Description
This Chicken Artichoke Skillet is a one-pan meal packed with juicy, golden chicken, tender artichoke hearts, garlic, and a lemony white wine sauce. It’s a quick, flavorful Mediterranean-inspired dish perfect for a weeknight dinner. Serve it with pasta, rice, or crusty bread to soak up the delicious sauce!
Ingredients
Scale
For the Chicken:
- 4 boneless, skinless chicken breasts (or 6 boneless thighs)
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- 1/2 tsp smoked paprika (optional, for depth of flavor)
- 2 tbsp olive oil
- 1 tbsp butter
For the Sauce:
- 3 cloves garlic, minced
- 1/2 cup white wine (or chicken broth for non-alcoholic version)
- 1 cup chicken broth
- Juice of 1 lemon (about 1/4 cup)
- 1 tsp lemon zest
- 1/2 tsp red pepper flakes (optional, for heat)
- 1/2 tsp dried oregano (or Italian seasoning)
- 1 cup artichoke hearts (quartered, canned or jarred, drained)
- 1/2 cup cherry tomatoes (halved, optional for extra freshness)
- 2 tbsp capers (optional, for briny flavor)
- 2 tbsp butter (for finishing the sauce)
- 1/4 cup fresh parsley or basil, chopped (for garnish)
Instructions
Step 1: Sear the Chicken
- Season the chicken with salt, pepper, garlic powder, and paprika.
- Heat olive oil and butter in a large skillet over medium-high heat.
- Sear the chicken for 4-5 minutes per side, until golden brown. Remove and set aside.
Step 2: Make the Sauce
- In the same skillet, add garlic and sauté for 30 seconds until fragrant.
- Pour in the white wine, scraping up any browned bits from the pan. Simmer for 2 minutes.
- Add chicken broth, lemon juice, zest, red pepper flakes, and oregano. Stir to combine.
Step 3: Simmer with Artichokes
- Return the chicken to the skillet and nestle it into the sauce.
- Add artichoke hearts, cherry tomatoes, and capers.
- Cover and simmer on medium-low for 10 minutes, or until the chicken is fully cooked (internal temp 165°F/75°C).
- Stir in butter to make the sauce silky.
Step 4: Serve & Enjoy
- Garnish with fresh parsley or basil.
- Serve hot with pasta, rice, or crusty bread to soak up the sauce!
Serving Suggestions
- With pasta: Toss with angel hair or penne.
- With rice: Serve over lemon-infused jasmine rice.
- With roasted veggies: Pair with asparagus or zucchini.
Notes
- Make it creamy: Stir in ¼ cup heavy cream before serving.
- Want it spicier? Add extra red pepper flakes.
- Extra flavor? Use sun-dried tomatoes instead of fresh ones.
- Meal prep friendly: Store leftovers for up to 3 days in the fridge.