Go Back
Homemade Chicken with Artichokes and Israeli Couscous photo

Chicken with Artichokes and Israeli Couscous

Tender pan-seared chicken with artichokes, sun-dried tomatoes, and a savory broth served over Israeli couscous.
Print Recipe Save it
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 6 servings

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.