Are you tired of boring, predictable chicken dishes that leave you feeling uninspired? Prepare to be amazed by this mouthwatering Chicken and Artichoke Hearts recipe that combines tender, golden-brown chicken with luxurious artichoke hearts in a rich, aromatic sauce. This restaurant-quality meal is surprisingly easy to prepare and will have your family and guests begging for seconds. With just a few simple ingredients and minimal prep time, you'll create a gourmet dinner that looks and tastes like it was crafted by a professional chef.
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 4 chicken breasts
- 1 can artichoke hearts, drained
- 1/2 cup chicken broth
- 1/2 cup white wine
- 2 cloves garlic, minced
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- Begin by gathering all your ingredients: 4 chicken breasts, 1 can of artichoke hearts (drained), 1/2 cup of chicken broth, 1/2 cup of white wine, 2 cloves of minced garlic, 2 tablespoons of olive oil, and salt and pepper to taste.
- Preheat your oven to 375°F (190°C) to ensure it's ready for baking the chicken later.
- In a large skillet, heat the olive oil over medium heat. Once the oil is hot, add the minced garlic and sauté for about 1 minute until fragrant, being careful not to burn it.
- Season the chicken breasts with salt and pepper on both sides. Place the seasoned chicken breasts in the skillet with the sautéed garlic. Cook for about 5-7 minutes on each side, or until they are golden brown. You may need to do this in batches if your skillet is not large enough.
- Once the chicken is browned, remove it from the skillet and set it aside on a plate.
- In the same skillet, add the drained artichoke hearts and sauté for about 2 minutes, stirring occasionally.
- Pour in the white wine and chicken broth, scraping the bottom of the skillet to deglaze and incorporate any flavorful bits stuck to the pan. Bring the mixture to a simmer.
- Return the browned chicken breasts to the skillet, nestling them into the artichoke and broth mixture. Spoon some of the sauce over the chicken.
- Cover the skillet with a lid or aluminum foil and transfer it to the preheated oven. Bake for 20-25 minutes, or until the chicken is cooked through (internal temperature should reach 165°F or 75°C).
- Once cooked, remove the skillet from the oven. Let it rest for a few minutes before serving.
- Serve the chicken breasts topped with the artichoke hearts and sauce. This dish pairs wonderfully with rice, pasta, or a fresh green salad.
Tips
- Temperature is Key: Always use a meat thermometer to ensure your chicken reaches the safe internal temperature of 165°F (75°C). This guarantees juicy, perfectly cooked chicken every time.
- Wine Selection Matters: Choose a dry white wine like Sauvignon Blanc or Pinot Grigio for the best flavor profile. The wine should be something you'd enjoy drinking.
- Browning Technique: When searing chicken, don't overcrowd the pan. Brown in batches if necessary to achieve that beautiful golden crust that locks in flavor.
- Artichoke Heart Care: Drain artichoke hearts thoroughly to prevent excess water from diluting your sauce. Pat them dry with paper towels for best results.
- Resting Period: Always let your chicken rest for 3-5 minutes after cooking. This allows juices to redistribute, ensuring maximum tenderness and flavor.
- Versatile Serving Suggestions: While rice and pasta are classic sides, try serving over quinoa, cauliflower rice, or with roasted vegetables for a low-carb option.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 5g
Protein: 35g
Fat: 10g
Saturated Fat: 2g
Cholesterol: 95mg
