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Skillet Chicken Artichokes

A one-pan Mediterranean dish combining tender chicken thighs with artichokes in a savory, aromatic sauce that transforms ordinary weeknight cooking into something extraordinary.
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Prep Time 15 minutes
Cook Time 35 minutes
Servings: 6
Calories: 380
Ingredients Method Notes

Ingredients
  

For the Chicken
  • 6 bone-in, skin-on chicken thighs (about 2.5 lbs)
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon dried oregano
For the Artichoke Mixture
  • 1 jar (12 oz) marinated artichoke hearts, drained and quartered
  • 1 medium yellow onion, sliced thin
  • 4 cloves garlic, minced
  • 1/2 cup white wine (or chicken broth)
  • 1 can (14.5 oz) diced tomatoes, drained
  • 1/4 cup fresh lemon juice
  • 2 tablespoons capers
  • 1/4 cup fresh parsley, chopped

Method
 

  1. Pat chicken thighs completely dry with paper towels. Season generously with salt, pepper, and oregano on both sides. Heat olive oil in a large cast-iron skillet over medium-high heat until it shimmers. Place chicken skin-side down and resist moving for 5-6 minutes until golden. Flip and cook another 4-5 minutes until second side develops rich bronze color.
  2. Remove chicken to a plate and reduce heat to medium. Add sliced onions to the same skillet and cook for 3-4 minutes until softened and translucent. Add minced garlic and cook until fragrant, about 30 seconds, keeping it moving to prevent burning.
  3. Pour in white wine and scrape up caramelized bits with wooden spoon. Let wine simmer for 2 minutes to cook off harsh alcohol. Stir in drained diced tomatoes, lemon juice, and capers until mixture bubbles gently.
  4. Return chicken thighs to skillet, nestling skin-side up among tomato mixture. Scatter quartered artichoke hearts around chicken. Bring to gentle simmer, then reduce heat to medium-low. Cover partially and cook 20-25 minutes until chicken reaches internal temperature of 165°F.
  5. Remove from heat and sprinkle fresh chopped parsley over entire skillet. Let dish rest for 5 minutes before serving to allow flavors to meld.

Notes

Pat chicken completely dry for crispy skin. Season chicken up to 4 hours in advance for deeper flavor. Don't overcrowd the pan, skip drying step, cook on too high heat, or skip wine reduction. Store leftovers up to 4 days refrigerated or 3 months frozen. Reheat gently with splash of broth if needed.