Ingredients
Equipment
Method
Cooking Steps
- Heat olive oil in a large skillet or Dutch oven over medium-high heat.
- Add chicken pieces and cook until browned on all sides, then remove and set aside.
- Sauté the sliced red onion in the same skillet until softened.
- Stir in minced garlic and chopped red bell pepper; cook for 3 minutes until the bell pepper begins to soften.
- Add rinsed chickpeas and chopped artichoke hearts to the skillet and stir to combine.
- Pour in chicken broth and lemon juice, bringing it to a simmer while scraping up any browned bits.
- Return the cooked chicken to the skillet, then add oregano, salt, and pepper.
- Reduce heat to medium-low, cover, and simmer for 8-10 minutes until chicken is cooked through and flavors are blended.
- Taste and adjust seasoning as needed, then serve hot, garnished with fresh parsley if desired.
Notes
This one-pan meal is perfect for a busy weeknight. Adjust the amount of lemon juice and oregano to your taste preferences.
