Chicken and Artichokes 5 Ww Points
Indulge in the perfect balance of flavor and health with this Chicken and Artichokes recipe—an easy, one-skillet dinner that’s just 5 WW points per serving! Tender, seared chicken breasts are smothered in a savory garlic and lemon-infused sauce, complemented by the delicate tanginess of canned artichoke hearts. With only a handful of pantry staples like low-sodium chicken broth, olive oil, and a squeeze of fresh lemon juice, this dish comes together in under 35 minutes, making it a go-to option for busy weeknights. Garnish with a sprinkle of fresh parsley for a finishing touch, and serve with a light salad or steamed vegetables for a satisfying, Weight Watchers-friendly meal. Perfectly healthy, irresistibly delicious, and simple to make, this recipe is a must-try for easy weeknight cooking!
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Recipe Information
Ingredients
- 4 pieces Boneless, skinless chicken breasts
- 1 14-ounce can Artichoke hearts (canned, packed in water)
- 2 teaspoons Olive oil
- 3 cloves Garlic
- 1 cup Low-sodium chicken broth
- 2 tablespoons Lemon juice
- 1 tablespoon All-purpose flour
- 0.5 teaspoons Salt
- 0.25 teaspoons Ground black pepper
- 2 tablespoons Fresh parsley (optional, for garnish)
Instructions
Season the chicken breasts with 1/4 teaspoon of salt and the ground black pepper.
Heat 1 teaspoon of olive oil in a large non-stick skillet over medium heat.
Add the chicken breasts to the skillet and sear for about 3-4 minutes per side, until golden brown. Remove the chicken from the skillet and set aside.
Drain and rinse the artichoke hearts, then cut them in half. Set aside.
In the same skillet, heat the remaining teaspoon of olive oil over medium heat. Add the minced garlic and sauté for 1 minute until fragrant.
Sprinkle the flour into the skillet and stir to combine with the olive oil and garlic. Cook for 1 minute to eliminate the raw flour taste.
Gradually add the chicken broth to the skillet while whisking continuously to avoid lumps.
Stir in the lemon juice and the remaining 1/4 teaspoon of salt. Simmer the sauce for 2 minutes until slightly thickened.
Return the chicken breasts to the skillet, nestling them into the sauce. Add the artichoke hearts on top.
Cover the skillet and simmer for 15 minutes, or until the chicken is fully cooked and reaches an internal temperature of 165°F (74°C).
Adjust seasoning with additional salt or pepper if needed.
Garnish with fresh parsley before serving, if desired.
Serve the chicken and artichokes hot with a side of your favorite steamed vegetables or a light salad.
Nutrition Facts
Calories |
354 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 8.7 g | 11% | |
| Saturated Fat | 2.1 g | 10% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 148 mg | 49% | |
| Sodium | 706 mg | 31% | |
| Total Carbohydrate | 9.1 g | 3% | |
| Dietary Fiber | 3.1 g | 11% | |
| Total Sugars | 1.0 g | ||
| Protein | 56.6 g | 113% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 71 mg | 5% | |
| Iron | 2.4 mg | 14% | |
| Potassium | 663 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
