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Delicious Chicken with Artichokes and Israeli Couscous photo

Chicken with Artichokes and Israeli Couscous

This Chicken with Artichokes and Israeli Couscous is bursting with Mediterranean flavors! Easy to prepare and perfect for any occasion.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Mediterranean
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken:
  • 6 pieces boneless skinless chicken breasts
  • to taste Kosher salt
  • to taste black pepper
  • 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
  • 1 bunch scallions thinly sliced
  • 4 cloves garlic sliced thinly
  • 1 cup chicken broth

Equipment

  • Large Skillet
  • Measuring Cups
  • Measuring Spoons
  • Wooden Spoon
  • Cutting Board
  • Knife

Method
 

Instructions:
  1. Start by seasoning the chicken breasts liberally with kosher salt and pepper on both sides.
  2. Place the flour in a shallow dish and dredge each chicken breast in the flour, shaking off any excess.
  3. 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.
  4. 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.
  5. 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.
  6. 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).
  7. While the chicken is simmering, prepare the Israeli couscous according to the package instructions.
  8. 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.