Artichoke Chicken is a cozy, one-skillet dinner that’s full of flavor, perfect for busy weeknights or when you want something special without the fuss 👇👇
Why I Love This Recipe
This chicken dish has a warm, comforting vibe with bright lemon, tender artichokes, and rich golden-brown skin. It’s easy enough for a weeknight but elegant enough for company.
- One-skillet dinner with simple pantry staples
- Flavorful and fragrant thanks to lemon, garlic, and saffron
- Budget-friendly and hearty—perfect for families
- No cream or dairy (but still rich and saucy!)
- Pairs perfectly with couscous, rice, or quinoa
Next up – Recipe ingredients are below 👇👇
Recipe Ingredients
Here’s everything you’ll need to make this skillet chicken with artichokes and lemon:
- 6 bone-in, skin-on chicken thighs
- 1½ cups jarred artichokes (cooked, not marinated, works best)
- Kosher salt and freshly ground black pepper (to taste)
- 2 Tbsp olive oil
- 2 large shallots, thinly sliced
- 3 garlic cloves, thinly sliced
- 1 Tbsp chopped fresh parsley, plus extra for garnish
- ½ tsp saffron (optional, but recommended)
- ½ tsp ground cinnamon (optional, but recommended)
- 1 large lemon (½ juiced, ½ sliced thin)
- 1½ cups low-sodium chicken broth, plus more if needed
Step-By-Step Instructions 👇👇
STEP 1: Prep the Ingredients
Slice 2 shallots and 3 garlic cloves. Cut the lemon in half—juice one half and thinly slice the other.
STEP 2: Season and Sear the Chicken
Blot 6 chicken thighs dry with paper towels. Season both sides with salt and pepper. Heat 2 Tbsp olive oil in a large skillet over medium-high heat. Sear chicken skin-side down for 7–8 minutes, then flip and cook 5 minutes more. Transfer to a plate.
Full ingredients and instructions are also in the recipe card at the bottom of this blog post.
STEP 3: Sauté Aromatics
If needed, spoon off excess fat, leaving about 3 Tbsp in the pan. Lower the heat to medium and add shallots, garlic, parsley, and saffron. Cook for 5 minutes until soft and translucent. Stir in ½ tsp cinnamon.
STEP 4: Build the Sauce
Pour in 1½ cups chicken broth, scraping up browned bits. Nestle the chicken back into the skillet, skin-side up. Arrange artichoke hearts around the chicken.
STEP 5: Simmer Gently
Cover and simmer on medium-low for 20–25 minutes, or until the chicken reaches an internal temp of 165°F.
STEP 6: Broil for Crispiness (Optional)
Transfer the chicken to a foil-lined baking sheet. Broil for 5 minutes until the skin is crisp and golden brown.
STEP 7: Finish the Sauce
Raise heat to medium-high and simmer the sauce for 5 minutes, or until slightly reduced. Squeeze in juice from the remaining ½ lemon and season to taste.
STEP 8: Serve and Garnish
Return chicken to the skillet. Garnish with lemon slices and fresh parsley. Serve hot with your favorite grain or flatbread.
Recipe Tips
- If using frozen artichokes, thaw completely before adding
- Trim extra skin or fat from chicken for more even cooking
- Use low-sodium broth so you can control the saltiness
- For extra crisp skin, don’t skip the broiler step
- Always check that the chicken reaches 165°F internally
Variations and Substitutions
- No saffron or cinnamon? You can skip them—but they add a cozy Moroccan twist!
- Swap the meat: Use drumsticks or bone-in chicken breasts if preferred.
- Shallots substitute: Use a yellow or white onion (avoid red—it’s too strong!)
- Marinated artichokes: Rinse them before using if that’s all you have.
- Fresh artichokes: Cook and prep the hearts in advance if you prefer them over jarred.
How To Store Leftovers
- Fridge: Store leftovers in an airtight container for up to 2 days.
- Freezer: Not recommended—artichokes tend to become mushy.
- Reheat: Warm gently on the stove or in the microwave until heated through.
FAQs
Not really—the artichokes don’t hold up well after freezing and thawing.
Yes, but you’ll want to reduce the simmering time to avoid drying it out.
Absolutely. The dish is still delicious—but both spices add a subtle warmth and depth.
Couscous, bulgur, rice, or crusty bread all pair beautifully with the lemony sauce.
More Chicken Dinners You’ll Love
If this one-skillet chicken is your style, check these out next:
Ingredients
- 6 bone-in - skin-on chicken thighs
- 1½ cups jarred artichokes - cooked, not marinated
- Kosher salt and freshly ground black pepper - to taste
- 2 Tbsp olive oil
- 2 large shallots - thinly sliced
- 3 garlic cloves - thinly sliced
- 1 Tbsp chopped fresh parsley - plus extra for garnish
- ½ tsp saffron - optional
- ½ tsp ground cinnamon - optional
- 1 large lemon - ½ juiced, ½ sliced thin
- 1½ cups low-sodium chicken broth
Instructions
- Slice shallots and garlic. Juice half the lemon and thinly slice the other half.
- Pat chicken thighs dry and season with salt and pepper.
- Heat olive oil in a large skillet over medium-high. Sear chicken skin-side down for 7–8 minutes, flip and cook 5 more minutes. Transfer to a plate.
- Spoon off excess fat, leaving 3 Tbsp in the pan. Lower heat to medium and add shallots, garlic, parsley, and saffron. Cook for 5 minutes. Stir in cinnamon.
- Pour in broth and scrape up browned bits. Return chicken skin-side up. Add artichokes around chicken.
- Simmer gently for 20–25 minutes until chicken is fully cooked (165°F).
- (Optional) Broil chicken on a foil-lined baking sheet for 5 minutes until golden.
- Simmer sauce for 5 more minutes. Squeeze in lemon juice, taste, and adjust seasoning.
- Return chicken to the skillet. Garnish with lemon slices and fresh parsley.
Recipe Notes:
- If using frozen artichokes, thaw before using
- Trim excess skin for better sear
- Broil for crispier chicken skin
- Use low-sodium broth to avoid an overly salty sauce
Nutrition Info
The nutritional information provided is an estimate and is per serving.
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