Skillet Lemon Chicken with Artichokes

Name: Skillet Lemon Chicken with Artichokes
Total time: 30 min
Yield: 4
Ingredients: 1 1/2 cups white or brown rice; 6 small chicken thighs, about 2 pounds; 1 14-ounce can artichoke hearts; 1 medium onion; 1 lemon; 1/2 bunch parsley; 2/3 cups dry white wine; 1 tablespoon butter; large rimmed baking sheet; 12-inch skillet

By The Good Housekeeping Test KitchenPublished: May 19, 2017

Danielle Occhiogrosso

Yields:

Total Time:

30 mins

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Lemony artichokes pair perfectly with crispy golden chicken thighs.

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Ingredients

1 1/2 cups white or brown rice
6 small chicken thighs, about 2 pounds
1 14-ounce can artichoke hearts
1 medium onion
1 lemon
1/2 bunch parsley
2/3 cups dry white wine
1 tablespoon butter
large rimmed baking sheet
12-inch skillet

Directions

1. Step 1Heat oven to 425°F. Line a large rimmed baking sheet with foil.
2. Step 2Cook 1 1/2 cups white or brown rice according to the package instructions. As the rice cooks, start to cook the chicken.
3. Step 3In 12-inch skillet, heat 1 teaspoon oil on medium-high heat. Season 6 small chicken thighs with 1⁄2 teaspoon salt, and 1/2 teaspoon black pepper. Place the chicken in the skillet, skin side down. Cook until golden brown, about 5 to 8 minutes. Remove from heat. While the chicken cooks, prep your vegetables.
4. Step 4Rinse 1 14-ounce can artichoke hearts, then quarter. Finely chop 1 medium onion. Thinly slice 1 lemon and remove seeds. Chop 1/2 bunch parsley. Set aside.
5. Step 5Transfer chicken, skin side up, to the foil-lined baking sheet. Put the chicken in the oven and roast until cooked through, 12 to 15 minutes. Meanwhile, start on the sauce.
6. Step 6Return the skillet to medium heat, and add the chopped onion. Then, season with 1/4 teaspoon salt and cook, stirring occasionally, for 3 minutes.
7. Step 7Add 2/3 cup dry white wine and bring to a simmer. Simmer, scraping up any brown bits on the pan, for 2 minutes.
8. Step 8Stir 1 tablespoon butter into the skillet. Once the butter melts, add in the artichoke hearts and lemon slices.
9. Step 9Spoon the sauce over the chicken and sprinkle with the chopped parsley. Serve with the cooked rice.