Roasted Chicken with Artichoke Hearts and Lemon Thyme
Prep
20 mins
Cook
40 mins
Servings
4
Difficulty
Medium
This is one of my go to weeknight dinners because it comes together in just an hour and looks fancy enough to impress guests. The combination of bright lemon and thyme creates this beautiful, aromatic sauce that makes the chicken incredibly tender and flavorful. Artichoke hearts are packed with fiber and antioxidants, so you're getting something truly nourishing alongside all that delicious flavor. What I love most is that it requires minimal prep work and uses simple ingredients you probably already have on hand, making it both budget friendly and stress free. One pan, straightforward technique, and dinner is ready.
Ella x
Ingredients
- 4boneless, skinless chicken breasts(about 6 oz each, patted dry)
- 1½ poundsfresh artichoke hearts(halved and cleaned)
- 8garlic cloves(smashed)
- 4 tablespoonsolive oil
- 6fresh thyme sprigs
- 1lemon(zested and halved)
- 177 mldry white wine
- 118 mlchicken broth
- 1 teaspoonsea salt
- ½ teaspoonfreshly ground black pepper
- 2shallots(thinly sliced)
- 1 tablespoondijon mustard
Detail level
Instructions
- 1
Preheat oven to 400°F. Season chicken breasts generously on both sides with sea salt and black pepper.
Tip: Room temperature chicken cooks more evenly; remove from fridge 15 minutes before cooking.
- 2
Heat olive oil in a large oven-safe skillet over medium-high heat. Sear chicken breasts for 3-4 minutes per side until golden brown, then transfer to a plate.
Tip: Don't move the chicken while searing; let it develop a beautiful crust for added flavor.
- 3
In the same skillet, add prepared artichoke hearts, garlic cloves, and sliced shallots. Sauté for 3-4 minutes until lightly caramelized.
Tip: Arrange the artichokes cut-side down for optimal browning and caramelization.
- 4
Pour in white wine and use a wooden spoon to deglaze the pan, scraping up any browned bits from the bottom. Let wine reduce by half, about 2 minutes.
Tip: These browned bits contain concentrated flavor and will enrich your sauce.
- 5
Add chicken broth, Dijon mustard, and lemon zest to the skillet. Stir well to combine, then return the seared chicken breasts to the pan.
Tip: The mustard adds depth and helps emulsify the sauce for a silkier consistency.
- 6
Nestle thyme sprigs around the chicken and artichokes, then transfer the entire skillet to the preheated oven.
Tip: Use a cast iron or stainless steel skillet that can safely transition from stovetop to oven.
- 7
Roast for 20-25 minutes until chicken reaches an internal temperature of 165°F at the thickest point. The artichokes should be tender and caramelized.
Tip: Use a meat thermometer for perfectly cooked, juicy chicken every time.
- 8
Remove from oven and squeeze fresh lemon juice over the entire dish. Taste and adjust seasoning with additional salt and pepper if needed. Serve immediately while hot.
Tip: The fresh lemon juice brightens all the flavors and adds a final layer of freshness.
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