Artichoke Chicken

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.

Course Main Course

Cuisine American

Keyword artichoke recipes, chicken

Prep Time 15 minutes

Cook Time 25 minutes

Total Time 40 minutes

Servings

Calories 371kcal

Author Elizabeth

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.

Notes

If serving with pasta, start the water when you start the chicken. That way both will be done around the same time.

Nutrition