Pan-seared chicken with artichokes is a delicious and nutritious dish that perfectly balances crispy, golden chicken with the light, delicate flavor of artichokes. The chicken is seared to perfection, then simmered in a flavorful sauce made with white wine, chicken broth, and Dijon mustard. A touch of lemon juice adds brightness, while fresh parsley enhances the dish with a refreshing aroma.
This dish is an excellent choice for a weekend dinner or a family gathering, offering a restaurant-quality experience with simple, easy-to-follow steps. Serve it with bread, rice, or mashed potatoes for a satisfying and well-rounded meal.
Nutrition Facts (Per Serving)
- Calories: ~320-350 kcal
- Protein: ~25g
- Fat: ~22g
- Saturated Fat: ~5g
- Carbohydrates: ~6-8g
- Fiber: ~2-3g
- Sugars: ~1g
- Cholesterol: ~90mg
- Sodium: ~400-500mg (varies based on added salt & broth)
These values may change depending on ingredient brands and portion sizes.
Why You’ll Love It:
This dish is the perfect balance of flavors and textures. The crispy, golden skin of the chicken pairs beautifully with the tender, earthy artichokes, while the white wine and Dijon mustard sauce adds a savory depth that’s both comforting and sophisticated. Not only is it a one-pan meal, making clean-up quick and easy, but it’s also packed with nutrients, making it a healthy choice for any day of the week. Whether you’re cooking for a busy family or entertaining guests, this recipe is sure to impress with its rich flavor and simplicity. Plus, the lemon and fresh parsley give it a burst of freshness that rounds it all out!
Pan-Seared Chicken with Artichokes, Lemon & Herbs
Ingredients
- 8 bone-in skin-on chicken thighs
- ¾ teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon olive oil
- 1 shallot thinly sliced
- 1 12-ounce bag frozen artichoke hearts or 1 (14-ounce) can, drained
- ½ cup dry white wine
- 1 cup chicken broth unsalted
- 1 tablespoon Dijon mustard
- Juice of ½ lemon
- ½ cup chopped fresh parsley
Instructions
- Prepare the chicken: Preheat the oven to 350°F (175°C). Pat the chicken dry and season both sides with salt and pepper.
Sear the chicken:
- Heat olive oil in a large oven-safe skillet over medium-high heat.
- Place the chicken skin-side down and cook for 6-8 minutes until golden and crispy. Flip and cook the other side for another 5 minutes.
- Transfer to a plate and repeat with the remaining chicken.
Cook the vegetables:
- Add shallots to the skillet and sauté for 2-3 minutes until soft.
- Stir in the artichokes and cook for 6-8 minutes until slightly browned.
Make the sauce:
- Pour in the white wine, scraping up any browned bits. Let it simmer for 2 minutes.
- Add chicken broth and Dijon mustard, stirring to combine. Season with more salt and pepper if needed.
Bake the chicken:
- Return the chicken to the skillet, skin-side up.
- Transfer to the oven and bake for 20 minutes, or until the chicken reaches 165°F (75°C).
Finish and serve:
- Squeeze lemon juice over the chicken and sprinkle with parsley.
- Serve with bread, rice, or mashed potatoes. Enjoy! 😋
Notes