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Lemon Chicken Skillet with Artichokes and Olives

20 mins Serves 4 A complete chicken dinner in one pan. Chicken thighs in a lemony sauce with artichokes and green olives. #STARFineFoods Ingredients: 1 pound boneless skinless chicken thighs 1/4 cup flour 3 Tbls STAR Extra Virgin Olive Oil, divided 1 cup onion, finely chopped 3 cloves garlic 1 (14.75 oz) jar Cara Mia Artichoke Hearts in Water , drained and chopped 1 (7 oz) jar STAR Lemon Stuffed Green Olives, drained and roughly chopped 1 1/2 cup chicken stock 2 Tbls 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 1 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. Squeeze lemon over chicken to serve.

Serve immediately.

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. #STARFineFoods

Ingredients

  • 1 pound boneless skinless chicken thighs
  • 1/4 cup flour
  • 3 Tbls STAR Extra Virgin Olive Oil, divided
  • 1 cup onion, finely chopped
  • 3 cloves garlic
  • 1 (14.75 oz) jar Cara Mia Artichoke Hearts in Water , drained and chopped
  • 1 (7 oz) jar STAR Lemon Stuffed Green Olives, drained and roughly chopped
  • 1 1/2 cup chicken stock
  • 2 Tbls butter
  • 1 lemon, juiced

Instructions

1

Heat a large skillet over medium high heat. Add 2 Tbls olive oil, swirl to coat.

2

Dust chicken lightly with flour. Add to skillet, cooking for 3 minutes on each side, or until browned.

3

Remove from pan.

4

Add remaining 1 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.

5

Add chicken and any juices back to the pan. Add chicken stock.

6

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. Squeeze lemon over chicken to serve.

7

Serve immediately.

1

Heat a large skillet over medium high heat. Add 2 Tbls olive oil, swirl to coat.

2

Dust chicken lightly with flour. Add to skillet, cooking for 3 minutes on each side, or until browned.

3

Remove from pan.

4

Add remaining 1 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.

5

Add chicken and any juices back to the pan. Add chicken stock.

6

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. Squeeze lemon over chicken to serve.

7

Serve immediately.

Recipe developed by: http://www.dinnersdishesanddesserts.com

Prep Time: 5 mins

Cook Time: 20 mins

Total Time: 25 mins

Serves: 4

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