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:

382 kcal

Daily value:



  • Carbohydrate, by difference 22 g
  • Protein 12 g
  • Total lipid (fat) 26 g
  • Vitamin A, IU 548 IU
  • Vitamin A, RAE 40 µg
  • Vitamin B-12 1 µg
  • Vitamin D 4 IU
  • Vitamin E (alpha-tocopherol) 3 mg
  • Vitamin K (phylloquinone) 8 µg
  • Alcohol, ethyl 3 g
  • Ash 4 g
  • Calcium, Ca 293 mg
  • Carotene, beta 13 µg
  • Cholesterol 26 mg
  • Choline, total 16 mg
  • Fatty acids, total monounsaturated 14 g
  • Fatty acids, total polyunsaturated 3 g
  • Fatty acids, total saturated 6 g
  • Fatty acids, total trans 3 g
  • Fatty acids, total trans-monoenoic 3 g
  • Fiber, total dietary 2 g
  • Folate, DFE 3 µg
  • Folate, food 10 µg
  • Folate, total 10 µg
  • Glutamic acid 2 g
  • Iron, Fe 1 mg
  • Leucine 1 g
  • Lysine 1 g
  • Magnesium, Mg 41 mg
  • Niacin 1 mg
  • Phosphorus, P 262 mg
  • Potassium, K 589 mg
  • Proline 1 g
  • Retinol 39 µg
  • Selenium, Se 7 µg
  • Sodium, Na 939 mg
  • Starch 9 g
  • Sugars, total 2 g
  • Tocopherol, gamma 2 mg
  • Water 131 g
  • Zinc, Zn 2 mg
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