Skillet Lemony Chicken and Artichokes

Name: Skillet Lemony Chicken and Artichokes
Total time: 50 min
Yield: 4 serving(s)
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

Make this one-pan meal for dinner tonight.

By Tina MartinezPublished: Mar 10, 2023

2 Ratings

skillet lemony chicken and artichokes in a white skillet

Mike Garten

Yields:

4 serving(s)

Total Time:

50 mins

Cal/Serv:

427

Jump to recipe

This hearty, one-skillet dish is easy enough for a cozy night in yet impressive enough for guests—especially when paired with some dry white wine!

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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 cup
dry white wine
1 cup
low-sodium chicken broth
3
sprigs thyme
2 Tbsp.
chopped flat-leaf parsley leaves

Directions

1. Step 1Heat oven to 425°F.
2. Step 2Heat 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. Step 3Reduce 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. Step 4Discard 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. Step 5Add 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.