Braised Chicken with Rosemary and Artichokes
Juicy chicken breast cutlets simmered in a fragrant rosemary and garlic broth with tender artichoke hearts, served alongside roasted broccoli florets.
- Prep: 15 min
- Cook: 20 min
- Total: 35 min
- Servings: 4
- Cuisine: Italian
- Difficulty: Easy
- Cost: $5.38/serving
Dietary
- High-Protein
- Low-Calorie
- Low-Carb
- Low-Sugar
- High-Fiber
- Gluten-Free
- Dairy-Free
- Nut-Free
- Egg-Free
- Paleo
- Low-Fat
- Low-Saturated-Fat
Tags
- one-pot
- sauté
- healthy
- classic
Ingredients
- 2 pound chicken breast (boneless, skinless, sliced into cutlets)
- 1 tablespoon olive oil
- 4 clove garlic (minced)
- 2 can canned artichoke hearts (drained)
- 1 can canned diced tomatoes (no added salt)
- 0.5 cup chicken broth (low-sodium)
- 1 tablespoon fresh rosemary (chopped)
- 4 cup broccoli florets
- 1 teaspoon salt
- 0.5 teaspoon black pepper (ground)
Instructions
- Season 2 pounds of chicken breast cutlets with 1/2 teaspoon of the salt and 1/4 teaspoon of the black pepper.
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Sear the chicken cutlets for 3 to 4 minutes per side until lightly golden, then transfer to a plate.
- Lower heat to medium and add 4 minced garlic cloves and 1 tablespoon chopped fresh rosemary, stirring for 30 seconds until fragrant. Add 1 can diced tomatoes, 1/2 cup chicken broth, 2 cans drained artichoke hearts, and the remaining 1/2 teaspoon salt and 1/4 teaspoon black pepper.
- Nestle the chicken cutlets and 4 cups broccoli florets into the sauce. Cover and simmer gently for 10 minutes until the chicken reaches an internal temperature of 165°F and broccoli is tender.
Notes
Artichoke hearts pack a tremendous amount of dietary fiber while keeping net carbs well below limits.
Nutrition (per serving)
- Calories: 387
- Protein: 55.7 g
- Carbohydrates: 17.7 g
- Fat: 10.1 g
- Fiber: 9.2 g
- Sodium: 1420 mg
- Saturated Fat: 1.5 g
- Sugar: 5.9 g
- Cholesterol: 160 mg