Chicken Artichoke Skillet Recipe

I’ve been working on cleaning out the pantry, and found a can of tomato sauce and a can of quartered artichoke hearts. So in less than 30 minutes start to finish, I whipped up this quick and easy Chicken Artichoke Skillet recipe, which you can serve on top of pasta or have stand-alone in a bowl. It was so flavorful and delicious, we’ll be making it again – especially since we almost always have the ingredients on hand.

If you don’t keep canned artichoke hearts in your pantry, they’re great to dice up and toss on top of pizza, in a salad, in any kind of pasta, or to mix into bruschetta on top of toasted baguette slices.

You can play around with the amount of tomato sauce; I used less (only 1/2 cup) as I mainly wanted it for a little flavor and color, not to make it into a heavy tomato-based sauce. You could also opt to cook the chicken whole and spoon the artichoke sauce over for serving; however I went with less cooking time and cut up the chicken before cooking.

I served this dish on top of angel hair pasta for my husband and two daughters, but my son doesn’t like pasta (I KNOW, RIGHT?!) and I’m trying to reduce my carbs, so I also went without. Hope you enjoy it!

Chicken Artichoke Skillet

Ingredients: (serves 4-6)

• 2 Tbs extra virgin olive oil
• 3-4 boneless, skinless chicken breasts; cut into bite-size pieces.
• 1 tsp minced garlic
• 1 can quartered artichoke hearts
• 1/2 cup tomato sauce
• 1 tsp dried basil
• 1 tsp dried oregano

Directions:

Heat olive oil in skillet over medium heat. Cook chicken until no longer pink, turning occasionally, about 10 minutes.

Stir in minced garlic and artichoke hearts. Add tomato sauce, basil and oregano; stir until combined. Heat for 5-6 minutes on medium-low. Serve on top of pasta if desired.

Truly, that’s it! How easy is that? Be sure to pin this recipe so you can find it again, and check out more of my recipes here:

• Honey Sesame Chicken
• Fish Piccata
• Basil Tomato Bisque

5 from 1 vote

Print

Chicken Artichoke Skillet Recipe

Author Ann-Marie Rohe / Chaos Is Bliss

Ingredients

• 2 Tbs extra virgin olive oil
• 3-4 chicken breasts boneless, skinless
• 1 tsp minced garlic
• 1 artichoke hearts can quartered
• 1/2 cup tomato sauce
• 1 tsp dried basil
• 1 tsp dried oregano

Instructions

1. Heat olive oil in skillet over medium heat.
2. Cook chicken until no longer pink, turning occasionally, about 10 minutes.
3. Stir in minced garlic and artichoke hearts.
4. Add tomato sauce, basil and oregano; stir until combined. Heat for 5-6 minutes on medium-low. Serve on top of pasta if desired.