Italian Chicken with Artichoke Sauce

Italian Chicken with Artichoke Sauce - All that's Jas

I was just thinking how often chicken dishes are on our weekly menu and how seldom I share those recipes. Must be because I think they’re not special enough.

You know, you throw some chicken in the oven and call it a day. Easy dinner choice and if I change vegetables and side dishes, no one notices I’ve been serving the same chicken dish all week long, ha!

Italian Chicken with Artichoke Sauce

Italian Chicken with Artichoke Sauce - All that's Jas


My go-to recipe is my mama’s roasted chicken. I love the tender, juicy chicken and crispy skin but my doctor told me I should avoid the skin. He says he doesn’t like my cholesterol levels. I say I can’t be preserved forever.

To compromise, I make this Italian skinless chicken dish with artichoke sauce as an alternative. Its flavor is so distinctive, I forget all about the skin. Just don’t tell my doc I use pancetta πŸ˜‰

Chicken breasts with artichokes, pancetta, and white wine make this Italian dish with… Click To Tweet

 

Ingredients:
Serves 4-6

4 boneless, skinless Chicken Breast halves
1 cup canned or frozen Artichoke Hearts, halved
Β½ cup chopped Pancetta (can substitute with bacon)
Β½ thinly sliced Shallots
Β½ tablespoon chopped Garlic
1 cup Chicken Broth
2 tablespoon all-purpose Flour
Β½ cup dry White Wine
1 tablespoon chopped fresh Parsley
1 tablespoon chopped fresh Rosemary
1 teaspoon Lemon zest
2 tablespoons fresh Lemon Juice, divided
2 tablespoon Oil, divided
Salt and freshly ground Pepper to taste

 

Directions:

 

Cut the larger chicken breast pieces in half crosswise. In a medium bowl, combine 1 tablespoon oil, lemon zest and 1 tablespoon lemon juice. Add chicken and turn to coat. Marinade for about 30 minutes.

Whisk flour and broth in a small bowl; set aside.

Remove chicken from the marinade; season the chicken evenly with salt and pepper. Heat the remaining oil in a large skillet over medium-high heat. Add chicken to the pan and cook about 5 minutes on each side or until juices run clear. Remove chicken from pan and keep warm.

Reduce heat to medium. Add pancetta, shallots and rosemary; cook until shallots are tender, about 3 minutes. Add garlic and cook until fragrant, about 30 seconds. Add wine to the pan and cook, deglazing the pan, until liquid almost evaporates, about 5 minutes or less. Stir in broth mixture and bring to simmer. Add artichoke hearts (thawed if using frozen) to the pan. Cook until sauce thickens slightly, about 2 minutes. Stir in remaining lemon juice and parsley.

Add chicken to the pan, turning to coat. Sprinkle with more parsley if desired. Serve with rice or pasta to sop up the rich sauce.

Italian Chicken with Artichoke Sauce - All that's Jas

Italian Chicken with Artichoke Sauce - All that's Jas

Italian Chicken with Artichoke Sauce

Rating: 51

Italian Chicken with Artichoke Sauce

Chicken breasts with artichokes, pancetta, and white wine make this Italian dish with exceptional flavors.

Ingredients

  • 4 boneless, skinless Chicken Breast halves
  • 1 cup canned or frozen Artichoke Hearts, halved
  • Β½ cup chopped Pancetta (can substitute with bacon)
  • Β½ thinly sliced Shallots
  • Β½ tablespoon chopped Garlic
  • 1 cup Chicken Broth
  • 2 tablespoon all-purpose Flour
  • Β½ cup dry White Wine
  • 1 tablespoon chopped fresh Parsley
  • 1 tablespoon chopped fresh Rosemary
  • 1 teaspoon Lemon zest
  • 2 tablespoons fresh Lemon Juice, divided
  • 2 tablespoon Oil, divided
  • Salt and freshly ground Pepper to taste

Directions

Cut the larger chicken breast pieces in half crosswise. In a medium bowl, combine 1 tablespoon oil, lemon zest and 1 tablespoon lemon juice. Add chicken and turn to coat. Marinade for about 30 minutes.

Whisk flour and broth in a small bowl; set aside.

Remove chicken from the marinade; season the chicken evenly with salt and pepper. Heat the remaining oil in a large skillet over medium-high heat. Add chicken to the pan and cook about 5 minutes on each side or until juices run clear. Remove chicken from pan and keep warm.

Reduce heat to medium. Add pancetta, shallots and rosemary; cook until shallots are tender, about 3 minutes. Add garlic and cook until fragrant, about 30 seconds. Add wine to the pan and cook, deglazing the pan, until liquid almost evaporates, about 5 minutes or less. Stir in broth mixture and bring to simmer. Add artichoke hearts (thawed if using frozen) to the pan. Cook until sauce thickens slightly, about 2 minutes. Stir in remaining lemon juice and parsley.

Add chicken to the pan, turning to coat. Sprinkle with more parsley if desired. Serve with rice or pasta to sop up the rich sauce.

https://all-thats-jas.com/2015/10/italian-chicken-with-artichoke-sauce.html

This recipe is featured at The Beautifully Creative Inspired

Looking forward to connecting with you soon.

