Not Your Usual Lemon Artichoke Chicken
Elevate your weeknight dinner game with "Not Your Usual Lemon Artichoke Chicken," a vibrant and zesty dish that’s anything but ordinary. This one-pan recipe features juicy, golden-seared chicken thighs simmered in a tangy lemon and herb-infused broth, enriched with tender artichoke hearts, briny capers, and a touch of silky butter. Perfectly balanced with savory garlic and fresh parsley, this Mediterranean-inspired meal is as elegant as it is effortless, ready in just 50 minutes. Pair it with fluffy rice, quinoa, or crusty bread to soak up the luscious sauce, and enjoy a restaurant-quality dish from the comfort of your home. Keywords: lemon artichoke chicken recipe, one-pan chicken dinner, Mediterranean-inspired chicken, easy chicken thigh recipes.
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Recipe Information
Ingredients
- 6 pieces boneless, skinless chicken thighs
- 1.5 teaspoons salt
- 1 teaspoon black pepper
- 3 tablespoons olive oil
- 4 cloves garlic cloves, minced
- 2 whole lemons, juiced
- 1 cup chicken broth
- 1 can artichoke hearts, quartered (canned or jarred, drained)
- 2 tablespoons capers
- 0.25 cup fresh parsley, chopped
- 1 teaspoon fresh thyme leaves
- 2 tablespoons all-purpose flour
- 1 tablespoon unsalted butter
Instructions
Season the chicken thighs with 1 teaspoon of salt and 1 teaspoon of black pepper on both sides and lightly coat them with 2 tablespoons of all-purpose flour.
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. When the oil is hot, sear the chicken thighs for 3-4 minutes per side until golden brown. Remove the chicken from the skillet and set aside.
Reduce heat to medium. Add the remaining 1 tablespoon of olive oil and the minced garlic to the skillet. Sauté for 30 seconds until fragrant.
Add the chicken broth, lemon juice, and thyme to the skillet. Use a wooden spoon to scrape up any browned bits from the bottom of the pan.
Return the chicken back to the skillet and let it simmer in the sauce for 15 minutes, partially covered.
Add the artichoke hearts and capers to the skillet. Simmer uncovered for an additional 10 minutes to allow the flavors to meld and the sauce to reduce slightly.
Stir in 1 tablespoon of butter at the end to make the sauce silky. Adjust seasoning with the remaining 0.5 teaspoon of salt if needed.
Garnish with fresh parsley before serving. Serve hot over rice, quinoa, or with crusty bread to soak up the sauce.
Nutrition Facts
Calories |
2010 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 119.6 g | 153% | |
| Saturated Fat | 31.4 g | 157% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 661 mg | 220% | |
| Sodium | 5136 mg | 223% | |
| Total Carbohydrate | 62.2 g | 23% | |
| Dietary Fiber | 15.5 g | 55% | |
| Total Sugars | 6.2 g | ||
| Protein | 170.3 g | 341% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 325 mg | 25% | |
| Iron | 15.5 mg | 86% | |
| Potassium | 2682 mg | 57% | |
*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.
