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Chicken with Artichokes


The flavors of Provence come together in this simple dish. Use artichokes packed in water and sun-dried tomatoes packed in oil.

  • Prep:
  • Total Time:
  • Servings: 1

Source: Everyday Food, November 2005


  • Boneless, skinless chicken breast half (6 ounces)
  • Coarse salt and ground pepper
  • 1 tablespoon all-purpose flour
  • 4 sun-dried tomatoes packed in oil, drained, and slivered
  • 4 teaspoons olive oil
  • 1/2 cup artichoke hearts packed in water, drained, rinsed, and halved
  • 2 scallions, green and white parts separated, thinly sliced
  • 2 garlic cloves, thinly sliced
  • 1/4 cup Israeli couscous (optional)


  1. Place chicken between 2 sheets of plastic wrap or waxed paper. With the flat side of a meat mallet or a small skillet, pound to a 1/2-inch thickness. To soften noise, place chicken in plastic on a folded kitchen towel when pounding.

  2. In a medium skillet, heat 3 teaspoons of the oil over medium-high heat. Season chicken with salt and pepper. Coat chicken in flour, shaking off excess. Saute until golden brown and cooked through, 1 1/2 to 2 minutes per side. Remove.

  3. To pan, add garlic, white part of the scallions, and 1/2 cup water; bring to a boil, scraping up browned bits. Add artichokes, sun-dried tomatoes, and remaining teaspoon oil; season with salt and pepper. Cook until artichokes are heated through and sauce has reduced slightly, about 1 minute. Spoon mixture over chicken.

  4. To make couscous, if desired: Bring a small pot of salted water to boil; add couscous. Boil until couscous is tender but still pleasantly chewy, about 10 minutes. Drain, toss with scallion greens, and serve alongside chicken.

Cook's Notes

If you prefer, use fine-grain couscous, which will cook in less than five minutes.

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