Chicken and Artichokes

Anne Dolce


  • split chicken breasts, pounded thinly
  • 1/2 Cup  all-purpose flour
  • 3 Tablespoons  olive oil, plus more for the pasta
  • onion, cut in half and thinly sliced
  • 1/2 Cup  white wine
  • Two  8-ounce jars of artichokes
  • 2 Cups  chicken stock
  • 3 Tablespoons  butter
  • One  package of thin spaghetti
  • 1/2 Cup  grated Parmesan cheese
  •   Minced parsley, for garnish
  •   Salt and pepper, to taste

I love this recipe because it comes across as this really impressive, elegant dish, but is so easy to make. It's the sauce that does it. Every step of the recipe is why it's so good, from flouring the chicken, frying it, and deglazing with white wine to the main event: artichokes. Feel free to play around with the ingredients as you please, though (mushrooms for artichokes, red wine for white), but always make the sauce in the same pan that you cooked the floured chicken. 


Preheat the oven to the lowest temperature possible.

Season each chicken breast with salt and pepper and coat evenly with the flour. In a large skillet (preferably a cast-iron pan if you have one), heat the 3 tablespoons of olive oil to medium-high. Sauté the chicken breasts until cooked through and they have a nice golden crust, about 3 minutes a side. "Pounded thinly" can be loosely interpreted, so you may need to cook the chicken longer depending on how thick yours is. When the chicken is done, remove it to a baking sheet and put in the oven to keep warm. 

Add the onions to the pan and sauté until soft and translucent, about 5 minutes. Deglaze the pan with the white wine, scraping up the browned bits from the chicken as you do. Let the wine reduce until almost dry, about 4 minutes, and then add the artichokes. Sauté until heated through. Add the chicken stock and bring to a boil. Reduce the heat to low and let the sauce simmer until it thickens, about 10 minutes.

Meanwhile, while you're making the sauce, cook the pasta according to the package instructions. A minute before you drain the pasta, take a mug or a measuring cup and scoop out about ½-1 cup of the pasta water and set aside. Drain the pasta and add back to the pot and add the pasta water and grated Parmesan cheese. Add a pinch or 2 of the parsley and toss well. Once the pasta is ready and the sauce has thickened, remove the chicken from the oven and serve with both. 


Calories per serving:

940 calories

Dietary restrictions:

High Fiber Egg Free, Peanut Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free

Daily value:



  • Fat 165g 254%
  • Carbs 320g 107%
  • Saturated 58g 289%
  • Fiber 37g 149%
  • Trans 2g
  • Sugars 26g
  • Monounsaturated 73g
  • Polyunsaturated 23g
  • Protein 234g 468%
  • Cholesterol 590mg 197%
  • Sodium 2,360mg 98%
  • Calcium 1,082mg 108%
  • Magnesium 665mg 166%
  • Potassium 4,687mg 134%
  • Iron 20mg 109%
  • Zinc 14mg 96%
  • Phosphorus 2,755mg 394%
  • Vitamin A 586µg 65%
  • Vitamin C 63mg 105%
  • Thiamin (B1) 2mg 116%
  • Riboflavin (B2) 2mg 118%
  • Niacin (B3) 90mg 449%
  • Vitamin B6 5mg 257%
  • Folic Acid (B9) 551µg 138%
  • Vitamin B12 3µg 52%
  • Vitamin D 4µg 1%
  • Vitamin E 10mg 51%
  • Vitamin K 103µg 128%
See detailed nutritional info Have a question about nutritional data? Let us know.
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