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Artichoke Chicken

  • Author: Kelsey Nixon
  • Total Time: 35 minutes
  • Yield: 4 servings 1x


A standby sheet pan recipe that I usually always have most of the ingredients on hand for. Not only is it super tasty, it’s also super easy to clean up.


  • 46 boneless skinless chicken thighs
  • Olive oil, for drizzling
  • Kosher salt and cracked black pepper
  • Zest and juice from 1 lemon
  • 2 teaspoon fresh thyme, chopped, plus more for garnish
  • 2 cans (14 ounces each) water-packed artichoke hearts, drained and quartered
  • 1 medium onion, coarsely chopped
  • 2 cups cubed french bread
  • 1/4 cup reduced-sodium chicken broth
  • 2 garlic cloves, minced
  • 1/4 cup shredded Parmesan cheese
  • 1 lemon, cut into 8 slices


Preheat oven to 400° F. Place chicken on a sheet tray lined with parchment or foil; drizzle with olive oil. Season liberally with kosher salt and cracked black pepper.

In a large bowl, combine zest and juice from lemon, thyme, artichoke hearts, onion, bread cubes, chicken broth, and garlic; drizzle liberally with olive oil and toss to coat. Arrange around the chicken and sprinkle chicken with Parmesan cheese; top with lemon slices.

Roast 20-25 minutes or until a thermometer inserted in chicken reads 165°. Garnish with fresh thyme before serving.

  • Prep Time: 10 minutes
  • Cook Time: 25 minutes

Keywords: sheet pan, artichoke, chicken