Greek-Style Chicken and Artichokes


  • 1 lb boneless, skinless chicken breast or thighs, cut into 1-inch cubes
  • 1/4 cup flour
  • 2 Tbsp extra virgin olive oil
  • 1 can (14 oz) quartered artichoke hearts, drained
  • 6 cloves garlic, thinly
  • 1/2 cup dry white wine
  • 1 cup chicken broth
  • 1 tsp lemon zest
  • 1 Tbsp lemon juice
  • 2 Tbsp sun-dried tomatoes, finely chopped
  • 2 tsp oregano leaves, chopped
  • 1/4 crushed red pepper flakes
  • Salt & Pepper, to taste
  • 1 Tbsp chopped fresh parsley leaves
  • 1/4 cup crumbled feta cheese (optional)


Generously season the flour with salt and pepper; toss chicken in seasoned flour and set aside.  Heat 1 Tbsp oil in a large skillet over medium-high heat until hot.  Add chicken and artichokes, cook until browned, stirring occasionally, about 8 minutes.  Remove chicken mixture and set aside.

Reduce heat to low and heat 1 Tbsp oil until hot.  Add garlic and cook for about 30 seconds, or until fragrant.  Add wine to pan and stir, scraping up any bits.  Stir in chicken broth, lemon zest, lemon juice, sun-dried tomatoes, oregano and pepper flakes.  Cook for about 1 minute.  Return chicken to pan, along with any juices and bring to a boil.  Reduce heat to low and simmer, covered, stirring occasionally, until chicken is thoroughly cooked, about 10 minutes.  Season to taste with salt and pepper.   Transfer to a serving dish and sprinkle with chopped fresh parsley and crumbled feta cheese.  Serve.    Makes 4 servings.