Makeover Creamy Chicken 'n' Artichokes Recipe
Makeover Creamy Chicken 'n' Artichokes Recipe photo by Taste of Home
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Makeover Creamy Chicken 'n' Artichokes Recipe

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This decadent lightened-up dish originally from Debra Hibbs of Beaumont, California features chicken and artichokes topped with a creamy wine sauce. "Serve it for a your next event or family meal. No one will be disappointed!
TOTAL TIME: Prep: 10 min. Cook: 30 min.
MAKES:4 servings
TOTAL TIME: Prep: 10 min. Cook: 30 min.
MAKES: 4 servings


  • 4 boneless skinless chicken breast halves (4 ounces each)
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 tablespoon butter
  • 1 cup white wine or reduced-sodium chicken broth
  • 1 tablespoon all-purpose flour
  • 2/3 cup half-and-half cream
  • 1 cup uncooked instant rice
  • 1 package (8 ounces) frozen artichoke hearts, cooked and drained
  • 1 can (2-1/4 ounces) sliced ripe olives, drained

Nutritional Facts

373 calories: 1 each, 12g fat (6g saturated fat), 90mg cholesterol, 575mg sodium, 31g carbohydrate (3g sugars, 4g fiber), 29g protein Diabetic Exchanges: 1 starch, 3 lean meat 1 vegetable 2 fat.


  1. Sprinkle chicken with salt and pepper. In a large nonstick skillet coated with cooking spray, cook chicken in butter for 3-4 minutes on each side or until browned. Remove and keep warm.
  2. Add wine or broth to the skillet, stirring to loosen any browned bits. Bring to a boil. Return chicken to skillet. Reduce heat; simmer, uncovered, for 6-9 minutes or until chicken juices run clear. Remove chicken and keep warm.
  3. Cook rice according to package directions. Meanwhile, in a small bowl, combine flour and cream until smooth; gradually stir into skillet. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Divide rice among four plates; top with chicken, sauce, artichokes and olives. Yield: 4 servings.
Originally published as Makeover Creamy Chicken 'n' Artichokes in Light & Tasty October/November 2006, p11

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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Reviewed Jun. 14, 2013

"I made this dinner for my husband. I even reduced the calories more by using fat free half and half. Also we used half white wine and half low sodium chicken broth. To add some more whole grain I used instant brown rice. My husband really liked the briny flavor of the olives and artichokes."

Reviewed Dec. 12, 2012

"This recipe was delicious, it will become one of my staples. I used Fat Free half and half to limit even more calories. The sauce was one of the best parts! I did find the olives to be a bit too much, next time I think I will add mushrooms.

What's great is that my husband and three year old daughter also loved it!"

Reviewed Oct. 23, 2012

"I find the basics of this recipe wonderful. However, the sauce was way to bland. Not bad, but very bland. I will use it again, but play with a few spices, or something to perk it up a bit."

Reviewed Aug. 22, 2012

"This was terrific and easy to prepare. I used canned artichokes, 90 second rice, and calamata olives to make it even simpler!"

Reviewed Feb. 8, 2012

"Delicious! The only thing I did different was add a little garlic salt to the sauce, as well as on top of the dish for a little added flavor."

Reviewed Jul. 16, 2011

"I would like to try this recipe, I do not like artichoke, but with this recipe I may be able to change my mind about artichokes.

Mary West"

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