• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
The Cupboard Collective - Chez Nous
  • Home
  • About Chez Nous
  • Recipes
    • Appetizers
    • Baking & Desserts
    • Breakfast
    • Canning and Preserving
    • Casseroles
    • Homemade Staples
    • Meat
    • Poultry
    • Salads
    • Sauces
    • Seafood
    • Skillet Dinners
    • Soups and Stews
    • Vegetables
  • Local Producers
  • Retail Therapy
    • Cookbooks I Love
    • Kitchen Appliances
    • Kitchen Tools
    • Kitchen Linens
    • Thrive Market
  • Contact Page
menu icon
go to homepage
  • About
  • Recipes
  • Retail Therapy
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • About
    • Recipes
    • Retail Therapy
    • Facebook
    • Instagram
    • Pinterest
  • ×
    Home » Poultry

    Chicken Artichoke Skillet Dinner

    Published: Apr 17, 2018 · Modified: Apr 7, 2024 by Tammy Circeo · This post may contain affiliate links · 6 Comments

    Yum
    Jump to Recipe Print Recipe

    Don't you just love a dinner that can be made in one skillet? Busy weekdays can beg us to call for take-out, right? But having a recipe like Chicken Artichoke Skillet Dinner on the menu plan can save the day!

    Chicken Artichoke Skillet Dinner in cast iron

    Something Spring does right is delicious vegetables like sweet peas, young lettuces, and artichokes. Man, if I could just get artichokes year round! I guess I can, if I buy them canned, right?! Or jarred, as I prefer. This recipe calls for jarred ones just to make your life easier, but you can totally use fresh ones that you've cooked up yourself.

    Sauteed chicken in the skillet

    How to make Chicken Artichoke Skillet Dinner


    To make the Chicken Artichoke Skillet dinner, start out by browning the chicken. I like to use chicken thighs, but since I'm married to someone who prefers white meat, I usually prepare both thighs and breasts. I cut the chicken breasts in half so that they cook in about the same time as the thighs. 

    onions and red pepper flakes in bowls

    Remove the chicken from the pan after browning and add the onion and red pepper flakes. Scrape up any chicken bits left in the skillet. There's lots of flavor in them!

    Artichokes, oregano, lemon zest, white wine measured out
    Artichokes, lemon zest, oregano, and white wine in the skillet

    The artichokes, lemon zest, and oregano are added just to warm through and bring out the fragrances, then the white wine and chicken broth are added and reduced a little. Finally, some cherry tomatoes join the party.

    Everything in the skillet except the chicken
    Chicken back in the skillet with the sauce to finish cooking

    Nestle the chicken back to the pan to finish the cooking.

    Cover to continue cooking

    Cover the skillet and cook another 8-10 minutes or until the chicken is cooked through. Use a thermometer to test the temperature ... it should be 165F in the thickest part.

    How to make the cream sauce

    After whisking the Dijon into the cream, you need to temper it, (which means bringing it to a warmer temperature) especially if it's cold directly from the fridge. You can do this a few ways ... here are a couple of my favorite ways:

    • Leave it sitting out to come to room temperature.
    • Put some of the vegetable mixture from the hot pan into the cream to allow both temperatures to have happy hour and ease into the evening.
    Pour the mustard cream over the chicken into the sauce

    Pour the cream around the chicken and vegetables and heat on low or turn the heat off completely and allow the residual heat to bring the cream to the temperature needed for serving.

    Horizontal photo of Close up of Chicken Artichoke Skillet Dinner

    If you're going for a rustic dinner experience, serve it straight from the cast iron skillet. If you want to be more refined, put it all on a beautiful platter!

    Recipe

    Chicken Artichoke Skillet Dinner in a cast iron skillet

    Chicken Artichoke Skillet Dinner

    Adapted from splendidtable.org who copied from Dinner: The Playbook by Jenny Rosenstrach.
    Simple enough to make on a weeknight, impressive enough to serve to guests!
    5 from 2 votes
    Print Recipe Pin Recipe
    Prep Time 10 minutes mins
    Cook Time 20 minutes mins
    Total Time 30 minutes mins
    Course Main Course
    Cuisine American
    Servings 4 servings

    Ingredients
      

    • 1⅓ pounds chicken thighs (bone-in or boneless) salted and peppered
    • 3 tablespoons olive oil
    • ¼-½ teaspoon red pepper flakes
    • 1 small onion chopped (about ½ cup)
    • 8 ounces canned artichoke hearts drained and sliced lengthwise
    • zest of 1 lemon
    • 1 teaspoon dried oregano
    • salt and pepper to taste
    • ½  cup chopped grape tomatoes (or ½ cup canned diced tomatoes)
    • ½  cup white wine
    • ½  cup chicken broth
    • ⅓  cup heavy cream
    • 2 teaspoons Dijon mustard
    • chopped fresh parsley

