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

Cook Time 25

Total Time 40

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