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Chicken Artichoke Skillet

My fast chicken entree featuring artichokes and olives has real Greek flair. Seasoned with lemon juice and oregano, the stovetop chicken turns out moist and tender. —Carol Latimore, Arvada, Colorado
  • Total Time
    Prep/Total Time: 25 min.
  • Makes
    4 servings

Ingredients

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

Directions

  • Sprinkle chicken with salt and pepper. In a large skillet, heat oil over medium-high heat; brown chicken on both sides.
  • Add remaining ingredients; bring to a boil. Reduce heat; simmer, covered, until a thermometer inserted in chicken reads 165°, 4-5 minutes.
Nutrition Facts
1 serving: 225 calories, 9g fat (1g saturated fat), 63mg cholesterol, 864mg sodium, 9g carbohydrate (0 sugars, 0 fiber), 26g protein. Diabetic Exchanges: 3 lean meat, 1 vegetable.

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Reviews

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Average Rating:
  • Susannah
    Aug 11, 2020

    No comment left

  • karen
    Jun 22, 2020

    This recipe is EXACTLY like the one posted on https://www.food.com/ and several other sites as well. Please don't claim the recipe as "mine" when it clearly is all over the net .

  • kkatknap
    Aug 29, 2012

    Very easy and really good! Definitely a keeper.