Garlic White Wine Skillet Chicken with Olives & Artichokes
yields: 4 servings
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.
