Chicken Thighs with Artichokes
Elevate your dinner table with this elegant yet easy recipe for Chicken Thighs with Artichokes—perfect for weeknights or special occasions. Juicy, bone-in, skin-on chicken thighs are seared to golden perfection before being simmered in a luscious sauce made with garlic, dry white wine, lemon juice, and velvety chicken broth. The addition of tender artichoke hearts adds a delightful Mediterranean flair, complemented by aromatic thyme and a sprinkle of fresh parsley. With a quick preparation time and one-skillet convenience, this dish is as practical as it is delicious. Serve it with a crusty baguette or fluffy rice to soak up the rich, tangy sauce, making it a complete, flavor-packed meal that your family will love. Perfect for fans of hearty, skillet chicken recipes or Mediterranean-inspired cuisine, this dish is both comforting and sophisticated.
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Recipe Information
Ingredients
- 6 pieces bone-in, skin-on chicken thighs
- 14 ounces artichoke hearts
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 4 cloves garlic cloves
- 1 cup low-sodium chicken broth
- 1 cup dry white wine
- 2 tablespoons lemon juice
- 2 tablespoons all-purpose flour
- 2 tablespoons fresh parsley
- 1 teaspoon dried thyme
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
Instructions
Pat the chicken thighs dry with paper towels and season both sides with 1 teaspoon of kosher salt and 1/2 teaspoon of black pepper.
Heat a large skillet over medium-high heat and add the olive oil. Place the chicken thighs skin-side down in the skillet and sear for 5-7 minutes until the skin is golden brown and crispy. Flip the chicken and cook for an additional 3 minutes. Remove the chicken from the skillet and set aside.
Drain half the fat from the skillet, leaving about 1 tablespoon behind. Lower the heat to medium and add the butter. Once melted, add the minced garlic and sauté for 1 minute until fragrant.
Add the flour to the skillet and whisk it into the butter to form a roux. Cook for 1 minute, then slowly whisk in the chicken broth and white wine. Continue whisking until the sauce is smooth and begins to thicken, about 3 minutes.
Stir in the lemon juice, dried thyme, and remaining kosher salt and black pepper. Add the artichoke hearts and stir to coat them in the sauce.
Return the chicken thighs to the skillet, skin-side up. Spoon some sauce over the chicken, bring the mixture to a simmer, and reduce the heat to low.
Cover the skillet with a lid and let the chicken cook for 20 minutes, or until the internal temperature of the chicken reaches 165°F (74°C).
Remove the lid and sprinkle fresh parsley over the chicken. Cook uncovered for an additional 5 minutes to let the sauce thicken slightly.
Serve the chicken thighs with artichokes and sauce spooned over the top. Pair with crusty bread or a side of rice to soak up the flavorful sauce.
Nutrition Facts
Calories |
546 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.6 g | 46% | |
| Saturated Fat | 10.8 g | 54% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 136 mg | 45% | |
| Sodium | 678 mg | 29% | |
| Total Carbohydrate | 16.8 g | 6% | |
| Dietary Fiber | 6.0 g | 21% | |
| Total Sugars | 1.6 g | ||
| Protein | 31.2 g | 62% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 68 mg | 5% | |
| Iron | 3.2 mg | 18% | |
| Potassium | 512 mg | 11% | |
*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.
