Am I the only one that sometimes gets the cooking bug, gets halfway in, and then thinks “Ugh..damnit…I should have just went and sat on the couch?”. If you listen to the For Crying Out Loud podcast with Lynette Carolla and Stefanie Wilder-Taylor (which we’ll be on in the coming weeks- stay tuned! #humblebrag #YAAAAASSSS! I’m a huge fan and can hardly contain my excitement.), we’re called no-getters.
No-getters aren’t necessarily terribly lazy people- we just, you know, like to sit on the couch more than your traditional go-getter. We’re a little spacey, usually a lot of fun, throw in a few swear words, and we most likely can spend days in our pajamas while we shuffle our kids off to school with a 1/2 full flask in our purses. My point is- if you’re a no-getter, this is the dish for you. Flavorful, and it will seem like you put tons of effort into it, but it takes a minimal amount of time, and looks impressive. Like that science project you helped your kids with!
Skillet Lemon Chicken with Artichokes
Ingredients
Chicken To Start
- 1.5 lbs. boneless chicken thighs
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp pepper
Sauce & Artichokes
- 3/4 cup chicken broth
- 2 tbsp lemon juice
- 1 tsp lemon zest
- 2 tbsp cornstarch
- 5 tbsp water
- 1 15 oz can quartered artichokes, drained
Instructions
Chicken
- In a pan at least 2 inches deep (a well seasoned cast iron works great!), gently heat 2 tablespoons of olive oil, and sear chicken thighs sprinkled with salt and pepper.
- Set aside once lightly browned and cooked throughout.
Sauce & Artichokes
- In a small bowl or mixing jar, combine cornstarch and water and whisk until a well combined slurry.
- Add chicken stock, lemon juice, cornstarch slurry, and lemon zest to pan (no need to drain chicken juice from prior step). Stir well, and re-add chicken to pan. Sauce will thicken, and when it does, remove from heat.
- Add artichokes immediately after removing pan from heat, and cover with lid until ready to serve.
- Garnish with feta cheese or parsley and enjoy!
Diane says
Are the Artichokes marinated or plain? Recipe sounds yummy!
Liz says
Well we just ate dinner and done with clean up lickety split. It was SOooo good. I added Sliced onion and garlic when I removed the chicken before adding the sauce ingredients. This is the flavor I remember! Think my old recipe also had a few slices of lemon for garnish. Next time! The hubs is still talking about how good dinner was. Yum. I used breast meat, but thighs would work well also. This is coming back to the regular recipe file. Thanks again.
Kathi & Rachel says
Thanks Liz! We are so glad you loved it!
liz says
I forgot to add 5 stars for EASY and DELICIOUS.
Liz says
ok, I used to know this recipe by heart, but its been years since I made it. I had a hankering for lemon artichoke chicken, and here you have it all ready to go for us out here. You were the ONLY ones that didnt put tomatoes in your sauce, which I dont have atm, and store bought tomatoes are OUT OF THE QUESTION. (already used all the canned tomatoes from the garden) My hubs is already drooling. I already know this recipe is Delicious. EASY too, and ONE PAN to clean. THANK YOU SO MUCH for putting this up. Id be rifling thru my recipes for days. Im SO excited, b.c this recipe is one of those that is so easy, make some rice as a side and use up the rest of the chicken broth for that.
Ann Watkins says
Hmmm. The recipe for lemon chicken artichokes looks great but how many artichokes? I’m guessing one 14oz. can?
Kathi @ LaughingSpatula.com says
Hi Ann! We caught the error this morning and updated the recipe card. You are correct, one 15 ounce can. So sorry!