Braised chicken and artichokes

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Williams Sonoma

Braised chicken and artichokes

Soy-Free, Dairy-Free, Mediterranean

2 Servings, 560 Calories/Serving

25 – 40 Minutes

A few finishing touches of basil, lemon, and optional butter bring elegance to this French-inspired one-pot chicken dinner simmered with tomatoes and artichokes.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sun Basket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • 1 or 2 cloves organic peeled fresh garlic
  • 1 or 2 organic shallots
  • 1 organic lemon
  • Chicken options:
  • 2 to 4 boneless skinless chicken thighs (about 10 ounces total)
  • 2 boneless skinless chicken breasts (about 6 ounces each)
  • 1 tablespoon plus 1½ teaspoons all-purpose flour
  • Herb blend (dried oregano - dried thyme)
  • 1½ teaspoons Dijon mustard
  • 1 tablespoon tomato paste
  • ½ cup diced tomatoes
  • 4 or 5 sprigs organic fresh basil
  • 7 ounces cooked quartered artichoke hearts

Chef's Tip

To give the chicken a rich brown exterior and to prevent it from sticking, in Step 2, give the sauce pot and oil plenty of time to heat before adding the meat.

Nutrition per serving

Calories: 560, Protein: 35g (70% DV), Fiber: 8g (32% DV), Total Fat: 34g (52% DV), Monounsaturated Fat: 22g, Polyunsaturated Fat: 2.5g, Saturated Fat: 4.5g (23% DV), Cholesterol: 115mg (38% DV), Sodium: 250mg (10% DV), Carbohydrates: 27g (9% DV), Total Sugars: 6g, Added Sugars: 0g (0% DV).
Contains: Wheat

Sodium does not include pantry salt; for reference, ⅛ teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.


2-serving instructions (4-serving modifications in red)

Wash produce before use


Prep the ingredients

  • Finely chop, press, or grate enough garlic to measure 1 teaspoon [2 tsp].
  • Peel and finely chop enough shallots to measure ¼ cup [½ cup].
  • Juice half the lemon; cut half into wedges for garnish. [Juice 1 lemon; cut the remaining lemon into wedges.]


Prep and brown the chicken

Prep and cook instructions are identical for both chicken options.
  • Pat the chicken dry with a paper towel. Cut the chicken crosswise into 1-inch-wide pieces; season generously with salt and pepper.
  • On a plate or shallow bowl, season the flour with salt and pepper, sprinkle with the herb blend, and spread in an even layer.
Dredge the chicken in the flour, turning to coat; shake off any excess.
In a large sauce pot over medium-high heat, warm 2 to 3 tablespoons oil until hot but not smoking. Working in batches if needed, add the chicken and cook, stirring occasionally, until lightly browned but not yet cooked through, 2 to 3 minutes. Transfer to a plate. Add more oil between batches if needed. Do not clean the pot.


Cook the vegetables

In the same pot used for the chicken, warm 2 to 3 tablespoons oil over medium heat until hot but not smoking. Stir in the garlic and shallots, season with salt and pepper, and cook until fragrant, about 1 minute. Stir in the mustard and tomato paste and cook until fragrant, about 30 seconds.
Add the tomatoes and 1½ cups [3 cups] water and bring to a boil, scraping up any browned bits from the bottom of the pot. Reduce to a simmer and cook, stirring occasionally, until thickened, 2 to 4 minutes.
When the vegetables are almost done, prepare the basil.


Prep the basil; finish the chicken

  • Strip the basil leaves from the stems; coarsely chop the leaves.
Add the chicken and any accumulated juices and the artichokes to the pot and simmer until the chicken is cooked through, 5 to 7 minutes. Remove from the heat, stir in the basil, 1 to 2 teaspoons [1 TBL] lemon juice, and 1 to 2 tablespoons butter (from your pantry), if using. Season to taste with salt and pepper.



Transfer the chicken, artichokes, and sauce to individual bowls. Serve the lemon wedges on the side.

Kids Can!

  • Press the garlic (if you have a press).
  • Measure the garlic and shallots.
  • Juice the lemon.
  • Spread the flour and herb blend on a plate.
  • Strip the basil leaves.

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