Chicken with Artichokes and Lemon

Chicken with Artichokes and Lemon Recipe
Photo: Andrew McCaul; Styling: Suzette Kaminski
You only need to use one skillet for this simple citrusy chicken thigh and artichoke entrée.


Serves 6

Recipe Time

Prep: 5 Minutes
Cook: 20 Minutes

Nutritional Information

Calories 248
Fat 9 g
Satfat 2 g
Protein 24 g
Carbohydrate 10 g
Fiber 3 g
Cholesterol 94 mg
Sodium 483 mg


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


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.


May 2011
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