Chicken and Artichokes

Chicken and Artichokes
Staff Writer

Anne Dolce

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, Pork Free

Daily value:



  • Fat 41g 64%
  • Carbs 80g 27%
  • Saturated 14g 72%
  • Fiber 9g 37%
  • Trans 1g
  • Sugars 6g
  • Monounsaturated 18g
  • Polyunsaturated 6g
  • Protein 59g 117%
  • Cholesterol 147mg 49%
  • Sodium 590mg 25%
  • Calcium 270mg 27%
  • Magnesium 166mg 42%
  • Potassium 1,172mg 33%
  • Iron 5mg 27%
  • Zinc 4mg 24%
  • Phosphorus 689mg 98%
  • Vitamin A 146µg 16%
  • Vitamin C 16mg 26%
  • Thiamin (B1) 0mg 29%
  • Riboflavin (B2) 1mg 30%
  • Niacin (B3) 22mg 112%
  • Vitamin B6 1mg 64%
  • Folic Acid (B9) 138µg 34%
  • Vitamin B12 1µg 13%
  • Vitamin D 1µg 0%
  • Vitamin E 3mg 13%
  • Vitamin K 26µg 32%
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