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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 3 votes
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
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
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