Braised Chicken with Artichoke
Elevate your weeknight dinner with this savory and elegant Braised Chicken with Artichoke recipe. Juicy, golden-brown chicken thighs are simmered in a fragrant white wine and chicken broth sauce infused with garlic, onions, and a medley of seasonings like thyme and paprika. Tender artichoke hearts add a delightful touch of earthiness and texture, while a squeeze of fresh lemon juice brightens every bite. This one-pan dish strikes the perfect balance between hearty and refreshing, making it a versatile option for pairing with fluffy rice, crusty bread, or creamy mashed potatoes. Ready in under an hour, this comforting yet sophisticated meal is ideal for impressing guests or treating yourself to something special.
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Recipe Information
Ingredients
- 6 pieces bone-in, skin-on chicken thighs
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- 1 large yellow onion
- 4 cloves garlic
- 0.5 cups dry white wine
- 1 cups chicken broth
- 14 ounces canned artichoke hearts (drained and quartered)
- 2 tablespoons fresh parsley
- 2 tablespoons lemon juice
- 1 teaspoon dried thyme
- 0.5 teaspoons paprika
- 1 tablespoon butter
Instructions
Pat the chicken thighs dry with paper towels and season them on both sides with salt and black pepper.
Heat the olive oil in a large, heavy-bottomed skillet or Dutch oven over medium-high heat.
Place the chicken thighs skin-side down in the pan and sear for 4–5 minutes until they are golden brown. Flip and sear the other side for another 3–4 minutes. Remove the chicken and set it aside on a plate.
Lower the heat to medium and add the diced onion to the same pan. Sauté for 3–4 minutes until softened and translucent.
Add the minced garlic and cook for an additional 1 minute until fragrant.
Deglaze the pan by pouring in the white wine. Scrape up any browned bits from the bottom of the pan using a wooden spoon. Let the wine simmer for 2–3 minutes and reduce slightly.
Add the chicken broth, artichoke hearts, dried thyme, paprika, and lemon juice to the pan. Stir to combine.
Return the seared chicken thighs to the pan, placing them skin-side up. Ensure the liquid only comes halfway up the sides of the chicken; adjust with more broth if needed.
Cover the pan and reduce the heat to low. Let the chicken simmer gently for 30 minutes until it is cooked through and tender.
Uncover the pan and stir in the butter to enrich the sauce. Taste and adjust seasoning with additional salt or pepper if needed.
Garnish with chopped fresh parsley before serving. Serve warm with rice, crusty bread, or potatoes to soak up the sauce.
Nutrition Facts
Calories |
2624 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 194.8 g | 250% | |
| Saturated Fat | 54.9 g | 274% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 762 mg | 254% | |
| Sodium | 3746 mg | 163% | |
| Total Carbohydrate | 26.2 g | 10% | |
| Dietary Fiber | 4.2 g | 15% | |
| Total Sugars | 9.1 g | ||
| Protein | 168.5 g | 337% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 211 mg | 16% | |
| Iron | 11.0 mg | 61% | |
| Potassium | 2696 mg | 57% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
