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.
Tags
Ingredients
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
Amount Per Serving
Calories
428
Just a moment...
% Daily Value
Total Fat
20g
31%
Just a moment...
Saturated Fat
6g
30%
Just a moment...
Trans Fat
0g
Just a moment...
Cholesterol
166mg
55%
Just a moment...
Sodium
800mg
33%
Just a moment...
Total Carbohydrate
21g
7%
Just a moment...
Dietary Fiber
8g
33%
Just a moment...
Sugars
2g
Just a moment...
Protein
41g
Just a moment...
Prep
- 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.
Unlock this meal along with hundreds of smart meal plans and never stress about "What's for dinner?" again
Try for freeLearn More
Make
- 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!
Nutrition Facts
Amount Per Serving
Calories
428
Just a moment...
% Daily Value
Total Fat
20g
31%
Just a moment...
Saturated Fat
6g
30%
Just a moment...
Trans Fat
0g
Just a moment...
Cholesterol
166mg
55%
Just a moment...
Sodium
800mg
33%
Just a moment...
Total Carbohydrate
21g
7%
Just a moment...
Dietary Fiber
8g
33%
Just a moment...
Sugars
2g
Just a moment...
Protein
41g
Just a moment...
Reviews
Ratings
Most Helpful
Loved this! After reading comments added garlic and cornstarch. It was restaurant worthy.
1 Helpful72 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.
0 HelpfulHad 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.
0 HelpfulEasy 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.
0 Helpful