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chicken with artichokes and tomatoes in a white bowl.

Chicken with Artichokes and Tomatoes

Chicken with artichokes, tomatoes and red onion tossed with penne pasta.
5 from 2 votes
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Main Dishes
Cuisine American
Servings 4 Servings



  • 1 pound boneless skinless chicken breasts cut into 1 inch pieces
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon fresh cracked black pepper
  • 2 tablespoons olive oil
  • 2 cloves garlic minced
  • 1/4 teaspoon dried oregano
  • 1/2 red onion diced
  • 1 14.5 ounce can quartered artichoke hearts
  • 1/2 cup dry white wine I used pinot grigio
  • 1 tablespoon lemon juice
  • 1 cup halved cherry tomatoes
  • 1/2 pound dried penne pasta


  • Sprinkle diced chicken with salt and pepper. Toss to coat.
  • Start the water for your pasta.
  • Heat olive oil in a large skillet over medium heat. Add garlic, cook for 1 minute.
  • Stir in chicken, cook for 3-4 minutes or until the chicken starts to brown.
  • Stir in red onion, artichoke hearts, and dried oregano. Cook for 3 minutes or until onion starts to soften.
  • Meanwhile, if you haven't already, begin cooking your pasta. Cook according to package directions.
  • To the chicken pan, add wine to deglaze. Be sure to scrape up the bits that have stuck to the bottom, there is lots of flavor in there. Stir in lemon juice. Reduce heat and let simmer for 5 minutes.
  • Stir in cherry tomatoes, cook 1 minute.
  • Spoon mixture over pasta. Serve hot.


If you wanted to switch this up a bit, try substituting 1 pound of 31/40 count prawns for the chicken. To do this, skip step four so you cook the red onions and artichoke hearts before the shrimp. Add the shrimp to the pan just before you add the wine. Enjoy!
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Keywords: artichoke hearts, cherry tomatoes, chicken, chicken breasts, Food, italian, pasta, penne pasta, Recipe, white wine