When you want a dinner that feels special but is easy to pull off, this one-pan artichoke chicken is the answer. It’s a simple dish that combines tender, golden-brown chicken with a rich, tangy sauce and soft artichoke hearts. The flavors are bright and fresh, reminiscent of a Mediterranean bistro, yet the entire meal comes together in a single skillet in about half an hour.
This recipe is proof that you don’t need a complicated process to create a truly delicious and elegant meal. The chicken sears to a perfect crust, the artichokes add a wonderful depth of flavor, and a touch of cream transforms the sauce into something silky and luxurious. It’s the perfect solution for a busy weeknight when you want to impress yourself and your family without a lot of extra work.
Why You’ll Love This Recipe
- One-Pan Convenience: All the cooking is done in a single skillet, which means very little cleanup and more time for you.
- Incredibly Flavorful: The combination of savory chicken, tangy artichokes, and a creamy sauce creates a sophisticated taste that feels restaurant-quality.
- Ready in 30 Minutes: This is a fantastic choice for a busy schedule, delivering a complete and satisfying meal in a flash.
- Naturally Elegant: It looks and tastes like a gourmet meal, but the steps are simple and foolproof.
- Healthy and Balanced: It’s a great lean protein dinner with plenty of flavor and goodness.
Ingredients
- 2 tbsp (30 ml) olive oil
- 1 1/2 lbs (680 g) boneless, skinless chicken breasts or thighs, cut into 1-inch (2.5 cm) cubes or strips
- 1/2 tsp (3 g) salt, divided
- 1/4 tsp (0.5 g) black pepper
- 4 cloves garlic, minced
- 1/2 cup (120 ml) dry white wine (like Pinot Grigio or Sauvignon Blanc), or extra chicken broth
- 1 cup (240 ml) low-sodium chicken broth
- 1 (14 oz or 400 g) can or jar of artichoke hearts, drained and quartered (if whole)
- 1 tbsp (15 ml) fresh lemon juice
- 1/2 tsp dried oregano
- 1/4 tsp red pepper flakes (optional, for a little heat)
- 1/4 cup (60 ml) heavy cream
- Optional garnish: chopped fresh parsley
Equipment
- Large, heavy-bottomed skillet or Dutch oven (at least 5-quart capacity)
- Tongs
- Knife and cutting board
- Measuring cups and spoons
Step-by-Step Instructions
- Prep and Sear the Chicken: Pat the chicken pieces dry with a paper towel and season them with a quarter of a teaspoon of salt and all of the pepper. Heat the olive oil in a large skillet over medium-high heat. Add the chicken to the pan in a single layer, being careful not to overcrowd it. Cook for 3-4 minutes per side, until the chicken is golden brown. It doesn’t need to be cooked through at this point. Remove the chicken from the pan and set it aside on a plate.
- Build the Sauce Base: Reduce the heat to medium. Add the minced garlic to the skillet and cook for 30 seconds until fragrant. Pour in the white wine (or extra chicken broth) to deglaze the pan, scraping up all the browned bits from the bottom with a wooden spoon. This is called the “fond” and it’s full of flavor.
- Simmer the Sauce: Stir in the chicken broth, the rest of the salt, the lemon juice, dried oregano, and red pepper flakes. Bring the sauce to a simmer and stir in the drained artichoke hearts.
- Finish Cooking: Return the browned chicken pieces to the skillet. Reduce the heat to low, cover the pan, and let it simmer for 5-7 minutes, or until the chicken is cooked through and tender. An instant-read thermometer should read 165°F (74°C).
- Add the Cream and Serve: Remove the skillet from the heat. Stir in the heavy cream. Stir gently until the sauce is smooth and creamy. Garnish with fresh parsley if you like. Serve the artichoke chicken immediately.
Substitutions and Variations
- Chicken: You can use boneless, skinless chicken thighs instead of breasts. Thighs are a bit more forgiving and will stay very juicy. The cooking time will be similar.
- Dairy-Free: For a dairy-free version, you can substitute the heavy cream with full-fat coconut milk or a little cornstarch slurry (1 tsp cornstarch mixed with 1 tbsp cold water) to thicken the sauce without adding any dairy.
- Extra Veggies: This dish is great with a handful of fresh spinach or a handful of sliced sun-dried tomatoes stirred in at the end.
- Gluten-Free: This recipe is naturally gluten-free as long as your chicken broth and spices don’t contain any additives.
Pro Tips and Common Mistakes to Avoid
- Pat the Chicken Dry: Patting the chicken with a paper towel before you sear it helps remove extra moisture. This allows the chicken to get a nice, golden-brown crust instead of steaming in the pan.
