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crispy roasted artichoke chicken

Crispy Roasted Artichoke Chicken

This elegant yet simple dish combines tender chicken with crispy-edged marinated artichokes, earthy mushrooms, and sweet red peppers. The splash of wine and vinegar creates a restaurant-worthy sauce that's perfect for sopping up with crusty bread.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 people
Course: Main Course
Cuisine: Mediterranean
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 12 ounces marinated artichoke hearts with their liquid
  • 8 ounces mushrooms sliced
  • 1 red bell pepper chopped
  • 4 boneless chicken breasts
  • 2-3 tablespoons flour for coating
  • 1-2 teaspoons dried thyme
  • 1-2 teaspoons garlic minced
  • 2-3 tablespoons red wine vinegar
  • 6-8 tablespoons white wine dry variety
  • 1/4 cup chicken broth

Equipment

  • Baking sheet
  • Large skillet
  • Mixing bowl

Method
 

  1. Preheat your oven to 450°F.
  2. Spread the marinated artichoke hearts with their juices on a baking sheet. Roast for 15-20 minutes until they develop crispy edges.
  3. While artichokes are roasting, mix the flour with dried thyme and minced garlic in a shallow dish.
  4. Lightly coat the chicken breasts in the seasoned flour mixture.
  5. In a large skillet over medium heat, brown the chicken on both sides (about 3-4 minutes per side, no need to cook through yet).
  6. Add the sliced mushrooms and chopped red bell pepper to the skillet with the chicken. Sauté until vegetables begin to soften, about 3-4 minutes.
  7. Pour in the red wine vinegar, white wine, and chicken broth. Simmer gently until chicken is cooked through and vegetables are tender, approximately 8-10 minutes.
  8. Add the roasted artichokes and any pan juices to the skillet. Gently stir to combine and simmer for another 1-2 minutes until everything is warmed through.
  9. Serve immediately, spooning the sauce and vegetables over the chicken.

Notes

For the best flavor, use marinated artichoke hearts packed in oil with herbs rather than plain ones in water. This dish pairs beautifully with couscous, orzo pasta, or crusty bread to soak up the delicious sauce. Leftovers can be refrigerated for up to 3 days and often taste even better the next day as the flavors continue to meld.
For a variation, try using boneless chicken thighs instead of breasts for juicier meat, or add capers or olives for an extra Mediterranean touch.