Photo of Chicken stewed with artichokes and tomatoes by WW

Chicken stewed with artichokes and tomatoes

Total Time
50 min
15 min
35 min
This stovetop dinner is simple enough to prepare on a weeknight yet delicious enough to serve to guests for a special occasion. The canned tomatoes help yield a wonderful sauce while the garlic-parsley garnish gives the finished dish a gourmet look. For the best flavor, choose tomatoes seasoned with Italian herbs. Serve over spiralized zucchini noodles or mashed cauliflower to capture every bite of the tangy tomato-artichoke mixture. For variation, try this recipe with boneless, skinless chicken thighs or boneless pork chops. You’ll only need about 1 lemon for the dish since 1 lemon usually provides around 2 to 3 teaspoons of grated zest.


Uncooked boneless skinless chicken breast

1 pound(s), four 4-oz pieces, cut in half


1 medium, sliced

Canned crushed tomatoes

3 cup(s), with Italian herbs

Canned artichoke hearts, drained

28 oz, drained and quartered


2 clove(s), minced

Lemon zest

2 tsp

Fresh parsley

1 Tbsp, chopped


  1. Heat a large, nonstick skillet coated with cooking spray over high heat. Brown chicken; remove and set aside. Over medium heat, cook onion until softened. Return chicken to skillet and stir in tomatoes, their juice and artichokes. Cover partially and simmer for 25 minutes.
  2. Stir together garlic, zest and parsley for topping.
  3. Sprinkle each piece of chicken with some garlic topping and serve.