Chicken with Artichokes and Tomatoes

Chicken with Artichokes and Tomatoes

Deeply browned chicken thigh meat is accompanied by salty ham, richly flavored artichokes, and sweet carrots and onions in this phenomenal weeknight dinner whose sophistication belies its simplicity. The wine, canned chopped tomatoes, and a delicate zest of lemon bring it all together for a satisfying meal that works equally well on its own, or served over hearty noodles.

Pro tip: Using the residual chicken fat in the pan along with the prosciutto to cook the artichokes really adds to their savory richness.

Made with Crushed tomatoes

Mutti® Polpa keeps all the freshness of freshly picked tomatoes. This unique product combines the finely cut pulpy part of the fruit with its own juice.

cooking sketch 40 min (COOK TIME: 15 min / PREP TIME: 25 min)

cooking sketch Easy


  • 2 tbsp olive oil
  • 4 bone-in chicken thighs (8 oz.)
  • 1 tsp kosher salt, divided
  • 3/4 tsp pepper, divided
  • 3 oz finely chopped prosciutto
  • 2 packages frozen baby artichoke halves, thawed and dried with paper towels (10 oz.)
  • 1/2 cup finely chopped carrot (from 1 medium carrot)
  • 1/4 cup finely chopped onion (from 1 small onion)
  • 1 tbsp chopped fresh thyme
  • 1 cup dry white wine
  • 1 can Mutti® Crushed Tomatoes (14 oz., Polpa)
  • 4 tbsp chopped fresh basil, divided
  • 1 tsp grated lemon rind
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Chicken with Artichokes and Tomatoes: Method

  1. Heat oil in a large high-sided skillet over medium-high heat. Sprinkle chicken with 1/2 teaspoon salt and 1/2 teaspoon pepper. Add chicken to skillet, skin side down. Cook 5-6 minutes or until skin is golden brown and crispy. Turn, cook 2 minutes, or until lightly browned. Remove from skillet.
  2. Add prosciutto and artichokes to same skillet and cook until artichokes and prosciutto are lightly browned, 5-6 minutes. Add carrots, onion, and thyme; cook until onion is translucent and carrots are slightly soft, stirring occasionally, 5-6 minutes.
  3. Stir in wine and cook until reduced by half, 2-3 minutes. Add remaining ½ teaspoon salt, remaining ¼ teaspoon pepper, tomatoes, 2 tablespoons basil, and lemon rind. Simmer 5-6 minutes or until chicken registers 165° on an instant read thermometer. Garnish with remaining basil and serve.

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Also made with: Crushed tomatoes

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