Skillet Chicken with Artichokes and Mushrooms
Transform your weeknight dinner routine with this flavorful Skillet Chicken with Artichokes and Mushrooms—a one-pan wonder that combines tender, golden-browned chicken thighs with a medley of earthy mushrooms, briny artichoke hearts, and aromatic garlic and onions. Simmered in a bright and savory sauce of chicken broth and fresh lemon juice, this dish is perfect for those seeking a quick yet elegant meal, ready in just 45 minutes. Garnished with a sprinkle of fresh parsley, it’s as visually appealing as it is delicious. Pair this easy skillet dinner with crusty bread or a light green salad for an irresistible feast. Keywords: skillet chicken recipe, artichoke and mushroom chicken, one-pan dinner, easy chicken skillet, weeknight dinner ideas.
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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
- 2 tablespoons butter
- 1 medium yellow onion, diced
- 3 cloves garlic cloves, minced
- 8 ounces white mushrooms, sliced
- 14 ounces artichoke hearts, drained and quartered
- 1 cup chicken broth
- 2 tablespoons lemon juice
- 2 tablespoons parsley, chopped (optional for garnish)
Instructions
Season the chicken thighs on both sides with salt and black pepper.
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat.
Add the chicken thighs to the skillet and cook for 4-5 minutes on each side until golden brown. Remove the chicken from the skillet and set aside.
Reduce the heat to medium and add the remaining 1 tablespoon of olive oil and 2 tablespoons of butter to the skillet.
Add the diced onion and cook for 3-4 minutes until softened.
Stir in the minced garlic and cook for an additional 30 seconds until fragrant.
Add the sliced mushrooms and cook for 5-6 minutes until tender and lightly browned.
Stir in the quartered artichoke hearts and cook for another 2 minutes.
Pour in the chicken broth and lemon juice, stirring to combine. Bring the mixture to a simmer.
Return the chicken thighs to the skillet, nestling them into the vegetable mixture. Cover and cook for 10-12 minutes, or until the chicken is fully cooked and reaches an internal temperature of 165°F (74°C).
Remove the skillet from heat and sprinkle with chopped parsley, if desired.
Serve hot and enjoy your Skillet Chicken with Artichokes and Mushrooms!
Nutrition Facts
Calories |
2171 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 132.7 g | 170% | |
| Saturated Fat | 37.5 g | 188% | |
| Polyunsaturated Fat | 4.7 g | ||
| Cholesterol | 816 mg | 272% | |
| Sodium | 4841 mg | 210% | |
| Total Carbohydrate | 68.2 g | 25% | |
| Dietary Fiber | 26.3 g | 94% | |
| Total Sugars | 12.6 g | ||
| Protein | 180.2 g | 360% | |
| Vitamin D | 1.7 mcg | 9% | |
| Calcium | 244 mg | 19% | |
| Iron | 10.5 mg | 58% | |
| Potassium | 3751 mg | 80% | |
*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.
