This one skillet lemon chicken with artichoke hearts recipe makes a great Spring dinner. Plus this easy chicken recipe can be adapted to many flavors such as Moroccan or Mediterranean, and comes together fast. Perfect for family or company alike!
I'm always on the lookout for simple chicken recipes and this lemon artichoke chicken fits the bill.
By Friday night I am tired and cooking is not something I always welcome with relish.
Yes, that might sound surprising coming from a food blogger!
So when I discovered this easy garlic lemon chicken on the NYT recipe site, I knew I had to try it.
Perfect for Passover or Shabbat dinner, this chicken recipe is also great for family or company or even Easter!
In fact, it's a win-win for everyone!
Table of contents
A Lot To Love About This Spring Chicken Recipe
With less than 30 minutes of hands-on time, this chicken recipe comes together fast.
It also requires limited ingredients, most of which you probably have on hand.
While the chicken is simmering, you can easily throw together a side dish and BAM-dinner is served!
This easy one-pan lemon chicken recipe comes together quickly.
If you love artichokes, garlic and lemon I know you will love this dish.
Questions ???
Absolutely. Be sure to adjust the timing though, as chicken breasts do not take as long to cook. You can see I used a combination of boneless, skinless chicken breasts and chicken thighs. I cook with what I have in the kitchen but next time I won't use the skinless varieties. The thighs turned out juicier and tasted better.
You can, but they tend to melt into the sauce. If you do, be sure to stir them in just to warm them before serving. I prefer a package of frozen artichokes. They do not need to be thawed. Of course, fresh artichoke hearts can also be used in this simple Moroccan chicken recipe, but then it is not so simple!
Without a doubt. Make as many thighs or breasts as you want and brown them accordingly. Know the weight and then double the sauce according to the weight of the chicken. If you want to do this ahead, I would store the browned chicken separately, make the sauce and store separately. Bring both to room temperature then put everything together and let it simmer before serving. While you are plating the chicken, the sauce is reducing!
Lemon Artichoke Chicken Ingredients
2 pounds bone-in, skin on chicken thighs or breasts-If the breasts are to big, cut them in half
Olive oil, Salt and Black Pepper
Chopped Onions and Minced Fresh Garlic Cloves
Parsley adds freshness and flavor
Chicken Broth and White Wine (I use Better Than Bouillion to make chicken broth. I also used a few tablespoons of white wine to deglaze the pan. Chicken broth works also.)
Cinnamon and Saffron add to the exotic taste and Moroccan flavor
Frozen Artichoke Hearts, but canned may be substituted
Fresh Lemon
Flavor Suggestions
The addition of cinnamon and saffron takes this chicken thigh dinner recipe from ordinary to extraordinary.
I buy saffron from Costco or Trader Joes but this looks good, too! Just be sure it is fresh!
You could also add a touch of ground cumin if you like.
However if you are focused on more of a Mediterranean lemon chicken recipe feel free to use dried oregano, basil and thyme and leave out the cinnamon and saffron.
For both styles fresh olives and capers add a great touch. You can see I added a good spoonful of capers which gave this a savory taste.
Some like to add cherry tomatoes, or even some parboiled baby potatoes.
Want more garlic or more lemon? Be my guest.
Ever tried sumac? It has a lemony flavor and adds a pretty pink color to food.
Want more lemon flavor? I like a drizzle of lemon olive oil over the top before serving and garlic oil could also be used.
However, if sticking with the original recipe please note that keeping this chicken overnight only enhances the flavor. It gives the flavors of the cinnamon and saffron a chance to meld into the sauce.
How To Serve Chicken with Artichokes
Keep it simple!
I served this with couscous but rice or orzo would be great also.
Roasted baby potatoes, asparagus or green beans also highlight Spring.
As does a fresh green spinach salad. I love this one with dates and red onions and za'atar.
Dessert? Fresh strawberries. Rhubarb. Something citrusy.
And you have a magnificent Spring meal!
If you have leftovers, they will keep in a tightly covered container for up to a week and are easily reheated in the microwave or oven. Keep the chicken covered so it doesn't dry out and place under the broiler if you want to recrisp the skin.
This easy, healthy, one-pan chicken dinner is superb for a weeknight or for a fancy Saturday night.
Whether you make this as a quick weeknight lemon chicken recipe or as a great light Spring chicken dinner idea I know everyone will love it!
I'd love to hear if you make this recipe!
Please share a review or rate the recipe,
and be sure to tag me on social!
Recipe
Spring Chicken with Artichokes and Lemon
- Prep Time: 20 Minutes
- Cook Time: 25 Minutes
- Total Time: 60 Minutes
- Yield: 4 - 6 Servings 1x
- Category: Main Course
- Cuisine: Jewish
Description
This one skillet lemon chicken with artichoke hearts recipe makes a great Spring dinner. Plus this easy chicken recipe can be adapted to many flavors such as Moroccan or Mediterranean, and comes together fast. Perfect for family or company alike!
Ingredients
6 bone-in skin on chicken thighs or breasts, dried with paper towels (About 2 pounds)
Salt and Fresh Black Pepper
2 T Olive Oil
1 Medium Chopped Onion
4 Fresh Garlic Cloves, minced
1 T Italian Parsley
½ t Saffron
½ t Cinnamon
1 ½ cups Chicken Broth/White Wine (I used a bit of white wine to deglaze the pan and chicken broth to simmer in.)
1 ½ cups Frozen Artichoke Hearts
1 large lemon (½ juiced and the other sliced)
Instructions
Pat chicken dry, then season all over with salt and pepper. In a large skillet, warm the olive oil over medium-high heat, then add the chicken, skin-side down. Cook, undisturbed until well browned, 7 to 8 minutes. Flip and brown the other side, about 5 minutes. Transfer chicken to a plate and spoon out about 3 tablespoons of fat from the pan, if desired. (You can discard the excess fat or save for another use.)
Return the skillet to medium heat and add the onion, garlic, parsley and saffron. Season with salt and pepper, and cook, stirring occasionally, until onion is translucent, about 5 minutes. Sprinkle the cinnamon over the onion, then stir to combine.
Add the broth to deglaze, scraping the bottom of the pan, and bring to a simmer over medium-high. Return the chicken to the pan, nestling it into the pan skin-side up. Arrange the frozen artichokes between the chicken pieces, cover, and simmer on medium-low until the chicken is cooked through, 20 to 25 minutes. Remove the chicken with a slotted spoon and transfer to a plate.
Finish the sauce by raising the heat to medium-high and cook until the sauce is thickened and the artichokes slightly browned, about 5 minutes. Stir in the juice from half of the lemon, taste, and adjust with salt and more lemon juice if needed. Spoon artichokes and pan sauces over the chicken, sprinkle with parsley to garnish, and serve garnished with the other half of the lemon sliced.
Notes
For flavor suggestions read post above.
More One Pan Dinner Recipes
One Pot Pasta with Artichokes, Mushrooms and Cheese
Another Version of Artichoke Skillet Chicken
Gerlinde de Broekert says
This looks good Abbe, I love chicken and artichokes, but I never had them with cinnamon. I have to to try it.
Abbe says
Thanks Gerlinde. It adds a lot of flavor and a bit of sweetness. Pairs great with the saffron!