Low Fat Artichoke Chicken
Transform your weeknight dinners with this flavorful and guilt-free **Low Fat Artichoke Chicken** recipe! Tender, golden-seared chicken breasts are nestled in a tangy, herb-infused sauce made with fresh lemon juice, low-sodium chicken broth, and aromatic garlic. Canned artichoke hearts add a delightful Mediterranean twist, while dried oregano and thyme elevate the dish with earthy, savory goodness. This one-pan wonder is oven-baked for ultimate ease and comes together in just 35 minutes, making it a perfect option for busy families. Garnished with fresh parsley for a bright finish, this healthy and protein-packed meal pairs beautifully with steamed vegetables or a crisp green salad. Ideal for those seeking low-fat, nutrient-rich dinners without sacrificing flavor!
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Recipe Information
Ingredients
- 1 pound boneless, skinless chicken breasts
- 1 cup artichoke hearts, canned in water, drained and quartered
- 0.5 cup low-sodium chicken broth
- 2 tablespoons lemon juice, freshly squeezed
- 1 tablespoon olive oil
- 1 garlic clove, minced
- 1 teaspoon dried oregano
- 0.5 teaspoon dried thyme
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped
Instructions
Preheat your oven to 375°F (190°C).
Rinse the chicken breasts under cold water and pat dry with paper towels. Season both sides with salt and black pepper.
Heat the olive oil in a large, ovenproof skillet over medium-high heat. Add the chicken breasts to the skillet and sear each side for about 3 minutes, or until golden brown.
Remove the chicken from the skillet and set aside.
In the same skillet, add the minced garlic and sauté for about 30 seconds until fragrant, making sure not to burn the garlic.
Add the chicken broth, lemon juice, oregano, and thyme to the skillet. Stir everything together and bring to a gentle simmer.
Return the chicken breasts to the skillet, spooning some sauce over each piece.
Scatter the drained and quartered artichoke hearts around the chicken in the skillet.
Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the chicken is cooked through and no longer pink in the center, registering at least 165°F (74°C) on a meat thermometer.
Remove the skillet from the oven and let the chicken rest for a few minutes. Sprinkle with fresh parsley before serving.
Serve warm, perhaps with a side of steamed vegetables or a light salad.
Nutrition Facts
Calories |
1009 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.7 g | 41% | |
| Saturated Fat | 6.7 g | 34% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 386 mg | 129% | |
| Sodium | 2121 mg | 92% | |
| Total Carbohydrate | 28.9 g | 11% | |
| Dietary Fiber | 13.8 g | 49% | |
| Total Sugars | 3.2 g | ||
| Protein | 149.6 g | 299% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 164 mg | 13% | |
| Iron | 8.2 mg | 46% | |
| Potassium | 1732 mg | 37% | |
*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.
