This artichoke chicken is quick, easy and delicious! In this recipe, boneless, skinless chicken breasts are seasoned with an Italian-inspired blend and cooked with artichokes and tomatoes in a delicious wine and lemon sauce.
Serve the chicken with pasta, like we do, or on its own with a generous piece of crusty bread to soak up the delicious lemon-wine sauce. If you want more easy chicken recipes try this chicken and mushrooms and this chicken and broccoli pasta. And, if you’re a fan of artichokes (we sure are) try this artichoke salad or this hot artichoke dip.
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Ingredients
- 1¼ – 1½ pound Boneless, Skinless Chicken Breast
- 1 teaspoon Salt, plus extra if needed (we used kosher salt)
- ½ teaspoon Dried Oregano
- ½ teaspoon Dried Thyme
- ¼ teaspoon Dried Rosemary
- ¼ teaspoon Black Pepper
- 2 tablespoons Olive Oil
- 3-4 Garlic Cloves, minced
- ¼ cup White Wine
- ½ cup Chicken Broth
- 2 tablespoons Lemon Juice (1 – 2 lemons)
- 1 (14 ounce) can Quartered Artichokes, drained
- 1 pint Grape or Cherry Tomatoes
- 2 tablespoons Butter
- 1-2 tablespoon Chopped Parsley, for garnish
Prep Work
This dish is really easy to prepare but things do move pretty quickly. It’s best to have everything ready before you start cooking. I like using glass nesting bowls to hold my prepped ingredients, they keep everything organized taking the stress out of cooking.
- Trim any fat from the chicken. Cut it into bite sized pieces, about 1 inch cubes.
- Make a seasoning mix: Add the salt, oregano, thyme, rosemary and black pepper to a small bowl. Stir to combine.
- Sprinkle the chicken with the seasoning mix and stir well to coat.
- Mince the garlic.
- Drain the canned artichokes. Get out as much liquid as you can.
- Rinse the tomatoes and pat dry.
- Squeeze the lemons to get 2 tablespoons of juice. How many lemons you will need depends on how juicy they are.
- Measure out the olive oil, white wine, chicken broth and the butter.
- Chop the parsley.
If you’re serving this dish with pasta, start the water when you start the chicken. That way both will be done around the same time. Also, remember to salt the water (1 or 2 tablespoons of salt should do it) and stir the pasta often when you first put it in. We used linguine noodles for our artichoke chicken and it was delicious! Alright, now we’re ready to cook!
Instructions
- Heat the olive oil in a large, deep skillet over medium heat. When the oil is hot, but not smoking, add the chicken. Arrange it so that it is in one layer, cook for 3 minutes.
- Turn each piece and cook an additional 3 minutes.
- Add the garlic to the skillet and cook 1 minute, stirring frequently.
- Carefully add the white wine and cook for 2 minutes, stirring occasionally.
- Add the chicken broth, lemon juice, artichokes and tomatoes. Stir well to combine the ingredients. Cover the skillet. When the liquid comes to a simmer lower the heat to medium-low and continue cooking (covered) for 15 minutes. Stir occasionally.
- When the chicken is cooked through and the tomatoes burst, add 2 tablespoons of butter and stir until it melts. Turn off the heat.
Cook’s note: The chicken is cooked through when it’s no longer pink in the middle and the juices run clear when pierced with a knife. You can also check the internal temperature with an instant read thermometer. It should read at least 165°F at the center of the largest, thickest piece.
Taste the sauce and add salt, if needed. As a reference, we added ¾ teaspoon to ours. Garnish with chopped parsley, serve and enjoy!
You may also like these recipes:
- Braised Chicken Thighs
- Fried Chicken Thighs
- Baked Chicken and Vegetables
- Italian Sausage Spaghetti
- Garlic Shrimp Pasta
Artichoke Chicken
Ingredients
- 1¼ - 1½ pound Chicken Breast boneless and skinless, trimmed of fat and cut into 1 inch cubes
- 1 teaspoon Salt plus extra if needed for the finished dish
- ½ teaspoon Dried Oregano
- ½ teaspoon Dried Thyme
- ¼ teaspoon Dried Rosemary
- ¼ teaspoon Black Pepper
- 2 tablespoons Olive Oil
- 3-4 Garlic Cloves minced
- ¼ cup White Wine
- ½ cup Chicken Broth
- 2 tablespoons Lemon Juice 1-2 lemons
- 1 (14 ounce) can Quartered Artichokes drained
- 1 pint Grape or Cherry Tomatoes rinsed and patted dry
- 2 tablespoons Butter
- 1-2 tablespoon Chopped Parsley for garnish
Instructions
- Add the salt, oregano, thyme, rosemary and black pepper to a small bowl. Stir to combine.
- Sprinkle the chicken pieces with the seasoning mix and stir well to coat.
- Heat the olive oil in a large, deep skillet over medium heat. When the oil is hot, but not smoking, add the chicken. Arrange it so that it is in one layer, cook for 3 minutes.
- Turn each piece and cook an additional 3 minutes.
- Add the garlic and cook 1 minute, stirring frequently.
- Carefully add the white wine and cook for 2 minutes, stirring occasionally.
- Add the chicken broth, lemon juice, artichokes and tomatoes. Stir well to combine the ingredients. Cover the skillet. When the liquid comes to a simmer, lower the heat to medium-low and continue cooking (covered) for 15 minutes. Stir occasionally.
- When the chicken is cooked through (at least 165°F at the center of the largest, thickest piece) and the tomatoes burst, add 2 tablespoons of butter and stir until it melts. Turn off the heat.
- Taste the sauce and add salt, if needed. As a reference, we added ¾ teaspoon to ours.
- Garnish with the chopped parsley and serve over pasta, if desired or with a generous piece of bread.