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Creamy One-Pan Lemon Artichoke Chicken Thighs

creamy one-pan lemon artichoke chicken thighs - featured image
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A quick and easy one-pan dinner featuring crispy chicken thighs simmered in a luscious lemon-artichoke cream sauce, perfect for busy weeknights.

Ingredients

Scale
  • 4 bone-in, skin-on chicken thighs (about 1.5 lbs)
  • 2 tbsp olive oil
  • 1 tsp salt
  • ½ tsp black pepper
  • 3 cloves garlic, minced
  • 1 can (14 oz) artichoke hearts, drained and quartered
  • Juice and zest of 1 large lemon
  • 1 cup low sodium chicken broth
  • ½ cup heavy cream (can substitute with coconut cream for dairy-free)
  • ¼ cup white wine (optional, can substitute with extra broth)
  • 2 tbsp fresh parsley, chopped
  • Pinch of red pepper flakes (optional)

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. Pat the chicken thighs dry with paper towels and season both sides generously with salt and pepper.
  3. Heat olive oil in a large oven-safe skillet over medium-high heat until shimmering, about 2 minutes.
  4. Place chicken thighs skin-side down in the skillet and cook without moving for 6-8 minutes until the skin is golden and crisp.
  5. Flip the chicken and cook the other side for 3-4 minutes. Remove chicken from skillet and set aside.
  6. Lower heat to medium and add minced garlic to the pan. Stir for about 30 seconds until fragrant, being careful not to burn it.
  7. Add artichoke hearts to the pan and cook for 2-3 minutes, stirring gently to coat in garlic oil.
  8. Pour in white wine (if using), scraping up any brown bits from the pan. Let simmer for 2 minutes to reduce slightly.
  9. Add chicken broth, lemon juice, and lemon zest. Stir to combine and bring to a gentle simmer.
  10. Return chicken thighs to the skillet, skin side up, nestling them into the sauce. Spoon some sauce over the thighs.
  11. Transfer the skillet to the preheated oven and bake for 20-25 minutes, until chicken reaches an internal temperature of 165°F (74°C) and sauce thickens.
  12. Remove skillet from oven and place back on stove over low heat. Stir in heavy cream and red pepper flakes, warming through for 2 minutes. Adjust seasoning with salt and pepper to taste.
  13. Garnish with fresh parsley before serving.

Notes

Pat chicken dry for crispy skin. Use a meat thermometer to ensure chicken is cooked to 165°F. If sauce thickens too much before chicken is done, add a splash of broth or water to loosen. For dairy-free, substitute heavy cream with coconut cream and omit white wine if preferred.

Nutrition

Keywords: lemon chicken, artichoke chicken, creamy chicken thighs, one-pan dinner, quick dinner, easy chicken recipe, Mediterranean chicken

Find it online: https://tempotaste.com/creamy-one-pan-lemon-artichoke-chicken-thighs-recipe-easy-and-perfect-for-dinner/