Chicken Breasts with Artichokes Olives
Elevate your weeknight dinners with this Mediterranean-inspired Chicken Breasts with Artichokes and Olives recipe! Juicy, golden-browned chicken is simmered in a flavorful pan sauce made with tender artichoke hearts, briny Kalamata olives, fragrant garlic, dry white wine, and chicken broth. A splash of brightness from fresh parsley and lemon slices ties everything together, making this dish as vibrant as it is delicious. With a quick prep time of just 10 minutes and perfectly savory, tangy flavors, this one-pan masterpiece is perfect for busy evenings or a cozy gathering. Serve it with rice, roasted vegetables, or crusty bread to soak up every last drop of the luscious sauce. It’s gluten-friendly with a simple flour swap and guaranteed to dazzle your taste buds!
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Recipe Information
Ingredients
- 4 pieces Chicken breasts
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 cup All-purpose flour
- 2 tablespoons Olive oil
- 1 tablespoon Butter
- 3 pieces Garlic cloves, minced
- 1 14-ounce can Artichoke hearts, drained and quartered
- 0.5 cup Kalamata olives, pitted and halved
- 0.5 cup Dry white wine
- 0.5 cup Chicken broth
- 2 tablespoons Fresh parsley, chopped
- 1 piece Lemon, sliced
Instructions
Season the chicken breasts on both sides with salt and black pepper. Lightly coat them in flour, shaking off any excess.
Heat the olive oil and butter in a large skillet over medium-high heat.
Add the chicken breasts to the skillet and cook for 4-5 minutes per side, or until golden brown. Remove the chicken from the skillet and set aside.
In the same skillet, add the minced garlic and sauté for 30 seconds, being careful not to burn it.
Add the artichoke hearts and Kalamata olives to the skillet, stirring to combine.
Pour in the white wine and chicken broth, scraping the bottom of the skillet to deglaze and pick up any browned bits.
Return the chicken breasts to the skillet, nestling them in the sauce. Reduce the heat to medium-low and cover the skillet. Simmer for 10-12 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
Garnish with fresh parsley and lemon slices. Serve immediately with your choice of sides, such as rice, roasted vegetables, or crusty bread.
Nutrition Facts
Calories |
534 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.1 g | 26% | |
| Saturated Fat | 5.2 g | 26% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 155 mg | 52% | |
| Sodium | 1331 mg | 58% | |
| Total Carbohydrate | 22.6 g | 8% | |
| Dietary Fiber | 7.7 g | 27% | |
| Total Sugars | 1.6 g | ||
| Protein | 58.8 g | 118% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 79 mg | 6% | |
| Iron | 3.6 mg | 20% | |
| Potassium | 888 mg | 19% | |
*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.
