Stovetop Skillet Chicken with Artichokes
Serves 4
15 mins prep
15 mins cook
30 mins total
This one-pan chicken with artichokes is a weeknight dinner that feels a little fancy, but comes together in just 30 minutes. Golden-seared chicken breasts simmer in a white wine pan sauce with canned or marinated artichoke hearts, finished with a touch of butter and tarragon. It's the kind of unfussy, flavorful meal you'll want to make on repeat.
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Sprinkle a generous amount of salt and pepper on both sides of the chicken breasts. Spread ⅓ cup all-purpose flour on a plate and dredge the chicken on both sides, patting away any excess flour.
Preheat a large (preferably 12-inch) heavy skillet or sauté pan over medium-high heat until a drop of water sizzles on contact. Add 3 tablespoons extra virgin olive oil to the pan. Add the chicken breasts to the pan and cook 5 minutes, or until they're golden brown. Flip them over and cook 2 more minutes (to avoid overcooking, they don't need to brown as much on the second side). Remove them to a plate.
Stir in the shallots and ¼ cup dry white wine (or 2 tablespoons lemon juice), scraping up any browned bits from the pan. Add the drained artichoke hearts. Cook until they are lightly seared, about 1-2 minutes, stirring once or twice.
Stir in the garlic, ¼ teaspoon crushed red pepper and ½ teaspoon salt. Cook for a few seconds, until the garlic releases its fragrance. Nestle the chicken breasts back into the pan, adding any juice collected on the plate. Sprinkle the tarragon over the chicken and pour in the broth. Bring to a simmer, then turn the heat down to medium and cook about 5 more minutes, just until the chicken breasts are cooked through.
Remove the pan from the heat and add the butter. Turn the chicken pieces over in the sauce and gently shake the pan until the butter is melted into the sauce. Serve with the pan sauce, over pasta or your favorite side.
