Description
A bright and flavorful one-pan meal featuring tender chicken thighs cooked with tangy lemon and tender artichoke hearts, perfect for a quick and delicious 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
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 and cook without moving for 6 to 7 minutes until the skin is golden brown and crispy.
Flip the chicken thighs and cook for another 5 minutes.
Add the minced garlic to the skillet and sauté for 30 seconds until fragrant.
Add the drained artichoke hearts to the skillet and stir to combine.
Pour in the chicken broth, lemon juice, and lemon zest. Sprinkle the dried oregano and crushed red pepper flakes over the mixture.
Reduce heat to medium-low, cover the skillet, and simmer for 8 to 10 minutes until the chicken is cooked through and the sauce has slightly reduced.
Remove the lid and stir in the unsalted butter until melted and the sauce is glossy.
Sprinkle chopped fresh parsley over the dish and serve immediately.
- Prep Time: 10 minutes
- Cook Time: 25 minutes