Braised Chicken With Artichokes And Sun-Dried Tomatoes

Braised Chicken With Artichokes And Sun-Dried Tomatoes
4.3 from 7 ratings
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.
  • 1 tablespoon extra-virgin olive oil
  • 4 bone-in, skinless chicken breast halves (about 6 ounces each)
  • 2 tablespoon 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
  1. 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.
  2. 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.
  3. 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.