I’m back. I figured you guys might need a recipe for the weekend? Or maybe something to prep on Sunday to have on hand for next week?
This recipe made me enjoy chicken again. Not that I ever didn’t like chicken. I just go through phases where I’m not enamored by it. I get bored with it. However, thanks to some inspiration from our Food Network subscription, you can now call me a chicken fan again.
Chicken Artichoke Skillet
- 4 six to eight ounce boneless skinless chicken breasts
- 9 ounces of artichoke hearts — we just used some from a jar
- 1 small red onion, cut into wedges
- 3 cloves garlic, thinly sliced
- 1 tsp oregano
- 3/4 cup low sodium and fat-free chicken broth
- Couple tablespoons extra virgin olive oil
- 1/4 cup fresh parsley
- Salt and pepper to taste
- Crumbled feta, unlimited
Place the chicken breasts between 2 pieces of plastic wrap and pound with a skillet until about 1/2 inch thick, then season with salt and pepper.
Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add the chicken and cook until golden on the bottom, 4 to 5 minutes. Then turn and cook until the other side is golden, 2 to 3 more minutes. Transfer to a plate and set aside.
Wipe off the skillet and return it to medium-high heat. Add the remaining olive oil (about 2 tbsp), then add the artichoke hearts and red onion once hot. Cook for about a minute until golden in spots. Season this with s&p as well, and continue cooking/stirring occasionally until the veggies are tender (about 2 more minutes). Add the garlic and oregano and cook while stirring for about 30 seconds.
Return the chicken to the skillet and add the broth. Bring to a simmer, then cover and cook until the chicken is cooked through, about 5 more minutes.
Once done, top with the parsley, feta (I repeat, unlimited amounts of feta), and enjoy.
You could serve this with a whole grain, a side salad, or get creative. This meal lasted me through several days this week!
Thoughts on chicken? Any fun food related plans or meals on tap for the weekend?
Tim and I will be enjoying North Conway this weekend, which obviously implies lots of fun food is in store for us!