A tasty meal that is full of flavor and nutrition.

Chicken with Potatoes and Artichokes

Servings: 1 Preparation Time: 15 Minutes Cooking Time: 40 Minutes


  • 3 small red or white potatoes
  • 1 1/2 tablespoons olive oil
  • 1/2 red onion
  • 4 frozen artichoke hearts thawed
  • 1 large clove garlic minced
  • 1/2 cup low-sodium chicken broth
  • 4 pitted oil cured black olives each cut in half
  • Salt and pepper to taste
  • 1 tablespoon lemon juice
  • 1 tablespoon chopped flat leaf parsley
  • 2 boneless skinless chicken thighs cut into 2 inch pieces, about 1/3 pound


  1. Parboil potatoes in salted water until tender; set aside. When cool, cut into 1 1/2-inch pieces. (You may want to double the potatoes for use in another recipe.) Sprinkle chicken pieces with salt and pepper. Heat olive oil in saute pan over high heat. Add chicken pieces and brown well on all sides. Remove chicken from pan and set aside.
  2. To remaining oil in the pan, add onion and saute over medium heat for 5 minutes. Return chicken to onions in pan, add artichoke hearts, garlic, and stock. Bring to a simmer, cover and and cook over low heat until chicken and artichokes are tender, about 15 to 20 minutes. Add potatoes and heat through. Season with salt, pepper and lemon juice to taste. Sprinkle with chopped parsley.

Recipe Notes

nutritional information per serving: Calories: 645 Fat: 35 g Cholesterol: 100 mg Sodium: 878 mg Carbohydrates: 46 g Fiber: 4 g Protein: 34 g

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photo credit: United States Potato Board

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