braised chicken with artichokes & lemon

One of my favorite ways to eat chicken. It’s earthy, herby and tangy – light and satisfying at the same time.


  • 3 chicken breasts
  • olive oil
  • salt & pepper
  • 1 large clove of garlic
  • 1 medium onion, chopped
  • 1/3 cup white wine
  • 1/2 cup chicken broth
  • 2 small jars marinated artichoke hearts
  • 1 tbsp green olive tapenade OR 1 tbsp capers
  • 1 tbsp lemon juice
  • pinch of dried herbes de provence
  • 2 sprigs fresh rosemary (more for garnish)


Make sure the chicken is dry to the touch before cooking. Sprinkle the chicken breasts with salt and pepper. Brown chicken in olive oil in a large skillet on high,  3-4 minutes on each side. Transfer chicken to a plate and cover to keep warm.

Reduce heat to low-medium. Deglaze the skillet with white wine. Add chopped onions and garlic and cook until tender. Add lemon juice, tapenade, chicken broth, chicken, herbes de provence, and rosemary to pan and cover. Reduce heat to low, cover, and simmer until chicken is cooked through, turning occasionally.

10 minutes before serving, add marinated artichokes. Drain one jar, but add 1/2 the liquid of the second jar to the pan. Cover and simmer.

Garnish with fresh rosemary and serve with crusty bread.

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