Golden Chicken Thighs with Artichokes

October 11, 2024 by healthy recipes, Updated October 11, 2024

This delicious and hearty dish features bone-in chicken thighs paired with artichokes in a savory sauce. Perfect for a family dinner!

Ingredients

• 8 bone-in, skin-on chicken thighs, trimmed
• ¾ teaspoon kosher salt, divided
• ¼ teaspoon ground pepper, divided, plus more to taste
• 1 tablespoon olive oil
• 1 shallot, thinly sliced
• 1 (12-ounce) bag frozen artichoke hearts or 1 (14-ounce) can quartered artichoke hearts, rinsed
• ½ cup dry white wine
• 1 cup unsalted chicken broth
• 1 tablespoon Dijon mustard
• Juice from 1/2 lemon
• ½ cup chopped fresh parsley

Instructions

1. Preheat the oven to 350°F (175°C).
2. Pat the chicken dry with a paper towel and season both sides with ½ teaspoon salt and ⅛ teaspoon pepper.
3. Heat olive oil in a large ovenproof skillet over medium-high heat. Once shimmering, add half of the chicken skin-side down and cook undisturbed for 6 to 8 minutes until the skin is deeply golden.
4. Flip the chicken and cook the other side until golden, about 5 minutes. Transfer to a large plate. Repeat with the remaining chicken, cooking for 3 to 5 minutes per side.
5. Add the sliced shallot to the pan and cook over medium heat until softened, about 2 to 3 minutes.
6. Add the artichokes and cook, stirring occasionally, until they begin to brown, about 6 to 8 minutes.
7. Pour in the white wine to deglaze the pan, stirring to loosen any brown bits, then let it simmer for 2 minutes.
8. Add the chicken broth and Dijon mustard, whisking to combine. Bring to a boil and season with the remaining ¼ teaspoon salt and ⅛ teaspoon pepper. Return the chicken to the pan, skin-side up.
9. Transfer the skillet to the oven and bake until the chicken is cooked through (165°F on an instant-read thermometer), about 20 minutes.
10. Squeeze lemon juice over the chicken and sprinkle with parsley before serving.

Nutrition Information

Each serving contains approximately:

• Calories: 337
• Fat: 15g
• Carbohydrates: 12g
• Protein: 31g

Helpful Tips

You can refrigerate leftovers for up to 3 days. To repurpose, chop remaining chicken and mix with artichokes and any leftover vegetables. Top with mozzarella in ramekins and bake at 350°F until melted, about 15 minutes.