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Chicken with Artichokes and Lemon

Chicken with Artichokes and Lemon
Photo: Andrew McCaul; Styling: Suzette Kaminski
Prep time 5 mins
Cook time 20 mins

Serves 6

You only need to use one skillet for this simple citrusy chicken thigh and artichoke entrée.


  • 1 1/2 pounds boneless, skinless chicken thighs, patted dry
  • Salt and pepper
  • 1/4 cup all-purpose flour
  • 2 tablespoons vegetable oil
  • 1 cup white wine
  • 1 12-oz. jar artichoke hearts, drained, coarsely chopped
  • 1 lemon, thinly sliced
  • 1 teaspoon finely chopped fresh thyme

Nutrition Information

  • calories 248
  • fat 9 g
  • satfat 2 g
  • protein 24 g
  • carbohydrate 10 g
  • fiber 3 g
  • cholesterol 94 mg
  • sodium 483 mg

How to Make It

  1. Sprinkle chicken with salt and pepper and dredge in flour. Warm oil in a large skillet over medium-high heat. Add chicken and cook, turning once, until browned on both sides, about 4 minutes total.

  2. Add wine and artichokes and bring to a boil. Reduce heat, cover and simmer until chicken is almost cooked through, 10 to 15 minutes. Scatter lemon slices over chicken, cover and cook until chicken is done, 2 to 3 minutes longer. Transfer chicken and lemon slices to a platter.

  3. Stir thyme into sauce and season with additional salt and pepper, if desired. Pour over chicken and serve.