Chicken Artichoke Skillet
Ingredients:
1 ½ lbs boneless, skinless chicken thighs or breasts, cut into chunks
1 tbsp olive oil
1 small yellow onion, sliced
3 cloves garlic, minced
1 tsp dried oregano
½ tsp salt
½ tsp black pepper
1 (14 oz) can quartered artichoke hearts, drained
½ cup chicken broth
¼ cup heavy cream
¼ cup grated Parmesan cheese
Juice of ½ lemon
Fresh parsley, chopped (for garnish)
Directions:
Sear the Chicken: Heat olive oil in a large skillet over medium-high heat. Add chicken pieces, season with salt, pepper, and oregano, and cook until browned on all sides, about 6-7 minutes. Remove and set aside.
Sauté Veggies: In the same skillet, add sliced onion and cook until soft, about 3 minutes. Add garlic and cook for another 30 seconds until fragrant.
Add Artichokes: Stir in the artichoke hearts and cook for 2 minutes.
Deglaze & Simmer: Pour in chicken broth and lemon juice, scraping up any browned bits. Stir in heavy cream and Parmesan. Bring to a gentle simmer.
Return Chicken: Add the chicken back to the skillet and simmer for 5-7 minutes, or until the chicken is fully cooked and the sauce is slightly thickened.
Serve: Garnish with chopped parsley and serve warm over rice, pasta, or with crusty bread.
Prep Time: 10 minutes Cooking Time: 20 minutes Total Time: 30 minutes Kcal: 390 per serving Servings: 4 servings