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Chicken with Artichokes and Sundried Tomatoes

Chicken with Artichokes and Sundried Tomatoes

Brenda Mills

"Sun-dried tomatoes and feta cheese give this simple chicken dish a delightfully different twist."
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35 m servings 512 cals
Serving size has been adjusted!
Original recipe yields 6 servings


  • Calories:
  • 512 kcal
  • 26%
  • Fat:
  • 21 g
  • 32%
  • Carbs:
  • 49.9g
  • 16%
  • Protein:
  • 33.3 g
  • 67%
  • Cholesterol:
  • 78 mg
  • 26%
  • Sodium:
  • 1722 mg
  • 69%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Heat olive oil in a large skillet over medium-high heat; cook and stir onion and garlic in hot oil for 1 minute. Add chicken; cook and stir until chicken is no longer pink, 5 to 10 minutes. Stir chicken broth, artichoke hearts with juice, sun-dried tomatoes, olives, salt, oregano, basil, and black pepper into chicken mixture; cover skillet and simmer until chicken is cooked through, about 10 more minutes.
  2. Bring a large pot of lightly salted water to a boil. Cook angel hair in the boiling water, stirring occasionally until cooked through but firm to the bite, 4 to 5 minutes. Drain and transfer pasta to a platter; spoon chicken mixture over pasta. Sprinkle with feta cheese.


  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

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Read all reviews 88
  1. 114 Ratings

Most helpful positive review

I made this recipe for my husband tonight, and we both loved it. I used Kathy K's idea and used the olive oil from the sun-dried tomatoes, and Zuzana's idea to add a little corn starch at the en...

Most helpful critical review

Recipe was okay. It needs a little more flavor. I don't think I'll make this again.

Most helpful
Most positive
Least positive

I made this recipe for my husband tonight, and we both loved it. I used Kathy K's idea and used the olive oil from the sun-dried tomatoes, and Zuzana's idea to add a little corn starch at the en...

I have been making my own version of this meal for years. The biggest difference is that I use two cans of chicken broth, then cook the pasta with the rest of the ingredients. It is a one-pan ...

Delicious! Used black olives, chicken breast tenders, 3 cloves of garlic, Juliane cut sun-dried tomatoes with herbs, and served over spinach fettichini sprinkled with feta. So flavorful, will d...

Easy to make and delicious! I will be making this again!!

Absolutely fantastic. Did not change the recipe at all except for thickening the sauce at the end with cornstarch. Great with rice or pasta .

Definitely will make this again. I also thickened the sauce and I added fresh spinach at the end. Very tasty.

I made this tonight, as written, except used the oil from the jar of sun dried tomato (rather than olive oil) and used a little less feta cheese (personal taste). Also I cooked it with the lid ...

My husband and I both loved this recipe. My only change was sun-dried tomatoes (dry) and then re-hydrated in the chicken broth (which I used less of) and to thicken a little, I added about 1/2 ...

Hubby said A++ - I would say a solid A . . . Simple(short ingredient list), quick(prep and cleanup), easy, tasty and nutritious. Looking for ways to used my sun dried tomatoes from summer- this ...

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