4.285715
7 ratings

Braised Chicken with Artichokes and Sun-Dried Tomatoes

Braising chicken doesn't take as long as you think — this recipe takes just 25 minutes from start to finish.

Braised Chicken with Artichokes and Sun-Dried Tomatoes

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.

Ready in
25 m
4
Servings
309
Calories Per Serving

Ingredients

  • 1 Tablespoon extra-virgin olive oil
  • 4 bone-in, skinless chicken breast halves (about 6 ounces each)
  • 2 Tablespoons whole-wheat flour
  • 3 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

Directions

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.

Nutritional Facts
Servings4
Calories Per Serving309
Total Fat9g13%
Sugar4gN/A
Saturated2g8%
Cholesterol124mg41%
Protein43g86%
Carbs15g5%
Vitamin A16µg2%
Vitamin B120.4µg7%
Vitamin B62mg76%
Vitamin C18mg30%
Vitamin D2IUN/A
Vitamin E2mg8%
Vitamin K14µg18%
Calcium54mg5%
Fiber5g18%
Folate (food)69µgN/A
Folate equivalent (total)69µg17%
Iron2mg13%
Magnesium103mg26%
Monounsaturated4gN/A
Niacin (B3)18mg92%
Phosphorus474mg68%
Polyunsaturated1gN/A
Potassium1068mg31%
Riboflavin (B2)0.4mg23.4%
Sodium457mg19%
Thiamin (B1)0.3mg17.9%
Zinc2mg12%