Greek Chicken and Artichoke Skillet
Equipment
- Cooking spoon
Ingredients
- 4 boneless skinless chicken breast halves 4 ounces each
- ¼ teaspoon salt
- ¼ teaspoon pepper
- 2 teaspoons olive oil
- 1 can 14 ounces water-packed quartered artichoke hearts, rinsed and drained
- ⅔ cup reduced-sodium chicken broth
- ¼ cup halved pimiento-stuffed olives
- ¼ cup halved pitted Greek olives
- 2 tablespoons minced fresh oregano or 2 teaspoons dried oregano
- 1 tablespoon lemon juice
Instructions
- Sprinkle the chicken with salt and pepper.
- In a large skillet, heat olive oil over medium-high heat.
- Brown the chicken on both sides.
- Add the remaining ingredients to the skillet and bring to a boil.
- Reduce the heat, cover, and simmer until a thermometer inserted into the chicken reads 165°F, for about 4-5 minutes.
Notes / Tips / Wine Advice:
Wine Advice:
For a dish with Greek-inspired flavors, consider pairing it with a crisp white wine such as Assyrtiko or Sauvignon Blanc. If you prefer red wine, a light-bodied red like Pinot Noir could also complement the dish. For non-alcoholic options, try a sparkling water with a twist of lemon for a refreshing beverage.Nutritional Information
Calories: 225 kcal | Carbohydrates: 9 g | Protein: 26 g | Fat: 9 g | Fiber: 0 g | Sugar: 0 g
