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I made this Chicken with Artichokes last week before we headed to Whistler and my kids said: “Mom, this tastes like a Thanksgiving dinner!”. Probably because I served it with Turkey Bacon and Cream Cheese Mashed Potatoes with all the artichoke gravy flowing and mixing with potatoes. We had it at the lake and all my boys loved it. There were plenty leftovers as well.

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A few years ago I had one of the moms for a playdate and she mentioned she is making Artichoke Chicken for dinner. That sounded very delicious and easy to me. Now after I made this recipe and have Googled “chicken artichokes” I see that it is common practice to make it with mayo and Parmesan cheese. My version is much lighter but still full of flavour from braised chicken and artichokes. One day I will create a lighter creamy version.

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I have used my grandma’s money saving tip and have butchered the whole chicken – thighs, drumsticks and breasts went into this dish (skinless but bone in). Remaining carcass and wings went into soup which I am making today. I first made the stock and later on will use up all leftover veggies in my fridge and probably add brown rice. That is a typical Ukrainian cooking – use what you have on hand and stuff bellies with liquid meals like soup to save money.

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Over the years I became a big fan of artichokes. I tried to cook fresh with not much luck. So, I buy jarred and packed in oil, drain, rinse and drain again. I can’t find frozen or packed in water in my area but those work too. I usually buy artichokes in big jars at Costco – best price and product of Spain, so hopefully no GMOs (?!).

Enjoy!

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Clean Eating Chicken with Artichokes

Clean Eating Chicken with Artichokes

Ingredients

  • 2 lbs boneless & skinless chicken thighs or breasts, cut into 2” pieces*
  • 2 medium onions, finely chopped
  • 5 large garlic cloves, minced
  • 2 tbsp coconut or avocado oil, divided
  • 16 oz jarred (canned) artichoke hearts, drained and finely chopped**
  • 2 cups water or low-sodium chicken stock
  • 1 tbsp maple syrup or raw honey
  • 1/2 tsp salt
  • 1/8 tsp black pepper, ground
  • 2 tbsp parsley or basil, finely chopped

Directions

  1. Preheat heavy bottom pan or a Dutch oven on medium heat and swirl 1 tbsp of oil to coat. Add chicken, working in batches if necessary, and cook until well browned on each side, about 4 minutes per side. Transfer to a plate.
  2. Swirl remaining oil to coat the bottom of skillet and add onion and garlic. Sauce until translucent, stirring occasionally. Add artichokes, water or stock, honey, salt and pepper; stir and let simmer for a few minutes.
  3. Return chicken to a skillet and stir gently to combine. Cover, reduce heat to low and simmer for about 45 minutes. Remove from heat and let stand for 5-10 minutes. Sprinkle with parsley or basil and serve hot with Turkey Bacon and Cream Cheese Mashed Potatoes, rice, salad or veggies.
  4. Storage Instructions: Store in a glass airtight container for up to 5 days.

Notes

*Or use 2.5 lbs of bone-in chicken. I cut up whole chicken and used most of it for this dish and remaining carcass and wings for soup. **If using artichokes marinated in oil (I did because I couldn’t find them in water), drain, rinse and drain again. Frozen or packed in water work too.

http://ifoodreal.com/clean-eating-chicken-with-artichokes/

Nutritional Info

Servings Per Recipe: 8

Amount Per Serving = 1 1/4 cups:
Calories: 205.9
Total Fat: 4.5 g
Cholesterol: 55.1 mg
Sodium: 254.1 mg
Total Carbs: 11.8 g
Dietary Fiber: 5.1 g
Protein: 27.6 g
WW Points+: 4

This post may contain affiliate links. When you buy a product I make a small commission without any extra cost to you. In return, you can enjoy free recipes as well as savings on your favourite products. I also shared Clean Eating Ingredients I Buy and Kitchen Appliances +Tools I Use. Please buy local, organic and fair trade whenever feasible.

10 Comments

  1. Laura @ RYG

    This is a total grandma recipe for me ~ my Ukrainian grandma would have made something similar. And would have butchered a whole chicken and made tons of homemade stock and soup with it. I wish I had that in me to butcher a whole chicken. But I am finally able to touch raw meat and that’s a start. I love how you put artichoke in, so delicious.

    Reply
    • Olena

      Were you a vegetarian before? Most people can’t butcher chicken or fillet a fish. We should blame it on pre-packaged and filleted for us everything. In real world people really don’t care what they gotta do because the are hungry. Before my grandma butchered that whole chicken, she raised it, killed it, removed all feathers, cooked it and by 3PM went to work. She was a doctor.:)

      Reply
  2. Roland

    Why are you endorsing inferior ways to consume chicken?

    I always make my chicken tendies by buying my free range tenderloins at the farmers market and coating them with organically grown herbs, spices and gluten free breadcrumbs.

    Reply
      • Anne P

        I think Olena does a great job of preparing chicken the the most superior way possible. Not only is it organic, it’s local, and by butchering the chicken herself and using all the parts she is ensuring there is not waste. That is the most responsible way to eat meat that exists! All those little pieces of the chicken are the healthiest ones for us. My dad was from Poland and he used to crunch on the cartilage of the drumstick and my stomach would turn, but it’s so smart. The good for you stuff in there in amazing. Great job being a responsible member of society and feeding your family well Olena! You inspire me!

        Reply
  3. Melissa

    I have this on the stove right now I’m not going to lie…..I’m excited…I made the potatoes last week with the turkey muffin/loaves….both delicious. I am making the potatoes again. I have tasted the chicken so far so freakin good! Thanks once again for your recipes “inferior” or not lol

    Reply
    • Olena

      LOL I hope you survive eating chicken in “an inferior” way. You are welcome. I assume you made cream cheese turkey bacon mashed potatoes…

      Reply
      • Melissa

        I sure did do the cream cheese mashed potatoes….twice now ….delish! Also I thought you should know, the chicken was amazing. My husband is iffy on artichokes but loved it and get this his comment was…”it tastes like when you make turkey dinner with gravy”, I swear to you. So good, I smuggled away enough for lunch yesterday and it was just as good. Thank you again for all your hard work we definitely reap the benefits.

        Reply
        • Olena

          Oh, good!!! My kids said exactly the same what your husband said. And the are also iffy artichokes. Men are just big kids.:) You are welcome! I should make mashed cauliflower next…

          Reply

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