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    You are in: Home / Recipes / Greek Island Chicken With Marinated Artichokes Recipe
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    Greek Island Chicken With Marinated Artichokes

    1/5 Photos of Greek Island Chicken With Marinated Artichokes

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    Total Time:

    Prep Time:

    Cook Time:

    1 hr

    30 mins

    30 mins

    bluemoon downunder's Note:

    A tasty chicken dish - with a flavoursome blend of herbs, spices, vegetables and honey - which is nonetheless still reasonably low both in calories and in fat. Adapted from Paige Morehouse's recipe which appears in Prevention Healthy Cooking's 'Eat Up, Slim Down: Tried-and-true recipes and tips from real weight-loss winners' by Jane Kirby and David Joachim. Because the recipe contains several vegetables, it really is a stand-alone dish. When I've made it, I've added a bit more garlic (personal preference). The original recipe had 2 cloves of garlic; and I've included more like 8 ounces of mushrooms (again, personal preference). The original recipe had 3 ounces of mushrooms. I've always used kalamata olives when making this dish.

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    Units: US | Metric


    1. 1
      Warm the oil in a large non-stick pan (which has a lid) over a medium-high heat. Add the chicken and cook for 5 minutes on each side, or until browned. Transfer to a plate.
    2. 2
      Reduce the heat to medium, add the onion and garlic. Cook for 5 minutes, or until the onion has softened.
    3. 3
      Stir in the mushrooms and cook for a further 10 minutes or until the mushrooms have softened and the juices have reduced.
    4. 4
      Add the wine, artichokes, tomatoes, olives, lemon-pepper seasoning, honey, salt, oregano, cinnamon and chicken.
    5. 5
      Reduce the heat to low, cover and cook for 15 minutes.
    6. 6
      Uncover and cook for 5 minutes, or until the sauce thickens slightly and a thermometer inserted in the thickest part of the breasts registers 70ºC/169ºF and the juices run clear.
    7. 7
      Sprinkle with the cheese and serve over rice with the lemon wedges.

    Ratings & Reviews:

    • on November 10, 2013


      WOW, all 3 of us were delighted with this dish. I followed the recipe to a "T", ok, now that I said that I discovered I have never had lemon pepper in my spice cabinet so I added pepper and some lemon zest and the sun dried tomatoes were packed in oil. No problem! I also added the honey and a touch less cinnamon. Next time I will use only 1/2 teaspoon. The cinnamon was a fabulous touch, it added great flavor as did the honey, which did not add sweetness and nearly undetectable but somehow you could tell it was there. So I have to disagree with were apprehensive about adding these 2 key ingredients, GO FOR IT! A squeeze of lemon at the table is necessary IMO. Gosh, we REALLY loved this! Thanks for posting!

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    • on April 02, 2011


      Wonderful! I saw this recipe some time ago when I was looking for something to do with some chicken breast, but I didn't have the things on hand to make it. I remembered that I wanted to try it when I got some really good sun-dried tomatoes. I left the recipe exactly as it that the chef wrote and both my husband and I loved it. I think the cinnamon flavour isn't really as noticeable as many Greek dishes and gives in an extra something so I wouldn't recommend leaving it out. I served it on top of lemon rice, I can see it as a great diet dish as it is really filling for for so few calories. I'll make it again for sure.

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    • on February 20, 2010


      2/10 -- prepared with bone in/skin on thighs -- love the flavor ! Only left out the cinnamon. DH and I really enjoyed this tonight, with left-over saffron rice and snow peas !! 3/14/09 This was very flavorful. I prepared half for DH and me, and the chicken breasts were so large -- we have enough for another meal. I didn't have the sundried tomatoes, and left out the cinnamon -- (personal choice), served with edamame and parsley potatoes. Thanks for posting,bluemoon.

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    Read All Reviews (10)


    Nutritional Facts for Greek Island Chicken With Marinated Artichokes

    Serving Size: 1 (398 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 475.7
    Calories from Fat 203
    Total Fat 22.6 g
    Saturated Fat 7.4 g
    Cholesterol 109.5 mg
    Sodium 717.1 mg
    Total Carbohydrate 21.9 g
    Dietary Fiber 7.7 g
    Sugars 8.5 g
    Protein 38.1 g

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