This bright, comforting one-pan dinner brings together tender chicken, briny artichokes, sun-dried tomatoes, and chewy Israeli couscous in a sauce that’s light on fuss but big on flavor. It’s the kind of weeknight meal that looks and tastes like you put in more effort than you did — great for a family dinner or for serving guests. Follow the directions carefully and you’ll have a satisfying, well-balanced dish in under an hour.
Why you’ll love this recipe
This recipe is straightforward and flexible. The chicken breasts brown beautifully after a light dusting of flour, helping to create a silky pan sauce when combined with chicken broth. Israeli couscous (pearl couscous) soaks up the savory liquid and keeps a pleasing bite, while artichokes and sun-dried tomatoes add bright, tangy notes. Scallions and garlic finish the dish with freshness and depth.
Ingredients
- 6 boneless skinless chicken breasts
- Kosher salt and pepper
- 1/4 cup flour (I used Wondra flour, made by Gold Medal)
- 1/4 cup sun-dried tomatoes packed in oil, drained, and sliced into strips
- 1/4 cup olive oil
- 1 can artichoke hearts packed in water, drained, and halved
- A bunch of scallions, thinly sliced
- 4 garlic cloves, sliced thinly
- 1 cup chicken broth
Prep work (5–10 minutes)
Start by patting the chicken breasts dry with paper towels so the flour adheres and the meat browns nicely. Season each piece generously with kosher salt and pepper on both sides. Drain the sun-dried tomatoes from their oil and slice them into thin strips. Drain the artichoke hearts and halve them if they aren’t already. Slice the scallions thinly and peel and thinly slice the garlic cloves. Measure the flour and chicken broth so everything is within reach.
Cooking equipment
- Large skillet or sauté pan with a lid (10–12 inches recommended)
- Tongs or a spatula
- Measuring cups and spoons
- Plate for resting the cooked chicken
Step-by-step directions
- Coat the chicken: Place the 1/4 cup flour in a shallow dish or on a plate. Dredge each of the 6 boneless skinless chicken breasts in the flour, shaking off any excess. This light coating will help the exterior brown and will also thicken the pan sauce slightly.
- Heat the oil: Pour 1/4 cup olive oil into a large skillet and warm it over medium-high heat until shimmering but not smoking.
- Brown the chicken: Add the floured chicken breasts to the hot skillet in a single layer, leaving space between them. Cook until golden brown on the first side, about 4–5 minutes, then flip and brown the second side for another 4–5 minutes. You’re aiming for a deep golden crust but not complete doneness — the chicken will finish cooking in the sauce. Transfer the browned chicken to a plate and set aside.
- Sauté aromatics: With the skillet still over medium heat, add the sliced garlic and thinly sliced scallions to the pan. Sauté briefly, about 30–60 seconds, until fragrant and lightly softened. Stir constantly so the garlic doesn’t burn.
- Add sun-dried tomatoes and artichokes: Stir in the 1/4 cup of sun-dried tomatoes (drained and sliced into strips) and the halved artichoke hearts. Toss gently to combine and warm through for 1–2 minutes.
- Build the sauce: Pour in 1 cup chicken broth, scraping up any browned bits from the bottom of the skillet with a spatula. Those browned bits add flavor to the sauce.
- Return chicken to the pan: Nestle the browned chicken breasts back into the skillet among the artichokes and sun-dried tomatoes. Reduce the heat to medium-low so the mixture simmers gently.
- Simmer until cooked through: Cover the skillet with a lid and let everything simmer for about 12–15 minutes, or until the chicken registers 165°F (74°C) at the thickest part and the flavors have melded. If you prefer a slightly reduced sauce, remove the lid for the last few minutes of cooking.
- Finish and rest: Once the chicken is cooked through, taste the sauce and adjust the seasoning with additional kosher salt and pepper if needed. Remove the skillet from the heat and let the dish rest for 3–4 minutes; this helps the juices redistribute in the chicken.
- Serve: Spoon a bed of Israeli couscous onto plates or a serving platter and arrange the chicken, artichokes, and sun-dried tomatoes on top. Spoon plenty of the pan sauce over everything and sprinkle the sliced scallions across the dish for a fresh finish.
