This healthy chicken and artichoke skillet recipe is packed with flavor and protein, making it a perfect easy weeknight meal.
It’s a fantastic option for busy evenings when you want something delicious and satisfying without a lot of fuss. Each serving provides about 35 grams of protein.
This dish comes together quickly in one pan, minimizing cleanup and maximizing flavor. It’s a go-to for families looking for a nutritious meal that doesn’t compromise on taste.
Table of Contents
- What You’ll Love About This Quick And Easy Recipe
- Everything You Need To Make This Recipe Without Stress
- Time Needed From Start To Finish
- How To Make It Step By Step With Visual Cues
- Easy Variations And Serving Ideas That Fit Real Life
- Common Slip-Ups And How To Avoid Them
- How To Store It And Make It Ahead Without Ruining Texture
- Questions People Always Ask Before Making This Recipe
High-Protein Chicken and Artichoke Skillet
- Total Time: 30-35 minutes
- Yield: 4 servings 1x
Description
This healthy chicken and artichoke skillet recipe is packed with flavor and protein, making it a perfect easy weeknight meal. It’s a fantastic option for busy evenings when you want something delicious and satisfying without a lot of fuss. Each serving provides about 35 grams of protein. This dish comes together quickly in one pan, minimizing cleanup and maximizing flavor. It’s a go-to for families looking for a nutritious meal that doesn’t compromise on taste.
Ingredients
Instructions
1. 1. Prepare the Chicken and Aromatics: Start by patting your chicken pieces dry with paper towels. This helps them brown nicely. Season them generously with salt and pepper. Chop your onion and mince your garlic so they are ready to go.
2. 2. Sear the Chicken: Heat the olive oil in a large skillet over medium-high heat. Once shimmering, add the chicken pieces in a single layer, making sure not to overcrowd the pan. Cook for 3-4 minutes per side, until golden brown and cooked through. Remove the chicken from the skillet and set aside on a plate. The chicken should have a nice crust.
3. 3. Saute the Vegetables: Reduce the heat to medium. Add the chopped onion to the same skillet and cook for 3-5 minutes, stirring occasionally, until softened and translucent. Then, add the minced garlic and cook for another minute until fragrant, being careful not to burn it. The kitchen should smell wonderfully aromatic.
4. 4. Build the Sauce: Pour in the chicken broth, scraping up any browned bits from the bottom of the skillet with a wooden spoon. This adds a lot of flavor to your sauce. Stir in the dried oregano and dried basil. Bring the mixture to a gentle simmer.
5. 5. Add Artichokes and Cream: Stir in the drained and quartered artichoke hearts. Reduce the heat to low and pour in the heavy cream. Let it simmer gently for 2-3 minutes, allowing the sauce to thicken slightly. It should coat the back of a spoon.
6. 6. Combine and Finish: Return the cooked chicken to the skillet, tossing gently to coat it in the creamy artichoke sauce. Stir in the grated Parmesan cheese until it’s melted and well combined. Taste and adjust seasoning with additional salt and pepper if needed.
7. 7. Serve Hot and Garnish: Remove the skillet from the heat. Garnish generously with fresh chopped parsley before serving. The vibrant green parsley adds a lovely pop of color and freshness.
- Prep Time: 10 minutes
- Cook Time: 20-25 minutes
- Category: main dish
- Cuisine: american
Nutrition
- Serving Size: 1 serving
- Protein: 35
Keywords: chicken, artichoke, skillet, high protein, weeknight meal, easy, healthy, one pan, dinner, quick
What You’ll Love About This Quick And Easy Recipe
This High-Protein Chicken & Artichoke Skillet is designed for anyone who loves a flavorful, healthy meal without spending hours in the kitchen. It’s perfect for busy weeknights when you need dinner on the table fast, but still want something that feels a bit special. The combination of tender chicken, savory artichoke hearts, and a rich, light sauce makes it a crowd-pleaser for adults and can easily be adapted for kids. It’s also a great option for meal prepping, as it reheats beautifully, making your lunch planning a breeze. If you’re looking to incorporate more lean protein and vegetables into your diet, this recipe is an excellent choice that doesn’t sacrifice on taste.
Everything You Need To Make This Recipe Without Stress
Gathering your ingredients for this skillet meal is straightforward. Most items are pantry staples or readily available at any grocery store. We’re focusing on fresh, quality ingredients that contribute to both the flavor and nutritional value of the dish.
INGREDIENTS:
- 1.5 pounds boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
- 1 tablespoon olive oil
- 1 medium yellow onion, chopped
- 2 cloves garlic, minced
- 1 (14-ounce) can artichoke hearts, drained and quartered
- 1/2 cup chicken broth
- 1/4 cup heavy cream (or half-and-half for a lighter option)
- 1/4 cup grated Parmesan cheese
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- Salt and black pepper to taste
- Fresh parsley, chopped, for garnish
For the chicken, you can use either boneless, skinless chicken breasts for a leaner option or boneless, skinless chicken thighs for a richer flavor. Both work wonderfully in this recipe. When choosing artichoke hearts, canned or jarred in water are best for convenience; just be sure to drain them well. If you prefer a lighter sauce, feel free to swap the heavy cream for half-and-half or even milk, though the sauce will be thinner. For the Parmesan cheese, freshly grated always offers the best flavor, but pre-grated works fine too.
Time Needed From Start To Finish
- Prep time: 10 minutes
- Cook time: 20-25 minutes
- Total time: 30-35 minutes
You’ll spend most of your time chopping the chicken and onion, and the rest is active cooking in the skillet. This timing ensures you can get a delicious, home-cooked meal on the table in under 40 minutes.
