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Tuscan Chicken Skillet
with artichokes / pancetta / garlic bread

Active: 30 min Total: 40 min

We pan sear chicken thighs and coat them in a rich, savory pancetta and artichoke pan sauce for an elegant weeknight meal. Garlic bread is the perfect way to soak up the delicious pan sauce.

Tags

Ingredients

Servings:
4
Metric
Tuscan Chicken Skillet:
  • Onions, red - 1/2, chopped
  • Pancetta - 4 oz, chopped
  • Artichoke hearts (frozen or canned) - 16, chopped
  • Chicken thighs, boneless and skinless - 4 large
  • Oil, cooking - 2 Tbsp
  • Rosemary, fresh - 2 sprigs
  • Vinegar, red or white wine - 2 tsp
  • Stock, chicken or vegetable - 1 1/2 cups
  • Lemons - 1/2, juice of
Garlic Bread:
  • Garlic - 2 cloves, chopped
  • Butter - 2 Tbsp
  • Cheese, parmesan - 2 Tbsp, shredded
  • Parsley, any fresh variety - 1 Tbsp, chopped
  • Sandwich rolls, Italian sub style - 2, halved

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
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Prep

  1. Onions / Garlic - Prep as directed. (Can be done up to 5 days ahead)
  2. Cheese / Parsley / Pancetta - Prep as directed. (Can be done up to 3 days ahead)
  3. If using frozen artichoke hearts, defrost in microwave; if using canned artichoke hearts, drain and rinse. Roughly chop. (Can be done 1 day ahead)
  4. Chicken - Season with salt and pepper and tenderize with a fork. (Can be done 1 day ahead)
  5. Prep garlic bread - Mash garlic with butter, parmesan, and parsley. Slice bread open lengthwise, and top with garlic butter.

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Make

  1. Heat oven to 375F / 191C degrees.
  2. Heat a skillet over medium-high heat and add cooking oil. When oil is hot, sear chicken until golden brown on both sides, 2 to 3 minutes on each side. Remove from skillet and set aside.
  3. Return skillet to heat and reduce to medium heat. Add pancetta and onion. Saute until onion is soft, ~3 minutes. Add vinegar and scrape up any dark bits in the bottom of the pan. Add stock, rosemary and artichoke hearts and bring to a simmer. Return chicken thighs to pan, cover with a lid and simmer until chicken is cooked through, ~8 minutes (internal temperature will be 165F / 74C). Discard rosemary sprigs and squeeze lemon juice over top.
  4. While chicken cooks, place bread, cut-side up onto a sheet pan. Bake until golden, 8 to 10 minutes.
  5. Serve chicken with pan sauce spooned over top and garlic bread on the side. Enjoy!

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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% Daily Value
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Reviews

Ratings

Original (139)
Gluten-free (8)
Paleo (16)
Vegetarian (24)

65 reviews

Yum! The only thing I didn't like was the small portion. Will make more chicken next time.

By: Melanie
Posted: Nov 17, 2018
Diet: Original
0 Helpful

Loved this! After reading comments added garlic and cornstarch. It was restaurant worthy.

By: Jena
Posted: May 11, 2016
Diet: Original
0 Helpful

I didn't make the garlic bread, but instead paired with noodles. It felt like a gourmet Italian dish! So much flavor! My husband wants me t chop some mushrooms and add a little wilted spinach next time. We also added a little Parmesan cheese on top.

By: Kim
Posted: Apr 19, 2016
Diet: Original
0 Helpful

Next time I'll include a side of broccoli or other veggies. Very tasty and smelled absolutely amazing while cooking.

By: Jessica
Posted: Mar 23, 2016
Diet: Original
0 Helpful

Made the original but converted it to gluten free with gf garlic bread. Next time I would try to thicken up the sauce to make it more of a gravy. Flavor was great.

By: Jen
Posted: Mar 23, 2016
Diet: Original
0 Helpful

It was just ok and it didn't have any flavor. Good base recipe, but if its an Italian recipe, it needs garlic or something.

By: Jacalyn
Posted: Feb 19, 2016
Diet: Original
0 Helpful