Oven-Roasted Chicken Breasts With Artichokes And To

Name: Oven-Roasted Chicken Breasts With Artichokes And Toasted Breadcrumbs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 quarts water, divided; 1/3 cup kosher salt; 6 bone-in chicken breast halves, skinned; 1/4 cup fresh lemon juice; 18 baby artichokes; 2 tablespoons olive oil, divided; 1/4 teaspoon freshly ground black pepper; 1 tablespoon canola oil; 1 cup dry white wine; 1 (14-ounce) can fat-free, less-sodium chicken broth; 1 1/2 ounces French bread baguette; 2 tablespoons chopped fresh flat-leaf parsley

Servings: persons

5 quarts water, divided
1/3 cup kosher salt
6 bone-in chicken breast halves, skinned
1/4 cup fresh lemon juice
18 baby artichokes
2 tablespoons olive oil, divided
1/4 teaspoon freshly ground black pepper
1 tablespoon canola oil
1 cup dry white wine
1 (14-ounce) can fat-free, less-sodium chicken broth
1 1/2 ounces French bread baguette
2 tablespoons chopped fresh flat-leaf parsley

1
Combine 3 quarts water and salt in a Dutch oven, stirring until the salt dissolves. Add chicken to salt mixture. Cover and refrigerate 2 hours.
2
Combine remaining 2 quarts water and juice. Cut off stem of each artichoke to within 1 inch of base; peel stem. Remove bottom leaves and tough outer leaves, leaving tender heart and bottom. Cut each artichoke in half lengthwise; place in lemon water.
3
Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Drain artichokes; pat dry. Add artichokes to pan. Cover and cook 10 minutes or until tender. Uncover and cook an additional 5 minutes or until browned, stirring frequently. Keep warm.
4
Preheat oven to 450u00b0.
5
Remove chicken from salt mixture; discard salt mixture. Pat chicken dry; sprinkle evenly with pepper.
6
Heat canola oil in a large ovenproof skillet over medium-high heat. Wrap handle of pan with foil. Add chicken to pan, meat side down; saute 1 minute. Bake at 450u00b0 for 10 minutes. Turn chicken over; bake an additional 12 minutes or until done. Keep warm.
7
Place a zip-top plastic bag inside a 2-cup glass measure. Pour drippings into bag; let stand 10 minutes (fat will rise to the top). Seal bag; carefully snip off 1 bottom corner of bag. Drain drippings back into pan, stopping before fat layer reaches opening; discard fat.
8
Add white wine to drippings in pan; bring to a boil, scraping pan to loosen browned bits. Reduce heat, and simmer until reduced to 1 cup (about 5 minutes). Add broth to pan; simmer until reduced to 1 1/2 cups (about 10 minutes).
9
Reduce oven temperature to 350u00b0. Place bread in food processor; pulse 10 times or until coarse crumbs measure 1 cup. Combine remaining 1 tablespoon olive oil and breadcrumbs in a bowl; toss to coat. Arrange crumbs in a single layer on a baking sheet; bake at 350u00b0 for 5 minutes or until golden. Add parsley; toss to combine. Serve chicken with artichokes and sauce. Top with breadcrumbs. Serve immediately.

395

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

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

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

You need 12 ingredients. The key ingredients include: 5 quarts water, divided, 1/3 cup kosher salt, 6 bone-in chicken breast halves, skinned, 1/4 cup fresh lemon juice, and more.

Yes, Oven-Roasted Chicken Breasts With Artichokes And Toasted Breadcrumbs falls under the Meat & Poultry category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Oven-Roasted Chicken Breasts With Artichokes And Toasted Breadcrumbs

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions