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Chicken with Potatoes and Artichokes

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Prep: 25 min. •  Cook: 35 min. •  Serves: 2-3


  • 12 oz. Tasteful Selections™ potatoes (Recipe favorite: Ruby Sensation)
  • 2 boneless skinless chicken thighs, cut into 2-inch pieces (about ⅓ lb.)
  • 1 ½ tbsp. olive oil
  • ½ red onion, chopped
  • 4 frozen artichoke hearts, thawed
  • 1 large clove garlic, minced
  • ½ c. low-sodium chicken broth
  • 4 pitted oil cured black olives, each cut in half
  • Salt and pepper, to taste
  • 1 tbsp. lemon juice
  • 1 tbsp. chopped flat leaf parsley


Parboil potatoes in salted water until tender; set aside. Sprinkle chicken pieces with salt and pepper. Heat olive oil in a sauté pan over high heat. Add chicken pieces and brown well on all sides. Remove chicken from pan and set aside. To oil remaining in the pan, add onion and sauté over medium heat for 5 minutes. Return chicken to onions in pan; add artichoke hearts, garlic and stock. Bring to a simmer, cover pan and cook over low heat until chicken and artichokes are tender, about 15-20 minutes. Add potatoes and olives and heat through. Season with salt and pepper, to taste, and lemon juice. Sprinkle with chopped parsley.