Lidia's Italy Chicken with Artichokes
Bring the flavors of rustic Italian cooking straight to your kitchen with Lidia's Italy Chicken with Artichokes, a comforting and elegant entrée that's perfect for weeknight dinners or special occasions. Bone-in, skin-on chicken thighs are seasoned and pan-seared to golden perfection, then simmered in a luscious, herb-infused sauce made with tender artichoke hearts, dry white wine, creamy chicken stock, and a bright splash of lemon juice. This dish combines the hearty, earthy appeal of artichokes with the richness of butter and olive oil, while the fresh parsley and thyme elevate it to a sophisticated centerpiece. With its easy-to-follow steps and versatile serving options—think crusty bread, al dente pasta, or fluffy rice—this one-pan recipe delivers Tuscan-inspired comfort with every bite. Perfect for lovers of Italian cuisine, this dish is a delightful blend of simplicity and bold flavors!
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Ingredients
- 6 pieces Chicken thighs (bone-in, skin-on)
- 2 teaspoons Salt
- 1 teaspoon Black pepper, freshly ground
- 0.5 cups All-purpose flour
- 3 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 3 cloves Garlic cloves, minced
- 14 ounces Artichoke hearts, quartered (canned or frozen, drained)
- 0.75 cups Dry white wine
- 1.5 cups Chicken stock
- 1 tablespoon Fresh thyme
- 2 tablespoons Fresh parsley, chopped
- 2 tablespoons Lemon juice
Directions
Step 1
Season the chicken thighs on both sides with 1 teaspoon of salt and 1/2 teaspoon of black pepper.
Step 2
Dredge the chicken thighs lightly in the flour, shaking off any excess.
Step 3
In a large skillet, heat the olive oil and butter over medium-high heat. Once the butter is melted and the mixture is hot, sear the chicken thighs skin-side down until golden brown, about 5 minutes. Flip and cook the other side for an additional 4 minutes. Remove the chicken and set aside on a plate.
Step 4
In the same skillet, lower the heat to medium and add the minced garlic. Cook for 30 seconds until fragrant, being careful not to burn it.
Step 5
Add the artichoke hearts to the skillet and cook for 3-4 minutes, stirring occasionally, until they begin to soften and take on some color.
Step 6
Deglaze the skillet with the white wine, scraping any browned bits from the bottom of the pan. Let the wine simmer for 2 minutes to reduce slightly.
Step 7
Stir in the chicken stock, thyme, and the remaining salt and pepper. Bring the mixture to a gentle simmer.
Step 8
Return the chicken thighs to the skillet, skin-side up, ensuring they are nestled into the sauce. Cover the skillet with a lid, reduce the heat to low, and let the chicken simmer for 30 minutes, or until fully cooked and tender (internal temperature should reach 165°F).
Step 9
Toward the end of cooking, stir in the lemon juice and fresh parsley. Adjust seasoning with additional salt and pepper if needed.
Step 10
Serve the chicken hot, spooning the artichokes and sauce over the top. Pair with crusty bread, rice, or pasta for a complete meal.
Nutrition Facts
| Serving size | (2169.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3220.6 |
| Total Fat 212.3g | 0% |
| Saturated Fat 60.2g | 0% |
| Polyunsaturated Fat 4.0g | |
| Cholesterol 823.0mg | 0% |
| Sodium 6895.0mg | 0% |
| Total Carbohydrate 108.7g | 0% |
| Dietary Fiber 24.5g | 0% |
| Total Sugars 7.4g | |
| Protein 203.0g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 365.2mg | 0% |
| Iron 20.1mg | 0% |
| Potassium 2663.5mg | 0% |
Source of Calories