Low Fat Artichoke Chicken
Elevate your weeknight dinners with this flavorful and nutritious Low Fat Artichoke Chicken recipe! Tender, golden-seared chicken breasts are simmered in a zesty sauce made with fresh lemon juice, low-sodium chicken broth, and aromatic herbs like oregano and thyme. The addition of tender, water-packed artichoke hearts gives this dish a Mediterranean-inspired twist while keeping it light and healthy. With just 10 minutes of prep time and 25 minutes to cook, this one-skillet meal is perfect for busy evenings. Finished with a sprinkle of fresh parsley for a burst of freshness, this dish pairs beautifully with steamed vegetables or a crisp mixed salad. Heart-healthy, low-fat, and packed with protein, it’s a delicious and guilt-free way to enjoy classic comfort food. Perfect for meal prep or family dinners!
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Ingredients
- 1 pound boneless, skinless chicken breasts
- 1 cup artichoke hearts, canned in water, drained and quartered
- 0.5 cup low-sodium chicken broth
- 2 tablespoons lemon juice, freshly squeezed
- 1 tablespoon olive oil
- 1 garlic clove, minced
- 1 teaspoon dried oregano
- 0.5 teaspoon dried thyme
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped
Directions
Step 1
Preheat your oven to 375°F (190°C).
Step 2
Rinse the chicken breasts under cold water and pat dry with paper towels. Season both sides with salt and black pepper.
Step 3
Heat the olive oil in a large, ovenproof skillet over medium-high heat. Add the chicken breasts to the skillet and sear each side for about 3 minutes, or until golden brown.
Step 4
Remove the chicken from the skillet and set aside.
Step 5
In the same skillet, add the minced garlic and sauté for about 30 seconds until fragrant, making sure not to burn the garlic.
Step 6
Add the chicken broth, lemon juice, oregano, and thyme to the skillet. Stir everything together and bring to a gentle simmer.
Step 7
Return the chicken breasts to the skillet, spooning some sauce over each piece.
Step 8
Scatter the drained and quartered artichoke hearts around the chicken in the skillet.
Step 9
Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the chicken is cooked through and no longer pink in the center, registering at least 165°F (74°C) on a meat thermometer.
Step 10
Remove the skillet from the oven and let the chicken rest for a few minutes. Sprinkle with fresh parsley before serving.
Step 11
Serve warm, perhaps with a side of steamed vegetables or a light salad.
Nutrition Facts
| Serving size | (869.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1009.0 |
| Total Fat 31.7g | 0% |
| Saturated Fat 6.7g | 0% |
| Polyunsaturated Fat 1.3g | |
| Cholesterol 385.6mg | 0% |
| Sodium 2120.9mg | 0% |
| Total Carbohydrate 28.9g | 0% |
| Dietary Fiber 13.8g | 0% |
| Total Sugars 3.2g | |
| Protein 149.6g | 0% |
| Vitamin D 4.5IU | 0% |
| Calcium 164.3mg | 0% |
| Iron 8.2mg | 0% |
| Potassium 1731.7mg | 0% |
Source of Calories