Artichoke Chicken Skillet

$9.84 recipe / $1.64 serving

Some people are into sweets, some people are into salt, some people are into acid. What do I mean by that? Sour flavors, like anything with vinegar or lemon juice. Foods like pickles, olives, sauerkraut, and capers. I’m a sucker for that salty/tart combo and if you are too, you’ll love this Artichoke Chicken Skillet.

I made a quick sauce with tomatoes (acidic), artichoke hearts (salty), and a good dose of garlic and basil. A little lemon zest brightens it all up without taking the acid over the top and a sprinkle of fresh parsley keeps the flavor fresh. The chicken simmers in the sauce, which helps infuse all the delicious flavors and keeps the meat moist. I served mine over pasta, but I’ve also eaten it in a bowl on its own as a low-carb alternative.

I can’t lie, a little shredded mozzarella melted over top of the skillet or a sprinkle of grated parmesan cheese would be pretty killer (and further balance that acid), but cheese and I haven’t been getting along lately, so I skipped out. Keep that option in mind if cheese is still your game. Cheese—it’s a hard habit to break.

Artichoke Chicken Skillet

Artichoke Chicken Skillet - Budget Bytes

4.4 from 19 reviews
Artichoke Chicken Skillet
 
Prep time
Cook time
Total time
 
Total Cost: $9.84
Cost Per Serving: $1.64
Serves: 6
Ingredients
  • 2 lb. boneless, skinless chicken breasts $3.99
  • Pinch salt & Pepper $0.05
  • 2 Tbsp olive oil, divided $0.32
  • 3 cloves garlic $0.24
  • 1 (15 oz.) can petite diced tomatoes $0.99
  • 1 (15 oz.) can quartered artichoke hearts $2.50
  • 1 tsp dried basil $0.10
  • 1 tsp lemon zest (about ½ medium lemon) $0.50
  • ¼ bunch fresh parsley $0.21
  • 12 oz. cooked pasta of your choice $0.94
Instructions
  1. Place the chicken breasts on a cutting board and cover with a large sheet of plastic wrap. Use a mallet or rolling pin to pound the chicken out to an even, ½ inch thickness. Cut the chicken breasts into 6 pieces, each about the size of a deck of cards. Season lightly on both sides with salt and pepper.
  2. Heat one tablespoon of olive oil in a large skillet over medium heat. Once the oil is hot, add the chicken pieces and cook until golden brown on each side (about 5 min. per side). If necessary, cook the chicken in batches to avoid over crowding the skillet. Remove the chicken to a plate once browned.
  3. While the chicken is browning, mince the garlic, drain the artichoke hearts and give them a rough chop. Chop the fresh parsley leaves and zest the lemon (use a small holed cheese grater or a zester to remove the thin, yellow layer of the lemon peel).
  4. After all of the chicken has browned and is removed from the skillet, add the second tablespoon of olive oil and the minced garlic. Cook the garlic for 1-2 minutes, or until soft and fragrant. Add the chopped artichoke hearts, diced tomatoes (with juices), dried basil, lemon zest, and about ⅛ tsp of salt. Stir to combine.
  5. Return the browned chicken to the skillet and nestle it down into the tomatoes and artichoke hearts. Allow the skillet to come up to a simmer, then let the chicken simmer in the skillet for 15 minutes, flipping it once half way through.
  6. Sprinkle the chopped parsley over top, then spoon the chicken and chunky sauce over a bowl of pasta. Top with cheese if desired.
Notes
If you can find frozen artichoke hearts in your area, they are often less expensive than the canned counterparts and have better flavor. You'll need about 1.5 cups to replace the 15 oz. can.

 

Artichoke Chicken Skillet - Budget Bytes

 

Step by Step Photos

Pound Chicken

Start by pounding 2 lb. boneless, skinless chicken breasts (2-3 breasts) until they are an even, 1/2″ thickness. This not only makes the pieces bigger, but it helps them cook quickly and evenly. To make this easy and mess-free, cover them with a sheet of plastic wrap before you begin to pound. You can use a mallet or a rolling pin. Large, hefty whacks will tend to split the chicken breast, so be kind of gentle. 

Cut Chicken

After it’s pounded out, cut the chicken into pieces about the size of a deck of cards. These chicken breasts were HUGE, so each breast made 3 pieces easily. Usually I get about two pieces per breast. Season them lightly with a pinch of salt and pepper on each side.

Brown Chicken

Heat one tablespoon of olive oil in a skillet over medium heat. When the oil is hot, add the chicken and cook until golden brown on each side (about 5 min. per side). If needed, cook it in two batches to avoid over crowding the pan. After the chicken is browned, remove it to a clean plate. It’s okay if the chicken doesn’t cook through completely at this point because it will simmer in the sauce later.

Chop Artichokes

While the chicken is browning, prep the rest of your ingredients. Mince three cloves of garlic, drain and chop the artichokes, and chop some parsley.

