Italian Chicken and Artichokes
Savor the bold, rustic flavors of Italy with this delectable Italian Chicken and Artichokes recipe, a one-pan dish that's as effortless as it is impressive. Tender, golden-seared chicken thighs are simmered in a fragrant lemon-garlic sauce infused with marinated artichoke hearts, sun-dried tomatoes, and briny capers, creating a symphony of tangy, savory, and herbaceous notes. Ready in just 45 minutes, this Mediterranean-inspired meal is perfect for busy weeknights or elegant dinner parties. Serve it over fluffy rice, silky pasta, or alongside warm, crusty bread to soak up every drop of the luscious sauce. Garnished with a sprinkle of fresh parsley, this easy yet sophisticated recipe promises to transport your taste buds to the sunny Italian countryside. Perfect for lovers of healthy, hearty, and flavor-packed chicken dinners!
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Recipe Information
Ingredients
- 6 pieces boneless, skinless chicken thighs
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 3 tablespoons olive oil
- 4 cloves garlic cloves, minced
- 1 can (14 oz) marinated artichoke hearts, drained and halved
- 0.5 cup sun-dried tomatoes, chopped
- 1 cup chicken broth
- 2 tablespoons lemon juice
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 2 tablespoons capers, drained
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
Instructions
Season the chicken thighs with salt and pepper evenly on both sides.
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 on one side, or until golden brown. Flip and cook for another 3-4 minutes. Remove the chicken from the skillet and set aside.
In the same skillet, add 1 more tablespoon of olive oil. Stir in the minced garlic and sauté for 1 minute or until fragrant.
Add the marinated artichoke hearts, sun-dried tomatoes, and capers to the skillet. Cook for 2-3 minutes, stirring frequently.
Pour in the chicken broth and lemon juice, and sprinkle in the dried oregano and basil. Stir to combine.
Return the chicken to the skillet, nestling it into the sauce. Lower the heat to a simmer, cover, and allow to cook for 15-18 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
Taste the sauce and adjust seasoning if necessary. If the sauce seems too thin, allow it to simmer uncovered for a few more minutes to reduce to your desired consistency.
Garnish with freshly chopped parsley if desired and serve hot. This dish pairs beautifully with crusty bread, rice, or pasta.
Nutrition Facts
Calories |
2058 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 123.3 g | 158% | |
| Saturated Fat | 26.0 g | 130% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 630 mg | 210% | |
| Sodium | 5056 mg | 220% | |
| Total Carbohydrate | 69.2 g | 25% | |
| Dietary Fiber | 20.7 g | 74% | |
| Total Sugars | 25.2 g | ||
| Protein | 174.0 g | 348% | |
| Vitamin D | 1.1 mcg | 5% | |
| Calcium | 366 mg | 28% | |
| Iron | 13.6 mg | 76% | |
| Potassium | 4336 mg | 92% | |
*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.
