My take on artichoke chicken is light and fresh, with crispy skin, juicy meat, and silky sweet artichokes. This simple one-skillet dinner requires just a handful of real, whole foods and the result is a restaurant-quality meal that will become a treasured family classic.
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Hey there gorgeous.
Yes, I’m talking to you, dear reader – you’re fabulous and you know it. And if you don’t, I’m tellin’ ya so. You. Are. Awesome. Own it. Love it. Flaunt it.
Kinda like how this artichoke chicken owns its awesome-ness. Simply and beautifully, from the inside out. No fuss, no pretentiousness. Just authentic real food at its best.
And it’s best tastes something like this:
- crispy crackly skin
- tender juicy chicken meat
- sweet silky artichokes
- and a to-die for pan sauce that’s perfectly balanced between tart and sweet and garlickly goodness
This is restaurant-quality artichoke chicken that you can cook from the comfort of your own home in your fave yoga pants while the kids tear the house apart. But it’s all good, because you know you’ll be shoving this chicken into your face in less than 45 minutes. So sip a little wine (save some for the sauce!), savor the aroma, and bask in how awesome you are while this chicken braises to perfection.
How to Cook Braised Artichoke Chicken Step-by-Step
As much as I love fresh artichokes, canned artichokes have their place in my kitchen, and this artichoke chicken recipe is one reason why. Zero fuss, way less work, but still jam-packed with flavor. My take on artichoke chicken is light and fresh (no cream here!) and emerges from the oven crispy and tender, with a perfectly balanced pan sauce.
This recipe is so simple, and the best part? You don’t need a bunch of ingredients for incredible restaurant-quality flavor:
- bone-in and skin-on chicken thighs
- fresh garlic cloves
- canned artichoke hearts
- good dry white wine
- chicken broth
- a lemon
- fresh tarragon
- good sea salt and fresh cracked pepper
I bet ya have most of those in your pantry already! Even better? There’s almost no prep to this recipe – you just need to crush then coarsely chop a handful of garlic cloves, drain some artichoke hearts, and slice up a lemon. Simple, yes?
Season a few pounds of bone-in, skin-on chicken tights with sea salt and cracked black pepper. Be liberal – seasoning will flavor both the chicken and the artichokes, so don’t skimp.
Sautee the chicken skin-side down in 12″ cast iron skillet until it’s golden brown and crispy. Flip it over and sautee the underside for about a minute, then transfer the chicken to a plate.
Add the garlic to the pan and sautee until it’s soft and golden brown. Stir it frequently to make sure it doesn’t burn. Use the back of a wooden spoon to crush the garlic in the skillet fat.
Add the drained artichokes to the garlic and toss to coat them in the fat. Sautee for about a minute.
Pour the white wine and chicken broth into the skillet and cook until the liquid stops bubbling (about a minute).
Tuck the slices lemons throughout the artichokes, then nestle the chicken thighs into the pan.
Transfer the skillet to a 375°F oven and braise until the chicken is cooked through – anywhere from 20-25 minutes, depending on size, or until the internal temperature reaches 165°F. Use a thermometer friends – it’s your poultry BFF.
Last step? Sprinkle the artichoke chicken with some fresh chopped tarragon.
Tips for Making Perfect Artichoke Chicken
- A 12″ cast iron skillet is perfect for this recipe, and easily transfers from stove-top to oven. If you don’t have cast iron, be sure to use a heavy bottomed oven-safe skillet.
- Season the chicken liberally, both the skin and underside, before browning; the seasoning will help infuse the chicken with flavor throughout, and will also season the finished sauce.
- Generously brown the chicken for super crispy skin and best flavor in the pan sauce. Don’t flip until the chicken easily releases from the pan, and be sure the skin is nice and golden brown.
- I use 6 chicken thighs to serve my family of four (my kids eat one apiece, and Cameron and I like two each)
- Drain the artichokes well, and allow them to further drain over a bowl while you brown the chicken. Drier artichoke hearts will brown a bit more, adding more flavor.
