Roasted Chicken with Artichoke Hearts and Lemon Thyme

Instructions

1. 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. 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. 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. 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. 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. 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. 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. 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.