Skillet Chicken and Artichokes

Name: Skillet Chicken and Artichokes
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Global
Ingredients: 255 grams package frozen artichoke hearts, thawed and patted dry; 38 grams crumbled feta cheese; 15 grams chopped fresh parsley; 3 cloves garlic, thinly sliced; 34 milliliters pitted kalamata olives; 4 servings Kosher salt and freshly ground pepper; 177 milliliters low-sodium chicken broth; 3 Tbsps extra-virgin olive oil; 1 teaspoon dried oregano; 37 grams sliced Peppadew peppers, plus 2 teaspoons brine from the jar; 1 small red onion, cut into wedges; 680 grams skinless, boneless chicken breasts

If you have about 30 minutes to spend in the kitchen, Skillet Chicken and Artichokes might be an awesome gluten free and primal recipe to try. This recipe makes 4 servings with 374 calories, 41g of protein, and 19g of fat each. This recipe covers 28% of your daily requirements of vitamins and minerals. Head to the store and pick up onion, garlic, parsley, and a few other things to make it today. It works well as a rather expensive main course. If you like this recipe, you might also like recipes such as Skillet Chicken and Artichokes, Skillet Chicken Parmesan with Artichokes, and Skillet Chicken Parmesan with Artichokes.

Instructions

Place the chicken breasts between 2 pieces of plastic wrap and pound with a skillet until about 1/2 inch thick. Season with salt and pepper.

Ingredients you will need

Chicken Breast

Salt And Pepper

Wrap

Equipment you will use

Plastic Wrap

Frying Pan

Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat.

Ingredients you will need

Olive Oil

Equipment you will use

Frying Pan

Add the chicken and cook, undisturbed, until golden on the bottom, 4 to 5 minutes; turn and cook until the other side is golden, 2 to 3 more minutes.

Ingredients you will need

Whole Chicken

Transfer to a plate and set aside.

Wipe out the skillet and return to medium-high heat.

Equipment you will use

Frying Pan

Add the remaining 2 tablespoons olive oil; when hot, add the artichoke hearts and red onion and cook, undisturbed, until golden in spots, about 1 minute. Season with salt and pepper and continue cooking, stirring occasionally, until the vegetables are tender, about 2 more minutes.

Ingredients you will need

Artichoke Hearts

Salt And Pepper

Vegetable

Olive Oil

Red Onion

Add the garlic and oregano and cook, stirring, 30 seconds.

Ingredients you will need

Oregano

Garlic

Return the chicken to the skillet and add the broth and olives. Bring to a gentle simmer, cover and cook until the chicken is cooked through, 4 to 6 minutes. Top with the parsley, feta, Peppadews and brine.

Ingredients you will need

Whole Chicken

Parsley