Recipes Main Courses Poultry and Game Chicken Thighs with Meyer Lemon and Artichoke Sauce

Chicken Thighs with Meyer Lemon and Artichoke Sauce

Prep Time: 5 minutes
Cook Time: 30 minutes
Servings: 6

The bright flavors of Meyer lemons, artichokes and capers are captured in this easy braised chicken dish, which comes together quickly, thanks to our ready-to-use skillet sauce. Serve over egg noodles or mashed potatoes for a satisfying weeknight supper.


  • 6 bone-in, skin-on chicken thighs, about 2 1/4 lb. (1.1 kg) total
  • Kosher salt and freshly ground pepper, to taste
  • 1 Tbs. vegetable oil
  • 1 jar Meyer lemon and artichoke skillet sauce


Season the chicken on both sides with salt and pepper. In a chef’s skillet or large fry pan over medium-high heat, warm the oil. Add the chicken, skin side down, and cook until browned and crisp, 7 to 8 minutes. Transfer to a plate and pour off the excess fat in the pan.

Return the chicken, skin side up, to the pan and add the skillet sauce. Bring to a simmer over medium-high heat, then reduce the heat to medium-low, cover and cook until the chicken is cooked through, about 20 minutes. Serve immediately. Serves 6.

Williams-Sonoma Kitchen