Artichoke My Chicken

Artichoke My Chicken

Ready in 45 minutes
20 review(s) averaging 4.7. 89% would make again

In Light Meals collection

Top-ranked recipe named "Artichoke My Chicken"

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Grilled chicken taken to "a whole notha level"!

"Very tasty meal. I found recipe sauce to be on dry side. Next time, I will brown chicken first to slightly pre-cook it, allowing to to need less time cooking in sauce. Also, I will probably add some tomatoe sauce and chicken broth to "liquify" the sauce - will work as a gravy over the rice."

- bobwahl


Are you making this? 
4 Chicken breast halves; boneless, skinless
1 tablespoon Kosher Salt
1 teaspoon Garlic; dried, minced (could sub garlic powder)
1 teaspoon Rosemary; dried, coarsely ground
0.25 teaspoon Red pepper flakes; coarsely ground
4 tablespoon Butter; melted
1 tablespoon Lemon juice
1 tablespoon Butter
6 ounce Artichoke hearts; drained, juice reserved
1 16-oz can Diced tomatoes; drained
0.5 cup Basil; fresh, halved lengthwise

Original recipe makes 4



This is a major re-write of this dish that I posted many years ago before I knew what I was doing in the kitchen. I kept the original at the bottom, since I had already posted it under this name on BigOven.

Flatten chicken breasts to an even 3/4 to 1inch thickness. This will help ensure even cooking. Season with a dry rub of the next 4 ingredients.

Prepare your grill to a heat of 350f and place seasoned breasts over direct heat about 7-8 inches from the heating element (grid extender on a Big Green Egg or the second level rack on most other grills). After 5 minutes, flip the breasts.

After another 5 minutes (10 minute mark), flip the breasts again and brush with a mixture of the butter/lemon. Repeat at the 15 minute and 20 minute marks. Remove from heat at 25 minutes total. Tent with foil to keep warm.

Heat a skillet over your grill or stove top. Melt a tablespoon of butter and saute the artichoke hearts for 1-2 minutes. Add the tomatoes, stemmed basil leaf halves, reserved artichoke juice and simmer until starting to reduce, which will take another 3-4 minutes.

Top each chicken piece with some of the tomato, artichoke heart, basil mixture. Garnish with some more basil and shaved peccerino-reggiano cheese if you like.

Sure, you could do this in the kitchen if you wanted to. But why would you want to when you can do it on the grill?

As I originally wrote it years ago:


1 tblspoons butter

6 ounce artichoke hearts

1 can tomato

1 teaspoon garlic

4 ea skinless boneless chicken br

black pepper to taste

Drain tomatoes & artichoke hearts, reserving juice.

Melt butter in skillet over medium heat and saute artichoke hearts for 2 minutes. Add tomatoes and garlic and saute 1 minute. Add the reserved tomatoe and artichoke heart juice. Heat to a boil and simmer 5 minutes.

Rub chicken on both sides with pepper. Add to sauce and cook about 10 minutes per side until 165 internal.

Serve over rice.


Added on Award Medal
Verified by stevemur


Pounding your chicken breast to an even thickness makes it cook evenly through. Use the flat side of the mallet.


Grilling tip: Buy a cheap industrial grade oven save saute pan for sauteing on the grill.

Plated with shaved cheese and pasta.

Calories Per Serving: 428 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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Really good flavor and way to make. I added black olives and sun dried tomatoes to the artichoke mixture.
sbonanno96 5 days 2 hours ago

Lovely really good. I dont eat artichoke i used courgette instead. Will make again
bastonrach 1 week ago

I'm not a huge artichoke fan but my wife is and she LOVED this. Thanks for the great recipe.
mattnole 3 weeks ago

aaspaulding 1 month ago

Amazing flavors, my family waited for this dinner and they all said it was worth it. Regular for sure
Memaryme 4 months ago

Don't over cook the chicken like i did
benseaberg 1 year ago

Excellent recipe. I grilled the chicken on the stovetop with a grill pan. Very moist. Super easy recipe.
herbgrower 1 year ago

I made this dish,but added a tad bit of oregano to my chicken and it became quite tasty!
Diontrell 1 year ago

sarahbaker2 2 years ago

I made this recipe for dinner tonight. It was super easy & a light meal for summer. I served it with salad & French bread but it would be great over rice. I will be making this again.
MCar16 2 years ago

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