Skillet Chicken and Artichokes Recipe

Name: Skillet Chicken and Artichokes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 6 -to-8-ounce skinless, boneless chicken breasts; Kosher salt and freshly ground pepper; 3 tablespoons extra-virgin olive oil; 1 9 -ounce package frozen artichoke hearts, thawed and patted dry; 1 small red onion, cut into wedges; 3 cloves garlic, thinly sliced; 1 teaspoon dried oregano; 3/4 cup low-sodium chicken broth; 1/4 cup pitted kalamata olives; 1/4 cup chopped fresh parsley; 1/4 cup crumbled feta cheese; 1/4 cup sliced Peppadew peppers, plus 2 teaspoons brine from the jar

Servings: persons

4 6 -to-8-ounce skinless, boneless chicken breasts
Kosher salt and freshly ground pepper
3 tablespoons extra-virgin olive oil
1 9 -ounce package frozen artichoke hearts, thawed and patted dry
1 small red onion, cut into wedges
3 cloves garlic, thinly sliced
1 teaspoon dried oregano
3/4 cup low-sodium chicken broth
1/4 cup pitted kalamata olives
1/4 cup chopped fresh parsley
1/4 cup crumbled feta cheese
1/4 cup sliced Peppadew peppers, plus 2 teaspoons brine from the jar

1
Place the chicken breasts between 2 pieces of plastic wrap and pound with a skillet until about 1/2 inch thick.
2
Season with salt and pepper.
3
Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat.
4
Add the chicken and cook, undisturbed, until golden on the bottom, 4 to 5 minutes; turn and cook until the other side is golden, 2 to 3 more minutes.
5
Transfer to a plate and set aside.
6
Wipe out the skillet and return to medium-high heat.
7
Add the remaining 2 tablespoons olive oil; when hot, add the artichoke hearts and red onion and cook, undisturbed, until golden in spots, about 1 minute.
8
Season with salt and pepper and continue cooking, stirring occasionally, until the vegetables are tender, about 2 more minutes.
9
Add the garlic and oregano and cook, stirring, 30 seconds.
10
Return the chicken to the skillet and add the broth and olives.
11
Bring to a gentle simmer, cover and cook until the chicken is cooked through, 4 to 6 minutes.
12
Top with the parsley, feta, Peppadews and brine.
13
Per serving: Calories 364; Fat 16 g (Saturated 4 g); Cholesterol 112 mg; Sodium 586 mg; Carbohydrate 10 g; Fiber 5 g; Protein 44 g
14
Photograph by Christopher Testani

390

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 6 -to-8-ounce skinless, boneless chicken breasts, Kosher salt and freshly ground pepper, 3 tablespoons extra-virgin olive oil, 1 9 -ounce package frozen artichoke hearts, thawed and patted dry, and more.

Yes, Skillet Chicken and Artichokes 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.

Skillet Chicken and Artichokes

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