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Chicken with Artichokes and Roasted Pepper Relish

June 19, 2020

Recipe and photography provided by Heinen’s partner, Chef Billy Parisi. 

This Chicken with Artichokes and Roasted Pepper Relish recipe is the perfect light Mediterranean-style meal for any day of the week.

I’m always looking to change things up and get something fun, interesting and relatively healthy on the table for my family. This recipe is delicious and the relish on top is to die for!

Chicken with Artichokes and Roasted Pepper Relish

How to Cook the Chicken

When it comes to using chicken, I’m a big fan of breaking down a whole chicken because you can use the carcasses to make stock. My suggestion to you is to use what you have, whether it’s just thighs, just drums, just breasts or a mix of each. The important part is to make this recipe work for you.

I like to dust the chicken with flour before frying because I believe it helps make a thick coating into the relish and makes it saucy. Since I used thin cut chicken breasts, they cook up very quickly in a pan with oil. There’s no need to finish them in the oven when they are this thin. Once they are cooked, set them to the side.

How to Make the Relish

The artichoke and pepper relish that goes on this chicken would honestly be good on anything. I would put it on pork, fish, steak or even in a pasta it’s that good. The rich flavors, when cooked together, are so tasty. It’s the perfect complement to the cooked chicken breasts.

If you’re nervous about using artichokes, don’t worry, they are incredibly easy to work with. They have a savory mild flavor that can go well with so many different foods. They are most often sold in cans or jars and are kept whole, halved or cut into quarters.

Chicken with Artichokes and Roasted Pepper Relish Chopping Vegetables

You can also choose to purchase fresh artichokes and use them, but as a fair warning, they are difficult to work with and can be messy. If this is your first time cooking with them, I recommend using canned or jarred.

Once the chicken breasts are done, drain off some of the oil and add the peppers to sauté and brown over high heat. This will really bring out a lot of flavor. You can also add onions and garlic if you like. After they are lightly browned, add in everything else and season and finish with a hint of butter or more olive oil.

Chicken with Artichokes and Roasted Pepper Relish Cooking Vegetables

I finished the dish by garnishing with fresh basil leaves, but you could also add on parsley or oregano.

If you are looking for an easy-to-make dish that is packed with flavor, then this is the one for you!

Chicken with Artichokes and Roasted Pepper Relish

Ingredients

  • 1 cup all-purpose flour
  • 2 large boneless skinless chicken breasts, cut in half widthwise
  • 4 Tbsp. olive oil
  • ½ red and green bell peppers, seeded and julienned
  • 10 sundried tomatoes, julienned
  • 1 cup of quartered jarred/canned artichokes
  • 2 Tbsp. capers
  • 1 Tbsp. unsalted butter
  • Fresh basil leaves
  • Salt and pepper to taste

Instructions

  1. Add the flour, salt and pepper to a bowl and mix until combined.
  2. Coat the sliced chicken breasts on each side with flour and cook in a large frying pan over medium heat with 4 Tbsp. of olive oil until browned and cooked through, about 4-5 minutes per side.
  3. Set the chicken aside and drain off ½ of the oil.
  4. Add the peppers to the pan and cook on high heat for 3 to 4 minutes, or until lightly browned.
  5. Add in the sundried tomatoes, artichokes and capers and sauté for 1 to 2 minutes.
  6. Finish by stirring in butter and adjusting the seasonings with salt and pepper.
  7. Serve the relish over the chicken and add optional basil garnish over top.
By Chef Billy Parisi
Chef Billy Parisi is a culinary school grad who spent 15 years in the restaurant industry as a line cook, sous chef and executive chef. Now he develops, photographs and films simple and delicious recipes that will make everyone feel like a chef in their own kitchen.

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