High Protein Artichoke Chicken
Elevate your weeknight dinner game with this High Protein Artichoke Chicken recipe—a hearty, flavorful dish that’s as nutritious as it is delicious. Tender, golden-seared chicken breasts are nestled in a zesty medley of artichokes, garlic, and a splash of bright lemon juice, then baked to juicy perfection in a savory Parmesan cheese sauce. This one-pan wonder is packed with lean protein, vibrant Mediterranean-inspired flavors, and a touch of spice from red pepper flakes. Perfect for busy nights, this recipe comes together in under an hour and pairs wonderfully with roasted vegetables, quinoa, or a fresh green salad. Indulge in this wholesome, high-protein meal while savoring the comfort of a restaurant-quality dish made at home!
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Recipe Information
Ingredients
- 4 pieces Boneless, skinless chicken breasts
- 1 can (14 oz) Canned artichoke hearts, drained and quartered
- 2 tablespoons Olive oil
- 3 cloves Garlic, minced
- 1 teaspoon Paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Lemon juice
- 0.5 cup Chicken broth
- 0.5 cup Parmesan cheese, grated
- 2 tablespoons Fresh parsley, chopped
- 0.25 teaspoon Red pepper flakes
Instructions
Preheat your oven to 375°F (190°C).
In a large oven-safe skillet, heat 1 tablespoon of olive oil over medium-high heat.
Season the chicken breasts with salt, pepper, and paprika on both sides.
Sear the chicken breasts in the skillet for about 3-4 minutes on each side, until they are golden brown. Remove them and set aside on a plate.
In the same skillet, lower the heat to medium and add the remaining 1 tablespoon of olive oil.
Add minced garlic and sauté for about 1 minute until fragrant, being careful not to burn it.
Add the quartered artichoke hearts to the skillet and cook for 3 minutes, stirring occasionally.
Pour in the chicken broth and lemon juice. Stir to combine and bring the mixture to a simmer.
Return the chicken breasts to the skillet, nestling them among the artichokes.
Sprinkle grated Parmesan cheese evenly over the top of the chicken and artichokes.
Transfer the skillet to the preheated oven, and bake for 15-20 minutes until the chicken is cooked through, reaching an internal temperature of 165°F (74°C).
Remove the skillet from the oven, and let it rest for 5 minutes.
Garnish with chopped parsley and a sprinkle of red pepper flakes before serving.
Serve hot, spooning some of the sauce and artichokes over each chicken breast.
Nutrition Facts
Calories |
442 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.7 g | 21% | |
| Saturated Fat | 4.7 g | 23% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 158 mg | 53% | |
| Sodium | 1092 mg | 47% | |
| Total Carbohydrate | 12.0 g | 4% | |
| Dietary Fiber | 5.7 g | 20% | |
| Total Sugars | 1.0 g | ||
| Protein | 61.7 g | 123% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 172 mg | 13% | |
| Iron | 3.3 mg | 19% | |
| Potassium | 701 mg | 15% | |
*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.
