The perfect marriage of chicken and artichokes and a handful of ingredients for a speedy and savory weeknight dinner.
This classic Italian dish of tender bite-size chicken sauteed with white wine, lemon juice, and tender artichoke hearts will steal your heart with how all the flavors come together, leaving you wanting more. Chicken is the unsung dinner partner everyone loves, so do not miss our other Italian classic, Chicken Marsala, our Creamy Chicken Piccata, or Parmesan, Panko Crusted Chicken Cutlets.
I love it when dinner comes together in 30 minutes, and I am even more in love with a recipe made in one pot.
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I remember having this recipe in Italy, and I enjoyed it so much that I had to share it with all of you.
Like most Italian home cooking, this chicken recipe uses straightforward pantry ingredients.
Because there are skinless breast pieces, when you sautee, they will not turn that golden brown expected if the skin is on.
In this Article
- Subscribe to Giangi's Kitchen!
- Why you will love this recipe
- Ingredients needed to make this recipe
- Equipment Needed
- Step-by-step on how to make this delicious artichoke chicken recipe
- Pro Tips
- What dishes can you enjoy with this chicken and artichokes?
- Variations and Substitutions
- Storing and Reheating
- Frequently Asked Questions
- If you enjoy this chicken artichokes recipe, you may want to try my other recipes.
- Chicken and Artichokes
Why you will love this recipe
Easy – This fantastic dish is ready in 30 minutes and with little supervision, which allows you to prepare a side while this chicken is cooking.
A few pantry ingredients – most of all, the ingredients are already in your pantry.
One pan meal – less cleaning and more time spent with your family and guests.
Ingredients needed to make this recipe
This is a short introduction. The ingredient list is also brief. It includes essential items that you may already have in your pantry. Please read the recipe for complete instructions.
Whole chicken breasts – boneless, skinless, and cut into one-inch square pieces- are nice and light. To ensure the chicken cooks evenly, each piece of cut chicken breast is sliced into uniform pieces.
Extra Virgin Olive oil – has a high smoke point; therefore, it will not burn when cooking at a high temperature.
Lemon – the flavor picker-upper as it adds a beautiful lemon scent to your sauce.
Artichoke hearts – I love artichokes, and a jar packed with artichokes in oil has no chance to last with me around; here, I used the artichokes packed in water for this recipe. Using frozen artichokes is also an alternative.
Flour – Coating each chicken breast piece in flour helps each side become brown and crispy.
Dry White wine – adds a tart-sweet complexity to this dish. The alcohol is completely burned off. You can substitute it with chicken broth or stock if you have none on hand. Use the wine that you will drink yourself.
Salt and black pepper – this is all the seasoning you need.
Equipment Needed
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Step-by-step on how to make this delicious artichoke chicken recipe
With all my recipes, please assemble all the ingredients before starting cooking and baking. This recipe will take a little prep time.
- Have your butcher cut your chicken breasts into 1-inch squares for time savings. However, this step will not take long to do.
- In a shallow and wide dish, lightly flour the chicken pieces. Ensure all the pieces are covered.
- Dredge them before adding them to the skillet.
- In a large skillet, heat the olive oil and saute the chicken pieces for about 15 minutes, stirring occasionally. Season with salt.
- Once the chicken pieces are almost cooked, remove them from the skillet and set aside.
- Add the wine to the skillet and deglaze the pan with the help of a spatula. The wine should be reduced by half.
- Add the artichoke quarters and gently simmer to warm up.
- Return the chicken to the skillet.
- Squeeze the lemon juice over the chicken and serve immediately.
Pro Tips
- Do not use marinated artichokes for this recipe. The marinate will change the dish’s flavor, and the marinate oils will make it too heavy.
- Cut the chicken into equal bite size for an even cooking.
- The artichokes should be quartered so they will cook evenly.
- Use the white wine that you would drink at the table.
What dishes can you enjoy with this chicken and artichokes?
The lemony wine sauce is terrific. You want something that balances well without competing with too many flavors.
