Chicken Artichoke Skillet Recipe

5 1 1
Chicken Artichoke Skillet Recipe
Chicken Artichoke Skillet Recipe photo by Taste of Home
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Chicken Artichoke Skillet Recipe

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5 1 1
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This quick-to-fix chicken entree featuring artichokes and olives has a real Greek flair. Seasoned with lemon juice and oregano, the stovetop chicken turns out moist and tender. "I like to vary the olives--Greek, green, black or a mixture,"notes Carol Latimore of Arvada, Colorado.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 25 min.
VERIFIED BY Taste of Home Test Kitchen
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 25 min.

Ingredients

  • 4 boneless skinless chicken breast halves (4 ounces each)
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 teaspoons olive oil
  • 2/3 cup reduced-sodium chicken broth
  • 1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and quartered
  • 1/4 cup halved pimiento-stuffed olives
  • 1/4 cup halved pitted Greek olives
  • 2 tablespoons minced fresh oregano or2 teaspoons dried oregano
  • 1 tablespoon lemon juice

Directions

Sprinkle chicken with salt and pepper. In a large nonstick skillet, cook chicken in oil over medium-high heat for 3 minutes on each side.
In a large bowl, combine the broth, artichoke hearts, olives, oregano and lemon juice; add to skillet. Bring to a boil. Reduce heat; cover and simmer for 4-6 minutes or until chicken juices run clear. Yield: 4 servings.
Originally published as Chicken Artichoke Skillet in Light & Tasty August/September 2004, p9

Nutritional Facts

1 each: 207 calories, 6g fat (1g saturated fat), 66mg cholesterol, 1057mg sodium, 8g carbohydrate (0 sugars, 3g fiber), 29g protein. Diabetic Exchanges: 3 lean meat, 1 vegetable.

  • 4 boneless skinless chicken breast halves (4 ounces each)
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 teaspoons olive oil
  • 2/3 cup reduced-sodium chicken broth
  • 1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and quartered
  • 1/4 cup halved pimiento-stuffed olives
  • 1/4 cup halved pitted Greek olives
  • 2 tablespoons minced fresh oregano or2 teaspoons dried oregano
  • 1 tablespoon lemon juice
  1. Sprinkle chicken with salt and pepper. In a large nonstick skillet, cook chicken in oil over medium-high heat for 3 minutes on each side.
  2. In a large bowl, combine the broth, artichoke hearts, olives, oregano and lemon juice; add to skillet. Bring to a boil. Reduce heat; cover and simmer for 4-6 minutes or until chicken juices run clear. Yield: 4 servings.
Originally published as Chicken Artichoke Skillet in Light & Tasty August/September 2004, p9

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kkatknap User ID: 682962 206211
Reviewed Aug. 29, 2012

"Very easy and really good! Definitely a keeper."

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