Martha Stewart Braised Chicken with Artichokes, Olives, and Lemon

Martha Stewart braised chicken with artichokes, olives, and lemon turns browned chicken, tender artichoke hearts and briny green olives into a silky one-skillet dinner in 60 minutes. Save this easy weeknight chicken dinner for spring suppers or date night, because it's a cozy one-pan braise over orzo.

Brown the chicken skin-side down for the full 12 to 15 minutes, because that deep golden crust seasons the whole sauce. Pull it early and the broth tastes thin, while the skin turns soft and pale.

Martha stirs a spoonful of flour into the garlic, artichokes and olives before adding the broth, so the sauce thickens into a light gravy without any extra pan. Paper-thin lemon slices simmer right in the liquid, which mellows their bite and perfumes the whole skillet.

Martha Stewart Braised Chicken with Artichokes, Olives, and Lemon

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Course: DinnerCuisine: American, MediterraneanDifficulty: Medium

Servings

4

servings

Prep time

45

minutes

Cooking time

15

minutes

Calories

520

kcal

Crisp-skinned chicken simmers in a lemony pan sauce with golden artichokes and green olives until it turns tender and juicy. The sauce reduces slightly at the end, then gets spooned over warm orzo.

Ingredients

• 1 whole chicken (3 ½ pounds), cut into 8 pieces and patted dry
  

• Coarse salt and freshly ground pepper
  

• 2 tablespoons extra-virgin olive oil
  

• 12 cloves garlic, peeled and lightly smashed
  

• 9 ounces frozen artichoke hearts, thawed and halved
  

• 6 ounces green olives, such as Castelvetrano (1 cup)
  

• 1 tablespoon chopped fresh oregano, plus leaves for serving
  

• 2 tablespoons all-purpose flour
  

• 2 cups low-sodium chicken broth
  

• 1 small lemon, sliced into paper-thin rounds
  

• Cooked orzo, for serving
  

• Oregano leaves for serving
  

Directions

• Brown the chicken: Season the chicken pieces with salt and pepper, then heat 2 tablespoons olive oil in a large straight-sided skillet over medium-high. Cook the chicken skin-side down in a single layer, turning, for 12 to 15 minutes until browned, then move it to a plate.
• Brown the vegetables: Reduce the heat to medium and add 12 smashed garlic cloves and 9 ounces halved artichoke hearts. Cook for 5 to 7 minutes until they're golden brown in places.
• Build the sauce: Stir in 1 cup green olives, 1 tablespoon chopped oregano and 2 tablespoons flour, and cook for 30 seconds while stirring constantly. Then pour in 2 cups chicken broth, add the sliced lemon and scrape up the browned bits from the bottom of the pan.
• Braise the chicken: Return the chicken to the skillet skin-side up along with any juices, then bring it to a simmer. Partially cover, reduce the heat to low and simmer for 10 to 12 minutes, until a thermometer in the thickest part (not touching bone) reads 165°F.
• Thicken and serve: Remove the lid and keep simmering until the sauce thickens slightly. Then spoon the chicken and sauce over cooked orzo and scatter fresh oregano leaves on top.

Tools for this recipe

• ThermoPro instant-read thermometer, John Boos maple cutting board, 18 x 12, Partanna Sicilian extra virgin olive oil, 1 liter. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use fresh or jarred artichokes instead of frozen?

Jarred or canned artichoke hearts work if you drain them well and pat them dry, since extra liquid keeps them from browning. Fresh artichokes need trimming and pre-cooking first, so frozen is the easiest route for a weeknight.

How do I store and reheat leftover braised chicken?

Keep the chicken and sauce in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet over low heat with a splash of broth, because the sauce thickens as it sits.

Can I make this ahead of time?

Yes, you can brown the chicken and prep the garlic and artichokes a few hours ahead, then finish the braise when you're ready to eat. The flavors also settle nicely overnight, so a full make-ahead batch reheats well.

What can I serve this with besides orzo?

Creamy polenta, buttery mashed potatoes or crusty bread all soak up the lemony sauce well. Plain rice or couscous cook faster if you're short on time.

What's the most common mistake with this dish?

Crowding the pan is the big one, because the chicken steams instead of browning and the skin never crisps. Use a large skillet so the pieces sit in a single layer, and don't skip the thermometer, since 165°F keeps the meat juicy without drying it out.