Chicken Thighs with Artichokes
Elevate your dinner table with this elegant yet easy recipe for Chicken Thighs with Artichokes—perfect for weeknights or special occasions. Juicy, bone-in, skin-on chicken thighs are seared to golden perfection before being simmered in a luscious sauce made with garlic, dry white wine, lemon juice, and velvety chicken broth. The addition of tender artichoke hearts adds a delightful Mediterranean flair, complemented by aromatic thyme and a sprinkle of fresh parsley. With a quick preparation time and one-skillet convenience, this dish is as practical as it is delicious. Serve it with a crusty baguette or fluffy rice to soak up the rich, tangy sauce, making it a complete, flavor-packed meal that your family will love. Perfect for fans of hearty, skillet chicken recipes or Mediterranean-inspired cuisine, this dish is both comforting and sophisticated.
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Ingredients
- 6 pieces bone-in, skin-on chicken thighs
- 14 ounces artichoke hearts
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 4 cloves garlic cloves
- 1 cup low-sodium chicken broth
- 1 cup dry white wine
- 2 tablespoons lemon juice
- 2 tablespoons all-purpose flour
- 2 tablespoons fresh parsley
- 1 teaspoon dried thyme
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
Directions
Step 1
Pat the chicken thighs dry with paper towels and season both sides with 1 teaspoon of kosher salt and 1/2 teaspoon of black pepper.
Step 2
Heat a large skillet over medium-high heat and add the olive oil. Place the chicken thighs skin-side down in the skillet and sear for 5-7 minutes until the skin is golden brown and crispy. Flip the chicken and cook for an additional 3 minutes. Remove the chicken from the skillet and set aside.
Step 3
Drain half the fat from the skillet, leaving about 1 tablespoon behind. Lower the heat to medium and add the butter. Once melted, add the minced garlic and sauté for 1 minute until fragrant.
Step 4
Add the flour to the skillet and whisk it into the butter to form a roux. Cook for 1 minute, then slowly whisk in the chicken broth and white wine. Continue whisking until the sauce is smooth and begins to thicken, about 3 minutes.
Step 5
Stir in the lemon juice, dried thyme, and remaining kosher salt and black pepper. Add the artichoke hearts and stir to coat them in the sauce.
Step 6
Return the chicken thighs to the skillet, skin-side up. Spoon some sauce over the chicken, bring the mixture to a simmer, and reduce the heat to low.
Step 7
Cover the skillet with a lid and let the chicken cook for 20 minutes, or until the internal temperature of the chicken reaches 165°F (74°C).
Step 8
Remove the lid and sprinkle fresh parsley over the chicken. Cook uncovered for an additional 5 minutes to let the sauce thicken slightly.
Step 9
Serve the chicken thighs with artichokes and sauce spooned over the top. Pair with crusty bread or a side of rice to soak up the flavorful sauce.
Nutrition Facts
| Serving size | (1900.1g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3023.3 |
| Total Fat 209.1g | 0% |
| Saturated Fat 62.8g | 0% |
| Polyunsaturated Fat 2.7g | |
| Cholesterol 791mg | 0% |
| Sodium 2250.5mg | 0% |
| Total Carbohydrate 74.6g | 0% |
| Dietary Fiber 24.7g | 0% |
| Total Sugars 8.1g | |
| Protein 178.8g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 254.4mg | 0% |
| Iron 13.5mg | 0% |
| Potassium 3508.5mg | 0% |
Source of Calories