Braised chicken and artichokes
Williams Sonoma

Braised chicken and artichokes

Dairy-Free, Soy-Free

2 Servings, 560 Calories/Serving

25 – 35 Minutes

Sun Basket and Williams Sonoma dive into spring with this easy one-pot chicken dinner. A French-inflected blend of fresh herbs and lemon brighten the tender chicken thighs and artichoke hearts. The artichokes have been cooked and quartered for you, so the dish is ready in the time it takes to sear and simmer the chicken.

In your bag

1 bag serves 2 (2 bags serves 4)
  • Peeled fresh garlic
  • 1 or 2 shallots
  • Fresh basil
  • Fresh tarragon
  • Fresh flat-leaf parsley
  • 1 lemon
  • 10 ounces boneless skinless chicken thigh pieces
  • 1½ tablespoons all-purpose flour
  • 1½ teaspoons Dijon mustard
  • 1 cup chicken broth
  • ½ cup diced tomatoes
  • 7 ounces cooked quartered artichoke hearts

Nutrition per serving


Sodium does not include pantry salt; for reference, ⅛ teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.


2-serving instructions (4-serving modifications in red)

Wash produce before use


Prep the ingredients

  • Finely chop, press, or grate enough garlic to measure 1 teaspoon.
  • Peel and finely chop enough shallots to measure ¼ cup.
  • Strip the basil leaves from the stems; coarsely chop the leaves.
  • Strip the tarragon leaves from the stems; coarsely chop the leaves.
  • Strip the parsley leaves from the stems; coarsely chop the leaves.
  • Juice half the lemon; cut half into wedges for garnish.


Prep and brown the chicken

  • Cut a small corner from the chicken packaging and drain off any excess liquid. Transfer to a plate; pat dry with a paper towel. Season generously with salt and pepper.
  • In a shallow bowl or plate, spread the flour.
Dredge the chicken in the flour, turning to coat; shake off any excess.
In a medium sauce pot over medium heat, warm 2 tablespoons oil until hot but not smoking. Working in batches if needed, add the chicken and cook until lightly browned but not yet cooked through, 2 to 3 minutes per side. Transfer to a plate. Do not clean the pan.


Cook the vegetables

In the same pot used for the chicken, warm 2 tablespoons oil over medium heat until hot but not smoking. Stir in the garlic and shallots, season with salt and pepper, and cook until fragrant, about 1 minute. Stir in the basil, tarragon, parsley, and mustard and cook until fragrant, about 30 seconds.
Add the chicken broth, tomatoes, and ½ cup water and bring to a boil, scraping up any browned bits from the bottom of the pot. Reduce to a simmer and cook, stirring occasionally, until thickened, 2 to 3 minutes.


Finish the chicken

Add the chicken, any accumulated juices, and the artichokes to the pot and simmer until the chicken is cooked through, 5 to 7 minutes. Remove from the heat and stir in 1 to 2 teaspoons lemon juice and 1 to 2 tablespoons butter, if using. Season to taste with salt and pepper.



Transfer the chicken, artichokes, and sauce to individual bowls. Serve the lemon wedges on the side.