Braised Chicken with Artichokes and Sun-Dried Tomatoes

Staff Writer
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
The Digest Diet

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
Deliver Ingredients

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.

Chicken Shopping Tip

Buy whole chickens and ask the butcher to quarter them for you. You will save an average of $5 per pound, or more.

Chicken Cooking Tip

Allow meat to rest for at least ten minutes before slicing into it; otherwise, the juices will leak out.

Chicken Wine Pairing

Pinot noir, gamay, merlot, zinfandel, carménère, pinotage, or grenache with grilled, roasted, or other simply cooked chicken; chardonnay, pinot gris/grigio, pinot blanc, or chenin blanc with chicken in cream or light tomato sauce or with chicken crêpes or croquettes; sauvignon blanc or sémillon with fried chicken; viognier with spiced chicken dishes.

Nutritional Facts

Total Fat
9g
13%
Sugar
4g
N/A
Saturated Fat
2g
8%
Cholesterol
124mg
41%
Protein
43g
86%
Carbs
15g
5%
Vitamin A
16µg
2%
Vitamin B12
0.4µg
7%
Vitamin B6
2mg
76%
Vitamin C
18mg
30%
Vitamin D
2IU
N/A
Vitamin E
2mg
8%
Vitamin K
14µg
18%
Calcium
54mg
5%
Fiber
5g
18%
Folate (food)
69µg
N/A
Folate equivalent (total)
69µg
17%
Iron
2mg
13%
Magnesium
103mg
26%
Monounsaturated
4g
N/A
Niacin (B3)
18mg
92%
Phosphorus
474mg
68%
Polyunsaturated
1g
N/A
Potassium
1068mg
31%
Riboflavin (B2)
0.4mg
23.4%
Sodium
457mg
19%
Thiamin (B1)
0.3mg
17.9%
Zinc
2mg
12%