Chicken With Artichokes And Peppers

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Servings: 4 Difficulty: Intermediate
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A vibrant Mediterranean-inspired dish featuring tender chicken, tangy artichokes, and sweet roasted peppers.
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This Chicken With Artichokes And Peppers is a bright, flavorful main course that brings the essence of the Mediterranean to your table. Juicy boneless chicken breasts are seared until golden, then baked with tender artichoke hearts and sweet red bell peppers in a savory white wine and thyme sauce. The combination of tangy artichokes and sweet peppers creates a perfect balance of flavors, while the fresh herbs add an aromatic finish. It’s an elegant yet easy weeknight dinner that feels special enough for guests but simple enough for a busy Tuesday. Serve it over rice, pasta, or with crusty bread to soak up the delicious pan juices. This dish is a reliable favorite that delivers restaurant-quality taste with minimal effort.

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Chicken With Artichokes And Peppers

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Intermediate
Servings: 4 Calories: 36.9

Description

This Chicken With Artichokes And Peppers is a bright, flavorful main course that brings the essence of the Mediterranean to your table. Juicy boneless chicken breasts are seared until golden, then baked with tender artichoke hearts and sweet red bell peppers in a savory white wine and thyme sauce. The combination of tangy artichokes and sweet peppers creates a perfect balance of flavors, while the fresh herbs add an aromatic finish. It&# 226;ÂÂs an elegant yet easy weeknight dinner that feels special enough for guests but simple enough for a busy Tuesday. Serve it over rice, pasta, or with crusty bread to soak up the delicious pan juices. This dish is a reliable favorite that delivers restaurant-quality taste with minimal effort.

Ingredients

Directions

  1. Preheat oven to 375ðF (190ðC).
  2. In an oven-safe skillet or large pan, heat the corn oil over medium-high heat.
  3. Add the chicken breasts to the pan. Sprinkle with 1/4 teaspoon of the pepper and 1/2 teaspoon of the salt.
  4. Cook chicken for 2-3 minutes per side until golden brown. Remove chicken from the pan and set aside on a plate.
  5. In the same pan, reduce heat to medium. Add the chopped onion, garlic, and remaining 1/4 teaspoon pepper. Sauté for 1-2 minutes until onion is softened.
  6. Add the red bell pepper strips, artichoke hearts, white wine, remaining 1/2 teaspoon salt, and dried thyme. Stir to combine and cook for 1 minute.
  7. Return the chicken breasts to the pan, placing them on top of the vegetable mixture.
  8. Transfer the skillet to the preheated oven. Bake for 15-20 minutes, or until chicken is cooked through and juices run clear.
  9. Remove from oven and let rest for 5 minutes before serving. Garnish with fresh thyme if desired.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 36.9kcal
% Daily Value *
Total Fat 3.8g6%
Saturated Fat 0.5g3%
Cholesterol 0.0mg0%
Sodium 1.0mg1%
Total Carbohydrate 0.9g1%
Dietary Fiber 0.5g2%
Sugars 0.0g
Protein 0.2g1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: chicken, artichokes, peppers, mediterranean, thyme, garlic, white wine, baked chicken, weeknight dinner, healthy, easy recipe, gluten free, family meal, vegetables, onion
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