Easy Chicken with Artichokes Recipes Your Family Will Love
Chicken with artichokes recipes offers a delightful blend of savory poultry and tangy, tender artichoke hearts, perfect for a satisfying and flavorful meal.
Equipment
- Large Skillet or Dutch Oven
- Cutting board
- Chef's knife
- Measuring cups and spoons
- Lemon juicer
- Tongs or Spatula
Ingredients
- 1.5 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 tablespoon olive oil
- 1 medium yellow onion, chopped
- 2 cloves garlic, minced
- 1 (14-ounce) can artichoke hearts, quartered
- 1/2 cup dry white wine (such as Sauvignon Blanc or Pinot Grigio)
- 1/2 cup chicken broth
- 1/4 cup fresh lemon juice
- 2 tablespoons capers, drained
- 1/4 cup chopped fresh parsley
- Salt and freshly ground black pepper to taste
- Optional: Lemon wedges, for serving
Instructions
- Step 1: Prepare the Chicken: Season the chicken pieces generously with salt and pepper.
- Step 2: Saut Aromatics: Heat olive oil in a large skillet over medium heat. Add chopped onion and cook until softened, about 5 minutes. Add minced garlic and cook for another minute until fragrant.
- Step 3: Brown the Chicken: Add the seasoned chicken pieces to the skillet. Cook until browned on all sides, about 6-8 minutes. It is not necessary to cook the chicken completely at this stage.
- Step 4: Add Artichokes and Deglaze: Add the quartered artichoke hearts to the skillet. Pour in the white wine and chicken broth, scraping up any browned bits from the bottom of the pan (this is called "deglazing" and adds lots of flavor).
- Step 5: Simmer: Bring the mixture to a simmer, then reduce heat to low. Cover the skillet and cook for 20-25 minutes, or until the chicken is cooked through and tender. Check the chicken internal temperature reads 165F (74C).
- Step 6: Finish the Sauce: Stir in fresh lemon juice and capers. Taste and adjust seasoning with salt and pepper as needed.
- Step 7: Garnish and Serve: Garnish with chopped fresh parsley. Serve hot, optionally with lemon wedges. Tip: For a creamier sauce, stir in a tablespoon of heavy cream or Greek yogurt at the end. Serve with rice, pasta, or crusty bread.
Notes
Variations
Chicken with artichokes lends itself well to diverse adaptations. Here are some possibilities:
- Ingredient Swaps: Substitute chicken breasts for chicken thighs for a leaner option. Canned artichoke hearts can be replaced with frozen or fresh, depending on availability. Vegetable broth may stand in for chicken broth for a vegetarian-friendly version.
- Regional Twists: Incorporate sun-dried tomatoes and Kalamata olives for a Sicilian flair. Infuse the dish with saffron threads for a Spanish-inspired taste. Use coconut milk and ginger for a Southeast Asian-influenced variation.
- Dietary Adjustments: Ensure the recipe is gluten-free by using a cornstarch slurry to thicken the sauce, if needed. Adapt it for a low-carb diet by serving over cauliflower rice or zucchini noodles. For a dairy-free version, omit any dairy-based ingredients like cream or butter, or substitute with plant-based alternatives.
Serving Suggestions
Chicken with artichokes is versatile enough for both casual and formal occasions. It can be served as a weeknight dinner, a luncheon entre, or as part of a multi-course meal. Suitable accompaniments include rice pilaf, creamy polenta, or roasted potatoes. A simple side salad of mixed greens with a lemon vinaigrette complements the richness of the dish. Consider garnishing with extra fresh parsley and a squeeze of lemon juice just before serving.
Storage Tips
To preserve freshness, allow the chicken with artichokes to cool completely before transferring it to an airtight container. Refrigerated, it will remain palatable for up to 3 days. For longer storage, freezing is an option; however, the texture of the artichokes may change slightly upon thawing. Thaw frozen chicken with artichokes overnight in the refrigerator before reheating gently on the stovetop or in the microwave. Reheating thoroughly is essential to ensure food safety.
Frequently Asked Questions
- Question 1: Can fresh artichokes be used instead of canned?
Answer: Yes, fresh artichokes can be used. They require trimming and cooking before adding them to the recipe. - Question 2: Is it possible to make this dish ahead of time?
Answer: Yes, the dish can be prepared a day in advance. Flavors often meld and improve with time. - Question 3: What type of wine is best to use?
Answer: A dry white wine such as Sauvignon Blanc, Pinot Grigio, or Chardonnay works well. - Question 4: Can other vegetables be added to the dish?
Answer: Certainly. Mushrooms, bell peppers, or spinach make excellent additions.