Skillet Chicken and Artichokes

This chicken and artichoke recipe features moist, succulent chicken thighs covered in a lovely wine sauce. A one-skillet meal that’s ready in about 30 minutes – sign me up!

Feb 18, 2025

If you love making quick skillet dinners, you have to try this chicken and artichoke recipe. Ready in about 30 minutes, pan-sautéed boneless, skinless chicken thighs are combined with artichoke hearts and sun-dried tomatoes. Everything is coated in a tangy sauce made with white wine, chicken broth, and lemon juice. Garnished with freshly minced parsley, this chicken dish is perfect for an easy weeknight dinner.

I used boneless, skinless chicken thighs is this recipe, but you could certainly use boneless skinless chicken breasts if you like. No matter your preferred cut of poultry, both thighs and breasts supply beneficial nutrients such as vitamins B6 and B12, niacin, selenium, and zinc. They’re also packed with protein. A phrase often used to describe the protein in poultry is a “complete protein.” Let’s take a closer look at that phrase and what it actually means.

Protein is a macronutrient, meaning it’s a nutrient that the body needs in large amounts to function properly. Protein provides calories, which we use as a source of energy. It’s needed to build and repair muscle, make hormones, transport and store nutrients, maintain healthy skin, hair and nails, boost the immune system, heal wounds, and the list goes on.

Proteins are made up of small molecules called amino acids. While hundreds of amino acids exist in nature, our body only needs 20 of them. Eleven of these amino acids are referred to as nonessential amino acids because our body can make them. The remaining nine amino acids are called essential amino acids because we can only get them through food.

Foods that contain all nine essential amino acids are called “complete proteins” and include beef, pork, poultry, fish, eggs, dairy, soy foods, quinoa, and buckwheat. Foods that contain some, but not all of the essential amino acids are called “incomplete proteins.” These foods include legumes (dry beans, dry peas, lentils), whole grains, nuts, seeds, and vegetables.

Even though most plant-based sources of protein are incomplete proteins, enjoying a combination of those protein choices can deliver all nine of the essential amino acids your body needs. Examples of food combinations that provide this complete protein package include a peanut butter sandwich on whole wheat bread, beans and rice, or a salad with walnuts and chickpeas. You don’t even have to eat these food pairings in a single meal; getting them in over the course of a day works just fine.

To your health,

Darlene

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SKILLET CHICKEN and ARTICHOKES

Yield: 4 servings

Serving Size: 1 chicken thigh with sauce

Prep: 15 minutes

Ready: 30 minutes

INGREDIENTS

1/4 cup all-purpose flour
3/8 teaspoon kosher salt, divided
3/8 teaspoon black pepper, divided
4 (4 to 5 ounces each) raw boneless, skinless chicken thighs
3 tablespoons spreadable butter and oil blend (such as Challenge Spreadable Butter)
1/4 cup finely diced onion
2 cloves minced garlic
1/2 cup reduced-sodium chicken broth
1/2 cup dry white wine (such as sauvignon blanc, pinot grigio, or chardonnay)
1 can (14 ounce) quartered artichoke hearts, drained and rinsed
1/3 cup julienned sun-dried tomatoes
2 tablespoons fresh-squeezed lemon juice
2 to 3 tablespoons minced fresh parsley

DIRECTIONS

In a shallow dish, combine flour, 1/8 teaspoon salt, and 1/8 teaspoon black pepper. Lightly dredge chicken thighs in seasoned flour mixture.
In a large skillet over medium heat, melt butter and oil blend. Add chicken thighs and sauté until lightly brown; about 3 to 4 minutes on each side. Remove chicken from skillet, place on a plate, and cover to keep warm.
To skillet, add onion and garlic and sauté for 1 minute. Add chicken broth and wine and stir to combine, loosening any brown bits from bottom of pan. Add artichoke hearts, sun-dried tomatoes, and chicken thighs to skillet and allow sauce to lightly simmer and thicken slightly; about 4 to 6 minutes. Ensure chicken thighs have reached an internal temperature of 165 degrees F before serving.
Place cooked chicken thighs on a serving platter. Add remaining 1/4 teaspoon salt, 1/4 teaspoon black pepper, and lemon juice to the artichoke and sun-dried tomato skillet sauce and stir to combine. Spoon sauce over chicken thighs, garnish with minced parsley, and serve.

Nutrition Information per Serving

328 Calories, 16 g Total fat, 5 g Saturated fat, 0 g Trans fat, 139 mg Cholesterol, 485 mg Sodium, 14 g Total carbohydrate, 1 g Dietary fiber, 3 g Total sugars, 0 g Added sugars, 26 g Protein, 0 mcg (0%) Vitamin D, 34 mg (2%) Calcium, 2 mg (10%) Iron, 455 mg (10%) Potassium