Chicken in Tomato Artichoke Sauce
Elevate your weeknight dinner routine with this irresistible Chicken in Tomato Artichoke Sauce, a flavorful one-skillet dish that’s as easy to prepare as it is delicious. Tender, golden-seared chicken breasts are simmered in a rich and savory tomato-based sauce infused with the tangy brightness of artichoke hearts, aromatic garlic, and a medley of Italian herbs like oregano and basil. A touch of chicken broth enhances the sauce’s depth, while fresh parsley adds a pop of color and freshness. Ready in just 45 minutes, this recipe is perfect for busy nights and pairs beautifully with pasta, rice, or a slice of crusty bread to soak up every last drop of the luscious sauce. Ideal for family dinners or casual entertaining, this dish is a true crowd-pleaser that’s both comforting and elegant.
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 0.5 teaspoons salt
- 0.5 teaspoons black pepper
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic cloves, minced
- 28 ounces crushed tomatoes
- 14 ounces artichoke hearts (canned, drained, and halved)
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon sugar (optional)
- 1 cup chicken broth
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
Season both sides of the chicken breasts with salt and black pepper.
Heat the olive oil in a large skillet over medium heat.
Sear the chicken for 3-4 minutes per side, until golden brown. Remove the chicken from the skillet and set aside.
In the same skillet, add the diced onion and cook for 3-4 minutes until softened.
Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Pour in the crushed tomatoes and chicken broth, stirring to combine.
Add the artichoke hearts, dried oregano, dried basil, and sugar (if using). Stir well to incorporate the ingredients.
Return the chicken breasts to the skillet, nestling them into the sauce. Spoon a bit of the sauce over the chicken.
Reduce the heat to low, cover the skillet, and let simmer for 20-25 minutes, or until the chicken is cooked through (internal temperature of 165°F/74°C).
Taste the sauce and adjust the seasoning with additional salt or pepper, if needed.
Garnish with freshly chopped parsley and serve warm over rice, pasta, or alongside a piece of crusty bread.
Nutrition Facts
Calories |
1901 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 55.7 g | 71% | |
| Saturated Fat | 11.3 g | 57% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 592 mg | 197% | |
| Sodium | 3554 mg | 155% | |
| Total Carbohydrate | 107.9 g | 39% | |
| Dietary Fiber | 34.2 g | 122% | |
| Total Sugars | 36.5 g | ||
| Protein | 237.6 g | 475% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 455 mg | 35% | |
| Iron | 18.5 mg | 103% | |
| Potassium | 4545 mg | 97% | |
*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.
