Lemon Chicken Skillet with Artichokes
This lemon chicken skillet with artichokes sears chicken thighs, then simmers them with artichoke hearts, cherry tomatoes, and fresh lemon in one pan for a Mediterranean-leaning dinner ready in 35 minutes. The lemon and artichokes are doing a lot of the same tangy work here, which is exactly why they’ve always belonged together on a plate. Serve it over our Portuguese-style lemon rice for a double dose of citrus.
Quick answer: Seared chicken thighs simmered with artichoke hearts, cherry tomatoes, and fresh lemon in one pan for a Mediterranean-leaning dinner. Ready in 35 minutes with real pan-sauce flavor.
Instructions
Season the chicken thighs with salt and pepper. Heat olive oil in a large skillet over medium-high heat and sear the chicken 5-6 minutes per side until golden and cooked through, 165°F (74°C). Remove and set aside.
In the same skillet, add the garlic and cook 30 seconds until fragrant. Add the artichoke hearts and cherry tomatoes, cook 3-4 minutes until the tomatoes start to soften.
Pour in the lemon juice, chicken broth, and oregano. Simmer 3-4 minutes to reduce slightly.
Return the chicken to the skillet, spooning the sauce over. Simmer 2-3 minutes more to warm through.
Garnish with fresh basil and crumbled feta if using. Serve immediately.
Questions people actually ask
Yes, pound them to even thickness first and reduce the searing time slightly since breasts cook faster and dry out more easily than thighs.
Canned or jarred are much faster and work well here. Fresh artichokes need to be trimmed and pre-cooked before adding, which adds significant time.
It's great over rice, pasta, or with crusty bread to soak up the sauce. A simple green salad rounds it out nicely.
Yes, as written it's naturally gluten-free. Just double-check your broth and any jarred ingredients for hidden gluten.
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