Mediterranean Champagne Chicken with Artichoke Hearts and Olives

Elevate your weeknight dinner with this Mediterranean Champagne Chicken with Artichoke Hearts and Olives—a dish that combines elegant flavors with effortless preparation. Tender chicken breasts are lightly seared to golden perfection and simmered in a luxurious champagne-infused sauce, enhanced with briny kalamata olives, tangy artichoke hearts, and vibrant sun-dried tomatoes. Fresh lemon juice and zest add a delightful brightness, while a sprinkle of chopped parsley brings a touch of freshness to every bite. This one-pan recipe is not only quick and easy to prepare in just 45 minutes but also pairs beautifully with rice, quinoa, or crusty bread, making it a versatile and stunning option for both family dinners and special occasions.

Nutriscore Rating: 72/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 4 pieces chicken breasts (boneless, skinless)
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 0.5 cup all-purpose flour
• 2 tablespoons olive oil
• 2 tablespoons unsalted butter
• 1 small yellow onion (finely chopped)
• 3 cloves garlic cloves (minced)
• 1 cup champagne or dry sparkling wine
• 0.5 cup chicken stock
• 1 14-ounce can artichoke hearts (quartered, drained if canned)
• 0.5 cup kalamata olives (pitted and halved)
• 0.25 cup sun-dried tomatoes (chopped)
• 2 tablespoons fresh parsley (finely chopped)
• 1 whole lemon (zested and juiced)

Directions

Step 1

Season the chicken breasts with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Dredge the chicken lightly in the flour, shaking off any excess.

Step 2

In a large skillet, heat the olive oil and 1 tablespoon of butter over medium-high heat. Sear the chicken breasts for 4-5 minutes on each side until golden brown. Remove the chicken from the skillet and set aside.

Step 3

Reduce the heat to medium and add the remaining 1 tablespoon of butter to the skillet. Add the chopped onion and sauté for 3-4 minutes until softened. Stir in the minced garlic and cook for an additional 30 seconds until fragrant.

Step 4

Carefully pour the champagne into the skillet, scraping the bottom to deglaze and release any browned bits. Let the champagne simmer for 2-3 minutes to reduce slightly.

Step 5

Stir in the chicken stock, artichoke hearts, olives, and sun-dried tomatoes. Return the chicken breasts to the skillet, nestling them into the sauce.

Step 6

Lower the heat to medium-low, cover the skillet, and let the chicken cook for 12-15 minutes, or until the internal temperature reaches 165°F (74°C).

Step 7

Remove the skillet from heat. Stir in the lemon juice and zest, and sprinkle with fresh parsley. Adjust seasoning with additional salt and pepper, if needed.

Step 8

Serve the Mediterranean Champagne Chicken warm, spooning the artichoke and olive sauce over the top. Pair with rice, quinoa, or crusty bread to soak up the flavorful sauce.

Nutrition Facts

Serving size	(1952.9g)

Amount per serving	% Daily Value*
Calories	2767.3

Total Fat 109.6g	0%
Saturated Fat 29.6g	0%
Polyunsaturated Fat 2.7g
Cholesterol 664.2mg	0%
Sodium 6377.3mg	0%
Total Carbohydrate 152.0g	0%
Dietary Fiber 34.9g	0%
Total Sugars 30.7g
Protein 250.7g	0%

Vitamin D 90.5IU	0%
Calcium 394.1mg	0%
Iron 19.5mg	0%
Potassium 5349.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 38.0%

Protein: 38.6%

Carbs: 23.4%