Chicken with Artichokes and Melted Lemons
Transform your weeknight dinner routine with this vibrant and flavor-packed Chicken with Artichokes and Melted Lemons. Juicy, golden-crisp chicken thighs are paired with tender artichoke hearts and sweet, caramelized lemon slices in a savory broth infused with garlic, white wine, and fresh thyme. This one-pan recipe not only makes cleanup a breeze but also creates an elegant dish perfect for entertaining or a comforting family meal. Finished with a luscious butter-enriched pan sauce, this dish delivers a perfect balance of brightness and richness in every bite. Serve it with crusty bread or fluffy rice to soak up the zesty, herbaceous sauce for a dinner that’s irresistibly satisfying. Ideal for fans of Mediterranean-inspired recipes, this 40-minute masterpiece is a delicious way to elevate your chicken dinner game!
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Recipe Information
Ingredients
- 6 pieces boneless, skin-on chicken thighs
- 2 teaspoons salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- 2 whole lemons
- 14 ounces canned artichoke hearts (drained and halved)
- 3 cloves garlic, minced
- 1 cup chicken broth
- 0.5 cup dry white wine (optional)
- 2 teaspoons fresh thyme leaves
- 1 tablespoon butter
Instructions
Pat the chicken thighs dry with a paper towel and season both sides with 1 teaspoon of salt and 1/2 teaspoon of black pepper.
Heat the olive oil in a large oven-safe skillet over medium-high heat. Place the chicken thighs skin-side down and cook for 5-7 minutes until the skin is golden and crisp. Flip and cook for another 3 minutes. Remove the chicken from the pan and set aside.
While the chicken cooks, slice the lemons into thin rounds, removing seeds as you go.
In the same skillet, reduce heat to medium and add the lemon slices. Cook for 2-3 minutes per side until lightly caramelized. Remove and set aside.
Add the artichoke hearts to the skillet and cook for 2 minutes, stirring occasionally, until they start to brown. Stir in the minced garlic and cook for 30 seconds until fragrant.
Deglaze the skillet by pouring in the chicken broth and white wine (if using), scraping up any browned bits on the bottom of the pan with a wooden spoon. Bring to a simmer.
Return the chicken thighs to the skillet, skin-side up, nestling them among the artichokes. Add the caramelized lemon slices on top of and around the chicken.
Sprinkle the fresh thyme leaves over the dish and transfer the skillet to the oven. Roast at 375°F (190°C) for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
Remove the skillet from the oven and stir a tablespoon of butter into the sauce for extra richness. Let the dish rest for 5 minutes before serving.
Serve hot, spooning the artichokes, lemons, and pan sauce over the chicken. Pair with crusty bread or rice to soak up the flavorful sauce.
Nutrition Facts
Calories |
2014 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 125.9 g | 161% | |
| Saturated Fat | 34.8 g | 174% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 597 mg | 199% | |
| Sodium | 7081 mg | 308% | |
| Total Carbohydrate | 71.0 g | 26% | |
| Dietary Fiber | 25.5 g | 91% | |
| Total Sugars | 8.7 g | ||
| Protein | 137.3 g | 275% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 315 mg | 24% | |
| Iron | 13.2 mg | 73% | |
| Potassium | 2531 mg | 54% | |
*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.
