Parmesan Chicken with Artichoke Hearts Recipe

Parmesan Chicken with Artichoke Hearts

Parmesan Chicken Piccata with Artichokes

I am always on the lookout for new ways to cook with chicken that are quick and easy. 

You may think I have all my dinners planned out in advance or put together,

 but (unfortunately) this is not always the case. 

Usually on weeknights I am scavenging the fridge for quick meals I can whip up in under 30 minutes. 

Thankfully I have gotten into a pretty good system utilizing pantry staples and whatever 

I have on hand. But sometimes my mind draws a blank when I have boring chicken breast in the fridge. 

Does this sound like you too? If so, you need to try this spring inspired chicken piccata, STAT.

I've been making a version of this on repeat at our house. We usually eat it with some roasted vegetables or a salad. Some people like it over pasta too, and you can double the pan sauce to spoon atop cooked noodles. However you serve it, it's definitely a winner in my book.

Crispy chicken breast with a briny, lemony sauce packed with capers. What's not to love?! This time around I added freshly grated parmesan to the flour for a little extra flavor, as well as some sautéed artichokes. If you want to leave the parmesan out, just double the flour. You will love this for a quick weeknight dinner!

Ingredients

• 4 boneless skinless chicken breast halves (6 ounces each)
• 3 teaspoons olive oil, divided
• 1 teaspoon dried rosemary, crushed
• 1/2 teaspoon dried thyme
• 1/2 teaspoon pepper
• 2 cans (14 ounces each) water-packed artichoke hearts, drained and quartered
• 1 medium onion, coarsely chopped
• 1/2 cup white wine or reduced-sodium chicken broth
• 2 garlic cloves, chopped
• 1/4 cup shredded Parmesan cheese
• 1 lemon, cut into 8 slices
• 2 green onions, thinly sliced

Directions

• Preheat oven to 375°. Place chicken in a 15x10x1-in. baking pan coated with cooking spray; drizzle with 1-1/2 teaspoons oil. In a small bowl, mix rosemary, thyme and pepper; sprinkle half over chicken.
• In a large bowl, combine artichoke hearts, onion, wine, garlic, remaining oil and remaining herb mixture; toss to coat. Arrange around chicken. Sprinkle chicken with cheese; top with lemon slices.
• Roast until a thermometer inserted in chicken reads 165°, 20-25 minutes. Sprinkle with green onions.

Nutrition Facts

1 chicken breast half with 3/4 cup artichoke mixture: 339 calories, 9g fat (3g saturated fat), 98mg cholesterol, 667mg sodium, 18g carbohydrate (2g sugars, 1g fiber), 42g protein. Diabetic Exchanges: 5 lean meat, 1 vegetable, 1 fat, 1/2 starch.