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One-Pan Artichoke Chicken with White Wine Sauce Recipe

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3.9 from 142 reviews

This One-Pan Artichoke Chicken with White Wine Sauce is a flavorful and easy-to-make dish that combines crispy, juicy chicken thighs with tender artichoke hearts simmered in a savory white wine sauce. Perfect for a weeknight dinner or a special occasion, this recipe uses simple ingredients and a single skillet to create a delicious meal bursting with Mediterranean flavors.

  • Total Time: 45 minutes
  • Yield: 4 servings

Ingredients

Chicken

  • 6 bone-in, skin-on chicken thighs (3-3.5 pounds)
  • 2 tbsp olive oil
  • 1 tsp kosher salt
  • 1 tsp ground pepper

Vegetables & Aromatics

  • 6 cloves garlic (smashed and roughly chopped)
  • 2 14-oz cans quartered artichoke hearts (drained)
  • 1 lemon (sliced into 1/2″ rounds)

Liquids & Herbs

  • ¾ cup dry white wine
  • ½ cup chicken broth
  • 2 tbsp chopped tarragon

Instructions

  1. Heat oven: Preheat your oven to 375°F (190°C) to prepare for braising the chicken later.
  2. Season chicken: Pat the chicken thighs dry with paper towels, then sprinkle kosher salt and ground pepper evenly over the skin and undersides of each piece.
  3. Sear chicken: Heat a 12-inch cast iron skillet or another heavy-bottomed, ovenproof pan over medium-high heat. Once hot, add olive oil and swirl to coat. When the oil shimmers, place chicken thighs skin side down and sear until the skin is golden brown, crispy, and releases easily from the pan, about 8-10 minutes. Flip chicken and cook skin side up for 1 minute, then remove from skillet and set aside.
  4. Add garlic: Add the smashed and roughly chopped garlic to the hot skillet. Sauté, stirring occasionally, until the garlic softens and turns golden brown, about 3-4 minutes. Use the back of a wooden spoon to crush the garlic into the fat until nearly pulverized.
  5. Add artichokes: Stir in the drained artichoke hearts, tossing them with the garlic and pan fat. Cook for 1 minute to meld flavors.
  6. Deglaze pan: Pour in the dry white wine and chicken broth, scraping up any browned bits from the bottom of the skillet. Cook until the liquid stops bubbling vigorously, about 1 minute.
  7. Braise chicken: Nestle lemon slices evenly among the artichokes, then place the seared chicken thighs skin side up between the artichokes and lemons. Bring the liquid to a gentle simmer on the stovetop, then transfer the skillet to the preheated oven. Braise until the chicken is fully cooked and reaches an internal temperature of 165°F (74°C), about 20-25 minutes depending on the size of the thighs.
  8. Garnish and serve: Remove the skillet from the oven. Plate the chicken thighs, spoon the artichokes and pan sauce over them, and garnish with chopped tarragon. Serve immediately for a warm and aromatic meal.

Notes

  • If you prefer a Whole30-compliant version, substitute the white wine with additional chicken broth or a splash of apple cider vinegar.
  • Using a heavy-bottomed cast iron skillet helps achieve a crispy skin and even braising.
  • Ensure the chicken reaches 165°F with an instant-read thermometer to guarantee it is safe to eat.
  • Leftover chicken can be refrigerated for up to 3 days and reheated gently to retain moisture.
  • Author: Madelynn
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: Mediterranean

Find it online: https://allyumcooks.com/one-pan-artichoke-chicken-with-white-wine-sauce-recipe/