Garlic White Wine Skillet Chicken

Serves 4

Ingredients:

🫒  3 tbsp extra virgin olive oil, plus more for serving

🐔  4 skin on, boneless chicken breasts (cutlets removed and reserved for another use)

½ tsp sumac

🧂  ¼ tsp salt and pepper, plus more to taste

🧄  4 large cloves garlic, thinly sliced

🥬  1 cup artichoke heart quarters (1 can)

🍷  1 cup dry white wine (like pinot grigio)

🍋  3 tbsp lemon juice

🫒  ¾ cup whole kalamata olives, pitted

🫒  ¾ cups whole green olives, pitted

🌿  5 sprigs fresh thyme, plus more for garnish

¼ cup toasted pine nuts

12 ounces spaghetti (or other pasta of choice), for serving

Directions:

Preheat the oven to 425°F (220°C).

Heat the oil in a medium cast-iron or heavy-bottomed skillet over medium heat.

Sprinkle both sides of the chicken with sumac, salt, and pepper.

Cook the chicken, skin side down until it turns golden brown and gets crispy, 5-6 minutes. Transfer the chicken to a plate, skin side up and set aside.

Add the garlic to the same skillet and cook until it begins to brown, about 1-2 minutes. Add the artichoke hearts and cook for 1 minute.

Add the white wine, lemon juice, fresh thyme, and olives, stir to combine.

Nestle the chicken back into the pan, skin side up and transfer the skillet to the oven. Bake for 15-20 minutes until the chicken is cooked through.

Meanwhile, bring a large pot of salted water to boil. Cook the pasta according to the package instructions and drain well. Toss the pasta with about a tablespoon of olive oil.

To serve, divide the pasta among 4 plates. Top with a chicken breast and spoon sauce over the pasta. Sprinkle with toasted pine nuts and salt and pepper, to taste.