Description
A bright and flavorful one-pan dish featuring tender chicken thighs cooked with tangy lemon, garlic, and tender artichoke hearts. Perfect for a quick and delicious weeknight dinner.
Ingredients
4 bone-in, skin-on chicken thighs (about 1.5 pounds)
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 tablespoons olive oil
4 cloves garlic, minced
1 (14-ounce) can quartered artichoke hearts, drained and patted dry
1/2 cup low-sodium chicken broth
1 lemon, zested and juiced
1 teaspoon dried oregano
1/4 teaspoon crushed red pepper flakes
2 tablespoons unsalted butter
2 tablespoons chopped fresh parsley
Instructions
Pat the chicken thighs dry with paper towels. Season both sides with kosher salt and black pepper.
Heat olive oil in a large skillet over medium-high heat until shimmering.
Add the chicken thighs skin-side down to the skillet. Cook without moving for 6 to 7 minutes until the skin is golden brown and crispy.
Flip the chicken thighs and cook for an additional 5 minutes.
Add the minced garlic to the skillet and cook for 30 seconds until fragrant, stirring around the chicken.
Add the drained artichoke hearts to the skillet, nestling them around the chicken.
Pour in the chicken broth, lemon juice, and sprinkle the lemon zest, dried oregano, and crushed red pepper flakes evenly over the chicken and artichokes.
Reduce heat to medium-low and cover the skillet. Simmer for 8 to 10 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
Remove the skillet from heat. Stir in the unsalted butter until melted and the sauce is glossy.
Sprinkle chopped fresh parsley over the chicken and artichokes before serving.
- Prep Time: 10 minutes
- Cook Time: 25 minutes