Buy Now → Chicken with Artichokes and Olives
Garlicky chicken breasts are sautéed with sweet artichoke hearts, aromatic shallots, buttery castelvetrano olives and fresh baby arugula.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 3 servings 1x
- Category: Main Dish, Chicken
- Method: Saute
- Cuisine: Paleo, Gluten Free, Dairy Free
Ingredients
Scale
- 3 Tablespoons olive oil, divided
- 2 boneless skinless chicken breasts sliced in half horizontally to make 4 thin cutlets (about 1 pound) or buy thin cut chicken breasts
- 1 teaspoon granulated garlic powder
- 1 teaspoon granulated onion powder
- Sea salt + pepper
- 1 15-oz. can whole artichoke hearts 8-10 count, rinsed and dried
- 1 cup shallots thinly sliced (2 shallots)
- 2 cloves garlic minced
- 1 cup bone broth, homemade or store bought
- 1/3 cup pitted castelvetrano olives, left whole
- 1/2 teaspoon dried oregano or 1 teaspoon fresh oregano
- 2 cups baby arugula or spinach
- For serving: fresh oregano or parsley, lemon wedges (optional)
Instructions
- In large skillet, heat 2 tablespoons olive oil over medium heat. Season chicken breasts well with, granulated garlic, granulated onion, salt and pepper on both sides, then place into warmed oil. Cook for 3-4 minutes or until golden brown, then flip and cook another 2-3 minutes. remove chicken from pan.
- Add another tablespoon of oil to the same pan. Add artichoke hearts and shallots, cook for 4-5 minutes until shallots are soft and golden.
- Add minced garlic and let cook for 1 minute.
- Add broth, mix and scrape the bottom of the pan to deglaze.
- Add olives and oregano, simmer on medium-low for 5 minutes to develop the flavor.
- Add arugula and stir 2 minutes until it begins to wilt.
- Cut chicken breasts in half crosswise. Return chicken back to pan and heat through.
- Serve chicken pieces with artichokes, arugula and pan sauce. Garnish with chopped fresh oregano or parsley.
Equipment
Buy Now → Find it online: https://eatwellenjoylife.com/chicken-with-artichokes/