A delicious and 4HB-friendly one-pan dish with chicken, artichokes, and sundried tomatoes.

Chicken With Artichokes & Sundried Tomatoes

  • Difficulty: Moderate
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This is dish is sublime…savory and tart. Hard to believe it’s healthy, too. One of my favorite slow-carb recipes yet.


  • 1-2 tablespoons olive oil
  • 4-6 boneless skinless chicken thighs
  • 3 teaspoons minced garlic
  • 1 can (14 oz) artichoke hearts, drained and cut in half or quarters
  • 1/3 cup dry white wine
  • 1/3 cup chicken broth
  • 1/3 cup heavy cream
  • 5 to 6 sun-dried tomatoes packed in oil (or soaked if dried)
  • salt and freshly ground cracked pepper, to taste

Other Items Needed

  • oven-proof skillet
  • meat thermometer


  1. Preheat oven to 400 degrees F.
  2. Heat olive oil in oven-proof skillet, over medium-high heat. Dry, then salt and pepper the chicken. Add chicken to the hot pan, top down, and cook until golden brown, 6 to 7 minutes. Flip chicken over and cook 3 to 4 more minutes on the other side. Remove chicken to plate.
  3. Add garlic to pan and cook, stirring, until it starts to brown. Remove pan from heat. Return chicken to the pan skin-side up and distribute the artichokes around the chicken. Transfer skillet to pre-heated oven.
  4. Roast chicken and artichokes for 10 minutes or so until the chicken is cooked through, 165 degrees F when tested with an meat thermometer.
  5. Remove pan from oven, then remove the chicken to a plate. Place skillet on stove-top over medium-high heat (mind the HOT HANDLE!!!). Add the white wine, chicken broth, heavy cream, sun-dried tomatoes, and a bit of salt and pepper. Stir gently. When the liquid comes to a boil, lower heat and allow sauce to cook down until thickened, stirring occasionally.
  6. Return chicken to pan to re-heat.
  7. Serve.


Goes great with Cottage Cheese & Spinach Bake.


Original recipe: https://www.seasonsandsuppers.ca/chicken-with-artichokes-and-sun-dried-tomatoes/

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