The only challenging aspect of this dish is handling the phyllo, but once you get the hang of it, it’s enjoyable. I always purchase an extra package of phyllo just in case—sometimes you get a bad batch and it rips and breaks easily. Before baking, I had frozen them. When preparing them from frozen, simply add a few minutes to the cooking time. For big gatherings, I’ve doubled the recipe.
| Prep Time: | 15 mins |
| Cook Time: | 30 mins |
| Total Time: | 45 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 1 stick butter
- ½ cup chopped onions
- 1 tablespoon minced garlic
- 1 teaspoon Italian seasoning
- ½ teaspoon dried basil
- salt to taste
- 2 (14 ounce) cans artichoke hearts, drained and quartered
- 1 (28 ounce) can crushed tomatoes
- 1 (14.5 ounce) can diced tomatoes
- 1 (6 ounce) can black olives, halved
- 1 (4.5 ounce) can sliced mushrooms, drained
- 4 boneless, skinless chicken breasts
Instructions
- Melt butter in a large skillet over medium-high heat. Add onions, garlic, Italian seasoning, basil, and salt. Saute until it starts to brown, about 5 minutes.
- Add artichoke hearts, crushed tomatoes, diced tomatoes, olives, and mushrooms; bring to a boil. Add chicken, cover, and reduce heat to medium. Cook, stirring occasionally, until chicken is cooked through and the juices run clear, about 20 to 25 minutes.
- Chicken tenderloins can be used instead of chicken breasts.
- Oregano can be used in place of Italian seasoning.
- You can leave this over low heat for an hour or so if needed, though the chicken may fall apart.
Nutrition Facts
| Calories | 361 kcal |
| Carbohydrate | 24 g |
| Cholesterol | 80 mg |
| Dietary Fiber | 6 g |
| Protein | 20 g |
| Saturated Fat | 11 g |
| Sodium | 1401 mg |
| Sugars | 3 g |
| Fat | 21 g |
| Unsaturated Fat | 0 g |
Reviews
Excellent!
I added a can of chickpeas. It tastes awesome.
My husband made this and it was fantastic! Amazing flavors! We used 4 large chicken breasts. We had fresh Portobello mushrooms handy, so we used those instead of canned and I would recommend using fresh (always better than canned). Like others have noted, it makes a lot of sauce, but I liked this about the dish, and we served it over rice which was great! Pasta or Zucchini noodles would be good too! Only thing I don’t like is the use of so much butter. I may try making it next time using half the amount, just to cut calories a bit. But this is definitely going into our regular meal rotation!
I needed a recipe for someone who is gluten and dairy free. I twerked it for our tastes. This was perfect. I doubled the spices because I like them and used just one can of diced tomatoes. I used fresh mushrooms and put it on rice. Very good. Oooh almost forgot, I added 1/2 cup red wine to it because it was what we were drinking. Nice addition.
I used the crock-pot to cook it. Marvellous dish. Ate it with toasted bread. Excellent. Very flavourful. Would try it again. I did not use butter. Instead, I used extra virgin oil.
I was on a camping trip and thought this might be a good choice…got me with the one-pot! It was yummy and forgiving; didn’t have to be exact on the amounts. I drained the artichoke hearts and olives and used fresh mushrooms, then added the cans of tomato sauce without any draining. I had pre-cooked the chicken, making it basically a heat-and-serve and a one-pot. I served it right out of the pot without any pasta or rice. Easy clean up. A total hit! Others at the camp site asked for the recipe.
I thought this recipe was really tasty! My only complaint is the proportions seem pretty off. We used 4 chicken breasts, as stated, and had wayyyy too much vegetable mixture. Even making it with pasta and using it as a sort of sauce, it was just too much. I feel like one can of artichoke hearts and a smaller can of tomatoes (or just one can) would have been sufficient. Either way, will make again!
I made this and also drained the diced tomatoes. I used green olives instead of black, and crushed up a can of whole tomatoes as that was all I had and it was very delicious. Just a note, this recipe makes A LOT. We will be having leftovers for quite some time. I would use a dutch oven next time instead of a sauce pan. If you have a big enough pot, you could easily make 8 chicken breasts with all this sauce.
Very flavorful. Used chicken thighs and served over egg noodles.
Loved this. Made it exactly as described. Family loved it
OMG this was delicious! My family and I loved it. It was uncomplicated to make, especially because I had pre- cooked my chicken the day before. I served it over pasta and my daughter licked the bowl clean.
Delicious and very easy! I made it as written, though I served it over rice. I will definitely be making this again!
This would be very hard to mess up, even for inexperienced chefs. It’s a shame it’s not more attractive because it really is delicious, even if you aren’t a huge fan of tomato sauces (but do drain the diced tomatoes). I have every intention of making it again!
This is a great and easy recipe – especially easier because the chicken cooks in the sauce and you don’t need to pre cook it like in many recipes! Saves time. In this Covid 19 era I used what I had in the cupboard – so a can of green olives instead of black, boneless chicken thighs instead of breasts, and a can of artichoke heart bottoms instead of hearts. I would use green olives always in this recipe from now on, because they really added to the Mediterranean flavor. Likewise, next time I might add some capers, making it a little more Puntenesca-style. But as is it was an easy and exceptionally flavored dish. It took a bit longer than 20 minutes to cook the chicken through, more like 30 minutes+. Thanks for a great, easy recipe.
Made this tonight and it was a big hit! Next time I might use Italian chopped tomatoes, but still good. I served it over pasta, will make again!
I didn’t have olives and I used fresh portabellos instead of canned mushrooms. I will make this again it was an easy & tasty dinner.
I am not a cook. Most of my recipes are disastrous no matter how hard I try. This recipe was perfect. My husband had two servings which is rare for him. Thank you.
Easy!
Drained the diced tomatoes as recommended, which made a nice sauce for the pasta. Didn’t have penne so used rotini, which held the sauce really well! Omitted the salt – it didn’t need it! Next time I will add capers as well. Also think I may use EVOO instead of butter…healthier!
Not the prettiest of dishes but it was full of flavor. A couple of things I didn’t like is that there was way too much liquid so it lost its sauciness. I recommend draining the diced tomatoes. The other thing is that there is way more “sauce” than chicken so I really think it would be better served over pasta instead of on its own. Overall great flavor though and one I would make again with the changes I mentioned.