pepper seasoning—don’t be shy here! Sauté for 3-4 minutes per side or until cooked through and the juices run clear (internal temp should hit 165°F). Remove to a plate, loosely tent with foil, and let rest for 5 minutes so all those gorgeous juices redistribute.
Step 3: For the artichoke salsa, add all the salsa ingredients into a small mixing bowl then stir to combine. The flavors will meld beautifully as it sits, and honestly, it tastes even better if you make it up to 24 hours ahead of time and let it hang out in the fridge.
Step 4: Divide the roasted asparagus between 4 plates, creating a bed for your lemon pepper chicken with artichoke salsa. Top each portion with a sautéed chicken breast and a generous scoop of that tangy artichoke salsa. Sprinkle 1 tablespoon of crumbled feta cheese and a quarter of the chopped tomatoes over each plate, then serve immediately while everything’s still warm and vibrant.
Substitutions
Protein Swap: Well… if chicken isn’t your thing, this recipe works beautifully with turkey cutlets or even firm white fish like cod or halibut. Just adjust the cooking time—fish will cook faster, usually around 3-4 minutes total depending on thickness.
Vegetable Options: No asparagus? Green beans, broccolini, or zucchini spears make excellent substitutes in this fresh healthy meal. You can also serve it over a bed of mixed greens for a lighter presentation that’s perfect for warmer weather.
Dairy-Free Version: Simply skip the feta cheese or replace it with dairy-free feta made from almonds or tofu. The artichoke salsa is so flavorful that you honestly won’t miss the cheese—it’s more of a garnish than a necessity.
Seasoning Alternatives: Don’t have lemon pepper? Mix together some lemon zest, black pepper, garlic powder, and a pinch of salt for a homemade version. You can also use Italian seasoning or a simple herb blend for this spring chicken recipe.
Troubleshooting
Dry Chicken? This is the most common issue, and it usually means you’ve overcooked it slightly. Use an instant-read thermometer and pull the chicken off the heat the moment it hits 165°F—carryover cooking will finish the job during the resting period.
Rubbery Asparagus? Overcooking is the culprit here, though sometimes it’s just thick, woody spears that need longer. For this 30-minute dinner, aim for bright green asparagus that’s tender but still has a slight snap when you bite into it.
Bland Salsa? The artichoke salsa should be punchy and bright—if it tastes flat, add more lemon juice, a pinch of salt, or an extra tablespoon of capers. Sometimes canned artichokes vary in flavor, so taste and adjust as you go.
Chicken Cooking Unevenly? You know what helps? Pounding the chicken breasts to an even thickness before cooking, just like the recipe suggests. It makes such a difference in getting that perfect, juicy lemon pepper chicken every single time.
Storage
Store leftover lemon pepper chicken with artichoke salsa in separate airtight containers in the refrigerator for up to 4 days. The chicken and asparagus keep beautifully, though the asparagus may soften slightly when reheated—that’s totally normal and still delicious.
The artichoke salsa actually gets better after a day or two as the flavors meld together. Keep it in its own container and spoon it over freshly reheated chicken for the best texture and taste in this fresh healthy meal.
For meal prep, portion everything into individual containers on Sunday, and you’ve got ready-to-go lunches for the week. Reheat gently in the microwave at 50% power or enjoy the chicken cold over salad greens for a protein-packed lunch.
Serving Suggestions
This spring chicken recipe pairs wonderfully with cauliflower rice, quinoa, or even a simple side of roasted sweet potatoes. I also love serving it alongside my gluten-free cauliflower fried rice for a complete meal that feels restaurant-worthy but comes together at home.
Try it over a bed of fresh arugula or baby spinach for a warm protein salad that’s perfect for lunch. The warm chicken slightly wilts the greens, and the artichoke salsa acts as a built-in dressing—it’s genius and takes zero extra effort.
For a heartier option, serve this 30-minute dinner with gluten-free pasta tossed in a little olive oil and garlic. The artichoke salsa becomes a light sauce when it mingles with the pasta, creating something truly special.
Variations
Mediterranean Feast: Add kalamata olives, sun-dried tomatoes, and fresh basil to the artichoke salsa for an even more vibrant Mediterranean flavor profile. Man, oh man, it transforms this already delicious lemon pepper chicken into something you’d order at a fancy Greek restaurant!
Spicy Kick: Stir in some red pepper flakes or a diced jalapeño to the artichoke salsa if your family loves heat. My husband adds a splash of hot sauce to his portion, and it completely changes the flavor without affecting the kids’ plates.
Italian-Inspired: Swap the lemon pepper for Italian seasoning and serve with fresh mozzarella instead of feta. Add some fresh basil to the salsa, and you’ve got a Tuscan-style spring chicken that’s absolutely heavenly.
Grilled Version: During summer cookouts and Fourth of July gatherings, I throw the seasoned chicken on the grill instead of pan-searing it. The char adds incredible depth to this fresh healthy meal, and it keeps your kitchen cool on those sweltering days.
Kid-Friendly Mild: Skip the capers and red onion in the artichoke salsa for picky eaters. Just use the artichokes, lemon juice, a touch of Italian dressing, and herbs—it’s still delicious but much milder and more approachable for young taste buds.
