Chicken with Artichokes and Sun-Dried Tomatoes: An Easy & Flavorful Weeknight Dinner

Discover the ultimate weeknight dinner solution with this incredibly flavorful Chicken with Artichokes and Sun-Dried Tomatoes recipe. This dish is a true gem among pantry dinners, marrying convenience with a sophisticated taste profile that will delight your palate. It comes together quickly, transforming everyday ingredients into an extraordinary meal bursting with Mediterranean-inspired flavors. If you’re searching for an easy chicken recipe that doesn’t compromise on taste, look no further. This vibrant combination of tender chicken, briny artichoke hearts, and sweet, tangy sun-dried tomatoes creates a sauce so rich and aromatic, it’s hard to believe how simple it is to prepare.

My journey with this recipe began over five years ago, inspired by a version I encountered in Everyday Food. A key component, Israeli couscous, initially presented a delightful challenge as I sought a local source for these unique semolina pearls. While once a specialty item requiring online orders, Israeli couscous (also known as pearl couscous) is now thankfully more readily available. Its distinct, toothsome texture offers a delightful contrast to the more traditional, finer-grained North African couscous, making it the perfect accompaniment to soak up every drop of this dish’s exquisite sauce.

Why You’ll Love This Flavorful Chicken Dish

• Effortlessly Delicious: A restaurant-quality meal prepared in your own kitchen with minimal fuss.
• Pantry-Friendly: Relies on common ingredients you likely already have on hand, making it perfect for last-minute meal planning.
• Rich Mediterranean Flavors: The combination of sun-dried tomatoes, artichokes, and garlic creates a wonderfully aromatic and balanced taste.
• Quick to Prepare: Ideal for busy weeknights, this recipe goes from pan to plate in under 30 minutes.
• Versatile: Easily adaptable to suit your preferences or what’s available in your kitchen.
• Healthy & Wholesome: A balanced meal featuring lean protein and flavorful vegetables.

Chicken with Artichokes and Sun-Dried Tomatoes Recipe

This adapted recipe from Everyday Food prioritizes ease without sacrificing any of the deep, satisfying flavors. Get ready to add a new favorite to your dinner rotation!

Ingredients:

• 6-8 Boneless, Skinless Chicken Breasts: We opt for chicken breasts for their lean protein and quick cooking time. You can also use chicken thighs for a richer flavor.
• 1/4 cup All-Purpose Flour: Used for dredging the chicken, creating a beautiful golden crust and helping to thicken the sauce slightly. Wondra flour is excellent for this if you have it, as it dissolves smoothly.
• Salt and Freshly Ground Black Pepper: Essential seasonings to enhance the chicken’s natural flavor.
• 1/4 cup Olive Oil: A good quality olive oil is key for sautéing the chicken and forming the base of our savory sauce.
• 1/2 cup Chicken Broth: The liquid base for our sauce, adding depth and richness. Low-sodium is often a good choice to control salt levels.
• 1/4 cup Slivered Sun-Dried Tomatoes: These concentrated bursts of sweet and tangy flavor are a cornerstone of the dish. Look for oil-packed sun-dried tomatoes for the best texture and taste.
• 1 Bunch of Scallions: Sliced, with white and green parts separated. The white parts are cooked with garlic to build flavor, while the green parts are a fresh garnish.
• 6 Garlic Cloves: Sliced thin, these provide aromatic depth that is fundamental to the Mediterranean profile.
• 1 Can (approx. 14 oz) Artichoke Hearts: Drained and sliced in half. Canned artichoke hearts are convenient and provide a lovely briny, slightly tangy note. You can also use jarred or frozen artichoke hearts if preferred.
• Israeli Couscous: Cooked according to package instructions in chicken broth or salted water. This is our preferred side for its delightful chewiness, perfectly complementing the chicken and sauce.

Step-by-Step Cooking Instructions:

1. Prepare the Chicken: Place each boneless, skinless chicken breast in a large ziplock bag or between two sheets of plastic wrap. Using a meat mallet or the flat side of a heavy pan, pound the chicken to an even 1/2-inch thickness. This ensures even cooking and helps the chicken cook through quickly. Season both sides of the pounded chicken generously with salt and freshly ground black pepper, then dredge each piece lightly in the all-purpose flour, shaking off any excess. This light coating will help create a beautiful golden crust and contribute to the sauce’s body.
2. Sear the Chicken: Heat the olive oil in a large skillet over medium-high heat until shimmering. Carefully add the floured chicken breasts to the hot skillet, ensuring not to overcrowd the pan. You may need to work in batches. Sauté the chicken for approximately 2-3 minutes per side, or until golden brown on the exterior and just cooked through to the center. The chicken should be tender and juicy. Once cooked, remove the chicken from the skillet and set it aside on a plate, covering it loosely to keep warm.
3. Build the Flavorful Sauce: With the chicken removed, reduce the heat to medium. To the same skillet (don’t clean it – those browned bits are flavor!), add the sliced garlic and the white parts of the sliced scallions. Sauté for about 1-2 minutes, stirring frequently, until fragrant and slightly softened, being careful not to burn the garlic.
4. Deglaze and Reduce: Pour in the 1/2 cup of chicken broth. Bring the broth to a gentle boil, using a wooden spoon or spatula to scrape up all the delicious browned bits from the bottom of the pan. This process, known as deglazing, adds immense depth of flavor to your sauce. Allow the broth to simmer for a few minutes, reducing slightly.
5. Incorporate Artichokes and Sun-Dried Tomatoes: Add the drained and sliced artichoke hearts and the slivered sun-dried tomatoes to the skillet with the sauce. Stir to combine thoroughly. Continue to cook for another 2-3 minutes, allowing the artichokes and sun-dried tomatoes to heat through and their flavors to meld beautifully with the developing sauce. The sauce should have thickened slightly and be wonderfully aromatic.
6. Serve and Garnish: Return the cooked chicken breasts to the skillet, spooning the rich artichoke and sun-dried tomato sauce generously over each piece. Garnish with the fresh green parts of the scallions for a pop of color and a mild oniony crunch. Serve immediately alongside your perfectly cooked Israeli couscous.

