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    Home » Chicken Recipes » One Pan Baked Lemon Artichoke Chicken

    One Pan Baked Lemon Artichoke Chicken

    Published: Feb 12, 2019 · Modified: Feb 27, 2019 by Elaine · This post may contain Amazon affiliate links · As an Amazon Associate I earn from qualifying purchases. This blog generates income via ads · 1 Comment

    Jump to Recipe Print Recipe
    One-Pan Baked Lemon Artichoke Chicken in a cast iron skillet

    This Baked Lemon Artichoke Chicken recipe is all made in one pan. Full of the robust flavours of the sunny Mediterranean, it's seasoned with garlic, lemon, olives, feta cheese, and of course, artichokes! 

    One Pan Baked Lemon Artichoke Chicken Thighs in a cast iron skillet

    This One-Pan Baked Lemon Artichoke Chicken makes an easy weeknight chicken dinner, all made in one skillet. It's an appetizing dish, with complex flavours that blend together seamlessly. The result is a 30-minute meal with crispy chicken and a pungent sauce.One Pan Baked Lemon Artichoke Chicken Thighs

    Ready to get started? Here's what you'll need. Assemble everything on your countertop and cooking this artichoke chicken dish will be a breeze.

    Ingredients for Baked Lemon Artichoke Chicken

    • chicken thighs:  bone-in, skin on, about 8
    • salt and pepper
    • olive oil: enough to sear the chicken
    • marinated artichoke hearts: about half of a 24 oz. jar
    • a lemon: slice it up to tuck in around the chicken pieces
    • garlic:  3 cloves
    • shallot: one small or half a medium one
    • dried thyme: or a few sprigs of fresh thyme if you have some
    • chicken broth: homemade or store-bought
    • white wine: optional but it adds a slight sweetness
    • Kalamata olives: pitted
    • feta cheese: just ¼ cup for sprinkling on top
    • parsley: for garnish

    One Pan Baked Lemon Artichoke Chicken Thighs

    Easy Steps to Make this One-Pan Baked Lemon Artichoke Chicken

    1. Sear the chicken thighs in an oven-proof skillet.
    2. Remove to a plate.
    3. Brown the shallots and garlic in the same skillet.
    4. Then add all the remaining ingredients except the olives, feta and parsley to the skillet.
    5. Return the chicken to the skillet.
    6. When the chicken is fully cooked, add the olives and feta and place under the broiler for a couple of minutes.
    7. Garnish with parsley, serve and devour!

    One Pan Lemon Artichoke Chicken

    Make it paleo:  omit the feta cheese on top.

    Serve with a salad and a baked potato or a baked sweet potato with Tzatziki Sauce.

    One Pan Baked Lemon Artichoke Chicken Thighs in a cast iron skillet

    One-Pan Lemon Artichoke Chicken Thighs

    This Baked Lemon Artichoke Chicken recipe is all made in one pan. Full of the robust flavours of the sunny Mediterranean, it's seasoned with garlic, lemon, olives, feta cheese, and of course, artichokes! 
    Print Pin Rate
    Course: Entrée/Main Dish
    Cuisine: American, Canadian, Greek, Mediterranean
    Prep Time: 10 minutes
    Cook Time: 30 minutes
    Total Time: 40 minutes
    Servings: 8 thighs
    Calories: 314kcal
    Author: Elaine
    Prevent your screen from going dark

    Ingredients

    • 8 chicken thighs skin on, bone-in
    • sea salt and pepper
    • 1 tablespoon olive oil extra virgin
    • 2 tablespoon shallots minced
    • 3 cloves garlic minced
    • 12 - 15 oz marinated artichoke hearts quartered
    • 1 lemon sliced
    • 1 ½ teaspoon dried thyme
    • ¼ cup brine from marinated artichoke hearts
    • 1 cup chicken stock
    • ¼ cup white wine
    • ½ cup kalamata olives pitted
    • ¼ cup feta cheese crumbled
    • 2 tablespoon parsley chopped

    Instructions

    • Preheat oven to 375°F. Pat the chicken thighs dry, then season with salt and pepper.
    • In a large oven-proof skillet, heat 1 tablespoon olive oil. When hot, add chicken, skin side down. Sear for 4 -5 minutes, then turn and sear on the other side. Remove to a plate. Drain all but 1 tablespoon of the oil or chicken fat.
    • Add shallots and garlic to the skillet. Cook for 1 - 2 minutes until softened and just beginning to brown. Add artichoke hearts, lemon, brine, thyme, chicken stock and white wine. Bring to a simmer, then add chicken thighs back to the skillet.
    • Transfer to preheated oven and bake for 20 - 25 minutes or until chicken registers an internal temperature of 170°F.  Tuck the olives into the sauce, sprinkle with feta and heat under the broiler for 2 - 3 minutes. Serve and devour!

    Nutrition

    Calories: 314kcal | Carbohydrates: 4g | Protein: 20g | Fat: 23g | Saturated Fat: 6g | Cholesterol: 115mg | Sodium: 321mg | Potassium: 305mg | Sugar: 1g | Vitamin A: 245IU | Vitamin C: 9.3mg | Calcium: 47mg | Iron: 1.3mg
    Tried this Recipe? Pin it for Later!Mention @enessman or tag #flavourandsavour!
    Nutrition Facts
    One-Pan Lemon Artichoke Chicken Thighs
    Amount Per Serving
    Calories 314 Calories from Fat 207
    % Daily Value*
    Fat 23g35%
    Saturated Fat 6g38%
    Cholesterol 115mg38%
    Sodium 321mg14%
    Potassium 305mg9%
    Carbohydrates 4g1%
    Sugar 1g1%
    Protein 20g40%
    Vitamin A 245IU5%
    Vitamin C 9.3mg11%
    Calcium 47mg5%
    Iron 1.3mg7%
    * Percent Daily Values are based on a 2000 calorie diet.

    If you love Mediterranean flavours, you may also like:
    Greek Lemon Chicken Kabobs with Tzatziki
    Marinated Lemon Chicken Greek Salad
    Skinny Greek Chicken Bowl with Watermelon and Feta

    This post contains affiliate links. 

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    One-Pan Baked Lemon Artichoke Chicken pin

    More Healthy Easy Chicken Recipes

    • Teriyaki Chicken Rice Bowls (Gluten-Free)
    • Baked Sun-dried Tomato and Artichoke Chicken
    • Blooming Quesadilla Ring - Gluten Free
    • Baked Fajita Chicken Casserole

    Reader Interactions

    Comments

    1. Trish

      March 15, 2019 at 10:57 am

      5 stars
      A GREAT DINNER!
      This was a very easy recipe for a very flavorful dish. My husband and I ate it 2 nights in a row. We don't like feta, so we left it out. And I used Chicken tenders, which I seared and cut into bite sized pieces. Next time I think I will add 2 Tablespoons flour to the dish when I add the chicken back in, to thicken the broth, which had a wonderful flavor. We served this over a bed of freshly chopped spinach.

      Reply

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