One-Pan Chicken with Lemon, Olives, and Artichokes
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Ingredients
4 pitted and skinned chicken breast halves (about 3 1/2 pounds)
1 ½ teaspoons kosher salt, divided
¾ teaspoon black pepper, divided
¼ cup all-purpose flour, divided
3 tablespoons extra-virgin olive oil, divided
2 cans whole artichokes (14 oz each), washed and halved
2 small red onions, sliced vertically
1 ½ cups pitted Castelvetrano or picholine olives, halved
3 cups chicken stock
1 lemon, thinly sliced
2 tablespoons chopped fresh thyme, divided
1 tablespoon chopped fresh parsley
2 cups cooked pearl couscous
To make
You'll love the bold flavors of this Mediterranean-inspired dish. Chicken with lemon and artichokes is served with a bright and savory taste of green olives, parsley and thyme. We love to serve this dish with pearl couscous to soak in the delicious sauce, but you can substitute rice or even pasta for it.
Preheat the oven to 375ºF. Dry the chicken and sprinkle with 1 teaspoon of salt and 1/2 teaspoon of pepper. Sprinkle the chicken with 2 tablespoons of flour.Heat 2 tablespoons of oil in a large enameled cast-iron skillet over medium-high heat. Add half of the chicken to the pan and cook until browned on both sides, about 6 minutes, turning once. Transfer the chicken to a platter; keep warm. Repeat with the remaining half of the chicken. Add the artichokes, onion, and 1 cup olives to the skillet; cook, stirring occasionally, until the onion is tender, 3-4 minutes. Add the remaining 2 tablespoons of flour to the pan; cook, stirring constantly, for about 1 minute. Add the broth, lemon slices, and 1 tablespoon of thyme, and scrape off the bottom of the pan until browned. Return the chicken to the pan, dipping it in the sauce. Cover and cook for 20 minutes. Remove the lid and cook until the thermometer placed in the thickest part of the chicken reads 165 ° F, about 15 minutes.Meanwhile, coarsely chop the remaining 1/2 cup olives. Combine the chopped olives, parsley, and remaining 1 tablespoon thyme, 1 tablespoon oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper.Serve the chicken, artichoke mixture, and chopped olive and herb mixture with couscous.
Preheat the oven to 375ºF. Dry the chicken and sprinkle with 1 teaspoon of salt and 1/2 teaspoon of pepper. Sprinkle the chicken with 2 tablespoons of flour.Heat 2 tablespoons of oil in a large enameled cast-iron skillet over medium-high heat. Add half of the chicken to the pan and cook until browned on both sides, about 6 minutes, turning once. Transfer the chicken to a platter; keep warm. Repeat with the remaining half of the chicken. Add the artichokes, onion, and 1 cup olives to the skillet; cook, stirring occasionally, until the onion is tender, 3-4 minutes. Add the remaining 2 tablespoons of flour to the pan; cook, stirring constantly, for about 1 minute. Add the broth, lemon slices, and 1 tablespoon of thyme, and scrape off the bottom of the pan until browned. Return the chicken to the pan, dipping it in the sauce. Cover and cook for 20 minutes. Remove the lid and cook until the thermometer placed in the thickest part of the chicken reads 165 ° F, about 15 minutes.Meanwhile, coarsely chop the remaining 1/2 cup olives. Combine the chopped olives, parsley, and remaining 1 tablespoon thyme, 1 tablespoon oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper.Serve the chicken, artichoke mixture, and chopped olive and herb mixture with couscous.
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Author:Admin
Published: 11/20/2023 8:46 PM
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