AIP Friendly Skillet Chicken with Artichokes and Lemon

Crispy-skinned chicken thighs braised in bright lemon and bone broth with tender artichoke hearts — this is the kind of satisfying, deeply flavored dinner that makes elimination eating feel anything but restrictive. The seasoning blend of turmeric and ginger adds warmth and color without relying on any of the nightshade spices that are off the table during the autoimmune protocol, and every other ingredient in the pan clears the same bar. Searing the thighs skin-side down in a cast-iron skillet first is the move that makes this dish — you get genuinely crackling skin that stays crisp even after the oven finish, because the chicken rests above the braising liquid rather than sinking into it. The pan sauce practically builds itself: garlic, artichokes, fresh herbs, a splash of AIP-compliant bone broth, and a generous squeeze of lemon all come together in the same skillet, so cleanup is minimal and the flavors are cohesive. A five-minute rest before serving lets the juices redistribute, and a scatter of fresh parsley over the top makes it look like something you'd order at a restaurant. It serves four, which means leftovers are very much on the table — and the braising liquid reheats beautifully spooned over whatever you're serving alongside.

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