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 simple ingredients and the result is a restaurant-quality meal that will become a treasured family classic.
Artichoke chicken can be deceptive. What you think you’re getting – tender, sweet artichoke hearts nestled with juicy chicken – can often be masked with heavy cream sauces.
Not this recipe. Simple preparation and a short list of ingredients let the stars of the show shine deliciously. No fuss, no pretension. 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.
Artichoke Chicken Ingredients
This recipe is so simple, and the best part? You don’t need a bunch of ingredients for incredible flavor:
- Chicken Thighs: bone-in, skin-on, pastured and locally sourced when possible for the freshest flavor
- Garlic: coarsely chopped
- Artichoke Hearts: canned; quartered or whole (slice whole artichoke hearts in half first)
- Dry White Wine: something good enough to drink on its own
- Chicken Broth: homemade bone broth will yield a sauce with more body, but store-bought is just fine; purchase low sodium chicken broth so you can season to taste or if you’re salt sensitive.
- Lemon: a whole fresh lemon, thinly sliced
- Tarragon: fresh tarragon is very slightly licorice-y and peppery; it’s a great flavor compliment to chicken.
- Sea Salt or Kosher Salt
- Ground Pepper
Watch: Artichoke Chicken Recipe Video
How to Make Artichoke Chicken
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 perfect pan sauce.
- Season the chicken thighs with salt and pepper.
- Sautee the chicken skin-side down in 12″ cast iron skillet (or other oven safe skillet) until it’s golden brown and crispy. Flip it over and sautee the underside for about a minute, then remove the chicken and transfer to a plate.
- Add the garlic to the skillet 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.
- Add the artichokes to the garlic; saute for 1 minute, tossing frequently.
- Pour in the white wine and chicken broth and cook until the liquid stops bubbling (about a minute).
- Tuck the lemons slices throughout the artichokes, then nestle the chicken thighs into the pan. Bring the liquid to a simmer.
- 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.
- Sprinkle the chicken with fresh chopped tarragon just before serving.
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.
- 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.
- Be sure to crush the sautéed garlic. This will help the garlic achieve the sweet flavor of roasted garlic while the chicken braises.
- 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.
I Don’t Drink Wine – What Can I Substitute?
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 vinegar or apple cider vinegar.
What to Serve with Artichoke Chicken
I use 6 chicken thighs to serve my family of four (my kids eat one apiece, and my husband and I like two each). We like to serve it with at least 2 vegetables to really round out our plates, and sometimes we’ll add a starchy bed to sop up all that pan sauce!
- With your favorite seasonal vegetable, like roasted asparagus or brussels sprouts, garlic green beans, roasted broccolini, steamed broccoli, sautéed spinach or kale, or braised swiss chard.
- With your favorite starchy side, like roasted potatoes, rice, quinoa or thin pasta like spaghetti or angel hair.
More Healthy Chicken Recipes
- Creamy Lemon Chicken
- Balsamic Chicken Thighs
- Creamy Rosemary Garlic Chicken
- Chicken Caprese
- Sheet Pan Rosemary Chicken
- Apple Chicken with Cider Sauce
Did you make this Artichoke Chicken? I’d love to know how it turned out! Leave a comment and a rating below.
One Pan Artichoke ChickenPrint Recipe Rate this Recipe Pin Recipe
- 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. Bring the liquid to a simmer, then 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.