For more quick recipes and tips follow my All that’s Jas Facebook page or social network of your preference. It makes my day πŸ™‚

 

Follow me

Jas

publisher and creative director at All that's Jas
Jas is a cheesecake addict and the author of Balkan Comfort Food cookbook available on Amazon. You can download a free excerpt of the book when you subscribe to All that's Jas newsletter updates. To learn more about Jas visit her About page.
Follow me
Previous Story
Next Story

24 Comment

  1. […] a big surprise when I opened the package of what the label claimed was chicken. My heart was set on Italian chicken with artichoke sauce for dinner. I had peeled potatoes to make the best mashed potatoes and had all my ingredients out. […]

  2. […] Now, let me prove it to you.   While husband did some snow-blowing and shoveling, I made Italian chicken with Kurdish rice pilaf, this Caribbean cream for dessert, and Mexican hot chocolate for him to […]

  3. Reply
    Caribbean Cream - All that's Jas
    December 27, 2016 at 5:02 pm

    […] record. Now, let me prove it to you. While husband did some snow-blowing and shoveling, I made Italian chicken with Kurdish rice pilaf this Caribbean cream for dessert and Mexican hot chocolate for him to warm […]

  4. […] to make and yield delicious meals. It is true for herb roasted chicken, French onion chicken and Italian chicken. Serve any of these easy dishes, including this sticky Chinese chicken from the slow cooker and you […]

  5. Reply
    Shanice Bannis
    October 24, 2015 at 9:58 pm

    Hi Jas! Guess what! I loved this post so much that I chose it to be featured for this week’s The Beautifully Creative Inspired Link Party. πŸ™‚ Go grab a button you deserve it!
    Shanice Bannis recently posted…The Beautifully Creative Inspired Link Party #8My Profile

    1. Reply
      allthatsjas
      October 25, 2015 at 8:51 pm

      Yay! Thank you, sweetie πŸ˜€ I’m so glad you like it!

  6. Reply
    Alli @ Tornadough Alli
    October 18, 2015 at 7:44 pm

    This chicken looks so moist and flavorful! Yum, and the artichoke looks absolutely amazing. Never thought to do this before now! I need to try! Thank you so much for sharing with us at #ThrowbackThursday, can’t wait to see what you bring this week!
    Alli @ Tornadough Alli recently posted…Breast Cancer Awareness KringlaMy Profile

    1. Reply
      allthatsjas
      October 19, 2015 at 8:36 am

      Thank you bunches, Alli! Have an amazing week!

  7. Reply
    Kathryn Doherty
    October 18, 2015 at 2:41 pm

    What a great, easy weeknight dinner! And I love that you change the sides to make it all seem “new” again πŸ˜‰
    Kathryn Doherty recently posted…Easy cheesy potato skinsMy Profile

    1. Reply
      allthatsjas
      October 18, 2015 at 4:31 pm

      Hi, Kathryn. Yes, that is an old trick – change the sides and you have a “new” dish, lol. Thanks for stopping in!!!

  8. Reply
    Theresa @DearCreatives
    October 17, 2015 at 2:31 am

    This is a winner in my book. Can’t wait to make it for a dinner. Pinned & shared. Thanks for joining the Inspiration Spotlight party! Have a great weekend & see you again soon.
    Theresa @DearCreatives recently posted…RoundUp: Inspiration Spotlight Crafts, DIY, Recipes #Linkup Party 166My Profile

    1. Reply
      allthatsjas
      October 17, 2015 at 11:55 am

      Thanks, Theresa! Hope you enjoy it as much as we did πŸ™‚

  9. Reply
    Bethany @ The Happy Habit Blog
    October 15, 2015 at 10:17 pm

    This looks delicious!!! I’ll be trying it very soon!

    1. Reply
      allthatsjas
      October 16, 2015 at 11:12 am

      Thank you, Bethany! I’ll be trying your chana masala! It looks delicious πŸ™‚

  10. Reply
    Denise
    October 15, 2015 at 2:45 pm

    That dish looks so good! Thanks for sharing with us!
    Denise recently posted…Easy Meal In A PanMy Profile

    1. Reply
      allthatsjas
      October 16, 2015 at 11:09 am

      Thanks for stopping in, Denise! Have a great weekend.

  11. Reply
    Kathy
    October 13, 2015 at 11:33 am

    Just printed your recipe and I’m going to make it tonight! Looks delicious. Thank you for sharing πŸ™‚

    1. Reply
      allthatsjas
      October 13, 2015 at 12:22 pm

      Aw, thank you Kathy! πŸ˜€ Please let me know how it turned out for you!!! Have a great day and thanks for stopping in.

      1. Reply
        Kathy
        October 15, 2015 at 10:23 pm

        Oh my gosh, the chicken turned out great! Everyone loved it. I’ll definitely be making this again and again.

        1. Reply
          allthatsjas
          October 16, 2015 at 11:17 am

          YAY! *jumping up and down. I’m so glad you loved it πŸ˜€ Thank you for trying it out and have an amazing weekend, Kathy!

  12. Reply
    Jasna
    October 13, 2015 at 7:52 am

    Chicken is most often chosen meat in my household too; Recipe sounds and looks mouthwatering!
    Jasna recently posted…Apple crumble pieMy Profile

    1. Reply
      allthatsjas
      October 13, 2015 at 9:44 am

      It’s the easiest and i never get tired of it πŸ™‚ Thanks, Jasna and have a lovely day!

  13. Reply
    Bam's Kitchen
    October 13, 2015 at 2:56 am

    Beautiful Chicks and Chocks as my family calls it with beautiful flavors, stunning photography. Adding this recipe to my Chicken a Bizillion Ways board! I wanted to send you an e-mail as I wanted to touch base with you but I don’t have this. Sending a virtual hug your way. You can reach me at bobbi@bamskitchen@gmail.com. I am here for you any time, my friend!
    Bam’s Kitchen recently posted…Rainbow Fruit and Yogurt Layered Ice CreamMy Profile

    1. Reply
      allthatsjas
      October 13, 2015 at 9:37 am

      Thanks, my friend, I really appreciate that! I can be reached at allthatsjas1@gmail.com. I like the Chicks and Chocks name πŸ™‚ Have a blessed day!

Leave a Reply

CommentLuv badge

%d bloggers like this: