Lemon Chicken with Chickpeas and Artichokes
Bright, zesty, and packed with Mediterranean-inspired flavors, this Lemon Chicken with Chickpeas and Artichokes is a one-pan wonder perfect for weeknight dinners or casual entertaining. Tender, golden-seared chicken thighs are simmered in a savory blend of garlic, lemon juice, and chicken broth, then nestled alongside hearty chickpeas and tangy artichoke hearts. A hint of ground cumin and smoked paprika adds a warm, earthy depth to the dish, while a sprinkle of fresh parsley provides a vibrant finishing touch. Ready in just 45 minutes, this versatile recipe is as nutritious as it is satisfying and pairs beautifully with fluffy couscous, quinoa, or rice. It's the ultimate easy, flavor-packed meal you'll return to again and again.
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Recipe Information
Ingredients
- 6 pieces boneless, skinless chicken thighs
- 3 tablespoons olive oil
- 1 whole (zested and juiced) lemon
- 4 cloves (minced) garlic cloves
- 1 can (15 ounces, drained and rinsed) chickpeas
- 1 can (14 ounces, drained and quartered) artichoke hearts
- 1 cup chicken broth
- 2 tablespoons (chopped) fresh parsley
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Season the chicken thighs on both sides with salt, black pepper, ground cumin, and smoked paprika.
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the chicken thighs and sear until golden brown, about 4 minutes per side. Remove the chicken from the skillet and set aside.
Lower the heat to medium and add the remaining 1 tablespoon of olive oil to the skillet. Add the minced garlic and sauté until fragrant, about 1 minute.
Add the chickpeas and artichoke hearts to the skillet, stirring to combine, followed by the chicken broth, lemon juice, and lemon zest. Bring the mixture to a gentle simmer.
Return the seared chicken thighs to the skillet, nestling them into the chickpea-artichoke mixture. Cover the skillet with a lid and cook for 20 minutes, or until the chicken is fully cooked and tender.
Remove the skillet from heat and sprinkle the dish with fresh parsley for garnish.
Serve the lemon chicken with chickpeas and artichokes warm, either on its own or over rice, quinoa, or couscous for a heartier meal.
Nutrition Facts
Calories |
2614 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 121.3 g | 156% | |
| Saturated Fat | 26.0 g | 130% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 750 mg | 250% | |
| Sodium | 3725 mg | 162% | |
| Total Carbohydrate | 178.2 g | 65% | |
| Dietary Fiber | 58.8 g | 210% | |
| Total Sugars | 26.8 g | ||
| Protein | 210.9 g | 422% | |
| Vitamin D | 1.1 mcg | 5% | |
| Calcium | 466 mg | 36% | |
| Iron | 24.2 mg | 134% | |
| Potassium | 4317 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.
