Chicken and Artichokes
Elevate your weeknight dinner game with this flavorful Chicken and Artichokes recipe, a one-pan wonder that's both elegant and comforting. Juicy, golden-brown chicken thighs are paired with tender artichoke hearts and simmered in a zesty lemon-garlic sauce infused with dry white wine, fresh thyme, and rich butter. Perfectly balancing brightness and savory depth, this dish is an easy yet impressive option for entertaining or a cozy family meal. Ready in just 45 minutes, it’s a delightful combination of Mediterranean-inspired flavors that pairs beautifully with crusty bread, rice, or roasted vegetables. Garnish with fresh parsley for a pop of color and freshness, and watch it become a household favorite.
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Recipe Information
Ingredients
- 6 pieces Chicken thighs (bone-in, skin-on)
- 1.5 teaspoons Salt
- 1 teaspoon Black pepper
- 0.25 cup All-purpose flour
- 3 tablespoons Olive oil
- 14 ounces Artichoke hearts (canned or jarred, drained and halved)
- 3 cloves Garlic cloves (minced)
- 1 cup Chicken broth
- 0.5 cup Dry white wine
- 1 whole Lemon (juice and zest)
- 1 teaspoon Fresh thyme leaves
- 2 tablespoons Butter
- 2 tablespoons Fresh parsley (chopped, for garnish)
Instructions
Season the chicken thighs on both sides with 1 teaspoon of salt and 1 teaspoon of black pepper.
Dredge the chicken lightly in the all-purpose flour, shaking off any excess.
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat.
Add the chicken thighs skin-side down and sear for 4-5 minutes per side until golden brown. Remove them from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of olive oil and the artichoke hearts. Sauté for 2-3 minutes until lightly browned, then remove them from the skillet and set aside.
Lower the heat to medium and add the minced garlic to the skillet. Sauté for 30 seconds until fragrant.
Deglaze the skillet by adding the chicken broth, dry white wine, lemon juice, and zest. Stir to scrape up any browned bits from the bottom of the pan.
Add the thyme leaves and 0.5 teaspoon of salt to the sauce, then bring it to a gentle simmer.
Return the chicken thighs to the skillet skin-side up. Cover and cook over medium-low heat for 20 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
Add the browned artichoke hearts back into the skillet and stir gently to coat them with the sauce. Cook for an additional 3 minutes.
Stir in the butter to enrich the sauce, then taste and adjust seasoning as needed.
Garnish with fresh parsley before serving. Serve hot with crusty bread, rice, or your favorite side dish.
Nutrition Facts
Calories |
609 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.9 g | 54% | |
| Saturated Fat | 12.3 g | 61% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 137 mg | 46% | |
| Sodium | 1325 mg | 58% | |
| Total Carbohydrate | 22.3 g | 8% | |
| Dietary Fiber | 5.8 g | 21% | |
| Total Sugars | 1.9 g | ||
| Protein | 31.9 g | 64% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 78 mg | 6% | |
| Iron | 3.8 mg | 21% | |
| Potassium | 589 mg | 13% | |
*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.
