This Chicken and Artichoke Skillet is the kind of weeknight dinner that tastes like you put in more effort than you did. Tender chicken, briny artichokes, lemon, and garlic come together in a silky, savory sauce. It’s comforting without being heavy, and it’s ready in about 30 minutes.
The best part? You only need one pan, a few pantry staples, and zero fuss. Serve it with crusty bread, rice, or a simple green salad and call it a night.
Why This Recipe Works
This skillet balances rich and bright flavors in a way that keeps each bite interesting.
The chicken gets a quick sear for golden edges and juicy centers, while the artichokes add a tangy, Mediterranean note. A splash of white wine and lemon cuts through the richness, and the garlic and herbs tie everything together. The sauce builds right in the pan from browned bits, so you get deep flavor fast.
It’s a smart, streamlined method that delivers reliable results every time.
What You’ll Need
- Chicken: 1.5 pounds boneless, skinless chicken thighs (or breasts), cut into large chunks
- Artichokes: 1 (14-ounce) can or jar of quartered artichoke hearts, drained (marinated or water-packed)
- Olive oil: 2–3 tablespoons
- Butter: 1 tablespoon (optional, for a richer sauce)
- Garlic: 3–4 cloves, thinly sliced or minced
- Shallot or onion: 1 small shallot (or 1/2 small onion), finely chopped
- Dry white wine: 1/2 cup (or use chicken broth)
- Chicken broth: 3/4 cup, low-sodium
- Lemon: Zest and juice of 1 lemon
- Capers: 1–2 tablespoons, rinsed (optional but great for brightness)
- Fresh herbs: 2 tablespoons chopped parsley (plus extra for garnish)
- Dried herbs: 1 teaspoon dried oregano or Italian seasoning
- Crushed red pepper: A pinch, to taste
- All-purpose flour: 1 tablespoon (optional, for light dredging)
- Salt and black pepper: To taste
- Parmesan: Freshly grated, for serving (optional)
- Lemon wedges: For serving
Instructions
- Prep the chicken: Pat the chicken dry and season generously with salt and pepper. If you like a lightly thickened sauce, dust the chicken with the flour, shaking off excess.
- Sear the chicken: Heat 2 tablespoons olive oil in a large skillet over medium-high. Add the chicken in a single layer and sear until golden on both sides and just cooked through, about 6–8 minutes total for thighs (a bit less for breast).
Transfer to a plate.
- Sauté aromatics: Lower heat to medium. Add another drizzle of oil if needed, then the shallot and a pinch of salt. Cook 1–2 minutes until softened.
Stir in garlic and cook 30 seconds until fragrant.
- Deglaze: Pour in the white wine, scraping up browned bits. Let it reduce by about half, 2–3 minutes.
- Build the sauce: Add chicken broth, lemon zest, dried oregano, and crushed red pepper. Simmer 2 minutes to meld.
- Add artichokes and capers: Stir in the artichokes and capers and simmer 2–3 more minutes.
Taste and adjust salt and pepper.
- Finish with chicken: Return the chicken and any juices to the pan. Stir in the lemon juice and butter (if using). Simmer gently 1–2 minutes until the sauce lightly coats the chicken.
- Herbs and serve: Turn off the heat.
Stir in parsley. Top with Parmesan if you like. Serve with lemon wedges and your choice of sides.
How to Store
Cool leftovers until just warm, then store in an airtight container in the fridge for up to 4 days.
Reheat gently on the stovetop over low heat with a splash of broth or water to loosen the sauce. You can also microwave in short bursts, stirring between intervals. For freezing, store in a freezer-safe container for up to 2 months.
Thaw overnight in the fridge before reheating for best texture.
Health Benefits
- Lean protein: Chicken provides high-quality protein to support muscle and keep you satisfied.
- Fiber and antioxidants: Artichokes are rich in fiber and antioxidants that support digestion and overall health.
- Lighter sauce: The sauce relies on broth, lemon, and aromatics instead of heavy cream, keeping it lighter yet flavorful.
- Healthy fats: Olive oil offers heart-healthy monounsaturated fats.
- Low-carb friendly: This dish works well for low-carb or Mediterranean-style eating patterns.
Pitfalls to Watch Out For
- Overcrowding the pan: If the chicken steams instead of sears, you’ll miss that flavor-building browning. Cook in batches if needed.
- Overcooking chicken breast: Breasts cook faster than thighs. Pull them as soon as they hit 165°F to keep them juicy.
- Too much lemon too early: Adding all the lemon at the start can turn the sauce bitter.
Use zest early, then finish with juice at the end.
- Skipping the deglaze: The browned bits are the flavor gold. Wine or broth is essential to bring them into the sauce.
- Salt balance with capers and marinated artichokes: These add saltiness, so taste before adding more salt.
Alternatives
- Protein swaps: Try boneless pork chops, turkey cutlets, or shrimp (add shrimp at the end and cook just until pink).
- Vegetarian version: Use chickpeas or white beans for protein. Add extra mushrooms for meaty texture.
- Dairy-free: Skip the butter and Parmesan.
Add a splash of extra olive oil for richness.
- Gluten-free: Omit the flour or use a gluten-free blend or cornstarch for light dredging.
- No wine: Use all chicken broth and add an extra teaspoon of lemon juice for brightness.
- Herb options: Swap parsley for basil, dill, or tarragon. Fresh thyme also works beautifully.
- Add-ins: Toss in spinach at the end to wilt, or add halved cherry tomatoes for sweetness.
- Spice profile: Add smoked paprika for warmth or a touch of saffron for a luxurious twist.
FAQ
Can I use frozen artichoke hearts?
Yes. Thaw and pat them dry before adding so they don’t water down the sauce.
They’re less briny than jarred artichokes, so you may want a pinch more salt or an extra teaspoon of capers to boost flavor.
What’s the best pan for this recipe?
A large, heavy skillet (10–12 inch) works best. Stainless steel or cast iron gives great browning. Nonstick is fine but won’t develop as much fond for the sauce.
How do I keep the chicken juicy?
Don’t overcook it.
Sear over medium-high heat, then finish in the sauce just until it reaches 165°F. Thighs are more forgiving than breasts, so consider using them if you’re worried about dryness.
Can I make it ahead?
You can sear the chicken and make the sauce up to a day ahead. Store separately and combine when reheating.
If making fully ahead, reheat gently and finish with fresh lemon and herbs to brighten the flavors.
What should I serve with it?
It’s great with rice, orzo, couscous, or mashed potatoes. For something lighter, try a simple arugula salad or steamed green beans. Don’t skip crusty bread if you love mopping up sauce.
Is there a creamy version?
Yes.
Stir in 1/4 cup heavy cream or a dollop of crème fraîche at the end for a silkier sauce. Adjust lemon and salt to taste so it stays balanced.
Can I add vegetables?
Absolutely. Sauté sliced mushrooms with the shallot, or stir in baby spinach at the end until wilted.
Asparagus tips are also nice; add them for the last 3–4 minutes of simmering.
Wrapping Up
This Chicken and Artichoke Skillet is bright, comforting, and weeknight-easy. With one pan and simple ingredients, you get a balanced, savory meal that feels special enough for company. Keep the method, swap a few extras to suit your taste, and you’ll have a reliable go-to dinner that never gets boring.
Serve hot, add a squeeze of lemon, and enjoy.
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