White Wine Artichoke Chicken

This White Wine Artichoke Chicken is made in one pot, ready in 30 minutes, and absolutely superb!

I love a meal that feels fancy, but is actually super quick and easy to throw together. This white wine artichoke chicken is exactly that! It’s perfect for a quick weeknight dinner, but also date night in. It has a fancy flare and is seriously bursting with flavor.

White Wine Artichoke Chicken

I first made this dish about 2 months ago for Alessandro’s birthday. Enzo was still only a month old so the evenings got a little hectic around here, but I still managed to cook a few things here and there. Side note: The key was to wear Enzo in a baby carrier and go about my business! My favorite baby carrier is my Leopard Artipoppe. It is very easy to put on, super sturdy which keeps Enzo comfy, and also very chic. I would 100% recommend! They are pricey but worth it IMO.

White Wine Artichoke Chicken

Any who, back to the chicken! I threw this chicken together on a said busy week night and we were both instantly in love! I’ve now made it 3 more times since and Alessandro literally told me the other day he could eat it every week. It’s a very simple recipe, but has loads of flavor from the fresh garlic, white wine, and lemon.

White Wine Artichoke Chicken

I hope you absolutely love love love it!! As usual, if you make this recipe, a comment/review below is SO very appreciated. It’s super helpful for me and other readers! Thank you so much for the support!


White Wine Artichoke Chicken

White Wine Artichoke Chicken
  • Author: Lindsay Cola (Tippens)
  • Prep Time: 5
  • Cook Time: 25
  • Total Time: 30 minutes
  • Yield: 3-4 1x


  • 1.52 lbs boneless, skinless chicken thighs, trimmed of any excess fat
  • 1 tsp garlic powder
  • 3 T butter
  • 3 T flour
  • 1 1/2 cup dry white wine (I used pinot grigio)
  • juice of 2 lemons
  • 2 tsp minced garlic
  • 8 oz jar marinated artichokes, liquid drained
  • Parsley and red pepper flakes, for serving, optional
  • 23 T olive oil


  1. Season both sides of chicken generously with salt, pepper and garlic powder.
  2. Heat oil in a large nonstick skillet over medium high heat.  Add chicken top side down and cook for 3 minutes, until nice and golden.  Flip, and cook another 2-3 minutes; transfer to a plate on the side.
  3. Reduce heat to medium, add butter and garlic and allow butter to melt and garlic become fragrant, then gradually stir in flour.  Pour in white wine and lemon juice and give it a stir.  Simmer over low heat until mixture starts to thicken.  Season to taste with salt and pepper.
  4. Add artichokes to the skillet, nestle the chicken back in, and spoon the sauce all over the tops of the chicken.  Simmer over low heat with the lid on for 15-20 minutes.
  5. Garnish with fresh parsley and option to add red pepper flakes.  Enjoy!!!
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  • Reply
    Mindy Silberg
    March 7, 2022 at 5:41 pm

    I think it sounds absolutely divine 🥳🤦‍♀️🍾I am totally going to make this!!! Really!! 💃💃💃

  • Reply
    Emily Swindell
    March 9, 2022 at 6:28 pm

    This was really good! I subbed out tenders for thighs and used chicken stock for wine bc that’s what I had on hand. I threw in a few sprinkles of Penzeys Parisien Bonnes Herbes seasoning too. I will be making this again!

  • Reply
    Leigh Ann Fore
    March 9, 2022 at 7:03 pm

    This dish is sooooo very good and easy! My husband loves it too. I added mushrooms just because I needed to use them and they were a great addition. Thanks Lindsay – another home run!!!!😘

  • Reply
    Ranet Tippens
    July 5, 2022 at 8:51 am

    Quick! Easy! Delicious!
    I will make again!

  • Reply
    March 13, 2023 at 8:17 am

    This chicken is outstanding! A huge hit in our house. I did added capers only because I had opened them for another recipe and needed to use them up – great addition. 🙂 Recipe is great with or without the capers.
    Thank you for sharing!

    • Reply
      Lindsay Cola (Tippens)
      March 17, 2023 at 12:39 pm

      Ooo Capers are a fantastic addition!!! Thanks so much for taking the time to share, I’m so glad you enjoyed the recipe!

  • Reply
    Chris Meler
    May 5, 2023 at 8:14 pm

    The juice of 2 lemons made it too tart for
    us. I might try it again with the juice of a 1/2 of lemon. It has all the makings for a great recipe.

    • Reply
      Lindsay Cola (Tippens)
      June 23, 2023 at 11:47 am

      I’m very sorry you felt that way! I definitely think it depends on the size of your lemons. Maybe I will remake and leave additional notes on this. Thank you for your feedback!

  • Reply
    karen gibson
    May 16, 2023 at 9:57 am

    Hi! this looks fabulous! Could you add rice to the skillet and allow to cook in the yummy sauce? How much additional liquid would you suggest?

    • Reply
      Lindsay Cola (Tippens)
      June 23, 2023 at 11:38 am

      Hi! Oh what a great idea! You could start with about 1 cup extra broth and adjust from there depending on how saucy you want it to be.

  • Reply
    July 21, 2023 at 8:41 pm

    What would you recommend serving with it as a side?

  • Reply
    July 26, 2023 at 7:35 pm

    Excellent! I also added sautéed mushrooms, the meal was fabulous!

  • Reply
    Tami Clare
    August 7, 2023 at 5:13 pm

    This s a spectacular recipe, so elegant yet so easy to prepare!

  • Reply
    September 18, 2023 at 9:36 am

    Made this recipe exactly as written and it was delicious. Made angel hair pasta to serve with it and freshly grated Romano cheese. I will definitely be adding this to my “make often” rotation. I may try it with boneless chicken breasts and olives just for a change but your recipe is delicious as is. Thanks for sharing!

    • Reply
      Lindsay Cola (Tippens)
      September 25, 2023 at 2:12 pm

      Wonderful!!! Angel hair pasta sounds like the best addition! Thank you for sharing!

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