This brothy chicken dish is warming in cold weather—and delicious as is, or spooned over a large spoonful of tender orzo pasta or steamed brown rice, wheat berries, or wild rice.


  1. Rub 1 tablespoon olive oil on chicken; season with salt and pepper. Heat a grill pan over high heat. Cook the chicken on the grill pan 8 to 10 minutes, turning once, until no longer pink in center. Cook to internal temp of 165°F.

  2. Heat remaining 1 tablespoon oil in medium saucepan over medium-high heat. Add shallots; sauté for 1 minute. Add garlic and artichokes; cook and stir about 5 minutes or until lightly golden brown. Pour in white wine and stir, scraping the browned bits off the bottom of the pan with a wooden spoon. Stir in broth, tomatoes and juice; season with salt and pepper. Bring to a simmer.

  3. Ladle the artichoke and tomato broth into shallow bowls. Top with the grilled chicken. Sprinkle with thyme.


Nutritional values may change if you choose to substitute another chicken product. If substituting frozen chicken for this recipe, thaw before cooking. If substituting fresh whole boneless skinless chicken breasts, cut the whole breast in half before preparing.