This White Wine Artichoke Chicken is a sophisticated yet simple dish that’s bursting with flavor. Tender chicken thighs are simmered in a rich sauce made from white wine, lemon juice, and marinated artichokes. It’s the perfect dish for a cozy dinner at home or a special gathering, offering a delicious balance of tangy, savory, and herby notes.
This White Wine Artichoke Chicken has become a favorite in our home, especially when we want to impress guests with minimal effort. My husband was skeptical the first time I made it, thinking it was too fancy for a weeknight. But after one bite, he was hooked! Now, it’s our go-to dish for any occasion, whether it’s a casual dinner or a celebratory meal. The tangy artichokes paired with the rich, buttery wine sauce create a flavor that’s simply irresistible.
Why This White Wine Artichoke Chicken Will Elevate Your Dinner Game
- Elegant Yet Easy: This dish looks and tastes gourmet, but it’s incredibly easy to prepare in just one pan.
- Rich, Flavorful Sauce: The combination of dry white wine, fresh lemon juice, and marinated artichokes creates a tangy and savory sauce that perfectly complements the tender chicken thighs.
- Versatile: Perfect for a weeknight dinner or a special occasion, this dish is as versatile as it is delicious.
- Minimal Cleanup: With everything cooked in one pan, cleanup is quick and easy, letting you enjoy your meal without worrying about a pile of dishes.
Ingredients:
- 1.5–2 lbs (680–900g) boneless, skinless chicken thighs, trimmed of any excess fat
- 1 tsp garlic powder
- 3 tbsp (42g) butter
- 3½ tbsp (28g) all-purpose flour
- 1¼ cups (300ml) dry white wine (such as Pinot Grigio)
- 1 cup (240ml) chicken broth, with an additional ¼ cup (60ml) if needed
- Juice of 2 lemons (about ⅓ cup / 80ml)
- 2 tsp minced garlic
- 8 oz (227g) jar marinated artichokes, drained
- 2–3 tbsp (30–45ml) olive oil
- Salt and pepper, to taste
- Fresh parsley and red pepper flakes, for garnish (optional)
Directions:
- Season the Chicken: Generously season both sides of the chicken thighs with salt, pepper, and garlic powder.
- Sear the Chicken: In a large nonstick skillet, heat the olive oil over medium-high heat. Place the chicken thighs in the skillet, top side down, and cook for 3 minutes, until golden brown. Flip the chicken and cook for an additional 2-3 minutes. Transfer the chicken to a plate and set aside.
- Prepare the Sauce: Lower the heat to medium and add the butter and minced garlic to the skillet. Allow the butter to melt and the garlic to become fragrant. Gradually stir in the flour, cooking until the mixture is smooth.
- Simmer the Sauce: Slowly pour in the white wine, chicken broth, and lemon juice, stirring continuously until the sauce is smooth and begins to thicken. Taste and adjust seasoning with salt and pepper if needed.
- Cook the Chicken: Add the drained artichokes to the skillet, then nestle the chicken thighs back into the pan, spooning the sauce over the top of the chicken. Cover the skillet with a lid and simmer over low heat for about 15 minutes, or until the chicken is cooked through and the sauce has thickened.
- Garnish and Serve: Garnish the dish with fresh parsley and red pepper flakes, if desired. Serve hot and enjoy the rich, tangy flavors!
Notes:
- Wine Substitution: If you prefer not to cook with wine, you can substitute it with additional chicken broth and a splash of white wine vinegar for a similar tangy flavor.
- Chicken Options: You can use boneless, skinless chicken breasts if you prefer, but the cooking time may need to be adjusted accordingly.
- Serving Suggestions: This dish pairs beautifully with a side of steamed vegetables, a simple salad, or a bed of mashed potatoes or rice to soak up the delicious sauce.
