06/15/2026
Skillet Lemony Chicken and Artichokes
Ingredients
2 Tbsp. olive oil, divided
1 14-ounce can artichoke hearts, drained, squeezed and halved, then patted dry
1 lemon, sliced (seeds removed)
8 small bone-in, skin-on chicken thighs (4 to 5 ounce each)
1/2 tsp. dried oregano
Kosher salt and pepper
1 shallot, chopped
2 cloves garlic, chopped
1/4 cup dry white wine
1 cup low-sodium chicken broth
3 sprigs thyme
2 Tbsp. chopped flat-leaf parsley leaves