Extra juicy crispy-skinned garlic white wine skillet chicken with olives and artichokes. Served over a bed of pasta, this low-prep one-skillet chicken is simple enough for a weeknight, but fancy enough for a dinner party.
I'm finally home after spending three nights in Boston at a middle-school style slumber party bachelorette party (except with wine, good food, and R-rated movies). While some were in charge of the scrapbook station and others the mani/pedi situation, the menu was my domain. Here's the thing though: I was traveling with only a carry-on across the country to a weekend rental (booked by someone else) with unknown kitchen tools. I'm sure you can guess where this is going...
Pictures showed a full kitchen and our host's note said, "Feel free to use whatever you find in the apartment (kitchen, coffee machine, microwave, toaster...etc)." So we planned on the basics and I chose recipes that required no special tools, with this garlic white wine skillet chicken on the menu for Saturday night.
Less than half of my suitcase was clothing. I packed homemade spice blends and gluten-free flour mixes in my carry-on and borrowed a few essentials like a cast iron skillet, a waffle iron, and a 9x12 baking pan from the bride-to-be's kitchen just in case.
We walked in to find a coffee maker without a pot and a kitchen without any drawers. To say that the place was NOT set up for cooking is an understatement. Inventory included: one thin medium pot, a plastic spatula, one enormous wooden spoon, a can opener, two dull knives, and one kitchen towel. No potholders, no measuring devices of any kind, and not even enough glasses for the number of ladies in our group.
CHALLENGE ACCEPTED.
I borrowed a potholder and we broke in that patchwork kitchen with sooo much cooking.
This crispy-skinned skillet chicken was a clear favorite. When dinner was over, someone said, "I'll just let you tell me what to put in my mouth, Sarah." The word choice may have been influenced by Channing Tatum's dance moves playing in the background while we ate. Even still, folks were enamored with the olives and gushed about the surprise artichokes. But most of all, it was the crispy skin that sealed the deal. (And probably a little bit of Magic Mike's abs)
Alanna and I made a variation of this chicken with capers for Pearls Olives earlier this year. I can't stop swapping out the spices and veggies to change up the flavor combo, which is what got me hooked on this sumac-topped crispy skillet chicken with olives and artichoke hearts over a bed of pasta. Time for another dinner party.
Recipe
Ingredients
- 3 tablespoons extra virgin olive oil, plus more for serving
- 4 skin-on boneless chicken breasts (, cutlets removed and reserved for another use
- ½ teaspoon sumac
- ¼ teaspoon Salt & pepper, plus more to taste
- 4 large cloves garlic, thinly sliced
- 1 cup artichoke heart quarters, 1 can
- 1 cup dry white wine, like pinot grigio
- 3 tablespoons freshly squeezed lemon juice
- ¾ cup whole kalamata olives, pitted
- ¾ cups whole green olives, pitted (I like using Pearls garlic-stuffed queens)
- 5 sprigs fresh thyme, plus more for garnish
- ¼ cup toasted pine nuts
- 12 ounces gluten-free spaghetti, or other pasta of choice, for serving
INSTRUCTIONS
- Preheat the oven to 425°F.
- Heat the oil in a medium cast-iron or heavy-bottomed skillet over medium heat.
- Sprinkle both sides of the chicken with sumac, salt, and pepper.
- Cook the chicken, skin side down until it turns golden brown and gets crispy, 5-6 minutes. Transfer the chicken to a plate, skin side up and set aside.
- Add the garlic to the same skillet and cook until it begins to brown, about 1-2 minutes. Add the artichoke hearts and cook for 1 minute.
- Add the white wine, lemon juice, fresh thyme, and olives, stir to combine.
- Nestle the chicken back into the pan, skin side up and transfer the skillet to the oven. Bake for 15-20 minutes until the chicken is cooked through.
- Meanwhile, bring a large pot of salted water to boil. Cook the pasta according to the package instructions and drain well. Toss the pasta with about a tablespoon of olive oil.
- To serve, divide the pasta among 4 plates. Top with a chicken breast and spoon sauce over the pasta. Sprinkle with toasted pine nuts and salt and pepper, to taste.
Kathleen -
Good one Sarah! I would plan soon to prepare this awesome looking sweet Chicken, Thanks a lot for the recipe :)
Carla -
If there is ANYONE that can turn a toothpick into a meal, it's you. Sincerely.
(Also, I TOTALLY REMEMBER WHEN YOU FORGOT YOUR CLOTHES. HAAAAAAAAaaaaaaaaaaaa.)
Claudia | The Brick Kitchen -
Ah I know the feeling all too well!! Every time we step into a rental house on holiday, the first stop is the kitchen cupboards...I've started to bring my scales, cup measures and a few baking tins with me pre-emptively, and sometimes even an electric beater! That said, the baking you managed in the kitchen is seriously impressive, especially in 2 days - you ladies ate well!! Can't wait to try this skillet chicken - I've actually never used artichokes so feel like that needs to change...
Meg | Meg is Well -
Haha, I think having to cook in an unknown and strange kitchen might actually be a nightmare of mine! All that amazing food + Channing Tatum's dancing sounds like a legit bachelorette party anybody would be jealous of.
Karen @ The Food Charlatan -
You just can't be held responsible for what you say with Channing Tatum's dance moves going on in the background.
Also, member how you forgot to bring all your clothes to BlogHer when we met? I love you. I'm glad you remembered to pack SOME clothes this time.
Sarah Menanix -
OMG I forgot about that until now. Hahahaha
Nicole ~ Cooking for Keeps -
Your friends are some lucky ladies, what a treat to have all those goodies cooked by you! This is my kind of meal, simple, but full of flavor.
heather (delicious not gorgeous) -
sounds like an adventure! was half waiting to read that you guys gave up and ordered in food (i bet i would have wanted to!). two kinds of olives and artichokes sound amazing already, and then you throw in channing tatum?! no wonder this chicken was popular (;
Pearl Olives -
Sarah, we love the original version of the recipe you developed for us as well as this one. The addition of the sumac and the artichokes sound delicious!
Sandra -
I've made a similar recipe for 30+ years, but try my variation. When I crisp the chicken pieces just before racking them under the broiler, I brush them with melted butter laced with lots of freshly cracked pepper.