Skillet Chicken and Artichokes

Save Recipe
  • Level: Easy
  • Total: 30 min
  • Active: 30 min
  • Yield: 4 servings
  • Nutrition Info
Share This Recipe


4 6-to-8-ounce skinless, boneless chicken breasts

Kosher salt and freshly ground pepper

3 tablespoons extra-virgin olive oil

1 9-ounce package frozen artichoke hearts, thawed and patted dry (see Cook's Note)

1 small red onion, cut into wedges

3 cloves garlic, thinly sliced

1 teaspoon dried oregano

3/4 cup low-sodium chicken broth

1/4 cup pitted kalamata olives

1/4 cup chopped fresh parsley

1/4 cup crumbled feta cheese

1/4 cup sliced Peppadew peppers, plus 2 teaspoons brine from the jar (see Cook's Note)


  1. Place the chicken breasts between 2 pieces of plastic wrap and pound with a skillet until about 1/2 inch thick. Season with salt and pepper. Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add the chicken and cook, undisturbed, until golden on the bottom, 4 to 5 minutes; turn and cook until the other side is golden, 2 to 3 more minutes. Transfer to a plate and set aside. 
  2. Wipe out the skillet and return to medium-high heat. Add the remaining 2 tablespoons olive oil; when hot, add the artichoke hearts and red onion and cook, undisturbed, until golden in spots, about 1 minute. Season with salt and pepper and continue cooking, stirring occasionally, until the vegetables are tender, about 2 more minutes. Add the garlic and oregano and cook, stirring, 30 seconds. 
  3. Return the chicken to the skillet and add the broth and olives. Bring to a gentle simmer, cover and cook until the chicken is cooked through, 4 to 6 minutes. Top with the parsley, feta, peppers and brine. 

Cook’s Note

If frozen artichoke hearts aren't available, use jarred artichoke hearts. If Peppadew peppers aren't available, use jarred roasted red peppers.