Tuscan Chicken Skillet
with artichokes / pancetta / garlic bread
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.
- 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 - 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
- Onions / Garlic - Prep as directed. (Can be done up to 5 days ahead)
- Cheese / Parsley / Pancetta - Prep as directed. (Can be done up to 3 days ahead)
- If using frozen artichoke hearts, defrost in microwave; if using canned artichoke hearts, drain and rinse. Roughly chop. (Can be done 1 day ahead)
- Chicken - Season with salt and pepper and tenderize with a fork. (Can be done 1 day ahead)
- Prep garlic bread - Mash garlic with butter, parmesan, and parsley. Slice bread open lengthwise, and top with garlic butter.
- Heat oven to 375F / 191C degrees.
- 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.
- 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.
- While chicken cooks, place bread, cut-side up onto a sheet pan. Bake until golden, 8 to 10 minutes.
- Serve chicken with pan sauce spooned over top and garlic bread on the side. Enjoy!
Yum! The only thing I didn't like was the small portion. Will make more chicken next time.0 Helpful
Loved this! After reading comments added garlic and cornstarch. It was restaurant worthy.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.0 Helpful
Next time I'll include a side of broccoli or other veggies. Very tasty and smelled absolutely amazing while cooking.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.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.0 Helpful