Braised chicken with potatoes and artichokes

5 - 7
PersonalPoints™ per serving
Total Time
40 min
10 min
30 min
We’ll be honest: This isn’t the prettiest dish, but if you love a good hearty weeknight chicken dinner that’s packed with incomparable flavor and cooks in one pan, this is what you’re looking for. Those browned bits we tell you to scrape up from the bottom of the skillet in this recipe (and in many others) are what the French call “fond.” It’s created from the caramelization of foods as they brown, and though you won’t actually see it in the finished dish, it imparts a wonderful flavor so be sure to incorporate all that goodness into the pan sauce. Add a green salad and, voila, you've got a delicious dinner you and your family will love.


Uncooked boneless skinless chicken thigh(s)

20 oz, 4 (5-ounce), trimmed

Table salt

½ tsp

Black pepper

¼ tsp

All-purpose flour

2 Tbsp

Cooking spray

1 spray(s)

Olive oil

2 tsp

Uncooked baby potatoes

8 small, quartered (about 5 ounces)

Uncooked red onion(s)

1 small, finely chopped

Canned chicken broth

½ cup(s)

Frozen artichokes

9 oz, (1 package), hearts, thawed

White balsamic vinegar

2 Tbsp


2 tsp, fresh, minced

Fresh lemon juice

1 Tbsp


  1. 1 Sprinkle chicken with salt and pepper, then with flour, shaking off excess.
  2. 2 Spray large skillet with nonstick spray and set over medium-high heat. Add chicken and cook, turning once, until chicken is browned, about 8 minutes. Transfer chicken to plate.
  3. 3 Add oil to skillet. Add potatoes and onion and cook, stirring often, until onion is softened, about 5 minutes. Add broth to skillet and bring to boil, stirring with wooden spoon to scrape up browned bits from bottom of skillet. Add artichokes, vinegar, 1 teaspoon rosemary, and the chicken with any accumulated juices to skillet.
  4. 4 Cover and simmer until potatoes are tender, turning chicken once, about 15 minutes. Remove from heat and stir in lemon juice. Sprinkle with remaining 1 teaspoon rosemary.
  5. 5 Divide chicken and vegetables evenly among 4 plates.
  6. Serving size: 1 chicken thigh and about 1/2 cup vegetables