This One-Pan Baked Lemon Artichoke Chicken recipe is so delicious and so easy! Made with juicy chicken thighs and Mediterranean-inspired ingredients like artichokes, lemon, garlic, shallots, white wine, Kalamata olives and feta cheese, this flavourful dish is sure to become a family favourite.
Full of the flavours of the sunny Mediterranean, this 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. With its bright flavours, and colourful presentation, it's bound to be a crowd-pleaser.
❤️ Why you'll love this recipe
- Easy: This is an easy recipe that is equally delicious for a weeknight family dinner or for a dinner party!
- One-Pan: Since it's all baked in one skillet, clean-up is a breeze.
- Nutritious: Made with boneless, skinless lean chicken, it also features artichokes, which are very high in fiber and contain several important vitamins and minerals.
- Delicious: Robust Mediterranean flavours from lemon, artichokes and feta cheese make this a dish you'll want to make on repeat!
If you love those healthy Mediterranean dishes, you may also like these recipes, too:
Baked Sun-dried Tomato and Artichoke Chicken: juicy chicken thighs with garlic, herbs, sun-dried tomatoes and artichoke hearts.
Greek Lemon Chicken Kabobs with Tzatziki Sauce: low-carb chicken kabobs marinated in lemon, garlic, red wine vinegar and herbs.
Marinated Lemon Chicken Greek Salad: a healthy dinner salad with a dressing that doubles as a marinade!
Moroccan Lemon Chicken Thighs: a delicious streamlined version of a traditional Moroccan lemon chicken tagine.
🛒 Ingredients for Baked Lemon Artichoke Chicken
You'll find a complete list of ingredients with amounts in the recipe card below. But before we get to the full recipe, let's take a look at the ingredients you'll need.
Assemble everything on your countertop and cooking this artichoke chicken dish will be quick and painless!
- chicken thighs: boneless, skinless thighs work well in this recipe, but I've also made it many times with bone-in, skin-on chicken thighs.
- olive oil: enough to sear the chicken and add those rich Mediterranean flavours.
- flour or gluten-free flour: to lightly coat the chicken before searing
- marinated artichoke hearts: You'll need one 12-ounce jar.
- a lemon: Slice it up to tuck in around the chicken pieces
- fresh garlic: 3 cloves
- shallot: One small shallot or half a medium one.
- dried thyme: Or a few sprigs of fresh thyme if you have it on hand.
- chicken broth: Homemade or store-bought chicken broth.
- white wine: optional, but it adds a delicious subtle sweetness to this dish.
- Kalamata olives: Be sure to use pitted Kalamata olives or other Mediterranean olives of your choice.
- cherry tomatoes: these add a pop of colour!
- feta cheese: Just ¼ cup for sprinkling on top of the finished dish.
- parsley: For garnish, colour and extra nutrition.
Here's a short overview of what you'll do to make this recipe perfectly. You'll find complete, detailed instructions in the recipe card at the end of this post.
- Sear the seasoned chicken thighs in an oven-proof skillet. Remove to a plate.
- Brown the shallots and garlic in the same skillet.
- Then add all the remaining ingredients except the olives, tomatoes, feta and parsley to the skillet and simmer until the sauce has slightly reduced.
- Return the chicken to the skillet. Transfer the skillet to the oven to bake.
- When the chicken is fully cooked, remove it from the oven, add the olives, tomatoes and feta and place it under the broiler for a couple of minutes.
- Garnish with parsley, serve and devour!
🔁 Possible Variations
If you don't want to use marinated artichokes you could use canned artichokes in water and add a tablespoon of capers to add flavour to the sauce.
Keep it dairy-free. Simply leave out the feta cheese in this recipe.
👍🏼 Helpful Tips
Lightly coating the chicken with flour before searing it is optional, but it does help to thicken the sauce, giving it a slightly creamy texture.
Any dry white wine like Sauvignon Blanc or Pino Grigio will work well with lemon chicken. I recommend avoiding sweet varietals in this recipe. When cooking with wine, it's best to choose one that you would drink!
Having quality cookware is key to making one-pan recipes. Use a skillet with a heavy bottom that heats evenly without burning. If you use a lightweight skillet, you may end up with hot spots or cold spots that fail to cook evenly.
It's also important to make sure that your pan is about the same size as your burner. If it's too wide, the outer edges may not cook evenly.
🍽 What to serve with lemon artichoke chicken
Here are a few suggestions for side dishes to complement the flavours of lemon artichoke chicken:
- Roasted vegetables: Roasting vegetables like broccoli, cauliflower, carrots, or Brussels sprouts with olive oil, salt, and pepper, can add colour and nutrition to your meal.
- Air Fried vegetables: Try Air Fryer Lemon Tahini Asparagus or Air Fryer Roasted Carrots to complement these chicken thighs.
- Salad: A light salad and this Everyday Honey-Citrus Salad Dressing adds a refreshing contrast to the chicken dish.
- Rice or pasta: You can serve lemon artichoke chicken over a bed of white or brown rice or pasta (gluten-free, if necessary) for a heartier meal.
- Quinoa: A side of quinoa can be a good option if you'd like to add plant-based protein to your meal. Add more veggies by serving it over cauliflower rice.
Ultimately, the best side dishes for lemon artichoke chicken depend on your personal preferences and dietary needs. So, feel free to get creative and experiment with different side dishes until you find the perfect pairing!
⏰ Storage Instructions
To store: Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days.
To reheat: To reheat, simply place the chicken and sauce in a microwave-safe dish and microwave for 1-2 minutes or until heated through.
🗒 More easy, healthy chicken recipes
❓Did you make this chicken artichoke recipe?
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One-Pan Lemon Artichoke Chicken Thighs
- 2 lbs (1 kg) chicken thighs boneless, skinless or bone-in, skin-on.
- 2 tablespoons all-purpose flour or gluten-free flour
- 1 teaspoon ground paprika
- 1 teaspoon sea salt or Kosher salt
- ½ teaspoons ground black pepper
- 2 tablespoons olive oil, extra virgin
- 2 tablespoons shallots, minced
- 3 cloves garlic, minced
- 12 oz. marinated artichoke hearts, quartered
- 1 medium lemon, sliced
- 1 ½ teaspoons dried thyme
- ¼ cup brine from marinated artichoke hearts
- 1 cup chicken stock
- ¼ cup dry white wine
- ½ cup kalamata olives, pitted
- 1 cup sweet cherry tomatoes
- ¼ cup feta cheese, crumbled
- 2 tablespoons fresh parsley, chopped, for garnish
- Preheat oven to 375°F. Pat the chicken thighs dry, then seasona and coat lightly with a mixture of flour, paprika, salt and pepper.
- Add olive oil to a large oven-proof skillet over medium-high heat. When hot, add chicken thighs. 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 slices, brine, thyme, chicken stock and white wine. Bring to a simmer, scraping up any browned bits from the pan and reduce the sauce slightly. Add chicken thighs back to the skillet.
- Add chicken thighs back to the skillet. Transfer to preheated oven and bake for 20 - 25 minutes or until chicken registers 165°F. Tuck the olives and cherry tomatoes into the sauce, sprinkle with feta cheese and heat under the broiler for 2 - 3 minutes. Sprinkle with freshly chopped parsley and serve.