From the roundup: 16 Easy Skillet Chicken Dinner Recipes for Busy Weeknights
Canned artichoke hearts work just as well as frozen here, but I always press them between paper towels for a solid minute before they go into the pan, because skipping that step is exactly how I ended up with a watery, pale sauce the first time I made this skillet chicken with artichokes and lemon. Once they are dry, they pick up a little golden color on the cut side, and that color is what gives the sauce its depth. The whole active part runs about 15 minutes: sear the chicken, soften the shallots, get the artichokes into the pan, and let everything finish together while you set the table. The lemon slices mellow out completely during that last stretch, so the sauce tastes bright without any sharpness, and my older three will eat every bit of it over orzo without a single complaint.
Why you will love this
- One skillet start to finish, including the braise, so cleanup is minimal on a weeknight
- Bone-in thighs stay juicy through 20-plus minutes of braising without drying out
- Canned or jarred artichoke hearts work fine here, no fresh prep needed
- Naturally gluten-free with no swaps required
- The pan sauce is genuinely good, worth having couscous or orzo ready to catch it
Tips for success
- Dry the chicken thoroughly before seasoning. Any moisture on the skin creates steam in the pan and you will get a gray, soft skin instead of a deep golden crust. Paper towels, press firmly.
- Do not rush the sear. Seven to eight minutes skin-side down feels long, but pulling the thighs too early tears the skin and leaves the good browned bits stuck to the pan instead of on the chicken.
- Keep the skin above the liquid when you nestle the chicken back in. If it sits in the braising liquid it goes soft and the whole point of searing it first is lost.
- For the last 5 minutes, pull the lid off. The sauce will reduce and concentrate, and you will notice the difference between a thin broth and something that actually coats the artichokes.
If the sauce looks thin or bland
- Thin sauce: remove the lid for the last 5 to 8 minutes and let it bubble down. The broth and wine reduce quickly once uncovered.
- Bland sauce: taste before serving and add a small squeeze of fresh lemon juice from the reserved half. It lifts everything.
- Too much fat on top: tilt the pan and spoon off the excess before plating. Bone-in thighs render a fair amount of fat during the braise.
Substitutions
Boneless chicken thighs work if that is what you have. Reduce the braising time to about 15 minutes and start checking the internal temperature early. Chicken broth replaces the white wine completely with no other adjustments needed. Frozen artichoke hearts, thawed and pressed dry, are a solid swap for canned, and sometimes I prefer them because they hold their shape a little better. If you skip the Kalamata olives, the dish is still good, just a bit less briny.
For picky eaters who dislike artichokes, quartered zucchini or halved baby potatoes can go in at the same stage. They will not taste identical but they braise well in the same time frame and soak up the lemon-oregano sauce the same way.
Make-ahead and storage
You can sear the chicken and prep the shallots and artichoke hearts up to a day ahead. Keep them separately in the refrigerator and pick up at the braising step when you are ready. Leftovers keep in an airtight container in the fridge for up to 4 days. The sauce thickens as it sits, so when you reheat on the stovetop over low heat, add a splash of broth to loosen it back up.
This dish freezes reasonably well for up to 2 months, though the artichoke hearts soften a bit more after freezing. Thaw overnight in the refrigerator and reheat gently on the stove rather than the microwave so the chicken warms through without the skin turning rubbery.
Skillet Chicken with Artichokes and Lemon
Ingredients
Equipment
Method
- Pat the chicken thighs completely dry with paper towels. This is the most important step for getting a good sear. Season all over, including under the skin if possible, with 3/4 teaspoon salt, the black pepper, and garlic powder.
- Heat the olive oil in a large skillet over medium-high heat until shimmering. Place the chicken thighs skin-side down in the pan. Do not move them. Sear for 7 to 8 minutes until the skin is deep golden brown and releases from the pan without sticking. Flip and sear the other side for 3 minutes. Transfer to a plate. The chicken will not be fully cooked yet.
- Pour off all but about 1 tablespoon of the fat from the pan, leaving the flavorful browned bits behind. Reduce the heat to medium. Add the shallots and cook, stirring occasionally, for 3 to 4 minutes until they start to soften and pick up some color. Add the garlic and stir for 30 seconds until fragrant.
- Add the artichoke hearts to the pan in a single layer cut-side down. Let them sit undisturbed for 2 minutes to get a little color on the cut sides. This step adds texture and flavor to the artichokes. Then stir them gently.
- Pour in the white wine and let it bubble and reduce for about 1 minute, scraping up any browned bits from the bottom of the pan with a wooden spoon. Add the chicken broth, lemon juice, lemon slices, oregano, olives (if using), and remaining 1/4 teaspoon salt. Stir to combine.
- Nestle the seared chicken thighs back into the pan skin-side up, resting on top of the artichokes and sauce. The skin should stay above the liquid so it does not go soggy. Bring the liquid to a gentle simmer.
- Cover the skillet with a lid and reduce the heat to medium-low. Braise for 20 to 25 minutes until the chicken is cooked through to an internal temperature of 165 degrees F and the meat near the bone shows no pink when cut. For the last 5 minutes, remove the lid to let the sauce reduce slightly.
- Scatter fresh parsley over the top before serving. Serve directly from the skillet with couscous, orzo, or a simple cucumber salad to soak up the lemony pan sauce.
Notes
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