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Braised Chicken Breasts with Artichokes and Olives

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Braised Chicken Breasts with Artichokes and Olives
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Servings: 2
Total Time: 45 minutes
Recipe by: Frankie


2 boneless skinless chicken breasts
2 TBSP olive oil
1 cup diced yellow onion
3 cloves minced garlic
1 cup chicken broth
1/2 cup white wine
1 tsp lemon zest
14 oz can artichoke hearts(frozen or fresh work too)
2 TBSP unsalted butter
1/2 cup pitted and sliced Kalamata olives
1 TBSP lemon juice
1/2 TBSP dry parsley
salt and pepper


1. Pat chicken breasts dry and generously season with salt and pepper.

2. In a dutch oven heat the oil over medium-high until shimmering. Brown the chicken 3 minutes the flip and brown the other side for 3 minutes. Place chicken on a plate and set aside.

3. Lower the heat to medium and add the onion, cook about 4 minutes or until softened. Add the garlic and stir for about 30 seconds or until fragrant.

4. Stir in the wine and broth while scraping the bottom of the pan to release any stuck on bits. Add the lemon zest and allow to simmer about 10 minutes.

5. Whisk in the butter. Add the chicken, artichoke hearts, olives, lemon juice and parsley.

6. Simmer until chicken is cooked through(165°F), about 5 to 10 minutes. Salt and pepper to taste.

Notes & Tips

Shown above with Perfectly Fluffy Quinoa

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