Stovetop Skillet Chicken with Artichokes

This one-pan chicken with artichokes is a weeknight dinner recipe that feels a little fancy, but comes together in just 30 minutes. Golden-seared chicken breasts simmer on the stovetop in a white wine pan sauce with canned or marinated artichoke hearts, finished with a touch of butter and tarragon.

Elegant enough for guests, easy enough for Thursday! Serve this easy artichoke chicken recipe straight from the skillet with crusty bread, pasta or roasted potatoes and call it dinner.

• 4 boneless, skinless chicken breasts, about 1½ pounds
• Kosher salt and freshly ground black pepper
• ⅓ cup all-purpose flour
• 3 tablespoons extra virgin olive oil
• ¼ cup sliced shallot, or onion
• ¼ cup dry white wine, or 2 tablespoons fresh lemon juice
• 2 14-ounce cans artichoke hearts packed in water, drained well, lightly squeezed to release extra liquid, and patted dry
• 2 cloves garlic, thinly sliced
• ¼ teaspoon crushed red pepper
• ¾ cup chicken broth
• 2 tablespoons butter, cut into pieces
• 2 teaspoons chopped tarragon, or dried tarragon