The orange chicken with artichokes is a tasty and very simple main course that can also be made with frozen artichoke wedges, yes, when we find them on sale, we buy lots, clean, and cut them into slices or quarters and freeze them so they’re ready when we want to use them.
Fresh artichokes of any variety are perfectly fine, they are always delicious, and then chicken breast pairs very well with them. Few and simple ingredients for this orange chicken with artichokes.
A dish ready in just over 20 minutes for everyone’s delight, this chicken breast with artichokes will be perfect even if prepared in advance and warmed up just before serving.
A chicken stew with artichokes to lick your chops for, really, if you have turkey, I recommend making the same recipe using turkey breast or even the thigh, trimmed and skinless, of course.
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Let’s find out right after the picture how to prepare the orange chicken with artichokes, but first look below where I leave you other ideas for using chicken breast both whole and in slices!!
You might also be interested in: Stew Recipes
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 30 Minutes
- Portions: 4
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for Orange Chicken with Artichokes
- 28 oz chicken breast (whole or thick slices)
- 4 artichokes
- 2 leeks (only the white part)
- 1 clove garlic
- 2 tbsp orange zest (grated)
- 3 tbsp white wine
- 10.5 oz cherry tomatoes (or grape tomatoes or canned diced tomatoes)
- 1 cup vegetable broth
- 3 tbsp flour
- 1 lemon (for the artichokes' bath)
- to taste chopped parsley
- 4 tbsp extra virgin olive oil
- to taste salt
Preparation of Orange Chicken with Artichokes
To prepare orange chicken with artichokes, if you don’t already have artichoke wedges, the first thing to do is clean them.
So remove the stem (the hardest part), remove the tougher outer leaves until you reach the white part.
Cut off the artichoke tips at about 3/4 of their height, divide them in half, and remove the inner fibers.
Then cut them into wedges and place them in a bowl with lemon juice and water to prevent them from browning.
Once the artichoke cleaning is complete, cut the chicken breast into pieces about 3/4 inch and quickly coat them in flour.
Set aside for a moment.
Cut the leeks into slices not too thin and peel the garlic clove by crushing it.
In a large pot, heat the extra virgin olive oil, and when it’s hot, brown the leeks along with the garlic clove for 4/5 minutes.
Add the chicken pieces and brown them well on all sides for at least 6 minutes, turning them frequently.
Deglaze with wine, letting it evaporate well, add the drained and dried artichokes, and season with salt.
If using cherry tomatoes, cut them in half and add them along with the orange zest, letting them season well for at least another 5 minutes.
Gradually add the broth without letting it dry out too much, and finish cooking for another 15 minutes.
Check the artichokes’ tenderness; when a fork goes in easily, it’s ready.
Adjust the salt if needed (always taste), add freshly ground black pepper if you like, and sprinkle with fresh chopped parsley.
How to store orange chicken with artichokes
You can store it in the refrigerator well-sealed in an airtight container for 2 days.
If you prefer, you can freeze it and thaw it at room temperature before reheating it in a pan.
Other recipes
If you want to see other types of recipes, you can go back to HOME
FAQ (Frequently Asked Questions)
Can I use frozen artichokes?
Yes, you can use frozen artichokes without defrosting them, adding them before the chicken pieces and allowing them to thaw well over medium-low heat before adding the rest.
What wine can I serve it with?
You can serve orange chicken with artichokes with Nero d’Avola, a rich red wine.