Timing
Active prep — about 10 minutes. Browning and cooking — 30–35 minutes. Total time — roughly 40–45 minutes from start to finish.
Tips for success
- Dry the chicken well before dredging so the flour sticks and you get a better sear.
- Do not overcrowd the pan when browning the chicken. Work in batches if needed to maintain a good crust.
- If your sun-dried tomatoes are very salty or packed in very strong oil, taste the sauce before adding extra salt. The tomatoes can contribute a concentrated savory note.
- For extra depth, brown the garlic and scallions gently, not too fast. Burnt garlic will add bitterness.
- If you want more sauce, add an extra 1/4 to 1/2 cup chicken broth and simmer a little longer. If you prefer a thicker sauce, remove the chicken and let the sauce reduce uncovered for a few minutes.
Serving suggestions
This dish pairs beautifully with a simple green salad or steamed vegetables. A squeeze of lemon just before serving brightens the flavors and complements the artichokes and sun-dried tomatoes nicely. Leftovers keep well refrigerated for up to 3 days and reheat gently in a skillet or in the oven.
Flavor variations
- Add olives for a briny Mediterranean twist — Kalamata or Castelvetrano work well.
- Stir in a handful of chopped fresh herbs such as parsley or basil right before serving for a burst of color and freshness.
- For a creamier sauce, stir in a splash of light cream or plain yogurt at the end, off the heat, and whisk until smooth.
Chicken with Artichokes and Israeli Couscous is an easy, flavorful meal that feels special without a lot of fuss. The combination of tender chicken, savory broth, artichokes, and chewy couscous is comforting and bright — a reliable recipe you’ll return to again and again.
Chicken with Artichokes and Israeli Couscous
Equipment
- Meat Mallet
- Large Skillet
- Measuring Cups
- Tongs or spatula
- Saucepan
- Strainer
Ingredients
- 6 boneless skinless chicken breasts flattened to about 1/2 inch thickness
- kosher salt to taste
- black pepper to taste
- 1/4 cup flour (Wondra or all-purpose) for dredging
- 1/4 cup sun-dried tomatoes packed in oil drained and sliced into strips
- 1/4 cup olive oil total; 2 tablespoons for initial sear, remaining for sauce
- 1 can artichoke hearts packed in water drained and halved
- 1 bunch scallions thinly sliced; separate white and green parts
- 4 cloves garlic sliced thinly
- 1 cup chicken broth for pan sauce
- 2 cups chicken broth for cooking Israeli couscous
- Israeli couscous amount as needed to serve (about 1 to 1.5 cups dry suggested)
Instructions
- Place each chicken breast between plastic wrap and flatten with a meat mallet to about 1/2 inch thickness.
- Season both sides of the chicken with kosher salt and pepper, then coat lightly with the flour, shaking off excess.
- Heat 2 tablespoons of the olive oil in a large skillet over medium-high heat. Add the chicken and sauté until lightly browned and cooked through, about 3–5 minutes per side depending on thickness. Transfer chicken to a plate and keep warm.
- Add the remaining olive oil to the same skillet over medium heat. Add the sliced garlic and the white parts of the scallions and sauté until fragrant and softened, about 1 minute.
- Pour in 1 cup of chicken broth and stir, scraping up any browned bits from the bottom of the pan.
- Add the halved artichoke hearts and sliced sun-dried tomatoes to the skillet and simmer until heated through and the sauce thickens slightly, about 3–4 minutes. Taste and adjust seasoning with salt and pepper.
- Meanwhile, bring 2 cups of chicken broth to a boil in a saucepan. Add the Israeli couscous and cook until tender, about 8–10 minutes. Drain any excess liquid.
- Serve the seared chicken over the cooked couscous, spoon the artichoke and tomato sauce over the chicken, and sprinkle with the remaining green parts of the scallions.
Notes
- Use Wondra flour for a lighter dredge if available.
- Separate scallion whites and greens for better texture and garnish.
- Drain sun-dried tomatoes well to avoid excess oil in the sauce.
- Adjust broth amounts for desired sauce thickness.
