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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Rich, zesty, and Mediterranean-inspired, this one-pan dish is packed with flavor and skin-loving nutrients like vitamin A, zinc, and copper. The combination of lemon, artichoke, and chicken creates a bright and savory meal. The chicken thighs are seasoned and seared to perfection, then baked with marinated artichokes and a hint of Parmesan. It's a dish that's both nutritious and satisfying. Tag me if you try it! 💛
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Season chicken thighs with salt, pepper, garlic powder, and onion powder.
Heat olive oil in a large oven-safe pan over medium heat. Sear chicken skin-side down for 3 minutes per side until golden. Remove and set aside.
Add butter to the same pan. Once melted, sauté onions and garlic until soft and fragrant.
Stir in thyme, then pour in chicken broth and lemon juice to deglaze the pan.
Add artichoke hearts and ¼ cup of Parmesan. Stir to combine.
Return seared chicken to the pan, skin-side up. Baste with juices in the pan.
Bake uncovered at 375°F (190°C) for 45 minutes, or until chicken is fully cooked through.
Remove from oven, top with more Parmesan and garnish with lemon slices before serving.
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For a richer flavor, use the juice from the marinated artichoke jar instead of chicken broth.
Can I use boneless chicken thighs?
Yes, but reduce the baking time to ensure the chicken doesn't dry out.
What can I use instead of marinated artichoke hearts?
You can use canned or fresh artichoke hearts, but adjust the seasoning accordingly.
Can I prepare this dish in advance?
Yes, you can prepare the dish up to the baking step and refrigerate. Bake when ready to serve.
How do I know when the chicken is fully cooked?
The chicken is fully cooked when it reaches an internal temperature of 165°F (74°C).
Can I add other vegetables?
Yes, you can add vegetables like bell peppers or zucchini for extra flavor and nutrition.