    Instructions
     

    • In a large skillet, brown the chicken pieces in the olive oil over medium-high heat, in batches if necessary, 2 to 3 minutes per side. They do not have to cook through.
    • Remove the chicken, reduce the heat to medium, and add the red pepper flakes and the onions. Cook for a minute or two, scraping up any brown bits left over from the chicken. Keep those brown bits in the pan -- they add lots of flavor.
    • Add the artichoke hearts, lemon zest, oregano, and salt and black pepper. Cook for another 2 to 3 minutes then stir in tomatoes.
    • Nestle the chicken thighs among the vegetables, then add the wine and chicken broth. Bring to a boil, then reduce to a simmer and cover.
    • Cook for another 8 to 10 minutes, until the vegetables are tender and the chicken is cooked through.
    • While the chicken mixture is simmering, whisk the cream and mustard together in a small bowl. Remove the skillet from the heat and stir in the creamy mustard sauce. Serve topped with parsley or thyme.
    • Bon Appétit!
    Keyword artichokes, chicken, cream, cream sauce, mustard
    Yum

    More Recipes for poultry ... mostly chicken!

    • Serve Saltimbocca alla Romana on a beautiful platter with fried sage leaves to garnish
      Saltimbocca alla Romana
    • Two plates of Parmesan Crusted Chicken with Caesar Salad and cutlery beside
      Parmesan Crusted Chicken with Caesar Salad
    • Two bone-in chicken breasts in a baking dish garnished with rosemary sprigs
      Oatmeal Crusted Chicken
    • Cast iron skillet with Chipotle Chicken and rice in it, garnished with radishes, onions, and limes
      Chipotle Chicken & Rice Skillet

    About Tammy Circeo

    Reader Interactions

    Comments

    1. Carolyn Ronco

      March 09, 2020 at 3:27 pm

      5 stars
      I tried the Chicken Artichoke Skillet recipe tonight, and we loved it! The directions were easy to follow, and the prep was fast. I made it with brown rice and asparagus. This one’s a keeper! Thank you, Tammy. Everyone should give this one a try!

      Reply
      • Tammy Circeo

        March 09, 2020 at 3:36 pm

        I'm so glad you loved it! Brown rice and asparagus would be delicious with it!! 🙂

        Reply
    2. Cheznana

      February 20, 2020 at 4:02 pm

      That looks so delicious, just bookmarked the recipe. So simple and easy.

      Reply
      • Tammy Circeo

        February 20, 2020 at 8:42 pm

        Let me know if you try it! I love for you to leave a rating on it, too. Bon Appetit!

        Reply
    3. Joan S

      April 17, 2018 at 1:29 pm

      5 stars
      I love how you do my meal planning for me. Wednesday dinner - tick. This looks delicious as well as lovely. I need to share a picture I took the other night of a gingersnap lemon dessert. You'll get a laugh. It's when pastry chef (Tammy) meets let's-wing-it-and-hope-for-the-best home trained mom (Joan). tee hee.

      Reply
      • [email protected]

        April 30, 2018 at 8:35 pm

        Joan! You crack me up! I hope your Wednesday dinner was delicious! And I'm sure your dessert was even though you say it might have looked awesome! Looking good isn't nearly as important as tasting delicious!

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    logo

    Food Advertisements by
    Headshot of Tammy.

    I have always loved nurturing and feeding people. My cooking style is influenced by my Southern parents, time living in Europe, and the foods available in the Pacific Northwest, where I lived for over 20 years. I cook from scratch and strongly support local farms and producers, believing that food plays a pivotal role in our quality of life.

    More about me →

    logo

    Food Advertisements by

    Popular Recipes

    • Cantaloupe Salad with Prosciutto & Mozzarella on a white French platter with a vintage silver serving spoon.
      Cantaloupe Salad with Prosciutto & Mozzarella

    • A white platter full of Basil Parmesan Roasted Potatoes
      Basil Parmesan Potatoes & Garlic Aioli

    • A vintage platter filled with Oven Roasted Okra Pods
      Oven Roasted Okra Pods

    • Baking dish with balsamic roasted onions in it on a wooden charger with a napkin and serving pieces beside
      Balsamic Roasted Onions

    logo

    Food Advertisements by

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Disclaimer
    • Photos & Recipe Sharing
    • Commenting Policy
    • Accessibility Policy

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact

    Copyright © 2023 Tammy Circeo