How To Make It Step By Step With Visual Cues
Creating this flavorful chicken and artichoke skillet is a simple process. Follow these steps for a perfect meal every time.
- Prepare the Chicken and Aromatics: Start by patting your chicken pieces dry with paper towels. This helps them brown nicely. Season them generously with salt and pepper. Chop your onion and mince your garlic so they are ready to go.
- Sear the Chicken: Heat the olive oil in a large skillet over medium-high heat. Once shimmering, add the chicken pieces in a single layer, making sure not to overcrowd the pan. Cook for 3-4 minutes per side, until golden brown and cooked through. Remove the chicken from the skillet and set aside on a plate. The chicken should have a nice crust.
- Sauté the Vegetables: Reduce the heat to medium. Add the chopped onion to the same skillet and cook for 3-5 minutes, stirring occasionally, until softened and translucent. Then, add the minced garlic and cook for another minute until fragrant, being careful not to burn it. The kitchen should smell wonderfully aromatic.
- Build the Sauce: Pour in the chicken broth, scraping up any browned bits from the bottom of the skillet with a wooden spoon. This adds a lot of flavor to your sauce. Stir in the dried oregano and dried basil. Bring the mixture to a gentle simmer.
- Add Artichokes and Cream: Stir in the drained and quartered artichoke hearts. Reduce the heat to low and pour in the heavy cream. Let it simmer gently for 2-3 minutes, allowing the sauce to thicken slightly. It should coat the back of a spoon.
- Combine and Finish: Return the cooked chicken to the skillet, tossing gently to coat it in the creamy artichoke sauce. Stir in the grated Parmesan cheese until it’s melted and well combined. Taste and adjust seasoning with additional salt and pepper if needed.
- Serve Hot and Garnish: Remove the skillet from the heat. Garnish generously with fresh chopped parsley before serving. The vibrant green parsley adds a lovely pop of color and freshness.
Easy Variations And Serving Ideas That Fit Real Life
This chicken and artichoke skillet is incredibly versatile and can be adapted to suit various tastes and occasions.
For a kid-friendly twist, you can cut the chicken into smaller, bite-sized pieces and reduce the amount of oregano and basil slightly if your children are sensitive to strong herb flavors. Serving it over a bed of pasta or rice can also make it more appealing to younger eaters.
To expand the vegetable content, consider adding a handful of fresh spinach or sun-dried tomatoes (oil-packed, drained and chopped) along with the artichoke hearts. They will wilt beautifully into the sauce and add extra nutrients and flavor. A squeeze of fresh lemon juice at the end can brighten up the entire dish.
This dish is fantastic served over creamy polenta, fluffy couscous, or simple white rice to soak up all that delicious sauce. For a lighter meal, pair it with a crisp green salad or roasted asparagus. It also works well as a standalone meal, especially if you’ve added extra vegetables.
If you’re serving it for a party or buffet, you can keep it warm in a slow cooker on the “warm” setting. Just be sure to stir it occasionally to prevent sticking. A sprinkle of extra Parmesan and fresh herbs just before serving will make it look extra inviting.
Common Slip-Ups And How To Avoid Them
Even simple recipes can have small pitfalls. Knowing how to avoid them will ensure your High-Protein Chicken & Artichoke Skillet turns out perfectly every time.
One common mistake is overcrowding the skillet when searing the chicken. This lowers the pan’s temperature, causing the chicken to steam instead of brown, resulting in less flavor and a less appealing texture. Cook the chicken in batches if necessary to ensure a good sear.
Another slip-up is overcooking the chicken. Chicken breasts can dry out quickly. Once the chicken is golden brown and cooked through (internal temperature of 165°F), remove it from the pan. It will finish cooking briefly when it’s returned to the sauce.
Burning the garlic is another common issue. Garlic cooks very quickly, so add it after the onions have softened and cook it for only about a minute, or until fragrant. If it turns dark brown, it will become bitter.
Finally, not scraping up the browned bits from the bottom of the pan after searing the chicken and sautéing the onions means you’re leaving a lot of flavor behind. These “fond” bits are packed with savory goodness and will dissolve into your sauce, enriching its depth. Use a wooden spoon to gently scrape them up when you add the chicken broth.
How To Store It And Make It Ahead Without Ruining Texture
This High-Protein Chicken & Artichoke Skillet is excellent for meal prepping and stores well, making your weeknight dinners even easier.
To store leftovers, allow the skillet to cool completely to room temperature. Transfer it to an airtight container and refrigerate for up to 3-4 days. The flavors tend to meld and deepen overnight, often making it taste even better the next day.
For reheating, you can gently warm individual portions in the microwave until heated through. If reheating a larger amount, transfer it to a skillet on the stovetop over medium-low heat. Add a splash of chicken broth or milk if the sauce seems too thick, stirring occasionally until warmed through. Avoid high heat, as this can cause the sauce to separate or the chicken to dry out.
To make it ahead, you can prepare the entire dish up to 2 days in advance. Follow all the steps, let it cool, and then store it in an airtight container in the refrigerator. When you’re ready to serve, reheat it gently as described above. You can also prep the chicken (cut and season) and chop the onion and garlic a day in advance, storing them separately in the refrigerator, to cut down on active cooking time on the day you plan to serve.
Questions People Always Ask Before Making This Recipe
Here are some
FAQs
- Can I make these ahead? Yes—prep ahead, refrigerate, then serve when ready.
- How long do leftovers last? Store covered in the fridge for 3–4 days for best texture.
- Can I adjust sweetness? Yes—add more or less sweetener to taste.
- Can I change the fruit? Yes—swap strawberries for blueberries, raspberries, or sliced banana.
