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Chicken and Artichokes

Chicken and Artichokes

Served over brown or white rice, this chicken and artichoke dish offers a change of pace for any day of the week.  You can reduce the sodium by choosing low sodium broth,


Serves: 4 servings, about 1 cup each


4 boneless chicken breast halves (about 1 pound)

1 can (14.5 oz) chicken broth

6 oz fresh mushrooms, sliced (about 2 cups)

1/4 cup onion, chopped

1 tsp fresh oregano, chopped OR 1/4 tsp dried oregano

1/2 tsp pepper

1 cup frozen green peas

1 can (14 oz) artichoke hearts, drained OR use a 9 oz package frozen artichoke hearts

2 Tbsp cornstarch

2 Tbsp grated Parmesan cheese

2 cups hot cooked rice


1. Trim fat from chicken breast halves.  Cook chicken in skillet over medium heat, until chicken is browned on both sides.

2. Reserve 1/2 cup broth.  Stir remaining broth, mushrooms, onion, oregano and pepper into skillet with chicken.  Heat to boiling; reduce heat.  Cover and simmer about 8 minutes, stirring occasionally.

3. Stir in frozen peas and artichoke hearts.  Heat to boiling.  Reduce heat, cover and simmer an additional 8 minutes or until chicken is done and vegetables are tender.

4. Remove chicken but keep warm.  Mix reserved broth , cornstarch and cheese.  Stir this into the mixture in the skillet.  Heat to boiling, stirring constantly.  Boil and stir for one minute.

5. To serve:  Place 1/2 cup rice on each plate, top with chicken breast.  Ladle the thickened vegetable mixture over the chicken and rice.