Crispy Artichoke Chicken
This Crispy Artichoke Chicken features juicy chicken thighs paired with artichokes for a delightful dish.
Equipment
- large skillet
Ingredients
- 6 pieces bone-in skin-on chicken thighs
- 1.5 cups jarred artichokes cooked, not marinated
- to taste Kosher salt
- to taste freshly ground black pepper
- 2 tablespoon olive oil
- 2 large shallots thinly sliced
- 3 cloves garlic thinly sliced
- 1 tablespoon chopped fresh parsley plus extra for garnish
- 0.5 teaspoon saffron optional
- 0.5 teaspoon ground cinnamon optional
- 1 large lemon ½ juiced, ½ sliced thin
- 1.5 cups low-sodium chicken broth
Instructions
- Slice shallots and garlic. Juice half the lemon and thinly slice the other half.
- Pat chicken thighs dry and season with salt and pepper.
- Heat olive oil in a large skillet over medium-high. Sear chicken skin-side down for 7-8 minutes, flip and cook 5 more minutes. Transfer to a plate.
- Spoon off excess fat, leaving 3 tablespoon in the pan. Lower heat to medium and add shallots, garlic, parsley, and saffron. Cook for 5 minutes. Stir in cinnamon.
- Pour in broth and scrape up browned bits. Return chicken skin-side up. Add artichokes around chicken.
- Simmer gently for 20-25 minutes until chicken is fully cooked (165°F).
- (Optional) Broil chicken on a foil-lined baking sheet for 5 minutes until golden.
- Simmer sauce for 5 more minutes. Squeeze in lemon juice, taste, and adjust seasoning.
- Return chicken to the skillet. Garnish with lemon slices and fresh parsley.
Notes
If using frozen artichokes, thaw before using. Trim excess skin for better sear. Broil for crispier chicken skin. Use low-sodium broth to avoid an overly salty sauce.
Nutrition
Serving: 1servingCalories: 563kcalCarbohydrates: 13gProtein: 57gFat: 31gSaturated Fat: 9gPolyunsaturated Fat: 4gMonounsaturated Fat: 14gTrans Fat: 0.2gCholesterol: 175mgSodium: 429mgPotassium: 1043mgFiber: 3gSugar: 3gVitamin A: 240IUVitamin C: 21mgCalcium: 74mgIron: 8mg
Tried this recipe?Let us know how it was!