Artichoke Chicken

What’s New in This Recipe

This recipe was originally published on September 6, 2020, and we’ve made some great updates! We refreshed the pictures and added step-by-step instructions. You’ll also find a new recipe tips section, storing instructions, substitutions, and “jump to” links for quick and easy navigation.

Ingredients

🍗Chicken – We use boneless, skinless chicken breasts for their mild flavor. However, boneless, skinless chicken thighs can be substituted—just adjust the cooking time if needed.

🌿Seasonings – A simple blend of salt, black pepper, dried oregano, thyme, and rosemary brings Italian-inspired flavor to the chicken.

🫒Olive Oil – The chicken is browned over moderate heat, so olive oil works great here and pairs well with the Italian-style seasoning blend.

🍋Produce – Fresh garlic adds a flavor kick to the mild sauce. Lemons are used for freshly squeezed lemon juice, which gives the sauce a zesty, vibrant finish. Grape or cherry tomatoes soften and burst as they cook, adding sweetness and color.

🥂White Wine – A splash of dry white wine, like pinot grigio, adds brightness and acidity to the sauce.

🍲Chicken Broth – Adds savory depth and helps balance the acidity of the wine and lemon juice. A good-quality broth is recommended for best flavor.

🥬Artichokes – Canned quartered artichokes make this recipe quick and easy. Just drain, rinse, and pat them dry before using.

🧈Butter – A small amount of butter is added at the end to round out the sauce and give it a silky finish.

🧀Optional Garnish – A sprinkle of chopped parsley adds a fresh, colorful touch. Serve with grated Parmesan cheese on the side, if desired.

📖See the recipe card for quantities and preparation.

Prep Tips and Notes

• This dish is easy to prepare, but things move quickly once you start cooking—so it’s best to have everything prepped and ready to go before turning on the stove.
• Trim any excess fat from the chicken and cut it into bite-sized pieces, about 1-inch cubes. Try to cut them as uniformly as possible so they cook at the same rate.
• Mince the garlic, squeeze the lemons, and prepare the artichokes by draining, rinsing, and gently patting them dry. Measure out the wine, broth, and seasonings, and gather the tomatoes, butter, and garnishes so everything is within reach when you need it.

How to make artichoke chicken

1. Season the chicken pieces with salt, oregano, thyme, rosemary, and black pepper.
2. Heat the olive oil in a large non-stick skillet over medium heat. When the oil is hot but not smoking, add the chicken in a single layer. Cook for 3 minutes without disturbing.
3. Turn the chicken pieces and cook for another 3 minutes. (Use a spatula to get under sections of chicken and flip several pieces at once.)
4. Add the garlic and cook for 1 minute, stirring often.

5. Carefully add the white wine. Cook for 2 minutes, stirring occasionally.
6. Add the chicken broth, lemon juice, artichokes, and tomatoes. Stir well to combine. Let the liquid come to a simmer.
7. Lower the heat to medium-low, cover, and cook for 10–15 minutes or until the chicken is cooked through (internal temperature should reach at least 165°F in the thickest piece). Stir occasionally. Add the butter and stir until it melts. Turn off the heat.
8. Taste the sauce and add more salt, if needed. Garnish with chopped parsley and serve with Parmesan cheese, if desired. Serve with pasta, rice, or a generous piece of bread for dipping.

Substitutions and variations

• Herbs – If you don’t have all the individual dried herbs, use 1¼ teaspoons of Italian seasoning as a substitute. You can also substitute fresh herbs if you have them on hand—just use a little extra of each and chop them finely for best flavor.
• Oil – We use olive oil, but other good options for sautéing include avocado oil and ghee.
• Wine – If you prefer not to cook with wine, substitute chicken broth in equal amounts (¼ cup). The flavor will be a little less bright, but still flavorful.
• Dairy-free – To make this dish dairy-free, simply omit the butter at the end. The sauce will be slightly less rich but still full of flavor.
• Tomato-free – If you need to skip the tomatoes, you can leave them out entirely. The dish will have a lighter sauce, more focused on the lemon and artichoke. For extra color and texture, try adding a few thin slices of zucchini or yellow squash.

Storing and Reheating Instructions

Refrigerator: Store leftovers in an airtight container and refrigerate for 3–4 days.
Freezer: Allow the chicken and sauce to cool completely, then transfer to a freezer-safe airtight container or zip-top bag. Label with the contents and date, and freeze for up to 2–3 months.

Reheating:

• Stovetop: Add the desired amount to a non-stick skillet over medium to medium-low heat. Stir occasionally and heat for about 5–7 minutes, or until warmed through. Add a splash of broth or water to loosen the sauce if needed.
• Microwave: Place in a microwave-safe dish with a spoonful of broth or water. Cover loosely and heat in 1-minute intervals, stirring in between, until hot.

Food Safety:
Don’t leave food out at room temperature for more than 2 hours—or more than 1 hour if the temperature is above 90°F. Reheat leftovers to an internal temperature of 165°F. For more information on food storage and safety, visit the U.S. Department of Agriculture and foodsafety.gov.

If you enjoyed this recipe, be sure to check out some of our other easy chicken dinners. Try chicken and mushrooms for another one-pan favorite, or go for chicken and broccoli pasta when you're in the mood for something creamy and satisfying. For a bold, skillet-style option, French onion chicken is packed with rich flavor, while baked caprese chicken is a great choice when you want something fresh from the oven.