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Skillet Lemon Chicken with Artichokes
Ingredients
1 1/2 cups
white or brown rice
6 small
chicken thighs
1
14-ounce can
1
medium
1
lemon
1/2 bunch
parsley
2/3 cups
dry white wine
1 tablespoon
butter
1
large rimmed
1
12-inch
Instructions
1
Cook 1 1/2 cups rice according to package. Start chicken cooking.
2
In skillet, heat oil on medium-high heat. Season chicken thighs with salt and pepper; place in skillet, skin side down. Cook until golden brown, about 5 to 8 minutes. Remove from heat.
3
Rinse can of artichoke hearts, then quarter. Finely chop onion. Thinly slice lemon and remove seeds. Chop parsley and set aside.
4
Transfer chicken, skin side up, to the foil-lined baking sheet. Roast chicken until cooked through, 12 to 15 minutes.
5
Return skillet to medium heat; add chopped onion and season with salt. Cook, stirring occasionally, for 3 minutes.
6
Add wine and bring to a simmer, scraping any brown bits for 2 minutes.
7
Stir in butter until melted, then add artichoke hearts and lemon slices.
8
Spoon sauce over chicken and sprinkle with parsley. Serve with rice.
Notes
Nutrition Facts
(per serving)
Calories:
510 calories
Servings:
4 servings
Carbohydrates:
10 g
Fat:
36 g
Fiber:
1 g
Protein:
34 g
Sugar:
2 g
Meal Effort
Preparation:
10 minutes
Cook:
20 minutes
Total:
30 minutes