Chicken with Artichoke Hearts

Chicken & Artichokes

MAKES: 4 servings
CRISPY RATING: Turns out very liquidy / stewy, but has a really good flavor and mix of textures.


  • 1 pound uncooked boneless, skinless Chicken Breasts or Thighs
  • 3 Tbsp Flour
  • 1 Tbsp Olive Oil
  • 16 oz canned Artichoke Hearts, without oil
  • 30 oz canned diced Tomatoes (or a couple fresh ones)
  • 1/2 pound Mushrooms, sliced
  • 2 Tbsp Balsamic Vinegar
  • 3 cloves Garlic
  • 3 tsp sugar

1. Season and flour the chicken.
  • If using THIGHS - place olive oil in large pan, add the chicken and bake 350 for about 30 min.
  • If using BREASTS - cut into bite sized pieces, coat with flour, and quickly pan fry with olive oil.
  • Place chicken into 8x8 baking dish.

    2. Drain artichokes, saving juice. (If using artichokes in oil, drain into a fat strainer. Use the juice in the sauce and throw away the extra fat.) Add artichokes, juice, and remaining ingredients to skillet and cook 10-15 minutes.

    3. Pour sauce over chicken, cover with foil and bake until bubbly - about one hour for thighs, and 15 to 20 minutes for breasts.


    1. Feel free to add more seasonings - oregano and basil would be great.

    This recipe is from Beebeean who posted it on the Weight Watchers Boards, but who has her own great recipe site at Barbo's Diet Kitchen.

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