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Zesty Chicken with Artichokes

"Our two children, ages 5 and 8, love chicken. Both can be finicky eaters and they're not crazy about sauces, but they love this dish! It's so full of different flavors." Christine Ecker - Linwood, New Jersey
  • Total Time
    Prep: 15 min. Cook: 25 min.
  • Makes
    4 servings


  • 2 teaspoons dried thyme
  • 2 teaspoons grated lemon zest
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 4 boneless skinless chicken breast halves (4 ounces each)
  • 4 teaspoons olive oil, divided
  • 1 large onion, chopped
  • 2 garlic cloves, minced
  • 1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and halved
  • 3/4 cup white wine or reduced-sodium chicken broth
  • 1/4 cup sliced pimiento-stuffed olives, drained
  • 1/4 cup sliced ripe olives, drained


  • Combine the thyme, lemon zest, salt and pepper; rub over chicken. In a large nonstick skillet, brown chicken in 2 teaspoons oil; remove and set aside.
  • In the same skillet, saute onion in remaining oil until tender. Add garlic; cook 1 minute longer. Stir in the artichokes, wine and olives. Return chicken to the pan. Bring to a boil. Reduce heat; cover and simmer for 6-8 minutes or until a thermometer reads 170°.
  • Remove chicken and keep warm. Simmer artichoke mixture, uncovered, for 2-3 minutes or until liquid has evaporated; serve with chicken.
Nutrition Facts
1 each: 260 calories, 10g fat (2g saturated fat), 63mg cholesterol, 706mg sodium, 13g carbohydrate (2g sugars, 2g fiber), 26g protein. Diabetic Exchanges: 3 lean meat, 2 vegetable, 1-1/2 fat.
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