This vibrant skillet dinner brings the bright flavors of the Mediterranean coast to your table in under 40 minutes. Tender boneless chicken breasts are seared to golden perfection and then topped with a fragrant mixture of sautéed onions, red bell peppers, and garlic. The dish is elevated by briny marinated artichoke hearts and a splash of dry white wine, which reduces into a glossy, herb-infused sauce. Fresh basil adds a final pop of aromatic freshness. It is light yet satisfying, making it an ideal choice for weeknight suppers or a healthy lunch option. Serve alongside crusty bread to soak up the delicious juices or over a bed of couscous for a complete meal.
Sauteed Chicken With Artichokes
Description
This vibrant skillet dinner brings the bright flavors of the Mediterranean coast to your table in under 40 minutes. Tender boneless chicken breasts are seared to golden perfection and then topped with a fragrant mixture of saut&# 195;©ed onions, red bell peppers, and garlic. The dish is elevated by briny marinated artichoke hearts and a splash of dry white wine, which reduces into a glossy, herb-infused sauce. Fresh basil adds a final pop of aromatic freshness. It is light yet satisfying, making it an ideal choice for weeknight suppers or a healthy lunch option. Serve alongside crusty bread to soak up the delicious juices or over a bed of couscous for a complete meal.Ingredients
Directions
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Season the chicken breasts lightly with salt and pepper.
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In a nonstick skillet, heat 1 tablespoon of olive oil over medium heat.
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Add the chicken breasts to the skillet and sauté until cooked through and golden brown.
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Remove the chicken from the pan and place it in a warm oven to keep hot.
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Add the remaining 1/2 tablespoon of olive oil to the same skillet.
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Add the sliced onion and sauté for about 4 minutes until softened.
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Add the sliced red bell peppers and minced garlic; sauté for an additional 4 minutes until fragrant.
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Stir in the chopped artichoke hearts and white wine.
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Bring the mixture to a boil, then reduce the heat slightly and simmer until the wine has mostly evaporated.
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Stir in the fresh basil and any juices that have gathered around the chicken.
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Cook for 1 minute to heat through, then spoon the vegetable mixture over the chicken.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 49.7kcal
- % Daily Value *
- Total Fat 5.6g9%
- Saturated Fat 0.8g4%
- Cholesterol 0.0mg0%
- Sodium 0.0mg0%
- Total Carbohydrate 0.0g0%
- Dietary Fiber 0.0g0%
- Sugars 0.0g
- Protein 0.0g0%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave.
Substitutions: If you do not have white wine, you can use chicken broth with a splash of lemon juice for acidity. Fresh basil can be substituted with 1 teaspoon of dried basil.
Tip: Ensure the chicken is cooked to an internal temperature of 165ðF (74ðC) before removing from the pan.
