Here's another spring recipe I love making-Artichoke Chicken. This cozy chicken dinner can be made with fresh, seasonal artichokes or with convenient frozen artichoke hearts, making it a delicious and easy meal any night of the week.
Chicken thighs are simply seasoned with kosher salt and pepper, then seared in a skillet to create a crispy golden crust. In the same pan, artichoke hearts are sautéed with leeks and baby potatoes, then deglazed with vermouth (or white wine) and chicken stock to build a flavorful base. The chicken is nestled back into the pan and gently simmered with fresh tarragon in a light, creamy sauce that feels a little special, yet simple enough for weeknights.
A sprinkle of lemon zest and just a touch of cream bring everything together before the dish heads into the oven to finish cooking.
When it comes out, the chicken is juicy with perfectly crisp skin, and the artichokes are tender and full of flavor. A truly satisfying one-pot meal.
I’ve been thinking about flowers lately. How quickly they bloom… and then go – their sole purpose being opening, becoming fully what they are, no matter how temporary.
Last evening, while walking through the lilac grove, smelling each one, I thought to myself (a little morbidly) that I probably only have 40 more springs to experience all this loveliness- if I’m lucky. And suddenly, all the blossoms and all the flower smells in the night air…seemed so much more important.
As I study the sleepy blossoms outside my window this morning, I wonder, will I ever fully open? Some things just can't be forced. We are, what we are when we are. But today at least, I feel somewhat willing.
Through the years, I’ve been a witness to this in others- the gradual opening of those close to me. Watching them become more and more of who they are. It is a beautiful thing to behold. It moves me.
Artichoke Chicken Ingredients
- Artichokes - The star vegetable, adding tender texture and a slightly nutty, earthy flavor; frozen artichoke hearts can be used as a convenient substitute.
- Lemon zest and juice - Brighten the dish with fresh acidity and help balance the richness of the chicken and cream.
- Chicken thighs - Provide juicy, flavorful protein; bone-in, skin-on thighs add extra depth and richness as they cook. You can also use bine in breasts.
- Salt and pepper - Season the chicken and enhance the overall flavor of the dish.
- Olive oil and butter - Create a rich base for browning the chicken and sautéing the vegetables, adding depth and silky texture.
- Leek - Brings mild, sweet onion flavor that melts beautifully into the sauce. Or sub a medium onion.
- Potatoes - Add heartiness and help make the dish feel comforting and satisfying.
- Fennel seeds - Contribute subtle aromatic flavor with a gentle anise note; optional but lovely here.
- Vermouth or white wine - Adds brightness and complexity while helping deglaze the pan and build the sauce.
- Chicken stock - or chicken broth, provides savory depth and body to the braising liquid.
- Dijon mustard - Adds gentle tang and complexity to the creamy sauce.
- Cream - Creates a luscious, velvety finish; half and half, heavy cream, or a dairy-free cream alternative can be used depending on preference.
- Fresh tarragon - Brings a fragrant, herbaceous note that pairs beautifully with chicken and artichokes. Or sub fresh parsley.
- Optional additions (mushrooms, ramps, pearl onions, fresh English peas, fennel bulb) - Add seasonal vegetables and extra layers of flavor, allowing the dish to be adapted throughout the year.
How to make Artichoke Chicken
Prep the artichokes. Fill a medium bowl with 4 cups of cold water and squeeze in the juice from the lemon. Because artichokes will easily brown, work on one at a time as quickly as possible. Snap off all the hard outer leaves using your fingers ( Save for later). With a sharp paring knife, trim off all the outer green skin around the base and stem, keeping the stem intact. Remove the yellowish soft leaves and, using a spoon, gently scrape away the white or purple silk-like threads. Immediately place in the lemon water to prevent browning. Slice just before placing in the skillet. (see notes for frozen artichokes)
Finally, you will get to the fine thread-like filaments. These are inedible, even when cooked, so using a spoon, firmly and gently pry them off. If you get the edge of your spoon, in just the right spot, they will come off easily.
Once these are off, using a sharp paring knife, quickly trim the artichoke edges and stem- removing the tough skin of the stem and the bottom 1/2 inch or so. Immediately immerse in a bowl of cold lemon water to help prevent browning. You’ll want 2-3 cups.
Sear the chicken. Pat the chicken dry and season with kosher salt and pepper. Heat olive oil in a heavy-bottom oven-proof skillet over medium-high heat. Place chicken skin side down and sear for about 5 minutes until golden. Turn and brown the undersides until golden, about 7-8 minutes. Remove chicken and set aside.
Saute. Drain some of the chicken fat, leaving about 1 tablespoon oil in the pan. Add 1 tablespoon butter. Add leeks, sliced artichokes, sliced potatoes and fennel seeds. Sauté on medium heat for 8-10 minutes, stirring frequently, until they just begin to soften. Season with a generous pinch of kosher salt and pepper.
