Artichoke My Chicken

Artichoke My Chicken

23 reviews, 4.7 star(s). 87% would make again

Ready in 45 minutes

Grilled chicken taken to "a whole notha level"!


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 Servings



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 breasts

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 tomato 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.

Verified by stevemur
Alert editor   


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




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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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This recipe was delicious. My husband said it was the best dinner he has had in a long time.
mddunham102 2m ago

cheyinca 3m ago

So delicious, it's dangerous! My husband and I both said "I'm so full, but I can't stop eating this". We used seasoned artichokes in a jar, but everything else was the same. Perfect! This is going straight into my favorites!
Mrsswill 5m ago

Amazing. Made it twice in one week! Big hit. The only thing I did change is combined the seasoning for the chicken added olive oil and marinated it for an hour or so. And instead of butter I used olive oil. It was delicious.
Kingar4 11m ago

I changed it up a bit used fresh garlic & olive oil and let it marinate for about an hour. I also used whole rosemary. I also used chicken broth instead of the artichoke juice. I served over bowtie pasta.
velvetbernz9g3r4 12m ago

Really good flavor and way to make. I added black olives and sun dried tomatoes to the artichoke mixture.
sbonanno96 1y ago

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

I'm not a huge artichoke fan but my wife is and she LOVED this. Thanks for the great recipe.
mattnole 1y ago

Amazing flavors, my family waited for this dinner and they all said it was worth it. Regular for sure
Memaryme 1y ago

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