Prepare to transform your ordinary dinner into a culinary adventure that will make your taste buds dance! This mouthwatering Lidia's Chicken with Artichokes recipe is not just a meal—it's a flavor explosion that combines tender, crispy chicken with the delicate, earthy notes of artichoke hearts. Whether you're looking to impress dinner guests or simply elevate your weeknight cooking, this Italian-inspired dish promises to be your new go-to recipe that delivers maximum taste with minimal effort.
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 4 chicken thighs
- 1 can artichoke hearts
- 2 cloves garlic, minced
- 1 cup chicken broth
- Salt to taste
- Pepper to taste
- Fresh parsley for garnish
Instructions
- Pat the chicken thighs dry with paper towels to ensure proper browning. Season both sides generously with salt and freshly ground black pepper.
- Heat a large, heavy-bottomed skillet or Dutch oven over medium-high heat. Add a tablespoon of olive oil to the pan and allow it to get hot.
- Place the chicken thighs skin-side down in the hot skillet. Cook for 6-7 minutes until the skin becomes golden brown and crispy, creating a nice sear.
- Flip the chicken thighs and cook the other side for an additional 4-5 minutes until lightly browned.
- Remove the chicken from the skillet and set aside on a plate. Reduce the heat to medium and add minced garlic to the same pan, stirring quickly to prevent burning.
- Drain and rinse the canned artichoke hearts. Add them to the skillet, stirring to coat with the pan's remaining oils and garlic.
- Pour in the chicken broth, scraping the bottom of the pan to release any browned bits for extra flavor.
- Return the chicken thighs to the skillet, nestling them among the artichoke hearts. Reduce heat to low, cover, and simmer for 15-20 minutes until chicken is fully cooked and reaches an internal temperature of 165°F.
- Once cooked, remove from heat and let rest for 5 minutes. Garnish with freshly chopped parsley before serving.
- Plate the chicken thighs with artichoke hearts, spooning any remaining pan sauce over the top. Serve hot with crusty bread or over rice.
Tips
- Pat chicken thighs completely dry before seasoning to ensure a crispy, golden-brown skin that locks in moisture.
- Use a heavy-bottomed skillet or Dutch oven for even heat distribution and better browning.
- Don't rush the searing process—allow the chicken skin to develop a beautiful golden color for maximum flavor.
- When adding garlic, keep the heat at medium and stir quickly to prevent burning, which can make the garlic bitter.
- Use low-sodium chicken broth to control the salt content of your dish.
- Always check the chicken's internal temperature with a meat thermometer to ensure it reaches 165°F for safe consumption.
- Let the chicken rest for 5 minutes after cooking to allow juices to redistribute, ensuring each bite is succulent and tender.
- Fresh parsley isn't just a garnish—it adds a bright, fresh note that cuts through the richness of the chicken.
Nutrition Facts
Calories: 280kcal
Carbohydrates: 6g
Protein: 25g
Fat: 18g
Saturated Fat: 5g
Cholesterol: 120mg
