15 January 2010

Artichoke Chicken

I keep the ingredients around for this easy chicken dish because it is so easy to make and cooks up fairly quickly. On the days that I have to work and Rory cooks, this is one of the ones on his list!

1 can artichoke hearts
1 can diced tomatoes
1/4 c capers
1 c red wine (optional)
2 tbsp minced garlic
fresh ground pepper
4 large chicken breasts

Do not drain the artichokes or tomatoes. Put into a large pot with the capers, wine, garlic, and some pepper. Bring to a boil. Add chicken and enough water so chicken is submerged. Turn heat to low-medium and simmer until chicken is cooked through (time varies depending on size of chicken breasts). Remove chicken from pot. Bring the liquid to a boil and reduce it until it is a nice chunky sauce.

Serve chicken with a generous amount of the artichoke sauce.

Sometimes I'll add sour cream, cream, or cream cheese to the liquid for a richer sauce.


  1. April, when you cook this dish do you throw in the breasts whole or do you cut the chicken up? I attempted to make this dish and it tasted pretty good, but I slightly overcooked the chicken. I started with the breast whole, but ended up cutting them up because they were a bit thick and I was not sure how well they would cook all the way through.

  2. I've used both large and thin chicken breasts and usually don't have any problems. Did you add enough water or liquid so the chicken was submerged the whole time?

  3. I did try to submerge the chicken, but probably could have used a little bit more water. I will try that next time. Thanks!