Tomato Artichoke Chicken

READY IN: 20mins
Recipe by Chef of Kids

Recipe from Woman's Day (Nov 2008) - husband & I enjoyed it - kids ate the chicken without.

Top Review by justcallmetoni

So simple and so obvious for someone who loves balsamic vinegar and yet, I had never tried this particular combination. I used boneless skinless thighs and skipped the flour. It really is the sauce that makes the dish and I returned the chicken to the pan for the final two minutes so that it could soak up the marvelous flavors. Even though I was only making enough chicken for two I made the full amount of the sauce and it was gone. Were I making enough for four, i would consider doubling to have extras to enjoy over pasta, rice or some other starch. Made for My 3 Chefs Fall 2008.

Ingredients Nutrition


  1. Mix flour, salt, and pepper in a gallon-size plastic ziptop bag. Add chicken breasts, close bag, and shake to coat chicken evenly.
  2. Heat 1 Tbsp oil in large nonstick skillet over medium heat. Add chicken and cook 8 minutes or until cooked through.
  3. Remove to a platter and cover to keep warm.
  4. Using same skillet, bring to simmer diced tomatoes, artichoke hearts, and balsamic vinegar. Cook 3 minutes.
  5. Spoon on chicken; sprinkle with mozzarella.

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