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Lemon Chicken and Artichoke Skillet. Ingredients. 4 small boneless, skinless chicken breast halves; 1/4 teaspoon salt; 1/2 teaspoon black pepper, freshly ground; 3 tablespoons all-purpose flour or sweet rice flour; 2 tablespoons olive oil, divided; 1/2 cup (50g) sliced shallots; 1 1/4 cups (296ml) low-sodium chicken broth; 8 very thin lemon slices. In 12-inch skillet, heat 1 teaspoon oil on medium-high heat.

Season 6 small chicken thighs with 1⁄2 teaspoon salt, and 1/2 teaspoon black pepper. Place the chicken in the skillet, skin side. Heat remaining tablespoon of oil in the same skillet over low heat (you might need to turn the skillet off to let it cool down, you don’t want the garlic to burn).

Add garlic, artichoke hearts and capers and cook until garlic is softened and fragrant, about 2 minutes. Increase heat to medium-high and add lemon juice and 1/2 cup of water. Step 1 Season the chicken on all sides with salt and pepper. Put in a cast iron skillet, off heat, skin side down. Add to medium-heat, cooking until the skin has browned and the fat has rendered, 15 to 20 minutes then flip the chicken over.

Add the chicken broth and lemon juice to the skillet and give the bottom of the skillet a good scrape to pick up any brown bits stuck to the bottom. Simmer until bubbling, 3-4 minutes. Stir in the artichokes and capers (if using) and cook for 1 minute. Swirl in the butter. give the sauce a taste and add more lemon juice if you think it needs it. Heat oil in a large skillet over medium-high heat.

Sprinkle chicken with salt and pepper, add to the pan and cook, flipping once halfway, until cooked through, 6 to 8 minutes. Step 2 Meanwhile, whisk cream, lemon juice and cornstarch in a small bowl. Discard the rest of the artichoke, leaves and stem, or reserve for another use. Pat chicken dry, then season all over with salt and pepper.

In a large skillet, warm the. Stir white wine into the skillet, scraping any browned bits off the bottom. Whisk chicken broth, apple juice, lemon juice, Parmesan cheese, and parsley in wine; simmer until liquid is reduced by half, about 10 minutes. Place the chicken thighs skin side down in a cold 12-inch cast iron skillet.

Cook over medium high heat until the chicken releases from the pan and is golden brown, about 8 minutes. Transfer the chicken skin side up to a baking sheet lined with foil and topped with a baking rack. Directions.

Sprinkle chicken with salt and pepper. In a large skillet, heat oil over medium-high heat; brown chicken on both sides. Add remaining ingredients; bring to a boil.

Reduce heat; simmer.

List of related literature:

Clear center of skillet; add remaining 1 teaspoon oil, garlic, and ginger and cook, mashing mixture into pan, until fragrant, 15 to 20 seconds.

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TOSS the chicken, garlic, rosemary, oil, lemon zest and quarters, ¾ teaspoon salt, and ¼ teaspoon pepper on a rimmed baking sheet.

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In 9-inch square baking dish, with wire whisk, whisk lemon peel and juice, 3 tablespoons oil, 5 tablespoons parsley, salt, and pepper until mixed.

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Add the mushrooms, green onions, lemon zest, parsley, salt, and pepper to the skillet and stir well.

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For the artichokes and leeks: Preheat the oven to 425°F. Combine the oil, lemon juice, garlic, salt, and pepper in a mixing bowl.

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Return chicken to pot and stir in garlic mixture, lemon juice, and cilantro; season with salt and pepper to taste.

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Add the cut artichoke hearts and parsley to the skillet with the shallot-spinach mixture and gently toss the ingredients together.

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Place the skillet with the lemon slices, rosemary, and pan juices over medium-high heat and add the chicken stock.

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Add the bouillon broth, wine, and lemon juice to the drippings in the skillet; cook over medium-high until reduced to about ¾ cup, about 8 minutes.

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Add 1 shallot, halved and sliced thin, and ½ teaspoon salt to skillet with artichokes; cook until artichokes are tender and spotty brown, 3 to 5 minutes.

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Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

[email protected]

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30 comments

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  • Ok joe you are the man I have 2 questions 1 what do you think about using breasts 2 can it be done in a Crock-Pot? Thank you from Joe r!

  • I like it when chefs actually try their dishes.

    Not just the fake.. yuuuumm that’s what we did!

    No! Like really getting in there and stuff

  • Putting thyme on top of the chicken does absolutely nothing for the flavor. Either allow the thyme to soak in a sauce or stock or chop it up and sprinkle it throughout the pan.

  • What is that squarish white thing hanging on the left side of Alison’s kitchen window?
    I made this dish and was really happy with the results.

  • Horrible delivery. Mediocre recipes. Chicken…it’s always F’N chicken. How many chicken recipes can you shove down people’s throats? No creativity. Bland. Boring. Is it any wonder you are not as popular as you demand to be? There are grandmas who do cooking videos with no fancy music or equipment and the have MILLIiONS of followers. You know what makes them special besides their food? They are kind, HUMBLE, and GRATEFUL for our support. They don’t trash other women for being successful. Maybe your next recipe should be a humble pie.

  • I notice Alison never cuts the sprouts out of onions or garlic. I was always taught to remove them. I also notice that modern onion and garlic have sprouts in the center much more frequently than those back in the day. What’s the story on sprouting onions and garlic?

