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Chicken Artichoke Skillet

 Chicken Artichoke Skillet
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.
4 ServingsPrep/Total Time: 25 min.


  • 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


  • 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.
Nutritional Facts: One serving (1 each) equals 207 calories, 6 g fat (1 g saturated fat), 66 mg cholesterol, 1057 mg sodium,

2 of 2

Chicken Artichoke Skillet (continued)

Nutritional Facts: 8 g carbohydrate, 3 g fiber, 29 g protein. Diabetic Exchanges: 3 lean meat, 1 vegetable.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.