The chicken breast with artichokes and orange is a light, fragrant, and surprisingly simple dish to prepare, perfect for anyone looking for a recipe with artichokes and chicken that combines taste and freshness. The combination of artichokes, gently sautéed in a pan, and freshly squeezed orange juice creates a natural, bright, and aromatic sauce, ideal for those who love healthy yet flavorful dishes.
It is a recipe that highlights seasonal ingredients and brings a perfect balance of citrus notes and the delicacy of chicken breast to the table.
This version of easy orange chicken is designed for those who want a quick but elegant dish, suitable for everyday cooking as well as a more refined dinner. The artichokes, thinly sliced and left to rest in water with lemon and orange peel, maintain a vibrant color and clean taste. Cooking in the pan allows for a creamy and light base, without the use of cream or butter, making this recipe perfect for those following a balanced diet.
The result is a light and flavorful main course, ideal to accompany with basmati rice, couscous, or simple roasted potatoes. The combination of chicken, artichokes, and citrus is one that wins over at first taste: fragrant, Mediterranean, genuine.
If you’re looking for a quick and healthy recipe that surprises with just a few ingredients, this dish will soon become your ally in the kitchen.
- Cuisine: Italian
Ingredients
CHICKEN BREAST WITH ARTICHOKES AND ORANGE
- 14 oz chicken breast
- 4 artichokes
- 1 orange
- 1 lemon (for acidulated water)
- 1 onion
- flour
- salt
Tools
CHICKEN BREAST WITH ARTICHOKES AND ORANGE
- 1 Cutting Board cutting board
- 1 Knife knives
- 1 Pan pan
Steps
Clean the artichokes and slice them thinly.
Put them in cold water with lemon and some orange peel: a great trick to prevent them from turning brown and to add fragrance.
Thinly slice the onion and let it soften in a pan with a drizzle of oil.
Add the drained artichokes and sauté them for a few minutes.
Pour the orange juice and add a bit of its pulp.
Let it cook until the artichokes become soft and the sauce slightly reduces.
Lightly flour the chicken breast slices.
In another pan, heat a drizzle of oil and brown the chicken on both sides.
Add salt and pepper.
Transfer the chicken to the pan with the artichokes.
Mix gently and let the flavors blend for 2–3 minutes.
Add some grated orange zest at the end of cooking for a more intense aroma.
✨Variations
Chicken, Artichokes, and Orange with Honey and Mustard
Idea: a slightly sweet and sour sauce that enhances the orange.
Mix 1 teaspoon of honey + 1 teaspoon of mustard in the orange juice.
Add the mixture to the artichokes while cooking.
Combine with the chicken and let it glaze.
Mediterranean version with Olives and Capers
Idea: add saltiness and contrast.
Add 1 tablespoon of desalted capers and 6–8 taggiasca olives to the artichokes.
Use only half of the orange juice to not overpower other flavors.
Finish with fresh parsley.
Mediterranean version with Olives and Capers
Idea: add saltiness and contrast.
Add 1 tablespoon of desalted capers and 6–8 taggiasca olives to the artichokes.
Use only half of the orange juice to not overpower other flavors.
Finish with fresh parsley.
Creamy with Orange and Yogurt
Idea: a velvety but light sauce.
At the end of cooking, off the heat, add 2 tablespoons of Greek yogurt to the orange and artichoke base.
Mix gently and return to very low heat for 1 minute.
FAQ (Questions and Answers)
Can I use frozen artichokes?
Yes, they work well. No need to put them in acidulated water: you can add them directly to the pan still frozen and continue with the recipe.
Can I substitute the chicken breast with another meat?
Of course: turkey, pork loin, or even veal pieces. Cooking times vary slightly, but the procedure remains the same.
The sauce is too liquid: how can I thicken it?
You can:
lightly flour the artichokes before adding the orange juice,
or dissolve half a teaspoon of cornstarch in a tablespoon of water and add it at the end of cooking.Is it possible to make it gluten-free?
Absolutely: just replace the flour with cornstarch or rice flour. The result remains light and the crust still forms.
What herbs pair well with orange and artichokes?
Thyme, marjoram, and rosemary are perfect. For a fresher touch, you can add parsley or mint at the end of cooking.
