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The artichoke chicken served on a bed of linguine noodles on a large black plate set on a red linen with a fork and knife in the background.
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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 4
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

Calories: 371kcal | Carbohydrates: 11g | Protein: 38g | Fat: 17g | Saturated Fat: 6g | Cholesterol: 124mg | Sodium: 1311mg | Potassium: 953mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1296IU | Vitamin C: 25mg | Calcium: 28mg | Iron: 1mg