As elegant as it is delicious, Artichoke Chicken can be an easy weeknight meal or an entree for your next dinner party.
Hip Hip Hooray!! A new way to cook chicken breasts! I know you know what I mean when I say that I’m always looking for something different and delicious to do with chicken breasts: they’re affordable, available, and part of a healthy diet, so I serve them all the time, but sometimes I feel like my chicken breast recipes are on repeat. Enter Artichoke Chicken! This dish is so bright and flavorful, with really tender chicken and fragrant artichoke hearts, that I don’t think I’ll mind when the recipe goes on repeat!
Oh, I just love artichokes. Not only do they bring their own unique taste to any dish that includes them, they have some pretty interesting history and stories attached to them, as well. Here’s a favorite, one that explains why the artichoke is scientifically classified as Cynara Cardunculus…it seems that according to ancient Greek religion, the god Zeus brought the human Cynara to Mt. Olympus from Earth to keep him company when his wife Hera was busy; but Cynara missed her mom so, periodically, she snuck back to earth. When Zeus found out, he was so furious that he banished her back to earth for good and turned her into an artichoke plant, surrounding her with leathery leaves and leaving only her heart exposed (never a good idea to disobey the Greek gods!).
Considered a delicacy and an aphrodisiac by several cultures, artichokes grew wild in Italy and other parts of the Mediterranean, but now they are cultivated in lots of parts of the world. Here in the U.S., the biggest artichoke grower is Castroville, CA, a town known as the Artichoke Capital of the World, and where, in 1948, none other than Marilyn Monroe was crowned the California Artichoke Queen.
This recipe for Artichoke Chicken features tender artichoke hearts whose taste—almost like if asparagus and celery had a baby and yet uniquely its own—adds a complexity to this dish that no other ingredient can achieve. You’ll brown the seasoned chicken in the same pan you add the other ingredients to so the liquids—lemon juice and chicken stock—will pick up all that flavor, and then just bathe the chicken and artichokes while they bake to perfection.
Artichoke Chicken is so simple to prepare that it makes an easy weeknight family dinner, but it is also a dish you will want to present to guests. One night, I served it on Baked Rice with Grilled Asparagus to whoops of praise from my family, so I made the same menu for a Saturday night dinner party. What did I discover? This meal is a huge crowd-pleaser no matter who you are making it for.
Artichoke Chicken is Good for You
Chicken breasts, especially the skinless and boneless variety that we are using in Artichoke Chicken, are lean, high in protein, and low in calories and fat, which makes them not only a smart choice for good health, but for anyone who is watching their weight. They are also a good source of B vitamins and several essential minerals, too. Artichoke hearts, including the canned variety in this recipe, are rich in all kinds of things our bodies need, such as fiber, antioxidants, Vitamin C, potassium, and folate. Like all canned products, there is more salt than fresh artichoke hearts have, but you can easily rinse them off to lower the sodium (just remember to pat them dry before putting them in the pan). When you add in the benefits from heart-healthy olive oil and vitamin C-packed lemon juice, you’ve got a beautiful and delicious dish that is good for you, too!
Ingredients
- 4 boneless skinless chicken breasts
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1/4 cup chicken broth
- 1 lemon, juiced
- 1 can (14 ounces) artichoke hearts, drained and quartered
- 2 tablespoons fresh parsley, chopped
How to Make Artichoke Chicken
Step 1: Preheat your oven to 375°F.
Step 2: Season the chicken breasts with oregano, thyme, paprika, salt, and pepper.
Step 3: In a large ovenproof skillet, heat the olive oil over medium heat. Add the garlic and sauté until fragrant, about 1 minute.
Step 4: Add the chicken to the skillet and cook until golden brown on both sides, about 3-4 minutes per side.
Step 5: Pour in the chicken broth and lemon juice, then add the artichoke hearts around the chicken.
Step 6: Transfer the skillet to the oven and bake for 15-20 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F.
Step 7: Garnish with fresh parsley before serving.
FAQs & Tips
How to Make Ahead and Store?
Cooked and cooled Artichoke Chicken will keep in an airtight container for up to 3 days in the refrigerator and up to 3 months in the freezer (thaw chicken overnight in the fridge before reheating).
Will marinated artichoke hearts work in this recipe?
They will, but the flavor will be different because of the marinade. If you love the marinade’s flavor, you can use it to cook your garlic and brown the chicken breasts instead of the olive oil in the recipe.
Can I make Artichoke Chicken with thighs instead of breasts?
Yes, you can! As long as you use skinless, boneless thighs (vs. bone-in, which take longer to cook), you can follow this exact recipe and get the same delicious results.
Serving Suggestions
I do like serving Artichoke Chicken over rice, but using Lentil Salad as a base for it is a great alternative to rice. I also love the way the chicken and artichoke hearts sink into some Garlic Mashed Potatoes (and I usually serve Sauteed Broccoli with this meal, too). Since all of the ingredients in Artichoke Chicken bring the flavors of the Mediterranean, this dish is a natural alongside a bright, flavor-packed Quinoa Salad and this lovely and lemony Greek Orzo Salad.
How about this for a perfect lunch? Toast some thick slices of Honey Wheat Sunflower Bread and spread them with this Tahini Dressing; then layer in the leftover Artichoke Chicken (slice the chicken to your desired thickness but keep the art-hearts whole), Roasted Red Peppers, chopped Hard Boiled Eggs, and whatever salad greens you have on hand. Serve this amazing sandwich with Air Fryer Zucchini Chips and some Tzatziki Sauce for dipping!
Artichoke Chicken
Ingredients
- 4 boneless skinless chicken breasts
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
- 3 cloves garlic minced
- 1/4 cup chicken broth
- 1 lemon juiced
- 1 can 14 ounces artichoke hearts, drained and quartered
- 2 tablespoons fresh parsley chopped
Instructions
- Preheat your oven to 375°F.
- Season the chicken breasts with oregano, thyme, paprika, salt, and pepper.
- In a large ovenproof skillet, heat the olive oil over medium heat. Add the garlic and sauté until fragrant, about 1 minute.
- Add the chicken to the skillet and cook until golden brown on both sides, about 3-4 minutes per side.
- Pour in the chicken broth and lemon juice, then add the artichoke hearts around the chicken.
- Transfer the skillet to the oven and bake for 15-20 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F.
- Garnish with fresh parsley before serving.
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