Pan Browned Chicken and Artichokes
Delight your taste buds with this irresistible Pan Browned Chicken and Artichokes, a one-pan wonder that combines crispy, golden chicken thighs with tender, tangy artichoke hearts in a luscious garlic-lemon sauce. Perfectly seasoned and seared for maximum flavor, the bone-in, skin-on chicken locks in juiciness while developing a beautifully caramelized crust. A quick simmer in a fragrant broth infused with bright lemon juice, zesty lemon zest, and velvety butter creates a rich, balanced sauce that’s utterly crave-worthy. This recipe is a versatile, 45-minute meal ideal for weeknight dinners or special occasions. Garnish with fresh parsley and serve with sides like rice or crusty bread to soak up every bit of the vibrant, savory sauce. Whether you're a seasoned cook or new to the kitchen, this easy, elegant dish will quickly become a household favorite!
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Ingredients
- 4 pieces bone-in, skin-on chicken thighs
- 1 teaspoon salt
- 0.5 teaspoon black pepper, freshly ground
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 3 cloves garlic, minced
- 1 cup chicken broth or stock
- 1 can (14 oz) canned artichoke hearts, drained and halved
- 1 lemon, juiced
- 1 teaspoon lemon zest
- 2 tablespoons parsley, chopped (optional for garnish)
Directions
Step 1
Pat the chicken thighs dry with a paper towel. Season both sides with salt and pepper.
Step 2
Heat the olive oil in a large skillet over medium-high heat. Once the oil is shimmering, place the chicken thighs skin-side down in the pan. Cook for 6-7 minutes until the skin is golden brown and crispy, without moving them.
Step 3
Flip the chicken thighs and cook the other side for another 4-5 minutes. Remove the chicken from the pan and set aside.
Step 4
Lower the heat to medium and add the butter to the same skillet. Once melted, add the minced garlic and sauté for 1 minute, until fragrant.
Step 5
Pour in the chicken broth, stirring to scrape up any browned bits from the bottom of the pan. Allow the mixture to simmer for 2-3 minutes.
Step 6
Add the halved artichoke hearts, lemon juice, and lemon zest to the pan. Stir to combine.
Step 7
Return the chicken thighs to the pan, skin-side up, making sure they are partially submerged in the sauce. Cover with a lid and simmer for 15-20 minutes, or until the chicken is cooked through (internal temperature of 165°F/74°C).
Step 8
Taste the sauce and adjust the seasoning with additional salt and pepper, if necessary.
Step 9
Garnish with fresh parsley (if using) before serving. Serve the dish warm with your choice of sides such as rice, mashed potatoes, or crusty bread.
Nutrition Facts
| Serving size | (963.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1688.8 |
| Total Fat 132.0g | 0% |
| Saturated Fat 33.9g | 0% |
| Polyunsaturated Fat 2.7g | |
| Cholesterol 486mg | 0% |
| Sodium 3803.0mg | 0% |
| Total Carbohydrate 13.2g | 0% |
| Dietary Fiber 2.6g | 0% |
| Total Sugars 2.4g | |
| Protein 111.2g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 132.4mg | 0% |
| Iron 6.6mg | 0% |
| Potassium 1553.9mg | 0% |
Source of Calories