Chicken with Artichokes

This is another of Dot’s recipes from her recipe box (with a couple of my tweaks).  Once you make it, it’s sure to become part of your repertoire.

Chicken with Artichokes

Total Time: 30 minutes

Yield: Serves 4


  • 1/4 cup butter
  • 1 medium onion, chopped
  • 2 cloves garlic, chopped
  • 4 boneless, skinless chicken breasts, pounded to even thickness
  • 1 cup chicken broth
  • Juice of one lemon
  • 1/3 cup white wine
  • 1 cup frozen artichoke heart quarters
  • 1-2 TBSP capers
  • Salt and pepper
  • Cooked brown rice or quinoa


  1. Melt butter in a large skillet on med-high heat. Stir in onion and cook a couple minutes. Add garlic and continue cooking until onion starts to brown (don't let garlic brown, unless you like that toasted flavor). Remove onion and garlic from butter.
  2. Brown chicken breasts on both sides in the butter left in the pan. If you need extra oil, add a little olive oil. The chicken only browns at this stage, it does not cook through.
  3. After they're browned, stir in the next 5 ingredients. Simmer until the liquid is reduced some and the chicken cooked through. Check for seasoning and add salt and pepper if needed.
  4. Serve on brown rice.
  5. Note: Chopped pimento or sauteed diced red bell pepper can be added for color. To make it a little more special, add a dozen shrimp near the end of the cooking process.

I didn’t like the picture of the chicken and artichokes, because well, it was just too brown and boring, but this is a picture of what happened with the leftovers!

Chicken with Artichokes

I used a sheet of defrosted frozen puff pastry.  And for the filling I chopped some of the chicken and artichokes and mixed them with some mayonnaise, Parmesan, and pressed garlic (kind of like artichoke dip with chicken).  The filling is spread on one half, then the pastry folded over, and the edges sealed.  Then baked at 400 about 1/2 hour.

Also, made a soup for Dot with a little of the chopped artichokes and chicken, broth, sliced asparagus, brown rice, sauteed onion, thyme, garlic and onion powder, and salt and pepper.  It’s almost worth making the dish just to make the leftover recipes.  Everything turned out wonderful.