Tips for Success with Your Chicken with Artichokes and Sun-Dried Tomatoes

• Pound Chicken Evenly: This is crucial for quick and even cooking. Uneven chicken pieces will result in some parts being overcooked and dry, while others are undercooked.
• Don’t Overcrowd the Pan: When searing the chicken, give each piece enough space to brown properly. Overcrowding will steam the chicken instead of searing it, preventing that beautiful golden crust. Work in batches if necessary.
• Utilize the Fond: The browned bits at the bottom of the pan (known as “fond”) are packed with flavor. Deglazing the pan with chicken broth and scraping them up is essential for a rich sauce.
• Quality Ingredients Matter: While this is a pantry meal, using good quality olive oil, flavorful chicken broth, and plump sun-dried tomatoes will elevate the dish significantly.
• Adjust Seasoning: Always taste your sauce before serving and adjust salt and pepper as needed. Remember that sun-dried tomatoes and artichokes can be salty, so season progressively.
• Fresh Garlic is Best: While garlic powder can work in a pinch, fresh sliced garlic provides a far superior aroma and taste profile for this Mediterranean-inspired dish.

Variations and Substitutions to Customize Your Meal

This quick chicken recipe is wonderfully adaptable. Feel free to experiment with these variations to make it your own:

• Chicken Cut: Instead of boneless, skinless chicken breasts, you can use boneless, skinless chicken thighs for a richer, more forgiving meat. Adjust cooking time accordingly.
• Add More Vegetables:
  • Spinach: Wilt in a few handfuls of fresh spinach at the very end of cooking the sauce.
  • Mushrooms: Sauté sliced mushrooms with the garlic and scallions for an earthy addition.
  • Bell Peppers: Add thinly sliced bell peppers (red, yellow, or orange) for color and sweetness.
  • Cherry Tomatoes: Halved cherry tomatoes can be added with the artichokes for a burst of fresh tomato flavor.
• Herbs: Fresh herbs like chopped fresh basil, oregano, or a sprig of rosemary would be excellent additions to the sauce for an extra layer of aroma. Stir them in during the last few minutes of simmering.
• Cheese: A sprinkle of grated Parmesan cheese or crumbled feta cheese over the top before serving would add a delightful salty tang.
• Spice It Up: A pinch of red pepper flakes added with the garlic can introduce a subtle warmth and kick.
• Broth Alternatives: For a more complex flavor, you can substitute half of the chicken broth with a dry white wine (like Sauvignon Blanc or Pinot Grigio). Allow the wine to reduce completely before adding the remaining broth.
• Creamy Sauce: For a richer, creamier sauce, stir in a splash of heavy cream or a tablespoon of cream cheese at the very end.

Serving Suggestions for Your Mediterranean Chicken

While Israeli couscous is our top recommendation for its perfect texture and ability to absorb the savory sauce, this versatile chicken and artichoke dish pairs beautifully with a variety of sides:

• Rice: A simple steamed white rice, brown rice, or even a fragrant jasmine rice would make an excellent base.
• Pasta: Toss with your favorite short pasta shape like penne, rotini, or orecchiette for a complete meal.
• Crusty Bread: Don’t forget a good crusty baguette or ciabatta to sop up every last drop of that incredible sauce!
• Other Grains: Quinoa, farro, or bulgur wheat are healthy and delicious alternatives to couscous.
• Simple Salad: A fresh green salad with a light vinaigrette would provide a refreshing contrast.

Storage and Reheating

Leftovers of this Chicken with Artichokes and Sun-Dried Tomatoes are absolutely delicious and store well. Allow the dish to cool completely before transferring it to an airtight container. It can be stored in the refrigerator for up to 3-4 days. To reheat, gently warm the chicken and sauce in a skillet over medium-low heat until heated through, adding a splash of chicken broth or water if the sauce appears too thick. You can also reheat individual portions in the microwave.

Embrace the Ease and Flavor

This Chicken with Artichokes and Sun-Dried Tomatoes recipe is more than just a meal; it’s an invitation to enjoy sophisticated flavors with minimal effort. It embodies the best of easy weeknight dinners, proving that delicious, healthy, and satisfying meals are well within reach, even on your busiest evenings. With its vibrant ingredients and simple preparation, it’s destined to become a staple in your kitchen. So gather your ingredients, follow these straightforward steps, and prepare to be delighted by this truly irresistible dish!

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