Chicken with Artichokes and Lemon

Photo: Andrew McCaul; Styling: Suzette Kaminski

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

Yield: Serves 6
Cost per Serving: $2.65
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Nutritional Information

Amount per serving
  • Calories: 248
  • Fat: 9g
  • Saturated fat: 2g
  • Protein: 24g
  • Carbohydrate: 10g
  • Fiber: 3g
  • Cholesterol: 94mg
  • Sodium: 483mg


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