- Don’t Overcrowd the Pan: Cook the chicken in a single layer. If you have too many pieces in the pan at once, they won’t get a good sear. Cook in batches if you need to.
- Use the Fond: Those browned bits on the bottom of the pan after you sear the chicken are a chef’s secret weapon. Scrape them up as you add the liquid—it’s pure flavor!
- Let the Sauce Simmer: Giving the sauce a few minutes to simmer with the chicken allows the flavors to deepen and the chicken to become extra tender.
Storage, Make-Ahead, and Reheating
- Make-Ahead: You can cut the chicken and have all of your sauce ingredients measured out and ready to go. The sauce is best made fresh and doesn’t take long at all.
- Storage: Let leftovers cool completely, then transfer them to an airtight container. They can be stored in the refrigerator for 3-4 days.
- Freezing: This dish can be frozen, but the creamy sauce may separate when thawed. For best results, freeze the chicken and sauce separately and add a fresh splash of cream when reheating. It can be frozen for up to 3 months.
- Reheating: To reheat, a skillet is best. Warm the leftovers on the stovetop over low heat, stirring occasionally. You may need to add a splash of chicken broth or a little more cream to bring the sauce back to life.
Serving Suggestions
This elegant artichoke chicken is wonderful served over a bed of fluffy rice or with some crusty bread to soak up all the delicious sauce. It’s also fantastic with roasted potatoes, simple couscous, or a side of steamed green beans or asparagus.
Approximate Nutrition
- Yields: 4 servings
- Serving Size: Approximately 1 cup of chicken and sauce
- Calories: 410 kcal
- Protein: 35 g
- Fat: 25 g
- Carbohydrates: 6 g
Note: These are approximations and can vary based on specific ingredients and brands used.
FAQs
Q: Can I use frozen artichoke hearts?
A: Yes, you can. Just be sure to thaw them first and pat them dry with a paper towel before adding them to the sauce. This will prevent extra water from watering down your sauce.
Q: Is the white wine necessary?
A: The white wine adds a layer of acidity and depth of flavor that can’t be fully matched, but it is optional. If you prefer not to use it, you can simply substitute the amount with extra chicken broth.
Q: How can I make the sauce thicker?
A: If your sauce isn’t as thick as you’d like, you can make a quick cornstarch slurry. In a small bowl, whisk together 1 teaspoon of cornstarch with 1 teaspoon of cold water. Stir this into the simmering sauce and cook for a minute or two until it has thickened.
Q: What kind of artichoke hearts should I buy?
A: You can use canned or jarred artichoke hearts. Those packed in water are usually a bit more neutral in flavor, while those packed in oil will have a richer flavor. Just be sure to drain them well before adding them to the skillet.
Q: What’s the best way to get a good sear on the chicken?
A: Make sure your pan is hot before adding the chicken, but not so hot that the oil is smoking. Pat the chicken dry, and add it to the pan in a single layer. Don’t touch or move the chicken for at least 3-4 minutes to give it time to form a crust.
One-Pan Artichoke Chicken
Equipment
- large skillet or Dutch oven (5-quart)
- Tongs
- Knife and cutting board
- Measuring cups and spoons
Ingredients
- 2 tbsp (30 ml) olive oil
- 1 1/2 lbs (680 g) boneless, skinless chicken breasts or thighs, cubed or sliced
- 1/2 tsp (3 g) salt, divided
- 1/4 tsp (0.5 g) black pepper
- 4 cloves garlic, minced
- 1/2 cup (120 ml) dry white wine or extra chicken broth
- 1 cup (240 ml) low-sodium chicken broth
- 1 can (14 oz / 400 g) artichoke hearts, drained and quartered
- 1 tbsp (15 ml) fresh lemon juice
- 1/2 tsp dried oregano
- 1/4 tsp red pepper flakes (optional)
- 1/4 cup (60 ml) heavy cream
- Optional garnish: chopped parsley
Instructions
- Pat chicken dry, season with salt and pepper. Heat olive oil in skillet and sear chicken 3–4 minutes per side until golden (not fully cooked). Remove and set aside.
- Add garlic to skillet and sauté 30 seconds. Deglaze pan with white wine or broth, scraping up browned bits.
- Add broth, remaining salt, lemon juice, oregano, red pepper flakes, and artichokes. Stir and bring to a simmer.
- Return chicken to pan, reduce heat, cover, and cook 5–7 minutes until chicken is tender and reaches 165°F (74°C).
- Remove from heat. Stir in heavy cream until smooth. Garnish with parsley and serve immediately.
