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Chicken with Artichokes and Shrimp

 Chicken with Artichokes and Shrimp
Besides adding color to the dish, the shrimp complement the flavor of the chicken. The recipe has recently become one of our family favorites.
2 ServingsPrep/Total Time: 30 min.


  • 1/4 cup all-purpose flour
  • 1/4 teaspoon salt, optional
  • 1/4 teaspoon pepper
  • 2 boneless skinless chicken breast halves (4 ounces each)
  • 2 teaspoons canola oil
  • 8 uncooked medium shrimp, peeled and deveined
  • 1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and chopped
  • 1 plum tomato, chopped
  • 2 garlic cloves, minced
  • 1/3 cup reduced-sodium chicken broth
  • 1 tablespoon minced fresh basil
  • 1 tablespoon minced fresh parsley
  • 1 tablespoon butter
  • 3 tablespoons shredded Parmesan cheese


  • In a large resealable plastic bag, combine the flour, salt if desired
  • and pepper; add chicken and shake to coat.
  • In a large skillet, cook the chicken in oil over medium heat for 5-6
  • minutes on each side or until a thermometer reads 170°. Remove
  • and keep warm.
  • Add the shrimp, artichokes, tomato and garlic to the skillet; cook

2 of 2

Chicken with Artichokes and Shrimp (continued)

Directions (continued)

  • for 4 minutes. Add the broth, basil, parsley and butter; heat
  • through. Pour over chicken and sprinkle with cheese. Yield: 2
  • servings.
Nutritional Facts: 1 serving (calculated without salt) equals 433 calories, 16 g fat (6 g saturated fat), 146 mg cholesterol, 878 mg sodium, 28 g carbohydrate, 1 g fiber, 42 g protein.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.