Paleo Artichoke Chicken
Elevate your weeknight dinner menu with this savory and wholesome Paleo Artichoke Chicken recipe. Bursting with Mediterranean-inspired flavors, this dish combines tender, golden-browned chicken breasts with the tangy zest of artichoke hearts, aromatic garlic, and a splash of lemon juice, all enhanced by earthy thyme and oregano. Slow-baked in a rich chicken broth, the layers of flavor meld beautifully while staying true to paleo-friendly principles. Quick to prepare in under an hour and perfect for meal prep, this one-skillet marvel is not only easy on cleanup but also topped with fresh parsley for a bright and herbaceous finish. Ideal for those seeking healthy, gluten-free, and dairy-free options, the Paleo Artichoke Chicken is a crowd-pleaser that’s as nourishing as it is delicious!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 3 tablespoons olive oil
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- 14 ounces canned artichoke hearts, drained and quartered
- 1 cup chicken broth
- 2 tablespoons lemon juice
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 0.5 teaspoon sea salt
- 0.25 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped
Instructions
Preheat your oven to 375°F (190°C).
Heat 2 tablespoons of olive oil in a large oven-safe skillet over medium-high heat.
Season the chicken breasts with salt and pepper, and add them to the skillet. Cook for 4-5 minutes on each side, or until golden brown. Remove the chicken from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of olive oil and sauté the chopped onion until translucent, about 3 minutes.
Add the minced garlic and cook for an additional 1 minute until fragrant.
Add the drained and quartered artichoke hearts to the skillet and toss to combine with the onions and garlic.
Pour in the chicken broth and lemon juice, stirring to combine.
Add the thyme, oregano, sea salt, and black pepper, and bring the mixture to a simmer.
Return the browned chicken breasts to the skillet, nestling them into the artichoke mixture.
Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
Remove from the oven and let rest for a few minutes before serving.
Garnish with freshly chopped parsley before serving.
Nutrition Facts
Calories |
1799 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 69.0 g | 88% | |
| Saturated Fat | 13.5 g | 68% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 592 mg | 197% | |
| Sodium | 3191 mg | 139% | |
| Total Carbohydrate | 58.0 g | 21% | |
| Dietary Fiber | 24.7 g | 88% | |
| Total Sugars | 9.1 g | ||
| Protein | 233.6 g | 467% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 299 mg | 23% | |
| Iron | 13.4 mg | 74% | |
| Potassium | 3042 mg | 65% | |
*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.
