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.
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
Nutrition info is auto-calculated and meant to be an approximation only.
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