Stovetop Skillet Chicken with Artichokes
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This one-pan chicken with artichokes is a weeknight dinner recipe that feels a little fancy, but comes together in just 30 minutes. Golden-seared chicken breasts simmer on the stovetop in a white wine pan sauce with canned or marinated artichoke hearts, finished with a touch of butter and tarragon.
Elegant enough for guests, easy enough for Tuesday! Serve this easy artichoke chicken recipe straight from the skillet with crusty bread, pasta or roasted potatoes and call it dinner.
Key ingredient notes
- Chicken breasts: After multiple rounds of recipe testing, I landed on boneless, skinless chicken breasts for this recipe. The reason? They cook really quickly! When they’re floured, seared in olive oil until golden brown, and simmered in the pan sauce for just a few minutes, you can be sure the meat will be perfectly cooked, juicy and tasty.
- Canned artichoke hearts: Let’s be real: Fresh artichokes can be intimidating. They take time to prep, and who has time for that? My goal when creating this recipe was to make a quick weeknight dinner, so I turned to the convenience of canned artichokes. They typically come packed in water with citric acid or vinegar, which can make a dish taste overly briny. To solve that problem, I found the trick is to rinse and drain them very well, then gently squeeze each one to remove excess liquid.
- Marinated artichoke hearts: Jarred artichokes are another great option I tested — they can be larger and have a firmer texture than canned ones. If you’re using up a jar or two for this recipe, I recommend draining but not rinsing them.
- Flour: I lightly coat the chicken breasts in flour before cooking because it helps create a golden, flavorful crust. It also naturally thickens the pan sauce when the flour combines with the chicken broth and pan juices. You can use all-purpose flour, gluten-free blend, or an instant, quick-mixing flour.
Guided recipe steps and tips for success
1. Generously season the chicken breasts, which means evenly coating them on both sides with kosher salt and pepper. This step is key to unlocking flavor in this simple recipe. 2. Spread flour on a rimmed sheet pan or pie plate. Add the chicken breasts and turn them around a few times until they’re coated with flour on both sides. Tip: Use a pair of tongs to keep your hands clean.
3. Sear the floured chicken breasts in olive oil, in a heated pan, until the surface is golden brown. Remove them to a plate. 4. Pour in white wine (or lemon juice, if you prefer) to deglaze the pan, scraping up the browned bits with a spatula. Add the shallots and cook until they’re transluscent.
6. Be sure to rinse and thoroughly drain canned artichoke hearts. I gently squeeze them to release excess water collected inside the leaves, then pat them dry with a towel. 7. In the same pan, toss in the artichokes with garlic and red pepper. Because they’re already cooked and tender, they don’t need to sauté for more than a minute or two.
8. Nestle the chicken back in the pan. Add chicken broth and simmer a few minutes, until the chicken is cooked through. 9. Add cubed butter to the pan — as it melts, the butter emulsifies to enrich and balance the acidity of the sauce. 10. Sprinkle fresh parsley or tarragon over the chicken and serve. The saucy chicken is excellent over pasta or with these herb-roasted potatoes.
Stovetop Skillet Chicken with Artichokes
This one-pan chicken with artichokes is a weeknight dinner that feels a little fancy, but comes together in just 30 minutes. Golden-seared chicken breasts simmer in a white wine pan sauce with canned or marinated artichoke hearts, finished with a touch of butter and tarragon. It's the kind of unfussy, flavorful meal you'll want to make on repeat.
Equipment
Ingredients
- 4 boneless, skinless chicken breasts, about 1½ pounds
- Kosher salt and freshly ground black pepper
- ⅓ cup all-purpose flour
- 3 tablespoons extra virgin olive oil
- ¼ cup sliced shallot, or onion
- ¼ cup dry white wine, or 2 tablespoons fresh lemon juice
- 2 14-ounce cans artichoke hearts packed in water, drained well, lightly squeezed to release extra liquid, and patted dry
- 2 cloves garlic, thinly sliced
- ¼ teaspoon crushed red pepper
- ¾ cup chicken broth
- 2 tablespoons butter, cut into pieces
- 2 teaspoons chopped tarragon, or dried tarragon* or substitute with fresh parsley
Instructions
- Sprinkle a generous amount of salt and pepper on both sides of the chicken breasts. Spread ⅓ cup all-purpose flour on a plate and dredge the chicken on both sides, patting away any excess flour.
- Preheat a large (preferably 12-inch) heavy skillet or sauté pan over medium-high heat until a drop of water sizzles on contact. Add 3 tablespoons extra virgin olive oil to the pan. Add the chicken breasts to the pan and cook 5 minutes, or until they're golden brown. Flip them over and cook 2 more minutes (to avoid overcooking, they don't need to brown as much on the second side). Remove them to a plate.
- Stir in the shallots and ¼ cup dry white wine (or 2 tablespoons lemon juice), scraping up any browned bits from the pan. Add the drained artichoke hearts. Cook until they are lightly seared, about 1-2 minutes, stirring once or twice.
- Stir in the garlic, ¼ teaspoon crushed red pepper and ½ teaspoon salt. Cook for a few seconds, until the garlic releases its fragrance. Nestle the chicken breasts back into the pan, adding any juice collected on the plate. Sprinkle the tarragon over the chicken and pour in the broth. Bring to a simmer, then turn the heat down to medium and cook about 5 more minutes, just until the chicken breasts are cooked through.
- Remove the pan from the heat and add the butter. Turn the chicken pieces over in the sauce and gently shake the pan until the butter is melted into the sauce. Serve with the pan sauce, over pasta or your favorite side.
Karen’s Notes and Tips
- To take this recipe to another level, you can substitute canned with marinated artichokes, which can be found in the olive and antipasto bar at some grocery stores or food shops or packaged in glass jars. Because they’re marinated in olive oil and herbs they will be less watery than canned ones. If so, skip the rinsing step and cut them in half if they’re large.
Nutrition
Calories: 295kcal Carbohydrates: 12g Protein: 26g Fat: 14g Sodium: 256mg Fiber: 1g Sugar: 2g
Nutrition facts are calculated by third-party software. If you have specific dietary needs, please refer to your favorite calculator.
Hey, I’m Karen
Creator of Familystyle Food
I’m a food obsessed super-taster and professionally trained cook ALL about creating elevated dinners with everyday ingredients. Find simplified recipes made from scratch and enjoy incredibly tasty food! Read more about me here.