Mediterranean Artichoke Chicken with Orzo

Carolyn Haas


This was adapted from one of those 5 Ingredients cookbooks, but I changed and added to it. Instead of 4 chicken breasts, if they are large, slice the long way while partially frozen. Saves pounding, too!


★★★★★ 2 votes

15 Min
15 Min
Stove Top


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  • 4
    chicken breasts, boneless and skinless
  • 6 oz
    jar marinated artichoke hearts
  • 1 1/2 c
    chicken stock (or equivalent water plus chicken bouillon)
  • 1/2 tsp
    red pepper flakes, or to taste
  • 2 Tbsp
    lemon juice
  • 8 oz
    orzo pasta (about 1 1/2 cups)
  • 1 Tbsp
  • ·
    salt and pepper to taste

How to Make Mediterranean Artichoke Chicken with Orzo


  1. Pound chicken breasts to flatten evenly. Season with pepper.
  2. Drain artichoke hearts, set aside, save marinade.
  3. Bring 1/4 cup marinade to boil in large skillet. Ad chicken and cook over medium heat until lightly browned.
  4. Add artichokes, broth, pepper flakes, remaining marinade and orzo. Bring to boil, lower heat, cover and cook until chicken and orzo are done. Add lemon juice and capers. If too much liquid remains, boil another minute to reduce a bit OR add liquid if too dry!!
  5. Serving idea: serve with steamed Italian (flat) green beans.

Printable Recipe Card

About Mediterranean Artichoke Chicken with Orzo

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: Mediterranean
Hashtags: #artichokes, #orzo, #capers

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