Zest lemonAlso zest the lemon. I used the zest from about 1/2 of a lemon, or about 1 tsp. Using lemon zest instead of the juice gives that lemony flavor without adding more acidity. 

Garlic

After the chicken is finished browning, remove it from the skillet. Add the second tablespoon of olive oil and the minced garlic. Cook the garlic for 1-2 minutes, or until it is soft and fragrant.

Tomatoes and Artichokes

Add the chopped artichoke hearts, diced tomatoes (with juices), one teaspoon dried basil, about 1/8 tsp of salt, and the lemon zest.

Stir it up

Stir it all together…

Simmer Chicken

Add the chicken back to the skillet and nestle it down into the tomatoes and artichokes. Allow the skillet to come up to a simmer and let the chicken simmer in the sauce for about 15 minutes to finish cooking. Flip the chicken about half way through, so that both sides get a good amount of heat.

Artichoke Chicken Skillet - Budget Bytes

Sprinkle the fresh parsley over top and you’re good to go! This is where you’d want to add some cheese, if you’re into that. 

Artichoke Chicken Skillet - Budget Bytes

Serve it over cooked pasta for a complete meal. NOM.

 

41 Comments

  1. Brittany says:

    Well, you’ve done it again! Seriously, this recipe is *amazing* I did have a few alterations because of my ingredients on hand:
    1tsp dried parsley instead of fresh
    Stewed tomatoes instead of plain diced
    Boneless, skinless chicken thighs (Costco) instead of breasts.
    Looks a little different than above, especially the chicken, but it is seriously amazing. Will definitely make again!! Served over brown rice made in the rice cooker with beef bouillon and coconut oil : )

  2. I made this recently, but instead of using pasta I used your recipe for yellow jasmine rice and it was AMAZING!

  3. Chelsea says:

    I really went out on a limb trying this one and I’m afraid it didn’t pan out. But my mom and husband thought it was great, so I guess it just wasn’t a flavor I was into. Oh, well, I couldn’t have known without trying! But seeing other people enjoy it was almost as good.

  4. Darcie says:

    I’ve made quite a few of recipes but this was definitely my favorite. I used spicy tomatoes (because it was all the market had.) I also stole a page from the ratatouille recipe by putting everything including the pasta in a Pyrex dish, topped it with some mozzarella and Parmesan and baked it for about ten min. Turned out great!

  5. Laura says:

    This dish was another success! Although I think my chicken cooked way faster than yours, but maybe I pounded it a bit thinner. The artichokes I had were packed in oil which I think was just past its best, so I drained and rinsed them really well but there was a slight stale flavor which I’m blaming on that. It didn’t ruin the delicious medley of taste in the meal, though. The only changes I made were to add some chopped kalamata olives and sundried tomatoes.

  6. Nikki S. says:

    We made this last night and it was delicious!!! The only difference was, we used diced tomatoes with green chilies – it gave the dish the perfect amount of spice. Either way, I 100% recommend this recipe!

  7. Nyssa says:

    Could this be made with shredded whole chicken instead of chicken breasts? I like to roast a chicken and freeze the leftovers from that.

  8. Mary says:

    I made this yesterday, but with half as much chicken as it calls for since 2 pounds seemed like a bit much. It was excellent; I rinsed the artichokes very thoroughly and gave the lemon half a squeeze (no seeds!) over the vegetable mixture to dial up the acid. It was absolutely delicious, I’ll definitely make it again!

  9. Travis says:

    Made it. Not a lot of flavor. Needs something else. Not sure what. I did fresh tomatoes instead of canned diced but canned diced would probably be better.

  10. Trish says:

    This was the perfect after work I’m starving what can I throw together in under 30 mins and taste great dinner. I added a bag of baby spinach with the tomatoes and a little leftover white wine and it was great.

  11. Jason says:

    Thank you for the recipe. My wife and 2 year old loved it.
    My improvisations included:
    -Cooked the chicken frozen in my convection oven with a little Toni’s seasoning. (lazy cook in me)
    -Used lemon pepper seasoning instead of lemon zest
    -Pureed the tomatoes. I’m a picky texture eater
    -made way to much pasta, could have made it with 8 oz
    Cost us around $8.4 and we got 4 servings.

  12. Melannie says:

    You can cut the cost down further by buying your artichokes from the Dollar Tree :) Every can is $1 and then if you really like the acid buy a can of olives for $1.

  13. Samantha says:

    I just finished my bowl now, and it was delicious as always! I wilted in some spinach as well to add some greens, plus I have a giant bag of soon-to-expire spinach to use up. The artichoke hearts I got were packed in seasoned oil, so rather than throwing it away I tossed my pasta in it. I will agree with one of the above commenters about it not being tangy/acid-y enough for my tastes, so I might add some lemon juice as well if I make this again (which rarely happens to be honest, you have so many recipes and I want to try them all :D).

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