Best 3 Crispy Chicken Skillet With Artichokes Beets Lemon Olives Recipes

Elevate your taste buds with a delightful culinary journey as we embark on the quest to discover the most exceptional recipe for "Crispy Chicken Skillet with Artichokes, Beets, Lemon, and Olives." This tantalizing dish promises an explosion of flavors and textures, effortlessly blending the savory essence of crispy chicken with the earthy goodness of artichokes and beets. Enhanced with the vibrant zest of lemon and the salty tang of olives, this skillet symphony is a true masterpiece, offering a satisfying and unforgettable dining experience.

Check out the recipes below so you can choose the best recipe for yourself!

CRISPY CHICKEN STEW WITH LEMON, ARTICHOKES, CAPERS, AND OLIVES

Crispy Chicken Stew with Lemon, Artichokes, Capers, and Olives image

We love lemon, artichokes, and olives, so this dish just makes sense to us. We almost always leave the skin on our chicken thighs so we can render out some of the fat and crisp the skin to perfection. If you and your family enjoy Greek flavors as much as we do, then this stew will quickly become a favorite in your household.

Provided by Katherine & Ryan Harvey

Categories HarperCollins Soup/Stew Chicken Artichoke Olive Kid-Friendly Healthy Small Plates

Yield 4 servings

Number Of Ingredients 14

Ingredients

1 tablespoon granulated garlic
1 teaspoon sea salt
1 teaspoon dried oregano
2 pounds bone-in, skin-on chicken thighs
2 tablespoons ghee or olive oil
1/2 red onion, peeled, and chopped
2 garlic cloves, minced
1/4 cup capers with brine
1/2 lemon, thinly sliced
1/4 cup white wine
3 cups Chicken Bone Broth
2 cups canned artichoke hearts
1 cup Kalamata olives
1 1/2 teaspoons chopped fresh oregano

Steps:

In a large bowl, combine the granulated garlic, 1/2 teaspoon of the sea salt, and the dried oregano. Add the chicken thighs and rub the seasoning into the chicken until evenly coated; set aside. You can also cover and refrigerate the chicken thighs and marinate for 2 to 24 hours.
When you're ready to cook the chicken, heat the ghee or oil in a cast-iron skillet or sauté pan over medium-heat.
Remove the marinated chicken thighs from the bowl and, using paper towels, pat the chicken thighs dry. Place the chicken thighs, skin side-down, in the hot ghee or oil, spacing them evenly, and cook for 6 to 8 minutes, until the skin begins to brown. Turn the chicken thighs and brown on the opposite side for 5 minutes. Remove from the skillet and set aside.
In the same skillet over medium heat, add the onion, garlic, capers, and the remaining 1/2 teaspoon sea salt. Cook for 5 minutes, stirring occasionally. Add the lemon slices.
Add the white wine and deglaze the skillet, stirring to loosen any browned bits stuck to the bottom. Bring to a simmer and let cook for 5 minutes.
Add the chicken broth, return the thighs to the skillet, and bring to a simmer. Simmer for 5 minutes.
Add the artichoke hearts and olives and continue simmering for 10 minutes.
Remove the chicken thighs from the skillet, pull the meat from the bones, and roughly chop. Add the chicken meat back into the skillet and stir to distribute evenly. To serve, scoop the stew into serving bowls and garnish with the chopped fresh oregano.
Do Ahead:
The stew or any leftovers can be refrigerated for up to 1 week, or frozen for up to 6 months.

