I’ve liked the chicken and artichoke combo for a long time. Here’s my own lemony twist. With all the praise it gets, this dinner is so much fun to serve. —Carly Giles, Hoquiam, Washington
Test Kitchen Approved
Total Time Prep: 20 min. Bake: 20 min. Makes 4 servings
Ingredients
- 4 boneless skinless chicken breast halves (6 ounces each)
- 3 teaspoons olive oil, divided
- 1 teaspoon dried rosemary, crushed
- 1/2 teaspoon dried thyme
- 1/2 teaspoon pepper
- 2 cans (14 ounces each) water-packed artichoke hearts, drained and quartered
- 1 medium onion, coarsely chopped
- 1/2 cup white wine or reduced-sodium chicken broth
- 2 garlic cloves, chopped
- 1/4 cup shredded Parmesan cheese
- 1 lemon, cut into 8 slices
- 2 green onions, thinly sliced
