This one-pan chicken recipe may just become your new favorite weeknight dinner.
This same cooking method can be used with a ton of different flavor combinations.
One favorite is blistered tomato.
Photo: Catherine McCurd
Heat 1 tablespoon oil in a large ovenproof skillet over medium-high heat.
Flip and cook until golden on the other side, about 5 minutes.
Transfer to a large plate.
Repeat with the remaining chicken, cooking for 3 to 5 minutes per side.
Add 12 ounces artichokes; cook, stirring, until starting to brown, 6 to 8 minutes.
Let the wine come to a boil, then reduce the heat to a simmer for 2 minutes.
Add 1 cup broth and 1 tablespoon mustard; whisk to combine, then bring to a boil.
Squeeze lemon juice over the chicken and sprinkle with 12 cup parsley before serving.
To make ahead
Refrigerate for up to 3 days.
Place in small ramekins and top with mozzarella.
Bake at 350F until the cheese is melted and bubbly, about 15 minutes.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
