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Skillet Chicken with Artichokes and Lemon, easy skillet chicken dinner recipes
Brittany Stage

Skillet Chicken with Artichokes and Lemon

Bone-in chicken thighs are seared until golden, then braised in one skillet with artichoke hearts, shallots, lemon slices, and a splash of white wine until everything is tender and the sauce is fragrant. This Mediterranean-inspired dinner is naturally gluten-free and simple enough for any weeknight.
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Prep Time 12 minutes
Cook Time 38 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Mediterranean-Inspired
Calories: 410
Ingredients Equipment Method Notes

Ingredients
  

  • 4 pieces bone-in skin-on chicken thighs about 2 1/4 lbs total
  • 1 tsp kosher salt divided
  • 1/2 tsp black pepper
  • 1/2 tsp garlic powder
  • 2 tbsp olive oil
  • 3 medium shallots peeled and sliced thin
  • 4 cloves garlic smashed and peeled
  • 1 can (14 oz) artichoke hearts in water drained, patted dry, and halved. Jarred in brine also work, drained and patted dry
  • 1 medium lemon half sliced into thin rounds, half juiced
  • 1/2 cup dry white wine such as Pinot Grigio, or substitute low-sodium chicken broth
  • 1/2 cup low-sodium chicken broth
  • 1 tsp dried oregano
  • 2 tbsp fresh flat-leaf parsley chopped, for serving
  • 2 tbsp pitted Kalamata olives optional, adds a briny depth

Equipment

  • large oven-safe skillet or braiser with lid
  • tongs
  • paper towels

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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

Leftovers keep well in the refrigerator for up to 4 days. Reheat gently on the stovetop over low heat with a splash of broth. The sauce deepens in flavor overnight, so this is a great dish to make ahead and reheat the next day.