Chicken and Artichokes

Ingredients

• 2chicken breasts
• 30 ml (2 tbsp)butter
• 4 sprigsthyme
• 125 ml (½ cup)white wine
• 125 ml (½ cup)cream
• 100 g (1 jar)chargrilled artichokes

Instructions

1. 1

   Flatten the chicken

   Place the chicken breasts between two layers of plastic wrap and flatten them with a meat mallet or rolling pin. Season with black pepper and thyme leaves.

2. 2

   Brown the chicken

   Melt the butter in a pan over medium-high heat. Fry the chicken breasts until golden brown, then take them out of the pan.

3. 3

   Make the sauce

   Pour the white wine into the pan to deglaze it and let it reduce by half. Lower the heat, add the cream and artichokes, and heat through. Season with salt, black pepper and extra fresh thyme if needed.

4. 4

   Serve the chicken

   Spoon the sauce over the chicken breasts. Serve with lightly buttered spaghetti or mashed potato.

What is chicken and artichokes?

This is a simple pan-cooked chicken dinner with a creamy sauce, white wine and chargrilled artichokes. The dish has no specific origin stated here; its appeal is in pairing familiar ingredients in a quick, one-pan preparation.

The browned chicken gives the sauce savoury depth, while the artichokes bring a tangy, grilled flavour. Reducing the wine before adding the cream helps keep the sauce rounded rather than sharply wine-flavoured.

Nutrition and macros by portion

The nutrition label shows one serving as written: 480 calories, 48g protein, 8g carbs, 30g fat.

Chicken supplies most of the protein, while the cream and butter contribute much of the fat; the wine and artichokes add a smaller amount of carbohydrate. Pair a portion with a generous serving of vegetables and choose either spaghetti or mashed potato to round out the plate.

Choosing the ingredients

Chicken breasts: Flatten them to an even thickness so they cook more consistently and are easier to brown without overcooking the thinner ends.

Artichokes: Use chargrilled artichokes from a jar for convenience and a smoky edge. If they are packed in oil, let excess oil drain off before adding them.

Getting a good sear

Patting the chicken dry before seasoning can help it brown in the butter. Cook it in a pan wide enough to leave some space between the breasts; if they are crowded, work in batches.

Remove the chicken once it is golden, as directed, so the pan can be used to build the sauce. Make sure the chicken is fully cooked before serving.

Building the sauce

Wine reduction: Scrape up the browned bits as the wine simmers, and reduce it to about half its starting volume before moving on.

Cream and artichokes: Lower the heat before adding these, then warm them through rather than boiling the sauce hard. Taste and adjust the salt, pepper and thyme at the end.

Checking timing and doneness

The stated total time is 20 minutes, so have the ingredients ready before heating the pan. The method does not give a separate cooking time for the chicken; use its colour as a cue, but check that the thickest part is cooked through.

The sauce is ready when it is hot and the artichokes are warmed through. Avoid prolonged simmering after adding the cream, which can make the sauce reduce more than intended.

What to serve alongside

The recipe suggests lightly buttered spaghetti or mashed potato, both of which work well for catching the sauce. Add a simple green vegetable or salad if you would like a fresh contrast to the creamy pan sauce.

Serve the chicken promptly and spoon the sauce over just before eating, so the browned surface does not sit under the sauce for too long.

Recipe notes & tips

• Flatten the breasts to an even thickness so they cook at a similar rate.
• Drain oily artichokes before adding them to the sauce.
• Use the same pan for the wine reduction to capture the browned bits.
• Keep the heat low once the cream goes in.
• Taste the sauce before serving and adjust the seasoning.
• Check the thickest part of the chicken for doneness.

Variations

• Add lemon: Finish the sauce with a small squeeze of lemon for a brighter flavour.
• Use chicken thighs: Choose boneless thighs and allow for their different thickness and cooking time.
• Add mushrooms: Brown sliced mushrooms in the pan after removing the chicken.
• Include spinach: Stir in a handful near the end and heat until just wilted.
• Choose another herb: Swap some of the thyme for chopped parsley added just before serving.

Common mistakes to avoid

• Uneven chicken: Flatten the breasts evenly so thinner parts do not dry out before thicker parts cook.
• Crowded pan: Brown the chicken in batches if the pieces touch or the pan cools down.
• Skipping the reduction: Let the wine reduce by half before adding cream so its flavour is less sharp.
• Boiling the sauce: Keep the heat low after adding cream to avoid over-reducing it.
• Undercooked chicken: Check the thickest section before serving and continue cooking if needed.

How to store

Refrigerate leftovers in a sealed container within two hours and use within 2 days. Reheat gently in a covered pan over low heat until piping hot, adding a splash of water or cream if the sauce has thickened.

Frequently asked questions