Artichoke Chicken Recipe
This artichoke chicken is a quick and flavorful skillet dinner made with chicken breast, tomatoes, and canned artichokes in a light wine and lemon sauce. Easy to make and perfect for weeknights.
Servings 4
Calories 349kcal
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 from 1–2 lemons
- 1 (14 ounce) can Quartered Artichokes drained, rinsed, and patted dry
- 1 pint Grape or Cherry Tomatoes rinsed and patted dry
- 2 tablespoons Butter
- 1–2 tablespoons Chopped Parsley for garnish
- Parmesan Cheese for serving
Instructions
- Season the chicken pieces with salt, oregano, thyme, rosemary, and black pepper.
- Heat the olive oil in a large non-stick (recommended) skillet over medium heat. When the oil is hot but not smoking, add the chicken in a single layer. Cook for 3 minutes without disturbing.
- Turn the chicken pieces and cook for another 3 minutes. (Use a spatula to get under sections of chicken and flip several pieces at once.)
- Add the garlic and cook for 1 minute, stirring often.
- Carefully add the white wine. Cook for 2 minutes, stirring occasionally.
- Add the chicken broth, lemon juice, artichokes, and tomatoes. Stir well to combine.
- Let the liquid come to a simmer. Lower the heat to medium-low, cover, and cook for 10–15 minutes or until the chicken is cooked through (internal temperature should reach at least 165°F in the thickest piece). Stir occasionally.
- Add the butter and stir until it melts. Turn off the heat.
- Taste the sauce and add more salt, if needed. (As a reference, we added ¼ teaspoon to ours.)
- Garnish with chopped parsley and serve with Parmesan cheese, if desired. Serve with pasta, rice, or a generous piece of bread for dipping.
Notes
- Rinse and pat dry the artichokes after draining to help remove the canned taste.
- Use single-serving wine bottles if you don’t want to open a full bottle—find them in most supermarket wine aisles. Open bottles keep in the fridge for 3–5 days.
- Prefer to skip the wine? Substitute an equal amount of chicken broth.
- If you're sensitive to salt, use reduced-sodium broth and canned artichokes, and consider cutting back the salt used to season the chicken.
- If serving with pasta, start the water when you begin cooking the chicken. For rice, start it first since it takes longer to cook.
Nutrition
Serving: 1.5cup | Calories: 349kcal | Carbohydrates: 7g | Protein: 38g | Fat: 17g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.3g | Cholesterol: 125mg | Sodium: 941mg | Potassium: 955mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1244IU | Vitamin C: 22mg | Calcium: 38mg | Iron: 1mg