Zesty Chicken With Artichokes

Name: Zesty Chicken With Artichokes
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 serving(s)
Ingredients: 2 teaspoons dried thyme; 2 teaspoons grated lemon peel; 1/4 teaspoon salt; 1/4 teaspoon pepper; 4 (1/4 lb) boneless skinless chicken breast half; 4 teaspoons olive oil, divided; 1 large onion, chopped; 2 garlic cloves, minced; 1 (14 ounce) can water-packed artichoke hearts, drained and halved; 3/4 cup white wine or 3/4 cup reduced-sodium chicken broth; 1/4 cup sliced pimento-stuffed green olives, drained; 1/4 cup sliced black olives, drained

Submitted by Halcyon Eve

"We love chicken, and we love artichokes! This "zesty" (lemon zest-y, that is) chicken recipe sounds just right for us. From Healthy Cooking magazine, Oct/Nov 2008."

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Ready In:: 40mins
Ingredients:: 12
Serves:: 4

ingredients

2 teaspoons dried thyme
2 teaspoons grated lemon peel
¹⁄₄ teaspoon salt
¹⁄₄ teaspoon pepper
4 (1/4 lb) boneless skinless chicken breast half
4 teaspoons olive oil, divided
1 large onion, chopped
2 garlic cloves, minced
1 (14 ounce) can water-packed artichoke hearts, drained and halved
³⁄₄ cup white wine or 3/4 cup reduced-sodium chicken broth
¹⁄₄ cup sliced pimento-stuffed green olives, drained
¹⁄₄ cup sliced black olives, drained

directions

Combine thyme, lemon peel, salt, and pepper; rub into chicken. Heat 2 teaspoons oil in nonstick skillet over medium heat. Brown chicken; remove and set aside.
In same skillet, heat remaining oil. Saute onion and garlic until tender. Stir in artichoke hearts, wine, and olives.
Return chicken to pan. Bring to a boil; reduce heat, cover, and simmer 6-8 minutes or until chicken is cooked through.
Remove chicken from pan; cover and keep warm. Simmer sauce uncovered for 2-3 minutes or until most of the liquid has evaporated.
Serve chicken with sauce.

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Reviews

Hi Halcyon Thanks for this great recipe. I do a lot of CLAY (not crock) POT cooking so I changed the recipe around a bit. I browned the chicken (I used 6 thighs) and onions and garlic. Then dumped it all (along with chokes, olives, etc) into a clay pot. Cooked it at 475 for 1 hour with top off the last 10 mts to brown the chicken and crisp it. I also added small red potatoes and carrots. It was fabulous. I also used more lemon zest and added the juice of the lemon I scraped.

roberts_dennis
Delicious and easy! I made this in the crock pot with wine and kalamata olives, and loved the flavors. I decreased the salt, omitted the oil, and served with pearl couscous, which paired nicely. This served three for us, as we are big eaters. Thank you!

Maito