The vote is in and the winner is “easy weeknight meal!” Thanks to all who weighed in on our Facebook page this past week. We ended up doing a few different versions of the recipe you see here and tweaking it just a little to allow for the most flavor possible but to still be a quick prep meal. From start to finish, the total time was 45 minutes!

So how did we manage to pack in so much flavor to this dish in just 45 minutes? First, we sautéed the chicken tenders in a bit of canola oil after dredging each one in flour. Because the sauté cooking method is relatively quick, it allows for the food to retain its texture and the browning produces a nice rich flavor. After sautéing the chicken, we removed it from the pan and added in garlic, which is a great flavor enhancer to any dish; especially when roasted or sautéed. Next, we added in quartered tomatoes and let the juice seep out, creating a little sauce for the chicken. Finally, we added in the artichoke hearts and lemon juice and then finished it off with a little bit of salt and pepper.

We served the dish over brown rice which cooked while the chicken was cooking so it did not add any additional time. You could also use wild or white rice instead of brown or even a thin noodled pasta.

Enjoy this easy weeknight meal and let us know your thoughts below!

Tomato and Artichoke Weeknight Chicken

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• Author: sgauley
• Total Time: 45 minutes
• Yield: 4 servings 1x

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Description

A super fast weeknight meal that is easy to prep and comfortably feeds 4 people. 

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Ingredients

Scale 1x2x3x

• 1 lb chicken tenders 
• 1/4 cup all purpose flour
• 3 tablespoons canola oil 
• 3 cloves garlic
• 8 oz Campari tomatoes 
• 1/4 cup white wine
• 8.5 oz can artichokes in water, drained 
• 1/2 lemon, squeezed
• 1/4 teaspoon each salt and pepper
• 1 teaspoon dried or fresh parsley for garnish, optional 

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Instructions

1. Coat all sides of chicken tenders in flour and place onto a plate. Tap off excess flour. 
2. Heat oil in a deep frying pan. About 1-2 minutes. 
3. Add in chicken and brown on both sides. Approximately 6 minutes each side. Remove from pan to a clean plate. 
4. Add crushed garlic to pan and stir continuously until brown. About 1 minute. 
5. Next, add in tomatoes and cook for about 5 minutes. 
6. Add in white wine, artichoke hearts, lemon juice, salt and pepper. Stir together for about 2 minutes before returning the cooked chicken to the pan. Warm through about 1 more minute.
7. Remove from heat and serve hot. Garnish with parsley flakes and freshly grated parmesan cheese, if desired. 

 

Notes

• Can substitute all purpose flour for any other ground flour.  
• Serves well with brown or wild rice, or a thin noodled pasta. 

• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Category: Dinner