FAQs About Lemon Pepper Chicken with Artichoke Salsa
Can I use frozen artichoke hearts instead of canned?
Absolutely! Thaw them completely, squeeze out excess moisture, and chop them just like you would canned ones. Frozen artichokes often have a slightly firmer texture that works beautifully in this lemon pepper chicken with artichoke salsa.
How do I keep chicken breasts from drying out?
The secret is threefold: pound them to even thickness, don’t overcook (165°F is perfect), and always let them rest for 5 minutes before slicing. These three steps guarantee juicy chicken every single time in this 30-minute dinner.
What’s the best way to pound chicken evenly?
Place each breast between two sheets of plastic wrap or in a gallon-sized zip-top bag, then use a meat mallet or even a heavy skillet to gently pound from the center outward. You’re aiming for about ¾-inch thickness throughout for this spring chicken recipe.
Can I make the artichoke salsa ahead of time?
Yes, and I highly recommend it! The salsa tastes even better after the flavors have time to meld together in the fridge. Make it up to 24 hours ahead and give it a quick stir before serving—the convenience is unbeatable for busy weeknights.
Why does my lemon pepper seasoning taste bitter?
This can happen with old or low-quality seasoning blends where the lemon oils have gone rancid. Stick with trusted brands like Tone’s or Lawry’s, store them in a cool, dark place, and replace them every 6-12 months for the best flavor in your fresh healthy meal.
Can I use bone-in chicken for this recipe?
Sure, but you’ll need to adjust the cooking time significantly—bone-in breasts need 25-35 minutes in the oven at 400°F. The 30-minute timeline for this lemon pepper chicken with artichoke salsa really works best with boneless, skinless breasts or thighs.
Final Thoughts
This lemon pepper chicken with artichoke salsa has honestly become one of those recipes I make on repeat when I need dinner to feel special but don’t have the time or energy for anything complicated. The artichoke salsa is as bright and zingy as a perfect spring morning—tangy, herbaceous, and somehow both light and satisfying at the same time.
If you love Mediterranean flavors like this, you’ll definitely want to check out my gluten-free salmon pasta for another quick weeknight winner with similar bright, fresh vibes. Or if you’re craving something with a bit more spice, my Indonesian pork satay with rica-rica sambal brings incredible bold flavors to your dinner table.
The best part about this spring chicken recipe? It proves that eating well doesn’t mean spending hours in the kitchen or buying fancy ingredients. Sometimes the simplest combinations—seasoned chicken, roasted vegetables, and a punchy, flavorful salsa—create the most memorable meals. Now go make this gorgeous dish and see for yourself!
Lemon Pepper Chicken with Artichoke Salsa
Equipment
- Baking sheet
- Parchment paper or foil
- Large skillet
- Small mixing bowl
- Meat mallet
- Instant-read thermometer
Ingredients
For the Chicken & Asparagus
- 4 chicken breasts ~2 lbs, pounded to even thickness
- Lemon Pepper seasoning Tone’s or Lawry’s recommended
- 1 bunch asparagus trimmed
- ½ Tablespoon extra virgin olive oil for asparagus
- garlic salt and pepper to taste
- ¼ cup crumbled feta cheese
- 1 tomato seeded and chopped
For the Artichoke Salsa
- 1 can quartered artichoke hearts drained and roughly chopped
- 2 Tablespoons capers drained
- ¼ small red onion minced
- ½ lemon lemon juice freshly squeezed
- 2 Tablespoons prepared Italian Salad Dressing
- 1 clove garlic microplaned or minced
- ½ teaspoon dried oregano
- ¼ teaspoon dried thyme
- salt and pepper to taste
Instructions
- Preheat the oven to 425 degrees then line a baking sheet with parchment paper or nonstick-sprayed foil. Place the asparagus on top, drizzle with extra virgin olive oil, and season with garlic salt and pepper. Toss with your hands to coat everything evenly, then spread out into a single layer and roast until crisp-tender, 7-9 minutes depending on the thickness of your asparagus spears.
- Meanwhile, heat a large skillet over medium-high heat then spray with nonstick spray. Season both sides of the chicken breasts generously with lemon pepper seasoning—don’t be shy here! Sauté for 3-4 minutes per side or until cooked through and the juices run clear (internal temp should hit 165°F). Remove to a plate, loosely tent with foil, and let rest for 5 minutes so all those gorgeous juices redistribute.
- For the artichoke salsa, add all the salsa ingredients into a small mixing bowl then stir to combine. The flavors will meld beautifully as it sits, and honestly, it tastes even better if you make it up to 24 hours ahead of time and let it hang out in the fridge.
- Divide the roasted asparagus between 4 plates, creating a bed for your lemon pepper chicken with artichoke salsa. Top each portion with a sautéed chicken breast and a generous scoop of that tangy artichoke salsa. Sprinkle 1 tablespoon of crumbled feta cheese and a quarter of the chopped tomatoes over each plate, then serve immediately while everything’s still warm and vibrant.
