Sautéed Chicken with Artichokes, Olives, and Oregano
- Total Time
- 0:16
- Prep
- 0:08
- Cook
- 0:08
- Serves
- 4
- Difficulty
- Easy
This skillet dinner features simple sun-drenched flavors of the Mediterranean.
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uncooked boneless skinless chicken breast(s)1 pound(s), four 4 oz thinly-sliced cutlets
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dried oregano1 tsp
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sea salt⅛ tsp
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black pepper¼ tsp, freshly ground
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olive oil2 tsp
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reduced-sodium chicken broth¾ cup(s)
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canned artichoke hearts without oil14 oz, drained and halved
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olive(s)10 medium, kalamata, pitted, halved
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fresh lemon juice2 Tbsp
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fresh parsley2 Tbsp, flat-leaf, chopped
- Sprinkle the chicken with the oregano, salt, and pepper.
- Heat the oil in a large nonstick skillet over medium-high heat.
- Add the chicken and cook until browned on the outside and cooked through, about 3 minutes on each side.
- Transfer the chicken to a serving plate; cover and keep warm.
- Add the broth, artichoke hearts, olives, and lemon juice to the skillet; bring to a boil, scraping any browned bits from the bottom of the pan.
- Reduce the heat and simmer, uncovered, until the liquid is reduced slightly, about 2 minutes.
- Stir in the parsley, then spoon the sauce over the chicken.