Lemon Chicken Skillet with Artichokes and Olives
Lemon Chicken Skillet with Artichokes and Olives - a complete chicken dinner in one pan. Chicken thighs in a lemony sauce with artichokes and green olives.
Servings: 4
Ingredients
- 1 pound boneless skinless chicken thighs
- 1/4 cup all-purpose flour
- 3 Tablespoons olive oil divided
- 1 cup onion finely chopped
- 3 cloves garlic minced
- 1 14.75 oz jar artichoke hearts, drained and chopped
- 1 7 oz jar lemon stuffed green olives, drained and roughly chopped
- 1 1/2 cup chicken stock
- 2 Tablespoons butter
- 1 lemon juiced
Instructions
- Heat a large skillet over medium high heat. Add 2 Tbls olive oil, swirl to coat.
- Dust chicken lightly with flour. Add to skillet, cooking for 3 minutes on each side, or until browned.
- Remove from pan.
- Add remaining ` Tbls olive oil to the pan. Stir in onions, and cook until soft. Add garlic, artichoke hearts, and olives. Cook for 2-3 minutes until garlic is fragrant.
- Add chicken and any juices back to the pan. Add chicken stock.
- Bring to a simmer and cook for 5-10 minutes, until chicken is cooked through and the chicken stock as reduced and slightly thickened. Stir in butter until melted.
- Serve immediately.
Nutrition
Serving: 4Servings | Calories: 429kcal | Carbohydrates: 19g | Protein: 32g | Fat: 26g | Saturated Fat: 8g | Polyunsaturated Fat: 17g | Cholesterol: 156mg | Sodium: 393mg | Fiber: 2g | Sugar: 5g
