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Zesty Chicken with Artichokes

"Our two children, ages 5 and 8, love chicken. Both can be finicky eaters and they're not crazy about sauces, but they love this dish! It's so full of different flavors." Christine Ecker - Linwood, New Jersey
  • Total Time
    Prep: 15 min. Cook: 25 min.
  • Makes
    4 servings

Ingredients

  • 2 teaspoons dried thyme
  • 2 teaspoons grated lemon zest
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 4 boneless skinless chicken breast halves (4 ounces each)
  • 4 teaspoons olive oil, divided
  • 1 large onion, chopped
  • 2 garlic cloves, minced
  • 1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and halved
  • 3/4 cup white wine or reduced-sodium chicken broth
  • 1/4 cup sliced pimiento-stuffed olives, drained
  • 1/4 cup sliced ripe olives, drained

Directions

  • Combine the thyme, lemon zest, salt and pepper; rub over chicken. In a large nonstick skillet, brown chicken in 2 teaspoons oil; remove and set aside.
  • In the same skillet, saute onion in remaining oil until tender. Add garlic; cook 1 minute longer. Stir in the artichokes, wine and olives. Return chicken to the pan. Bring to a boil. Reduce heat; cover and simmer for 6-8 minutes or until a thermometer reads 170°.
  • Remove chicken and keep warm. Simmer artichoke mixture, uncovered, for 2-3 minutes or until liquid has evaporated; serve with chicken.
Nutrition Facts
1 each: 260 calories, 10g fat (2g saturated fat), 63mg cholesterol, 706mg sodium, 13g carbohydrate (2g sugars, 2g fiber), 26g protein. Diabetic Exchanges: 3 lean meat, 2 vegetable, 1-1/2 fat.
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Reviews

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Average Rating:
  • mcmackme
    Oct 19, 2009

    No comment left

  • Pinstripes
    Oct 10, 2008

    Mmm! I made this for dinner last night, and it was great! The rub on the chicken tastes marvelous, and the artichokes and olives add that extra something different. Flavorful and delicious all around.