Couscous, orzo pasta, Caprese salad, or butter lettuce with a simple vinaigrette are great side suggestions.
Variations and Substitutions
Wine:
- Sometimes, opening a bottle of wine just for a recipe and using a small amount can change your mind about preparing a recipe.
- I strongly suggest adding wine to this recipe, but if there is none on hand, use chicken stock or broth.
Artichoke:
- I love to use frozen artichokes. They hold their shape better and still have that bite that we all love from them.
- If you are brave and want to tackle cleaning, soaking, and using fresh artichokes, please do so. The flavor is fantastic.
- I do not recommend using oil-packed artichokes, although they are my favorite, but with this recipe, the marinade’s flavor will conflict and change the authenticity of this classic Italian dish.
I love to stay authentic to the recipe, and I understand the need to play with recipes; that is why I love my job. That said, a couple of additions to this dish will create an entirely new recipe.
- Add garlic cloves and red pepper flakes to kick it up a notch.
- Green olives with artichokes are a great combination transporting you to the South of Italy.
- Chopped fresh oregano or thyme. Be careful not to add too much; it can be too powerful of a flavor and not be as pleasant.
- Skinless and boneless chicken thighs can replace breasts. However, add less oil as the thighs have more fat content.
Storing and Reheating
Make ahead – All the ingredients can be prepared ahead of time and cooked at the last minute.
Store – once completely cold, store it in an airtight glass container for up to three days.
Reheat – Bring your chicken back to room temperature in a skillet large enough to have your chicken on a single layer. Add a tablespoon of water or wine and warm on a simmer until heated. Add more wine or broth if it dries out.
Frequently Asked Questions
Is artichoke a carb or a protein?
A medium-sized cooked artichoke has 64 calories. Three-fourths come from carbohydrates, and the remainder comes from protein and fat.
What is the difference between artichokes and artichokes hearts?
The artichoke is the actual bud of a thistle, a flower. The fuzzy center of an artichoke, which sits on top of a meaty core, is called the heart. The heart is entirely edible.
What part of an artichoke cannot be eaten?
When you get to the heart of the artichoke, you will see the fuzzy hair layers referred to as the choke. This part of the artichoke is not edible. Remove the choke by using a spoon to scoop it out.
Can I make Chicken and Artichokes in advance?
Yes, you can. Ensure that they are slightly undercooked so that they do not dry out when you go to reheat them.
If you enjoy this chicken artichokes recipe, you may want to try my other recipes.
Roast Pork Chops with Artichokes and Potatoes
Chicken and Artichokes
Ingredients
- 3 whole skinless chicken breasts, cut into 1-inch square pieces
- 1 lemon
- 28 ounces artichokes hearts, canned or frozen, quartered
- ¼ cup olive oil
- ½ cup flour
- ¾ cup white wine
- salt and black pepper to taste
Instructions
- Lightly flour the chicken pieces.
- Heat ¼ cup of olive oil in a large skillet and put in the chicken pieces. Sauté gently until soft, about 15 minutes, then season with salt.
- When done, transfer the chicken to a side dish, deglaze the skillet with the wine, and use a wooden spoon to help with any remaining chicken bits.
- Let the wine reduce very slowly, then add the chicken pieces and the artichokes back into the skillet. About 15 minutes.
- Squeeze the lemon juice over the chicken artichoke mixture and serve immediately.
Notes
- Do not use marinated artichokes for this recipe. The marinate will change the dish’s flavor, and the marinate oils will make it too heavy.
- Cut the chicken into equal bite size for an even cooking.
- Use the white wine that you would drink at the table.
- Make ahead – All the ingredients can be prepared and cooked at the last minute.
- Store – once completely cold, store it in an airtight glass container for up to three days.
- Reheat – Bring your chicken back to room temperature in a skillet large enough to have your chicken on a single layer. Add a tablespoon of water or wine and warm on a simmer until heated. Add more wine or broth if it dries out.
Nutrition
Giangi’s Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.
Did you make this?
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