26 Reviews of Tomato and Artichoke Chicken Breasts

From: justcallmetoni

On Apr 12, 2005

This was really sooo good and really easy to pull together. Had a couple of small tweaks that worked well for me. Though I had tomatoes with roasted garlic, I added an extra clove in while cooking the chicken. Also, beacause I couldn't find tomatoes with Italian spices, I added a teaspoon of my own blend. My biggest tweak was that while the tomatoes and artichokes were simmering with the balsamic vinegar, I let the chicken rest on top where the meat absorbed some of that the sweet acidic balsamic flavor. Next time, I made double the sauce so that there is enough to spoon over pasta. Thanks Jovi!

From: Terri F.

On Oct 29, 2005

This recipe has been at the top of my "make soon" list for a while... so sorry I didn't try it earlier! I added a clove of crushed fresh garlic to the chicken while cooking it, but otherwise followed the recipe exactly. Topped it with freshly shredded parmesan reggiano. It was so delicious, and so easy!! I served it with a salad and warm bread, but next time I will double the sauce and serve it with cooked linguini. jovigirl, thanks for this recipe. I'll be making this one often!

From: french toast

On Jul 5, 2007

yummy and easy!!added fresh sliced mushrooms to sauce and served over mashed potatoes. This one is a keeper

From: Schmutzarella

On Dec 15, 2007

I've made this dish several times now and it always gets rave reviews. I usually cut the chicken into bite size pieces before cooking and serve the dish over linguine. For the sauce I add some additional fresh basil and oregano from the garden, and some sliced mushrooms. If I'm serving more than 2 people I double the sauce. As a pasta sauce some people may like this with slightly less balsalmic than the recipe calls for.

From: Palmtreesbend

On Apr 27, 2008

This was good. My family enjoyed it. I wasn't sure if I should drain the artichokes or not, so I did, but reserved the juice. I added some back during cooking. I also set the chicken back on top to absorb some flavor of the sauce and to insure they were cooked all the way through. We are HUGE fans of balsamic vinegar but found that it overpowered this dish, so I would definately suggest using half the amount. I will make it again using the suggestion of adding fresh basil and less balsamic. Thanx for a new dish!

From: smellicious

On Mar 4, 2009

This is quite delicious and easy, too. I sauteed chicken chunks, removed them from the pan, made the sauce and simmered it all together. Everything went over pasta. This is a pretty easy pantry meal that's good enough for company. Maybe some black olives and a sprinkling of parsley next time for color. Thanks

From: LonghornMama

On Sep 26, 2005

Wonderful! I love that this recipe can be thrown together at the last minute as it uses pantry staples with no chopping. Pounding the breasts first for faster, more even cooking and more tender chicken is worth the time and effort. I forgot to remove the chicken before adding the remaining ingredients and it was still delicious. Thanks, jovigirl!

From: Rayndrop

On May 3, 2009

Very easy and quick. I served on top of whole wheat pasta and added olives for color. Also sliced the artichokes very finely. Next time I'll use less vinegar. Nice, easy, healthy meal. Thx!

From: Derf

On Jan 11, 2007

We really liked this and will be making it again. I had to use stewed tomatoes because that was what I had in, I added some basil and fresh garlic to them. Just made half a recipe for the two of us. I also left out the flour, just salt and peppered the chicken and browned them in olive oil. My chicken breasts were quite small pieces, also had to use cheddar cheese had no parmesan in. It was a delicious supper served over Pasta with Herb Butter. thanks for posting!

From: Megamommy8880

On May 21, 2007

Yay! That was yummy! We literally just ate this dinner! I made it with white cheddar and shells in a box. Blah! But, we didn't have anything else exciting. Anyway, I thought the chicken was great. I love the artichokes in it. Yum yum! Thanks! Love, Meg