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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

Metric
Servings:
4
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

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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

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Reviews

Ratings

Original (150)
Gluten-free (8)
Paleo (18)
Vegetarian (25)

Most Helpful

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

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

72 reviews

Flavor was good but I felt like the meal was missing something. Maybe I cut the artichokes too small to make them feel like a side.

By: Carissa
Posted: Jan 16, 2022
Diet: Original
0 Helpful

Really tasty. Not very filling.

By: Kate
Posted: Jan 08, 2022
Diet: Original
0 Helpful

Had to use chicken breasts, so it had an odd texture. I also used bacon instead of pancetta. It was very soupy, wish I would have seen the cornstarch comments before making this. I did like the acid/salt blend.

By: Sara
Posted: Jan 06, 2022
Diet: Paleo
0 Helpful

Really delicious, especially with the garlic bread!

By: Deb
Posted: Jan 06, 2022
Diet: Vegetarian
0 Helpful

Easy to make ( if I had purchased precubed pancetta). I added some zuchinni because I wanted more veggies. I also made a side of pasta for the adult kids still visiting.

By: Johanna
Posted: Jan 05, 2022
Diet: Original
0 Helpful

Served this over leftover farro 10/10 recommend! Easy and so full of flavor.

By: Courtney
Posted: Aug 19, 2021
Diet: Original
0 Helpful