Paleo Artichoke Chicken

Savor the wholesome simplicity of Paleo Artichoke Chicken, a one-skillet recipe that combines tender, golden-browned chicken breasts with the vibrant flavors of artichoke hearts, garlic, and fresh herbs. Perfectly seasoned with thyme, oregano, and a touch of zesty lemon juice, this dish is simmered in a savory chicken broth before being oven-baked to juicy perfection. Not only is this recipe paleo-friendly, but it’s also gluten-free and dairy-free, making it ideal for clean eating enthusiasts. Ready in just 45 minutes, this easy, nutritious meal is as weeknight-friendly as it is elegant for entertaining. Serve it alongside steamed vegetables or cauliflower rice for a complete, satisfying dinner.

Nutriscore Rating: 76/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 4 pieces boneless, skinless chicken breasts
• 3 tablespoons olive oil
• 1 medium onion, finely chopped
• 3 garlic cloves, minced
• 14 ounces canned artichoke hearts, drained and quartered
• 1 cup chicken broth
• 2 tablespoons lemon juice
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 0.5 teaspoon sea salt
• 0.25 teaspoon black pepper
• 2 tablespoons fresh parsley, chopped

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Heat 2 tablespoons of olive oil in a large oven-safe skillet over medium-high heat.

Step 3

Season the chicken breasts with salt and pepper, and add them to the skillet. Cook for 4-5 minutes on each side, or until golden brown. Remove the chicken from the skillet and set aside.

Step 4

In the same skillet, add the remaining 1 tablespoon of olive oil and sauté the chopped onion until translucent, about 3 minutes.

Step 5

Add the minced garlic and cook for an additional 1 minute until fragrant.

Step 6

Add the drained and quartered artichoke hearts to the skillet and toss to combine with the onions and garlic.

Step 7

Pour in the chicken broth and lemon juice, stirring to combine.

Step 8

Add the thyme, oregano, sea salt, and black pepper, and bring the mixture to a simmer.

Step 9

Return the browned chicken breasts to the skillet, nestling them into the artichoke mixture.

Step 10

Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).

Step 11

Remove from the oven and let rest for a few minutes before serving.

Step 12

Garnish with freshly chopped parsley before serving.

Nutrition Facts

Serving size	(1536.0g)

Amount per serving	% Daily Value*
Calories	1798.9

Total Fat 69.0g	0%
Saturated Fat 13.5g	0%
Polyunsaturated Fat 4.0g
Cholesterol 591.6mg	0%
Sodium 3190.8mg	0%
Total Carbohydrate 58.0g	0%
Dietary Fiber 24.7g	0%
Total Sugars 9.1g
Protein 233.6g	0%

Vitamin D 7.0IU	0%
Calcium 298.6mg	0%
Iron 13.4mg	0%
Potassium 3042.0mg	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: 34.7%

Protein: 52.3%

Carbs: 13.0%