Italian Chicken With Artichoke Sauce Recipe

Name: Italian Chicken With Artichoke Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 skinless, boneless chicken breast halves; 1 cup canned or frozen artichoke hearts, halved; 1/2 cup chopped pancetta or bacon; 1/2 thinly sliced shallots; 1/2 tablespoon chopped garlic; 1 cup chicken broth; 2 tablespoons all-purpose flour; 1/2 cup dry white wine; 1 tablespoon chopped fresh parsley; 1 tablespoon chopped fresh rosemary; 1 teaspoon lemon zest; 2 tablespoons fresh lemon juice, divided; 2 tablespoons oil, divided; salt and pepper to taste

Servings: persons

4 skinless, boneless chicken breast halves
1 cup canned or frozen artichoke hearts, halved
1/2 cup chopped pancetta or bacon
1/2 thinly sliced shallots
1/2 tablespoon chopped garlic
1 cup chicken broth
2 tablespoons all-purpose flour
1/2 cup dry white wine
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh rosemary
1 teaspoon lemon zest
2 tablespoons fresh lemon juice, divided
2 tablespoons oil, divided
salt and pepper to taste

1
Cut the larger chicken breast pieces in half crosswise. In a medium bowl, combine 1 tablespoon oil, lemon zest and 1 tablespoon lemon juice. Add chicken and turn to coat. Marinade for about 30 minutes.
2
Whisk flour and broth in a small bowl; set aside.
3
Remove chicken from the marinade; season the chicken evenly with salt and pepper. Heat the remaining oil in a large skillet over medium-high heat. Add chicken to the pan and cook about 5 minutes on each side or until juices run clear. Remove chicken from pan and keep warm.
4
Reduce heat to medium. Add pancetta, shallots and rosemary; cook until shallots are tender, about 3 minutes. Add garlic and cook until fragrant, about 30 seconds. Add wine to the pan and cook, deglazing the pan, until liquid almost evaporates, about 5 minutes or less. Stir in broth mixture and bring to simmer. Add artichoke hearts (thawed if using frozen) to the pan. Cook until sauce thickens slightly, about 2 minutes. Stir in remaining lemon juice and parsley.
5
Add chicken to the pan, turning to coat. Sprinkle with more parsley if desired. Serve with rice or pasta to sop up the rich sauce.

531

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 4 skinless, boneless chicken breast halves, 1 cup canned or frozen artichoke hearts, halved, 1/2 cup chopped pancetta or bacon, 1/2 thinly sliced shallots, and more.

Yes, Italian Chicken With Artichoke Sauce falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Italian Chicken With Artichoke Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions