Chicken with Artichoke and Pancetta Pan Sauce
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Chicken with Artichoke and Pancetta Pan Sauce – a delicious and quick one pot meal that can be made in under 30 minutes, perfect dinner for a busy weeknight.
Chicken with Artichoke and Pancetta Pan Sauce
Here’s another one of those one pot meals that I absolutely adore. But first, are you guys scared of cooking with artichokes? For some reason they frighten me. That’s why I love to use frozen artichokes or marinated artichokes. No fuss no muss! In this dish I used artichokes marinated in oil, they come in jars and you can find them at Costco, but frozen artichokes work just as well.
Now that we got that out of the way, I just wanted to tell you I’m having a fabulous week because the rain finally stopped, at least for now, the sun is back and it’s simply gorgeous outside. There’s something to be said about sunshine and our moods. Actually I think it’s a fact that sunshine makes us feel better. So true, so true.
On to the recipe my friends. Chicken, pancetta and artichokes! Total yumminess in one pot!
I feel like such an adult when I share recipes like this, because I’m really proud of them. Lots of delicious flavors going on, easy to make, what more could one ask for?
How To Make Chicken with Artichoke and Pancetta Pan Sauce
So let’s get started then. You’ll need 6 chicken thighs with bone in, or 8 if you need 8 servings. If you need 8 servings you won’t really need to adjust any of the other ingredients, because there is plenty of sauce here for 8 servings. You need to season the chicken thighs with salt and pepper and I grated some lemon zest and rubbed the chicken with it, for a little extra lemony flavor. Cook the chicken on both sides, about 5 min per side. If you feel the chicken is not cooked enough, here’s a trick. All you need to do is place the skillet, once the sauce is made and everything, in the oven for 20 min let’s say, and this will ensure the chicken is cooked through.
You’ll need to remove the chicken from the skillet and add your onion and pancetta to the skillet. I also added some fresh rosemary. Once the onion has softened you can add the garlic, and as usual I added lots of garlic to my dish, so if you prefer less just use less.
Next add the dry sherry and cook for about 3 or 4 minutes until the liquid evaporates a bit. In the meantime mix the flour with the chicken broth, then add it to the skillet. Bring it to a boil and you’ll notice the sauce will thicken.
All that’s left to do is add the artichokes and cook for a couple minutes more then add chicken. And that’s all, my dears. Like I said you might want to stick the skillet in the oven a bit if you want to make sure the chicken is cooked through, otherwise enjoy it!
I served this just one it’s own with some fresh crusty bread because that sauce really does make a meal out of this dish, and I just love dipping bread in that sauce, yeah it’s a good thing. But if you want you could easily serve this over rice or pasta, this would even be perfect with a nice fresh salad on the side. Possibilities are endless!
How About Some Delicious Spinach And Artichoke Recipes
More Delicious Chicken Thigh Recipes To Try
- Spinach and Swiss Cheese Stuffed Chicken Thighs
- Chicken Stroganoff
- Air Fryer Chicken Thighs
- One Pot Chicken and Orzo
- Oven Baked Chicken Thighs
- Chicken and Mushrooms in Creamy Dill Sauce
- Chicken in a Hurry
- One Pot Spanish Chicken and Rice
- Smothered Chicken
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Chicken with Artichoke and Pancetta Pan Sauce
Ingredients
- 6 chicken thighs (, bone in skin on)
- salt and pepper to taste
- 2 tablespoon olive oil
- 1 onion (, chopped)
- 1 tablespoon fresh rosemary (, chopped)
- 2 ounce pancetta
- 3 cloves garlic (, minced)
- ½ cup dry sherry
- 1½ cup chicken broth (low sodium)
- 1 tablespoon all-purpose flour
- zest from 1 lemon
- 1 cup frozen artichoke hearts (, thawed and chopped, or artichokes marinated in oil)
- parsley for garnish
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Season chicken thighs with salt and pepper on both sides and rub the lemon zest all over them.
- Heat the olive oil in a large skillet. Add chicken and cook on both sides for 5 to 7 min per side until chicken is cooked through. Remove chicken from skillet and set aside.
- Add chopped onion, rosemary and pancetta to skillet and cook for a couple minutes until onion softens. Add garlic and cook for one more minute. Add sherry to skillet and cook for 4 minutes until most of the sherry evaporates.
- Whisk the chicken broth with the flour and add to skillet, bring to a boil, you will notice sauce will thicken. Add artichokes to skillet and cook for a couple more minutes. Season sauce with salt and pepper if needed. Add chicken back to pan, turning to coat in sauce. Garnish with parsley and serve.
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Chicken with Artichoke and Pancetta Pan Sauce
Ingredients
- 6 chicken thighs (, bone in skin on)
- salt and pepper to taste
- 2 tablespoon olive oil
- 1 onion (, chopped)
- 1 tablespoon fresh rosemary (, chopped)
- 2 ounce pancetta
- 3 cloves garlic (, minced)
- ½ cup dry sherry
- 1½ cup chicken broth (low sodium)
- 1 tablespoon all-purpose flour
- zest from 1 lemon
- 1 cup frozen artichoke hearts (, thawed and chopped, or artichokes marinated in oil)
- parsley for garnish
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Season chicken thighs with salt and pepper on both sides and rub the lemon zest all over them.
- Heat the olive oil in a large skillet. Add chicken and cook on both sides for 5 to 7 min per side until chicken is cooked through. Remove chicken from skillet and set aside.
- Add chopped onion, rosemary and pancetta to skillet and cook for a couple minutes until onion softens. Add garlic and cook for one more minute. Add sherry to skillet and cook for 4 minutes until most of the sherry evaporates.
- Whisk the chicken broth with the flour and add to skillet, bring to a boil, you will notice sauce will thicken. Add artichokes to skillet and cook for a couple more minutes. Season sauce with salt and pepper if needed. Add chicken back to pan, turning to coat in sauce. Garnish with parsley and serve.
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
