Skillet Lemony Chicken and Artichokes
Ingredients
- 2 tbsp. olive oil
divided
- 1 14-ounce can artichoke hearts
drained, squeezed and halved, then patted dry
- 1 lemon
sliced, seeds removed
- 8 small bone-in
skin-on chicken thighs, 4 to 5 ounce each
- 1/2 tsp. dried oregano
- Kosher salt and pepper
- 1 shallot
chopped
- 2 cloves garlic
chopped
- 1/4 c. dry white wine
- 1 c. low-sodium chicken broth
- 3 sprigs thyme
- 2 tbsp. chopped flat-leaf parsley leaves
Directions
- 1
Heat oven to 425°F.
- 2
Heat 1 tablespoon oil in large cast-iron skillet on medium-high. Add artichokes, cut sides down, and cook, flipping once, until golden brown, 1 1/2 to 2 minutes per side. Transfer to plate. Add lemon slices and cook, flipping once, until golden brown on both sides, 2 minutes; transfer to plate. Wipe pan clean.
- 3
Reduce heat to medium. Season both sides of chicken with oregano and 1/2 teaspoon each salt and pepper. Add remaining tablespoon oil to skillet, then add chicken, skin side down; cook, undisturbed, until deep golden brown, 5 to 7 minutes. Flip and cook until other side is golden, 3 minutes more; transfer to plate.
- 4
Discard all but 1 tablespoon fat from skillet. Add shallot and cook, stirring often, until softened, 2 to 3 minutes. Add garlic and cook, stirring, until fragrant, 30 seconds. Add wine and cook, scraping up any brown bits, until most of liquid has evaporated, 1 to 2 minutes.
- 5
Add broth, thyme, and 1/2 teaspoon salt and simmer until reduced by half, 3 to 5 minutes. Return chicken (with any juices), skin side up, to skillet. Nestle lemon slices and artichokes into liquid. Transfer to oven and roast until chicken is cooked through, 10 to 12 minutes. Serve sprinkled with parsley.<br>
Skillet Lemony Chicken and Artichokes
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About this Recipe
Craving a vibrant, comforting chicken dish that comes together effortlessly in a single skillet? This Skillet Lemony Chicken and Artichokes delivers on flavor, bringing together tender chicken thighs and bright, earthy artichokes in a thyme-scented sauce. It's the perfect answer for a weeknight dinner that feels like a special occasion.
The magic of this recipe lies in its simplicity and the thoughtful combination of ingredients. Bone-in, skin-on chicken thighs brown beautifully, locking in moisture and developing a crispy, golden exterior. The drained and patted dry canned artichoke hearts caramelize slightly, adding a delightful depth without extra fuss. Aromatic shallots, garlic, and fresh thyme infuse the sauce, creating a rich base brightened by dry white wine and fresh lemon slices.
Prepare for a hearty, satisfying meal where every forkful offers a burst of savory and tangy notes. The chicken is succulent and falls easily from the bone, while the artichokes add a pleasant chewiness. The pan sauce, infused with lemon and fragrant herbs, coats everything beautifully, begging to be sopped up with crusty bread. This dish offers a lovely balance of richness from the chicken and a refreshing zing from the lemon.
You can easily adapt this versatile skillet meal to your pantry or preferences. While bone-in, skin-on thighs provide unmatched flavor and texture, you could substitute boneless, skinless chicken thighs for a quicker cook time, though you'll miss the crispy skin. If you don't have fresh thyme sprigs, a pinch of dried thyme (about 1/2 teaspoon) can work in a pinch, though the fresh herb truly elevates the dish. For an extra touch of green and freshness, consider stirring in a handful of fresh spinach during the last few minutes of cooking.
This Skillet Lemony Chicken and Artichokes is wonderfully suited for a cozy family dinner or a relaxed gathering with friends. Serve it alongside a simple grain like couscous or rice, or with a fresh green salad to complete the meal. The vibrant chopped flat-leaf parsley garnish adds a pop of color and herbaceous finish to this already inviting dish.