Garlic White Wine Skillet Chicken with Olives & Artichokes
recipe by: Sarah Menanix
yields: 4servings
5 from 15 reviews
Ingredients
3tablespoonsextra virgin olive oil, plus more for serving
4skin-on boneless chicken breasts (, cutlets removed and reserved for another use
½teaspoonsumac
¼teaspoonSalt & pepper, plus more to taste
4large cloves garlic, thinly sliced
1cupartichoke heart quarters, 1 can
1cupdry white wine, like pinot grigio
3tablespoonsfreshly squeezed lemon juice
¾cupwhole kalamata olives, pitted
¾cupswhole green olives, pitted (I like using Pearls garlic-stuffed queens)
5sprigs fresh thyme, plus more for garnish
¼cuptoasted pine nuts
12ouncesgluten-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.
This nutritional information has been automatically calculated, and as such, may be incomplete or inaccurate. Please reference the specific ingredients you use for the most accurate nutritional information.