Ingredients
6
6 servings
- •1 stick butter
- •½ cup chopped onions
- •1 tablespoon minced garlic
- •1 teaspoon Italian seasoning
- •½ teaspoon dried basil
- •salt to taste
- •2 (14 ounce) cans artichoke hearts, drained and quartered
- •1 (28 ounce) can crushed tomatoes
- •1 (14.5 ounce) can diced tomatoes
- •1 (6 ounce) can black olives, halved
- •1 (4.5 ounce) can sliced mushrooms, drained
- •4 boneless, skinless chicken breasts
Instructions
- Melt butter in a large skillet over medium-high heat. Add onions, garlic, Italian seasoning, basil, and salt. Saute until it starts to brown, about 5 minutes.
- Add artichoke hearts, crushed tomatoes, diced tomatoes, olives, and mushrooms; bring to a boil. Add chicken, cover, and reduce heat to medium. Cook, stirring occasionally, until chicken is cooked through and the juices run clear, about 20 to 25 minutes.
Nutritional Facts
Per 6 servings
- Calories: 361
- Carbohydrate: 24g
- Fat: 21g
- Fiber: 6g
- Protein: 20g
- Sugar: 3g
Related Recipes
Mediterranean Chicken
Roasted Mediterranean Chicken
Lemony Mediterranean Chicken
Mediterranean Chicken Sheet Pan Dinner
Mediterranean Chicken Skillet Dinner
Mediterranean Baked Chicken with Pasta
Mediterranean Chicken with Pepperoncini and Kalamatas
Mediterranean Pasta
Mediterranean Vegetable Stew
Chicken with Heirloom Tomatoes, Artichokes, and Rosemary
Italian Chicken Skillet
