Pan Browned Chicken and Artichokes

Total Time
Prep 20 mins
Cook 10 mins

I'm not sure where I found this recipe but it's so easy and elegant. The flavors blend so well together and burst in your mouth and it's also a quick meal to put together that looks like much more work than it really is.

Ingredients Nutrition


  1. In nonstick 12 inch skillet heat olive oil over medium high heat.
  2. Add chicken, salt and pepper and cook until lightly browned, about 5 minutes stirring often.
  3. Meanwhile in a small bowl mix garlic, broth, cornstarch and lemon peel.
  4. To skillet add artichokes, tomatoes, and broth mixture.
  5. Heat to boiling and boil for one minute.
  6. Serve with rice.
Most Helpful

This recipe is from Good Housekeeping. It's one of their easy skillet meals. I used canned artichoke hearts like the book suggested, except the can I bought they were already quarted so even less work! This was a very tasty and colorful dish. I used a little more chicken broth for taste and will use less lemon peel or try a bit of lemon juice like the other review suggested. Quick and easy meal! Thanks.

RandomChef January 10, 2010

I made this last night for dinner. I did substitute to make it a pasta dish. I did a 1/2 cup chicken broth then added 1/4 cup white wine (using up a little I had left) and 1/4 cup lemon juice. Doubled the cornstarch and added more pepper, more garlic (love garlic) and a few more artichokes. Cooked as directed but at the end added 1 package cooked linguine. It was flavorful and something different from other pasta dishes. Served our family of four for dinner and 2 of us were able to have it for lunch also. Plus it was very little work. Next time I will add a little chopped parsley at the end , just for looks. Thanx for posting!

k.fullerton January 25, 2009