Chicken Breasts with Artichoke Hearts are a perfect marriage. The blend of flavours between the moist chicken, white wine, stock, herbs and the yoghurt are perfect. However add the artichoke hearts and the dish goes up a level. This main dish is full of sperate flavours that compliment each other. If you haven’t tried artichoke hearts before then this is a brilliant recipe to start with.

Chicken Breasts with Artichoke Hearts

You must try this recipe. The hearts soften perfectly to blend with the chicken.

4.70 from 40 votes

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Course: Main Dish

Cuisine: French

Keyword: Alcohol, Chicken, Dairy, Herbs, Stock, Vegetables

Cook Time: 40

Total Time: 40

Servings: people

Calories: 197kcal

Ingredients

4 tbsp olive oil
6 large chicken breasts skinless and boneless
15 oz artichoke hearts drained
1 large onion chopped
1 tbsp paprika
4 tbsp all purpose flour
1 cup chicken stock
1/2 cup dry white wine or more stock
3/4 cup plain yogurt
1/4 bunch parsley chop
salt to taste
ground white pepper to taste

Instructions

Heat the oil in a skillet and saute the chicken breasts until lightly browned on both sides.
4 tbsp olive oil, 6 large chicken breasts
Remove the chicken from the pan and saute the onion and paprika in the same oil until the onion is tender but not brown, about 5 minutes.
1 large onion, 1 tbsp paprika
Stir in the flour and cook for 3 minutes, stirring frequently.
4 tbsp all purpose flour
Add the chicken stock and wine and bring to a boil, stirring frequently.
1 cup chicken stock, 1/2 cup dry white wine
Once the sauce has thickened, remove it from the heat and stir in the yogurt, salt, and pepper.
3/4 cup plain yogurt, salt, ground white pepper
Place the chicken and artichoke hearts in a baking dish and spoon the sauce over them.
15 oz artichoke hearts
Bake in a preheated 350F (180C) for 30 to 40 minutes, depending on the thickness of the chicken breasts.
Garnish with chopped parsley.
1/4 bunch parsley

Nutrition

Chicken Breasts with Artichoke Hearts