- Use a crisp dry white wine for best flavor, like Sauvignon Blanc, Pinot Grigio, or an unoaked Chardonnay. Avoid overly sweet wines like Riesling or Moscato. Use a wine that you’d happily drink (and pour a glass alongside this chicken for dinner!).
- Be sure to crush the sautéed garlic. This will help the garlic achieve the sweet flavor of roasted garlic while the chicken braises.
- The acidity of the lemon slices nicely cut through the richness of the chicken. If you don’t have a fresh lemon, add a small splash (about a teaspoon) of white wine vinegar or apple cider vinegar along with the white wine and chicken broth.
- Don’t skip the tarragon garnish! It adds that extra special flavor and freshness to the finished chicken.
- If you prefer not to cook with wine, or you’re following a diet that doesn’t allow it (like a Whole30), you can easily customize this recipe. Instead of 3/4 cup of white wine, using 1 3/4 cups chicken broth along with a tablespoon of white wine or apple cider vinegar.
What to Serve with Artichoke Chicken
We had this with oven roasted potatoes and sautéed green beans. Other tasty sides to serve with this recipe:
- With your favorite seasonal vegetable, like roasted asparagus or brussels sprouts, roasted broccolini, steamed broccoli, sautéed spinach or kale, or braised swiss chard.
- With your favorite starchy side, like rice, quinoa or a small portion of thin pasta like spaghetti or angel hair.
More Easy Clean Dinner Recipes
- Slow Cooker Cilantro Lime Chicken
- Easy Weeknight Picadillo
- Braised Dutch Oven Pulled Pork
- Thick Cut Juicy Pork Chops with Apple Jicama Slaw
- Grilled Lemon Thyme Chicken Skewers
- Sun-dried Tomato Chicken Thighs
DID YOU MAKE THIS ARTICHOKE CHICKEN?!?
I’D LOVE TO KNOW HOW IT TURNED OUT! LEAVE A COMMENT AND A RATING BELOW
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- 6 bone-in, skin-on chicken thighs, 3-3.5 pounds
- 2 tbsp olive oil
- 1 tsp sea or kosher salt
- 1 tsp cracked black pepper
- 6 cloves garlic, smashed and roughly chopped
- 2 14-oz cans quartered artichoke hearts, drained
- 1 lemon, sliced into 1/2" rounds
- 3/4 c dry white wine, see notes for Whole30 option
- 1/2 c chicken broth
- 2 tbsp chopped tarragon
- Heat oven to 375°F.
- Pat the chicken thighs dry, then sprinkle the skin and undersides with salt and pepper.
- Heat a 12" cast iron skillet (or other heavy bottomed, oven proof pan) over medium high heat. Once the skillet is hot, add the oil to the pan, swirl to coat, and heat until it shimmers. Place the chicken thighs skin side down and sear until the skin is golden brown and crispy, and easily releases from the bottom of the skillet, 8-10 minutes. Flip the chicken and cook skin side up for 1 minute. Remove the chicken and set aside on a plate.
- Add the garlic to the skillet. Sautee, stirring occasionally, until the garlic is soft and golden brown, 3-4 minutes. Using the back of a wooden spoon, lightly crush the garlic into the fat until almost pulverized.
- Add the artichokes, toss with the garlic and pan fat, and cook for 1 minute.
- Pour in the wine and broth and cook until the liquid stops bubbling, about 1 minute.
- Tuck the lemon slices equally amongst the artichokes, then nestle the chicken thighs between the artichokes and the lemons. Transfer the skillet to the oven and braise until the chicken is cooked through and reaches 165°F using an instant read thermometer, 20-25 minutes depending on size.
- Plate the chicken, then top with artichokes and pan sauce. Garnish with chopped tarragon, and serve immediately.
- In place of the wine, use a total of 1 3/4 cups chicken broth + 1 tbsp of white wine or apple cider vinegar.
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