Looking for a restaurant-quality dinner that's surprisingly easy to make at home? This chicken artichoke recipe combines tender chicken breast with marinated artichoke hearts in a rich, savory sauce that'll have everyone asking for seconds. Perfect for both casual family dinners and elegant entertaining, this Mediterranean-inspired dish comes together in just 30 minutes but tastes like it's been simmering all day.
Why You'll Love This Chicken Artichoke Recipe
This chicken and artichoke recipe has become a fan favorite for good reason. The combination of tender chicken and tangy artichokes creates a perfect balance of flavors, while the garlic-infused sauce adds depth to every bite. It's a versatile dish that works just as well for a cozy weeknight dinner as it does for special occasions. Plus, it's naturally low-carb and can easily be adapted for various dietary preferences.
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Ingredients
the Chicken and Marinade:
- 4 boneless, skinless chicken breasts (about 2 pounds)
- 3 tablespoons olive oil
- 2 tablespoons fresh lemon juice
- 4 garlic cloves, minced
- 1 teaspoon dried oregano
- ½ teaspoon sea salt
- ¼ teaspoon black pepper
the Sauce:
- 2 (14-ounce) cans artichoke hearts, drained and quartered
- 2 tablespoons butter
- 1 medium onion, finely chopped
- 4 garlic cloves, minced
- 1 cup chicken broth
- ½ cup white wine (or additional chicken broth)
- ½ cup heavy cream
- ¼ cup fresh parsley, chopped
- 1 teaspoon dried thyme
- Salt and pepper to taste
Instructions
Prepare the Chicken
- In a large bowl, combine olive oil, lemon juice, minced garlic, oregano, salt, and pepper
- Add chicken breasts and coat thoroughly
- Let marinate for at least 30 minutes (or up to 4 hours in the refrigerator)
Cook the Chicken
- Heat a large skillet over medium-high heat
- Remove chicken from marinade and pat dry with paper towels
- Cook chicken for 5-7 minutes per side until golden brown and cooked through
- Transfer to a plate and tent with foil to keep warm
Create the Sauce
- In the same skillet, melt butter over medium heat
- Add onions and cook until softened, about 3-4 minutes
- Add garlic and cook for another minute until fragrant
- Pour in white wine and scrape up any browned bits from the bottom of the pan
- Add chicken broth and bring to a simmer
- Stir in heavy cream, artichoke hearts, and thyme
- Simmer for 5-7 minutes until sauce begins to thicken
Finish the Dish
- Return chicken to the skillet and spoon sauce over the top
- Simmer for 2-3 minutes until chicken is heated through
- Garnish with fresh parsley before serving
Pro Tips for Perfect Results
- Pat the artichoke hearts dry before adding them to prevent excess liquid in the sauce
- Use marinated artichoke hearts for extra flavor depth
- Don't overcook the chicken – use a meat thermometer to ensure it reaches 165°F (74°C)
- Let the chicken rest for 5 minutes before slicing to keep it juicy
Equipment For Chicken Artichoke Recipe
- Large skillet or sauté pan
- Meat thermometer
- Sharp knife
- Cutting board
- Measuring cups and spoons
- Tongs for handling chicken
Storage and Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place in a covered skillet over medium-low heat until warmed through, adding a splash of chicken broth if needed to thin the sauce. You can also microwave individual portions, though the stovetop method better preserves the texture.
Recipe Variations
- Make it dairy-free by substituting coconut cream for heavy cream
- Use chicken thighs instead of breasts for richer flavor
- Add spinach or sun-dried tomatoes for extra color and nutrition
- Make it Keto-friendly by using all chicken broth instead of wine
- Spice it up with red pepper flakes or cayenne pepper
Serving Suggestions
This chicken artichoke recipe pairs beautifully with:
- Garlic mashed potatoes
- Steamed rice or cauliflower rice
- Roasted vegetables
- Crusty bread for sauce-soaking
- A crisp white wine like Pinot Grigio or Sauvignon Blanc
Top Tip
Choose high-quality artichoke hearts – they're the star of the dish alongside the chicken
Don't rush the sauce reduction process – this develops the flavors
Season throughout the cooking process, tasting and adjusting as needed
FAQ
Should you rinse canned artichokes?
Yes, it's a good idea to rinse canned artichokes before using them in your Chicken Artichoke Recipe. Rinsing helps remove excess salt and any brine or metallic taste from the can, resulting in a fresher flavor.
What to serve with artichoke chicken?
This Chicken Artichoke Recipe pairs well with a variety of sides. Try serving it with garlic mashed potatoes, roasted vegetables, or a light pasta tossed with olive oil and herbs. A simple green salad or crusty bread also complements the dish nicely.
What meat goes best with artichokes?
While chicken is a classic pairing as in this Chicken Artichoke Recipe; artichokes also go well with lamb, pork, and seafood like shrimp or scallops. Their slightly tangy flavor works beautifully with mild and savory meats.
Are marinated artichokes still healthy?
Yes, marinated artichokes can still be healthy, especially when used in moderation. They often contain olive oil, vinegar, and seasonings, which add flavor to your Chicken Artichoke Recipe. Just be mindful of added sodium or oils if you're watching your intake.
HOW DID YOUR CHICKEN ARTICHOKRE TURN OUT?
Did you make this Chicken Artichoke Recipe? We’d love to hear how it turned out! Whether you followed the recipe to a T or added your own creative spin, drop a star rating and share your thoughts in the comments below. Your feedback helps others and inspires fellow home cooks.
This dish delivers the perfect balance of juicy Mediterranean-style chicken, tangy artichoke hearts, and a rich, creamy garlic sauce. If you’re craving more deliciously easy meals, don’t miss our Chicken Cream Cheese Recipe for a comforting twist or our flavorful Balsamic Chicken Recipe for something sweet and savory.
Tried it? Snap a pic and tag us—we can’t wait to see your version of this tasty Chicken Artichoke Recipe!
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Pairing
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Easy Chicken Artichoke Recipe
Equipment
- Large skillet or sauté pan
- Meat thermometer
- Sharp knife
- Cutting board
- Measuring cups and spoons
- Tongs for handling chicken
Ingredients
the Chicken:
- 4 boneless skinless chicken breasts
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon Italian seasoning
- 2 tablespoons olive oil
the Sauce:
- 14 oz can artichoke hearts quartered
- 1 whole lemon thinly sliced
- 4 cloves garlic minced
- ½ cup chicken broth
- ¼ cup white wine or additional broth
- 2 tablespoons butter
- ¼ cup fresh parsley chopped
- Additional lemon slices for garnish
Instructions
- Season chicken breasts with salt, pepper, and Italian seasoning.
- Heat olive oil in a large cast iron skillet over medium-high heat.
- Sear chicken for 5-7 minutes per side until golden brown.
- Remove chicken; set aside.
- In the same skillet, add butter and garlic. Sauté for 1 minute.
- Add artichoke hearts and lemon slices. Cook for 2-3 minutes.
- Pour in wine and broth, scraping bottom of pan.
- Return chicken to skillet. Simmer 5-7 minutes until chicken is cooked through.
- Garnish with fresh parsley and extra lemon slices.
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