Sauteed Chicken Breast with Artichokes and Peppers Recipe

Name: Sauteed Chicken Breast with Artichokes and Peppers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 teaspoons extra-virgin olive oil; 4 boneless skinless chicken breasts (about 6 ounces each ); Kosher salt and freshly ground black pepper; 1 onion, halved and sliced; 4 cloves garlic, smashed; 2 sprigs fresh thyme, leaves stripped; 1 1/2 cups jarred marinated artichokes, drained and patted dry; 1/2 cup jarred roasted red peppers, sliced into strips; 2 tablespoons dry vermouth; 1 cup chicken broth, homemade or low-sodium canned; 1 to 2 tablespoons unsalted butter; 1/4 cup flat leaf parsley leaves

Servings: persons

4 teaspoons extra-virgin olive oil
4 boneless skinless chicken breasts (about 6 ounces each )
Kosher salt and freshly ground black pepper
1 onion, halved and sliced
4 cloves garlic, smashed
2 sprigs fresh thyme, leaves stripped
1 1/2 cups jarred marinated artichokes, drained and patted dry
1/2 cup jarred roasted red peppers, sliced into strips
2 tablespoons dry vermouth
1 cup chicken broth, homemade or low-sodium canned
1 to 2 tablespoons unsalted butter
1/4 cup flat leaf parsley leaves

1
Preheat the oven to 400 degrees F.
2
Heat a large skillet over medium-high heat; add the olive oil.
3
Season the chicken with salt and pepper to taste.
4
Lay the chicken skinned side down in the skillet and cook, turning once, until golden, about 4 minutes per side.
5
Transfer the chicken to a baking dish or roasting pan and bake just until firm to the touch, about 10 minutes.
6
Meanwhile, add the onion, garlic, thyme to the skillet and season with salt and pepper, to taste.
7
Cook, stirring occasionally, until brown, about 5 minutes.
8
Add the artichokes and peppers and cook until brown as well, about 3 minutes.
9
Add the vermouth and stir with a wooden spoon to scrape up the browned bits from the bottom of the pan.
10
Simmer until the vermouth is syrupy, then add the broth and bring the mixture to a full boil.
11
Simmer until the sauce thickens, and season with salt and pepper.
12
Whisk in the butter and add the parsley.
13
Pour the sauce over the chicken, and serve.

519

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 12 ingredients. The key ingredients include: 4 teaspoons extra-virgin olive oil, 4 boneless skinless chicken breasts (about 6 ounces each ), Kosher salt and freshly ground black pepper, 1 onion, halved and sliced, and more.

Yes, Sauteed Chicken Breast with Artichokes and Peppers 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.

Sauteed Chicken Breast with Artichokes and Peppers

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