Deglaze and simmer. Add the vermouth (or white wine). Reduce by half, about 4 minutes. Add stock, mustard, cream, half of the fresh tarragon, and 1/2 of the lemon zest. Give a stir, bring to a simmer, and taste the broth, adjusting salt and pepper. Nestle the chicken pieces into the stew with skin sides up.
Bake. Roast in a hot 425 F oven for 20-30 minutes, uncovered, until golden, and thigh internal temp is 170F, or breast internal temp is 160F. If needed, broil for a couple of minutes to get the skin extra crispy.
Garnish with the remaining lemon zest and fresh tarragon before serving.
Serving Suggestions
Storage
Leftover artichoke chicken will keep up to 4 days in the refrigerator. Reheat in a warm oven.
Hope you enjoy this Artichoke Chicken recipe and leave your notes in the comments below!
More Favorite Chicken Recipes!
Artichoke Chicken Recipe
- Prep Time: 40
- Cook Time: 45
- Total Time: 1 hour 25 minutes
- Yield: 4-6 1x
- Category: Chicken, Dinner, easter recipe, entertaining, spring recipes
- Method: Braised
- Cuisine: French
- Diet: Gluten Free
Description
This artichoke chicken is a cozy one-pan dinner with tender chicken thighs, fresh or frozen artichoke hearts, a light, lemony, creamy sauce, and fresh tarragon—simple, elegant, and full of flavor. Gluten-free.
Ingredients
- 4 large artichokes, trimmed and sliced (or sub frozen artichoke hearts, see notes)
- one lemon, zest and juice.
- 6 chicken thighs (bone-in, skin-on)
- 1 teaspoon Kosher Salt
- 1 teaspoon pepper
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 large leek, sliced and rinsed, drained.
- 2 cups tiny potatoes sliced ( 1/4 thick in pieces)
- 1 tsp fennel seeds (optional)
- 1/2 cup vermouth or white wine.
- 1 cup chicken stock
- 1 tsp wholegrain mustard
- 1/2 cup half and half, heavy cream or dairy-free cream alternative
- 1/4 cup fresh tarragon, divided
- Optional Additions: Mushrooms, ramps, pearl onions, fresh English peas, fennel bulb
Instructions
- Zest the lemon, set zest aside.
- Prep the artichokes. Fill a medium bowl with 4 cups of cold water and squeeze in the juice from the lemon. Because artichokes will easily brown, work on one at a time as quickly as possible. Snap off all the hard outer leaves using your fingers ( Save for later). With a sharp paring knife, trim off all the outer green skin around the base and stem, keeping the stem intact. Remove the yellowish soft leaves and, using a spoon, gently scrape away the white or purple silk-like threads. Immediately place in the lemon water to prevent browning. Slice just before placing in the skillet. (see notes for frozen artichokes)
- Preheat oven to 425F.
- Sear the chicken. Pat the chicken dry and season with kosher salt and pepper. Heat olive oil in a heavy-bottom oven-proof skillet over medium-high heat. Place chicken skin side down and sear for about 5 minutes until golden. Turn and brown the undersides until golden, about 7-8 minutes. Remove chicken and set aside.
- Saute. Drain some of the chicken fat, leaving about 1 tablespoon oil in the pan. Add 1 tablespoon butter. Add leeks, sliced artichokes, sliced potatoes and fennel seeds. Sauté on medium heat for 8-10 minutes, stirring frequently, until they just begin to soften. Season with a generous pinch of kosher salt and pepper.
- Deglaze and simmer. Add the vermouth (or white wine). Reduce by half, about 4 minutes. Add stock, mustard, cream, half of the fresh tarragon, and 1/2 of the lemon zest. Give a stir, bring to a simmer, and taste broth adjusting salt and pepper. Nestle the chicken pieces into the stew with skin sides up.
- Bake. Roast in a hot 425 F oven for 20-30 minutes, uncovered, until golden, and thigh internal temp is 170F, or breast internal temp is 160F. If needed, broil for a couple of minutes to get the skin extra crispy.
- Garnish with the remaining lemon zest and fresh tarragon before serving.
Notes
Save the artichoke leaves and blanch for another meal!
Leftovers will keep up to 4 days in an airtight container in the fridge.
If using frozen artichoke hearts- nestle in the broth at the same time as the chicken- use 2-3 cups or however many will comfortably fit in the pan.
Nutrition
- Serving Size:
- Calories: 531
- Sugar: 5 g
- Sodium: 728.5 mg
- Fat: 23 g
- Saturated Fat: 9 g
- Carbohydrates: 30.6 g
- Fiber: 7.5 g
- Protein: 51.1 g
- Cholesterol: 237.7 mg
Very tasty recipe that I would make again! I subbed culinary almond cream for the dairy and used rutabaga instead of potatoes. Note to you – in #3 you say to add the fennel seeds. Then in #4, you say to add them again… I think this is a mistake. I love to Savor the Harvest, here, artichokes ;-D
Oh thanks Lynn, fixed it! Love your alterations!
Another great recipe. This was very very good. I did add mushrooms and broiled it at the end. It really made the chicken crispy. Will make this again.
Perfect Peggy- love the addition of mushrooms- sounds delicious! yes, broiling is a great option here.
Wonderful! I made it with boneless skinless thighs and added mushrooms, fennel & peas. It was delicious!
Nice! So glad you enjoyed!
This was delicious! Thank you for sharing. We subbed two breast on bone pieces and used thighs for the rest. Great flavor, so enjoyable to make, and the leftovers are excellent!!!!
Awesome Glen- so happy you enjoyed this!
Delicious! A new hit for my family.
Awesome Sharon!
out of curiousity when do the optional extra veggies go in? Like if I do mushrooms do i toss them in with the potatoes? Second the recipe calls for zest and juice of a lemon but for the life of me I cant find where the juice goes, with the stock and cream?
Hi there! Saute other veggies with the artichoke hearts. Lemon juice goes in the water in step 2. 🙂
Oh right! I skipped that part because I used canned artichokes.
We LOVED this dish. I added skinless chicken breasts with the thighs since not everyone in our family likes dark meat. I’ll definitely make again and love a one pot hearty dish!
So happy you enjoyed this!
This recipe was great. I added cremini mushrooms and fennel. Thank you for such a delicious dinner!
Yum, sounds perfect Elizabeth!
Hi Sylvia, I was thinking about making this recipe, but I am dairy-free. Is is ok to leave out the half and half or substitute with something else?
Hi Sharon, I would substitute with your favorite nondairy or vegan creamer.
You left out the recipe for braised chicken with artichokes
Hi Craig- it is there now- sorry about that!
Everything but the recipe is at the link. I really would love to try making this so please fix the link asap. Thanks!
Oh dear- sorry about that! It is there now and thank you SO MUCH for letting me know Jackie! 🙂
Fresh artichokes are expensive here in Michigan. I can get artichoke hearts with stem, marinated, in the olive section of the market. They are slightly marinated, mostly in olive oil. Do you think these will work, and what might I do differently, given the slight acidity in the marinate, and the fact that they are not raw? Thanks .
Hi Joseph! Have you ever looked in your freezer section of the grocery store? We often have frozen artichoke hearts, these would work best here! If you must use marinated artichoke hearts, drain, rinse, pat dry. 🙂
Fabulous & beautiful recipe! My husband and I loved it, made it exactly as written and it turned out perfect. Really appreciate the step-by-step photos on how to prepare an artichoke. I was intimated at first and thought about using frozen but moved forward and am now a fan and a pro with artichokes. This this meal is something that you would get at a restaurant! Couldn’t stop saying it’s “very good!” So much so, that we made this recipe again, this past weekend. This time we used a pork tenderloin, no artichokes, instead carrots, potatoes, leeks, mushrooms with sautéed kale on the side. It was excellent. In general, my husband I absolutely love your recipes. They are reliably excellent and easy to follow. I feel confident experimenting with new flavors and dishes. Thanks so much for sharing them. P.S. For dessert, my husband made your Strawberry turnovers. He made the homemade pie dough. Gees, they too, were so good.
I love this Sissy! Thanks so much!!!
Extraordinary recipe!! I was actually overwhelmed with gratitude and tears to be blessed with such a beautiful dinner in such hellish times. Thank you Sylvia, for the reminder that the world is not yet flat…blessings to you for sharing
Thanks Lisa- appreciate this very much. xoxo
Just adapted this for my diet-restricted 90 y.o. mother but it rocked; she’s French and hard to please.!
Had to omit potatoes; chk breasts, fresh garden sage, pinch thyme, frzn. artichoke and leeks (TJ’s), plus onion & garlic, vermouth + rich home-made chk broth, lemon juice & zest, dijon mustard. She can’t have straight dairy, but I pulled most of the liquid after baking (350º) and stirred in plain ‘Fage’ greek yogurt to thicken. (It doesn’t curdle at high temps). Tasted like cream. Happy finicky camper! Thanks for this
This looks absolutely delicious and has some gorgeous colors too!
This looks so fresh, healthful and delicious! I have a few whole-body chickens in my freezer, so I’ll be trying out your recipe soon!!
OMG, That looks so delicious!!!
Would chicken breasts work well in this recipe? My husband has an aversion to chicken thighs for some reason… and this dish looks too good to pass up!
Yes…chicken breasts would work great too- just be sure to not overcook (internal temp 160F). Often I just cut up a whole organic chicken into pieces. Fish like halibut would be good too.
Just leave it out completely! It will still be good.