  • I KNEW she was from California! Her Valleygirl accent is super strong lol but her personality is amazing. She seems like such a fun person to be around. She’s funny and goofy but still manages to keep it thorough and professional. I really do enjoy her cooking videos. She totally needs her own show! ❤

  • I’m a vegetarian and I can’t stop watching all of her videos… Including those with meat.
    That’s how you know the love is real. ��

  • Trying not to be too bummed out over current Covid situation. This helps, might watch again. I too love Sumac, thanks for the shout out. It’s my favorite spice.

  • Looks amazing and really easy. Thank you for your video and for sharing this yummy recipe. Wish I could get chicken… Publix has been out for weeks.

  • this is a wonderful way to make dinner. skillet + whole part of a chicken + wine + allium + veg + brightness + herb. perf. more of this, please.

  • OMG! I COOK A LOTTA CHICKEN. THIS MAY BE THE BEST IVE EVER COOKED! Cooked her other 1 w the dates and seared lemons. It was excellent. But, this sauce was OTHERWORLDLY! Didn’t hv any mint, and used cheap sauvignon blanc…….w boiled brussels sprouts on the side…just fyi. I cook every night, and this was 1 the best meal ive cooked in months!…and so simple!

  • Hey, Joe! I just put the lid on my cast iron pot, and man! The aroma this Lemon Chicken has coming from my kitchen is amazing!! I love everything lemon! (Limoncello not so much. My fault for imbibing a little too much and, well you see where I’m going). My favorite pasta sauce/dressing is equal parts EVOO, Lemmon juice, salt & pepper and a dollop of Dijon. Anyhoo, I had 3 thighs left over, so cut down on ingredients. Also, I didn’t have port and substitute guide said vermouth was excellent to use. I forgot artichokes, too ��‍♀️. But I had a carton of baby portobellos so added them��‍♀️. It’s just my husband and I at home, so I’d cut back on amounts anyway, I’ll let you know how it turns out. If I erred using Vermouth, what would be a good substitute for port?

  • Pretty good! Made the dish yesterday. Thinking I need to pan fry the thighs a little more and more seasoning. Also I think I need to get actual white wine rather than cooking white wine.

  • Oh man I just made this and took the first two bites. SO GOOD! And so so easy!! I added a little pad of butter to the wine sauce but that’s the only thing I changed. Thank you for sharing this deliciousness ��

  • Are you guys okay, Joe? Love your videos so comforting and helpful. They make me feel like I’m cooking with my Dad. I think you are a great service to the world right now when we need to feel like we are with family and everything is okay. Not to mention we are all trying to cook new things with what we have left. I think we’ve all had to invent some “interesting” dishes of late ��. God bless

  • Honestly cannot describe how frustrating is it to watch these videos and not be allowed to view the recipes without paying a subscription fee. Don’t care if it a “reasonable” price, it’s misleading and completely unfair.

  • “You can do a lot of things, but it doesn’t mean you should…” SAGE WISDOM FOR OUR TIMES. Sage wisdom for our times, Alison. Thank you.

  • I know this pan sauce isn’t very Italian, but would pasta be a good starch to toss in that sauce? Or is roasted potatoes the only thing that’s going to go well?

  • Her energy and skill set (both practical and for demonstration purposes) is a ‘beyond warm’ welcome to the cacophonous amount of cooking videos that fail on so many levels. Her food is solid and she’s genuinely into the food. As a fellow chef, I love it.

  • She’s incredibly condescending and rude on Instagram. Makes entire stories on how offensive it is for viewers to ask questions on altering recipes via patronizing graphs.

  • I used Reese’s canned just hearts, water, salt. They were fine. I liked all the flavors, and the Sumac and Mint was a fresh touch. Not going to rave like I do with some of Alison’s other hits, but easy dish if you have the ingredients. I used Sauvignon Blanc for the wine and the sauce was tasty. If you own a Braiser, use it (without lid). Cleans up easy.

  • New subscriber here! I just watched your Fettuccini Alfredo recipe. Now this…Yummmmmy. I was looking through your video and didn’t notice one on Spaghetti Carbonara. Any chance your planning on cooking some up in the near future? Hope all is well with you and your loved ones.♡

  • I made this and it was great! I can never leave anything alone so I cooked down some anchovy paste to start, added quartered lemons and whole garlic cloves and also some chicken stock with the wine. It was absolutely delicious!

  • Our thoughts & prayers are with you Joe & family, here in America, and at your farm in Italy during this Coronavirus Pandemic and difficult times. Always be safe, Buon Appetito & Salute, Ciao, phil

  • I cooked this dish today and my husband and teenage son loved it! It tasted delicious! You’ve done it again Alison Roman…I would have never thought of artichokes and chicken together but we love them!!! Thank you!

  • Okay… so, artichoke hearts that you go to the trouble to eat from within a whole artichoke you’ve prepared, taste nothing like canned or frozen artichoke hearts. I love an artichoke heart from the artichoke, but cannot stand them on pizza, in salads, or with chicken. They are NOT the same.

  • We were supposed to leave for our first trip to Rome, Florence and Venice this Sunday and of course had to cancel, but our prayers are with everyone in Italy who are having a very difficult time, and we will definitely get their with this passes.