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Chicken Artichoke Skillet

This quick-to-fix chicken entree featuring artichokes and olives has a real Greek flair. Seasoned with lemon juice and oregano, the stovetop chicken turns out moist and tender. —Carol Latimore, Arvada, Colorado Skip links
4 Servings - 25 min -
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Servings:4  | Calories:238 | Total Fat:9g  | Chol:73mg  | More
Nutritional facts are per serving and accuracy is not certain.
Total Fat 9g
14 %
Sat Fat 2g
10 %
Total Carb 13g
4 %
Fiber 7g
28 %
Sugars 1g
Cholesterol 73mg
24 %
Sodium 727mg
30 %
Protein 28g
57 %
54% Boneless skinless chicken breast halves
19% Artichoke hearts
17% Others combined
8% Olive oil
Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate - Learn more.


4 boneless skinless chicken breast halves (4 ounces each)
1/4 teaspoon salt
1/4 teaspoon pepper
2 teaspoons olive oil
1 can (14 ounces) water-packed quartered artichoke hearts, rinsed and drained
2/3 cup reduced-sodium chicken broth
1/4 cup halved pimiento-stuffed olives
1/4 cup halved pitted Greek olives
2 tablespoons minced fresh oregano or 2 teaspoons dried oregano
1 tablespoon lemon juice

Directions : View recipe directions on
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