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Chicken with Mushrooms, Tomatoes and Artichokes | Can't Stay Out of the Kitchen | this scrumptious one-dish #chicken skillet dinner is the perfect entree for weeknights. It only takes about 30 minutes, plus it's #healthy, #LowCalorie #CleanEating & #GlutenFree. #tomatoes #mushrooms #artichokes #30MinuteMeal #EasyOneDishMeal #ChickenWithMushroomsTomatoesAndArtichokes

Chicken with Mushrooms, Tomatoes and Artichokes

Teresa Ambra
Chicken with Mushrooms, Tomatoes and Artichokes is a 30-minute meal that can't be beat. This lovely skillet supper combines chicken with mushrooms, artichokes, tomatoes and leeks, then it's garnished with basil and parmesan cheese. This savory and scrumptious meal is healthy, low calorie, gluten free and clean eating. Perfect for weeknight meals or company dinners.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Chicken, Main Dish
Cuisine American
Servings 8
Calories 160 kcal

Equipment

  • 1 extra large skillet with lid
  • 1 sharp knife to cut vegetables and mince herbs
  • measuring cups
  • measuring spoons
  • 1 spatula

Ingredients
  

  • 4 tbsp. olive oil
  • 2 large chicken breasts boneless, skinless, cut lengthwise into 3 or 4 strips (or cut in one-inch chunks)
  • 1 tsp. sea salt and pepper to taste
  • 1 large leek green top removed, washed thoroughly and sliced and separated into rings (be sure to rinse out any sand)
  • 2 cloves garlic minced
  • 2 cups grape tomatoes
  • 14 oz. can artichoke hearts quartered, drained
  • 1 medium red bell pepper seeded, and cut into 1/2-inch pieces
  • 8 oz. fresh button mushrooms washed well
  • 1/2 cup fresh basil roughly chopped, divided use (I used 5 large leaves)
  • 2/3 cup chicken broth
  • 1/2 cup parmesan cheese shavings for garnish, if desired

Instructions
 

  • Heat olive oil over medium heat in a very large skillet.
  • Season chicken on both sides with salt and pepper.
  • Cook in hot oil for several minutes on each side until the chicken is cooked through.
  • Remove chicken from pan and set on a plate with paper towels on top.
  • If necessary, add additional oil to the skillet at this point.
  • Add leeks and saute a minute or two.
  • Add garlic, tomatoes, red peppers, half the basil and mushrooms and continue to cook until the tomatoes begin to wilt and the mushrooms are cooked through.
  • Sprinkle additional salt and pepper over veggies.
  • Stir in artichoke hearts.
  • Return the chicken to the pan.
  • Add chicken broth.
  • Cook a few minutes until everything is heated through.
  • To serve, sprinkle contents of the skillet with remaining basil and freshly grated Parmesan cheese shavings.

Notes

NOTE: You can also cut the chicken into one-inch pieces, if desired. Cooking time will decrease.
 
Recipe adapted from Mennonite Girls Can Cook.
 
© Can’t Stay Out of the Kitchen

Nutrition

Calories: 160kcalCarbohydrates: 7gProtein: 10gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 0.004gCholesterol: 23mgSodium: 634mgPotassium: 351mgFiber: 2gSugar: 3gVitamin A: 1098IUVitamin C: 27mgCalcium: 93mgIron: 1mg
Keyword artichokes, chicken, gluten free, leeks, main dish, mushrooms, tomatoes
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