Braised Chicken with Artichokes and Sun-Dried Tomatoes

Braised Chicken with Artichokes and Sun-Dried Tomatoes

The Digest Diet


  • 1 Tablespoon  extra-virgin olive oil
  • bone-in, skinless chicken breast halves (about 6 ounces each)
  • 2 Tablespoons  whole-wheat flour
  • cloves garlic, sliced thinly
  • 1 Cup  low-sodium chicken broth
  •   One 9-ounce package frozen artichoke hearts, thawed and quartered
  • 1/3 Cup  dry-packed sun-dried tomatoes, sliced thinly
  • 1/2 Teaspoon  grated orange zest
  • 1/4 Cup  orange juice
  • 1/2 Teaspoon  chopped fresh or dried rosemary
  • 1/2 Teaspoon  fine sea salt
  • 1/4 Teaspoon  black pepper

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by Liz Vaccariello

Braising chicken doesn't take as long as you think — this recipe takes just 25 minutes from start to finish. And braising allows the meat to really soak up the seasonings and the flavor of the broth. The result is a juicy, moist chicken breast that is delicious and satisfying.


Heat the oil in a large skillet over medium-high heat. Dredge the chicken in the flour, add to the pan, and cook until golden brown on both sides, about 5 minutes. Transfer to a plate.

Reduce the heat to medium, add the garlic to the pan and cook until golden brown, about 2 minutes. Add the remaining ingredients and bring to a boil.

Return the chicken to the pan and reduce the heat  to a simmer. Cover and cook until the chicken is cooked through, about 5 minutes.

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