Chicken Artichoke Skillet

One-Pan Chicken Artichoke Skillet

This recipe creates a flavorful chicken and artichoke dish in a single skillet for easy cleanup.

Ingredients:

• 1½ pounds boneless, skinless chicken breasts (or thighs), cut into bite-sized pieces
• 2 tablespoons olive oil
• ½ teaspoon dried oregano
• ¼ teaspoon red pepper flakes (adjust for spice preference)
• 1 small onion, chopped
• 3 cloves garlic, minced
• 1 (14-ounce) can artichoke hearts, drained and quartered
• ¾ cup chicken broth
• ¼ cup pitted Kalamata olives, halved (optional)
• 2 tablespoons lemon juice
• Salt and freshly ground black pepper, to taste
• Chopped fresh parsley, for garnish (optional)

Cooking Guide:

1. Season the chicken with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Add chicken pieces in a single layer and cook until golden brown on both sides, about 3-4 minutes per side. Remove chicken from the pan and set aside.
2. Reduce heat to medium and add oregano and red pepper flakes to the pan. Cook for 30 seconds, stirring constantly, until fragrant. Add the onion and cook until softened, about 5 minutes. Stir in garlic and cook for another minute.
3. Add artichoke hearts, chicken broth, olives (if using), and lemon juice to the skillet. Bring to a simmer, scraping up any browned bits from the bottom of the pan.
4. Return the chicken to the skillet and simmer for 5-7 minutes, or until chicken is cooked through and reaches an internal temperature of 165°F.
5. Season with additional salt and pepper to taste. Garnish with chopped fresh parsley before serving (optional).

Tips:

• For a richer flavor, use bone-in, skin-on chicken thighs instead of boneless, skinless breasts. Brown the chicken skin-side down to render the fat, then remove the skin before adding the other ingredients.
• Add a splash of white wine to the pan after cooking the garlic for a deglaze the pan and add depth of flavor.
• If the sauce seems too thin, you can thicken it with a cornstarch slurry. Mix 1 tablespoon cornstarch with 2 tablespoons of water or chicken broth. Add the slurry to the simmering sauce and cook until slightly thickened.
• Serve over your favorite rice, pasta, or quinoa.
• You can add other vegetables to this dish, such as chopped sun-dried tomatoes, bell peppers, or mushrooms.