CHICKEN ARTICHOKE SKILLET

Chicken Artichoke Skillet image

My fast chicken entree featuring artichokes and olives has real Greek flair. Seasoned with lemon juice and oregano, the stovetop chicken turns out moist and tender. -Carol Latimore, Arvada, Colorado

Provided by Taste of Home

Categories Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 10

Ingredients

4 boneless skinless chicken breast halves (4 ounces each)
1/4 teaspoon salt
1/4 teaspoon pepper
2 teaspoons olive oil
1 can (14 ounces) water-packed quartered artichoke hearts, rinsed and drained
2/3 cup reduced-sodium chicken broth
1/4 cup halved pimiento-stuffed olives
1/4 cup halved pitted Greek olives
2 tablespoons minced fresh oregano or 2 teaspoons dried oregano
1 tablespoon lemon juice

Steps:

Sprinkle chicken with salt and pepper. In a large skillet, heat oil over medium-high heat; brown chicken on both sides. , Add remaining ingredients; bring to a boil. Reduce heat; simmer, covered, until a thermometer inserted in chicken reads 165°, 4-5 minutes.

Nutrition Facts : Calories 225 calories, Fat 9g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 864mg sodium, Carbohydrate 9g carbohydrate (0 sugars, Fiber 0 fiber), Protein 26g protein. Diabetic Exchanges

CRISPY CHICKEN SKILLET WITH ARTICHOKES, BEETS, LEMON, & OLIVES

Crispy Chicken Skillet with Artichokes, Beets, Lemon, & Olives image

Number Of Ingredients 10

Ingredients

2 tablespoons High temp cooking oil
1 Onion, chopped
7 cloves Garlic, whole
4 pieces Chicken Thighs, bone-in, skin-on
1 Zest from one lemon
1 cup Bone Broth, Chicken
2 heads Beets, Golden
1 can Artichoke Hearts
1/3 cup Kalamata Olives, pitted
1 Fresh Lemon Juice of one lemon

Steps:

Preheat the oven to 425 degrees.
Heat up a large cast iron skillet over medium to high heat. Melt the lard in the skillet and wait for it to get hot. Once it's heated up, add the onions and garlic to the pan. Allow them to brown a little before adding the chicken.
Season the chicken liberally with salt, pepper and granulated garlic on all sides. Place the thighs skin down into the hot skillet. Do not fuss with or move the chicken thighs for several minutes. You want a nice crispy crust to form. After about five minutes in the hot pan, check your chicken skins. If they are crispy, you can flip them. If not, continue cooking until they have a nice crispy skin.
Once the skins are crispy, and you've flipped your chicken thighs you can add the lemon zest, and the chicken stock to the skillet. Add the chopped up beets, artichoke hearts and kalamata olives to the skillet as well. Allow to simmer for a couple of minutes, and then transfer the whole skillet into the oven to bake for 30 minutes, or until the juices of the thighs run clear and the chicken is cooked through.
After the chicken is done and the veggies are tender, juice a lemon on top of the whole dish and serve!

Tips:

Use a variety of vegetables. This recipe is a great way to use up leftover vegetables. You can use any type of vegetable that you like, such as broccoli, cauliflower, carrots, or zucchini.
Don't overcrowd the pan. When you are cooking the chicken, make sure that you don't overcrowd the pan. This will prevent the chicken from cooking evenly.
Use a good quality olive oil. Olive oil is a key ingredient in this recipe. Make sure that you use a good quality olive oil that has a fruity flavor.
Season the chicken well. Before you cook the chicken, make sure that you season it well with salt and pepper. This will help to bring out the flavor of the chicken.
Cook the chicken until it is crispy. The chicken should be cooked until it is crispy on the outside and tender on the inside. This will take about 10 minutes per side.
Add the vegetables and cook until they are tender. Once the chicken is cooked, add the vegetables to the pan and cook until they are tender. This will take about 5 minutes.
Stir in the lemon juice and olives. Once the vegetables are tender, stir in the lemon juice and olives. This will add a bright and flavorful touch to the dish.
Serve immediately. This dish is best served immediately. It can be served with rice, pasta, or potatoes.

Conclusion:

This crispy chicken skillet with artichokes, beets, lemon, and olives is a delicious and easy-to-make dish. It is perfect for a weeknight meal or a casual gathering. The chicken is crispy and flavorful, and the vegetables are tender and flavorful. The lemon juice and olives add a bright and flavorful touch to the dish. Overall, this is a great recipe that is sure to please everyone at the table.