Wine Baked Chicken and Artichoke Hearts
Indulge in the rich, savory flavors of Wine Baked Chicken and Artichoke Hearts—a sophisticated yet easy-to-make dish perfect for weeknight dinners or special occasions. This recipe features tender, bone-in chicken thighs seared to golden perfection and baked in a luscious white wine and herb-infused sauce. Nestled with tender artichoke hearts, garlic, shallots, and fresh rosemary and thyme, every bite is bursting with Mediterranean-inspired goodness. A splash of lemon juice and zest adds a bright, zesty finish to balance the richness of the buttery sauce. Serve this versatile dish with crusty bread, creamy mashed potatoes, or fluffy rice to soak up every drop of the delectable sauce. Ready in just one hour, this one-pan masterpiece is sure to elevate your dinner table and captivate your taste buds.
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Recipe Information
Ingredients
- 6 pieces Chicken thighs (bone-in, skin-on)
- 14 oz Artichoke hearts (canned or jarred, drained and halved)
- 1 cup Dry white wine
- 0.5 cup Chicken broth
- 2 tbsp Olive oil
- 2 tbsp Unsalted butter
- 4 Garlic cloves (minced)
- 2 Shallots (finely chopped)
- 1 tsp Fresh rosemary (chopped)
- 1 tsp Fresh thyme leaves
- 1 Lemon (zested and juiced)
- 1 tbsp All-purpose flour
- 1 tsp Salt
- 0.5 tsp Black pepper (freshly ground)
- 2 tbsp Fresh parsley (chopped, for garnish)
Instructions
Preheat your oven to 375°F (190°C).
Pat the chicken thighs dry with paper towels and season them on both sides with salt and pepper.
In a large oven-safe skillet or Dutch oven, heat the olive oil over medium-high heat.
Place the chicken thighs, skin-side down, in the skillet and sear for 4-5 minutes until the skin is golden brown. Flip and sear the other side for 2-3 minutes. Remove the chicken from the pan and set aside.
Reduce the heat to medium and add the butter to the skillet. Once melted, add the minced garlic and shallots. Sauté for 2-3 minutes until fragrant and softened.
Sprinkle the flour into the pan and stir constantly for 1 minute to cook off the raw taste.
Slowly pour in the white wine, scraping the bottom of the skillet to deglaze and release any browned bits.
Add the chicken broth, fresh rosemary, thyme, lemon zest, and lemon juice. Stir to combine and let it simmer for 2-3 minutes.
Return the chicken thighs to the skillet, skin-side up, and nestle the artichoke hearts around the chicken.
Transfer the skillet to the preheated oven and bake for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
Carefully remove the skillet from the oven and let it rest for 5 minutes.
Garnish with fresh parsley before serving. Serve warm with crusty bread or over a bed of rice or mashed potatoes to soak up the flavorful sauce.
Nutrition Facts
Calories |
2854 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 192.7 g | 247% | |
| Saturated Fat | 58.0 g | 290% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 791 mg | 264% | |
| Sodium | 4629 mg | 201% | |
| Total Carbohydrate | 77.6 g | 28% | |
| Dietary Fiber | 23.0 g | 82% | |
| Total Sugars | 8.6 g | ||
| Protein | 176.7 g | 353% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 342 mg | 26% | |
| Iron | 16.7 mg | 93% | |
| Potassium | 2805 mg | 60% | |
*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.
