Chicken with Artichokes and Israeli Couscous
Are you ready for a flavorful dish that combines tender chicken, vibrant artichokes, and the delightful chewiness of Israeli couscous? This recipe for Chicken with Artichokes and Israeli Couscous is not only easy to prepare but also brings a burst of Mediterranean flavors to your dinner table. With wholesome ingredients and an enticing aroma, this dish is perfect for a weeknight meal or a weekend gathering. Grab your apron and let’s dive into the details!
The Upside of Chicken with Artichokes and Israeli Couscous
Chicken with Artichokes and Israeli Couscous is a well-rounded meal that checks all the boxes: it’s nutritious, satisfying, and bursting with flavor. The combination of succulent chicken breasts with the tangy artichokes and the nutty texture of Israeli couscous creates a symphony of tastes in every bite. Plus, this dish is versatile! You can easily adjust the ingredients based on what you have on hand or your personal preferences. Whether you’re feeding a family or entertaining friends, this dish is sure to impress.
Ingredients at a Glance
- 6 boneless skinless chicken breasts
- Kosher salt and pepper, to taste
- 1/4 cup flour (I used Wondra flour, made by Gold Medal)
- 1/4 cup sun-dried tomatoes packed in oil, drained, and sliced into strips
- 1/4 cup olive oil
- 1 can artichoke hearts packed in water, drained, and halved
- A bunch of scallions, thinly sliced
- 4 garlic cloves, sliced thinly
- 1 cup chicken broth
Hardware & Gadgets
- Large skillet: A sturdy skillet is essential for searing the chicken and sautéing the vegetables.
- Measuring cups and spoons: Accurate measurements ensure the perfect balance of flavors.
- Wooden spoon or spatula: Ideal for stirring and scraping up those delicious browned bits.
- Cutting board and knife: For prepping the chicken and vegetables.
Chicken with Artichokes and Israeli Couscous — Do This Next
Step 1: Prepare the Chicken
Start by seasoning the chicken breasts liberally with kosher salt and pepper on both sides. This step is crucial for enhancing the overall flavor of the dish.
Step 2: Dredge the Chicken
Place the flour in a shallow dish and dredge each chicken breast in the flour, shaking off any excess. The flour will help create a nice crust as the chicken cooks.
Step 3: Sear the Chicken
In a large skillet, heat the olive oil over medium-high heat. Once hot, add the floured chicken breasts and sear them for about 4-5 minutes on each side, or until they are golden brown. Remove the chicken from the skillet and set it aside on a plate.
Step 4: Sauté the Aromatics
In the same skillet, add the sliced garlic and scallions. Sauté for about 1-2 minutes until they become fragrant and slightly softened. Then, add the sun-dried tomatoes and artichoke hearts, cooking for an additional 2-3 minutes.
Step 5: Add the Chicken Broth
Pour the chicken broth into the skillet, scraping up any browned bits from the bottom. This will infuse the dish with amazing flavor. Return the chicken to the skillet, nestling it among the vegetables.
Step 6: Simmer
Cover the skillet and reduce the heat to low. Allow the chicken to simmer for about 15-20 minutes until it is cooked through and reaches an internal temperature of 165°F (75°C).
Step 7: Cook the Couscous
While the chicken is simmering, prepare the Israeli couscous according to the package instructions. Usually, this involves boiling water, adding the couscous, and cooking until tender.
Step 8: Serve
Once the chicken is cooked and the couscous is ready, serve the chicken alongside a generous scoop of couscous and spoon the artichoke and tomato mixture over the top. Enjoy your delicious Chicken with Artichokes and Israeli Couscous!
Smart Substitutions
- Chicken: Feel free to use boneless skinless thighs if you prefer dark meat.
- Sun-dried tomatoes: Fresh tomatoes can be used, but adjust the cooking time as needed.
- Israeli couscous: Quinoa or orzo can be excellent alternatives for a different texture.
- Vegetable broth: Use vegetable broth instead of chicken broth for a lighter version.
Recipe Notes & Chef’s Commentary
- This dish can be made ahead of time and stored in the refrigerator. Just reheat gently before serving.
- For added flavor, consider marinating the chicken in a mixture of olive oil, lemon juice, and herbs for a few hours before cooking.
- Adjust the amount of garlic according to your taste; more can be used for a stronger flavor.
- Garnish with fresh herbs like parsley or basil for a pop of color and freshness.
Leftovers & Meal Prep
Leftovers of Chicken with Artichokes and Israeli Couscous can be stored in an airtight container in the refrigerator for up to 3 days. This dish also freezes well! To freeze, let it cool completely, then transfer to a freezer-safe container. It can be frozen for up to 2 months. When you’re ready to eat, simply thaw in the refrigerator overnight and reheat on the stovetop or in the microwave.
Popular Questions
Can I use frozen chicken breasts for this recipe?
Yes, you can use frozen chicken breasts. However, you will need to extend the cooking time to ensure they are fully cooked through.
What can I serve with Chicken with Artichokes and Israeli Couscous?
This dish pairs beautifully with a simple green salad, roasted vegetables, or some crusty bread to soak up the delicious sauce.
Can I make this dish dairy-free?
Absolutely! This recipe is naturally dairy-free, so you can enjoy it without any modifications.
How do I know when the chicken is done cooking?
The chicken is done when it reaches an internal temperature of 165°F (75°C) and is no longer pink in the center. A meat thermometer is a handy tool for this!
Serve with These
Bring It Home
Cooking can be a delightful experience, especially when you have a recipe like Chicken with Artichokes and Israeli Couscous to guide you. The combination of flavors and textures in this dish promises to transport you to a sunny Mediterranean kitchen. With just a few simple steps, you can create a meal that is both comforting and sophisticated. So gather your ingredients, follow the steps, and enjoy the deliciousness that awaits. Happy cooking!
Chicken with Artichokes and Israeli Couscous
Ingredients
Equipment
Method
- Start by seasoning the chicken breasts liberally with kosher salt and pepper on both sides.
- Place the flour in a shallow dish and dredge each chicken breast in the flour, shaking off any excess.
- In a large skillet, heat the olive oil over medium-high heat. Once hot, add the floured chicken breasts and sear them for about 4-5 minutes on each side, or until they are golden brown. Remove the chicken from the skillet and set it aside on a plate.
- In the same skillet, add the sliced garlic and scallions. Sauté for about 1-2 minutes until they become fragrant and slightly softened. Then, add the sun-dried tomatoes and artichoke hearts, cooking for an additional 2-3 minutes.
- Pour the chicken broth into the skillet, scraping up any browned bits from the bottom. Return the chicken to the skillet, nestling it among the vegetables.
- Cover the skillet and reduce the heat to low. Allow the chicken to simmer for about 15-20 minutes until it is cooked through and reaches an internal temperature of 165°F (75°C).
- While the chicken is simmering, prepare the Israeli couscous according to the package instructions.
- Once the chicken is cooked and the couscous is ready, serve the chicken alongside a generous scoop of couscous and spoon the artichoke and tomato mixture over the top.
Notes
- This dish can be made ahead of time and stored in the refrigerator.
- Consider marinating the chicken in olive oil, lemon juice, and herbs for added flavor.
- Adjust the amount of garlic according to your taste.
- Garnish with fresh herbs like parsley or basil for a pop of color.
