Braised Chicken with Artichokes and Sun-Dried Tomatoes

Braised Chicken with Artichokes and Sun-Dried Tomatoes
Staff Writer
Braised Chicken with Artichokes and Sun-Dried Tomatoes
The Digest Diet
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. And 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.

4
Servings
129
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.

Nutritional Facts

Total Fat
5g
7%
Sugar
8g
9%
Saturated Fat
4g
17%
Cholesterol
2mg
1%
Carbohydrate, by difference
18g
14%
Protein
4g
9%
Vitamin A, RAE
8µg
1%
Vitamin C, total ascorbic acid
11mg
15%
Vitamin K (phylloquinone)
8µg
9%
Calcium, Ca
23mg
2%
Choline, total
18mg
4%
Fiber, total dietary
3g
12%
Folate, total
15µg
4%
Iron, Fe
2mg
11%
Magnesium, Mg
37mg
12%
Niacin
2mg
14%
Phosphorus, P
69mg
10%
Selenium, Se
1µg
2%
Sodium, Na
223mg
15%
Water
61g
2%

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.