Artichoke and Sun-Dried Tomato Chicken

This is what I don't understand about this site....tons of people raved about this, and I looked at the ingredients and thought, hmmmm.....doesn't sound that interesting, but it must be great with all those reviews. Well guess what...IT IS ULTRA BLAND!!! It tastes like chicken and canned artichoke with tomatoe sauce! I followed the recipe to the last detail and everyone was disappointed. The question is, why do so many people like this recipe? I really can't imagine! Just trust me....it is REALLY not good!!

A very unique dish. The only change I made to the recipe was to add 5 or 6 chopped up sun-dried tomatoes. I think this dish would be better as a hot pasta dish instead of being a stand-alone dish. I hope to make this dish again and again but with a few changes: Dice up the chicken; add 1 cup chicken broth and boil it down to create a nice sauce; serve it over penne pasta and include the sun-dried tomatoes again. I look foward to trying it with the above changes.

This is a great and easy dinner to make. The first time I made it, we loved it, but I felt it needed some changes. The second time I made it, I diced the chicken, cut the artichokes more, added some sliced black olives and chicken stock to the sauce to thin it out and served it over linguine. Everyone loved the meal. The best part, is that this is so quick to make.

This was a great recipe for company. I sauteed onions and minced garlic first. I seasoned the thin chicken breasts with salt, pepper and garlic powder. Then I cut the chicken up into pieces and cooked them with the onions and garlic. I added in the sun dried tomato pesto, I used more than the recipe called for. I added in the diced tomatoes and served it with whole wheat couscous. Delicious!

we gave this recipe 4 stars because we felt it was lacking something. We made our dish over a wheat pasta to add substance. When preparing the dish we cubed the chicken, added sun-dried tomatoes, and asparagus spears. Along with the salt and pepper, we added Italian Herb seasoning to add a little more flavor. In all, excellent recipe and would recommend it with these changes! Enjoy!

My roommate and I made this for a dinner party, came out great! I recently made it again, but this time I dredged the chicken in some italian bread crumbs and then lightly browned it. WOW!!! Delicious! I doubled the tomato, onion, and peppers which made it more saucy and placed the chicken over penne pasta. This is so easy to make, I LOVE IT!

Fabulous!!! I served this with a mushroom tortelloni & used the sauce from the recipe...YUMMY!!!

We love this recipe. We have made it several times and every time it is wonderful, so easy and delicious. The only thing we add is fresh parmesan on top. Great lunch left overs too.

Easy, delicious, low carb, low fat, low cal, & healthy! A perfect recipe! I only think next time I will add a little garlic. Thanks!

This meal was delicious! I used marinated artichokes and slightly more than what the recipe called for (I put in the whole amount in the jar). I also bought the small jar of the sun-dried tomato pesto and put the entire thing in (8 oz.). This made it have a little more sauce, and was wonderful! I'd definitely make it again.

This dish was amazing!! I used coarse garlic pepper and salt to season the chicken, and threw in chopped garlic will searing the chicken. I think it added just a bit more flavor. Oh, and I also used marinated artichoke hearts.

If you like the individual components to this recipe you will love it! Serve over a bed of Orzo pasta! The choice of pesto makes a huge difference so be mindful of that.

Really good recipe. I added a lot of garlic, garlic powder, and onion powder. The ingredients are a little expensive, so this recipe probably won't be a too-often occurrence in my house, but it was still delicious.

Delicious, Just putting that out there!!

So pleasantly surprisingly delicious and easy to make!

We used a can of rotel for the tomatoes and peppers. It gave it a little kick and it was delicious :)

I followed the advice of others. First i sauteed garlic and onions in olive oil and then added diced up chicken that i had seasoned with garlic powder and pepper. When the chicken had browned i added sun dried tomatoes and the artichoke hearts. Finally i added the pesto sauce (i used artichoke pesto b/c i couldn't find sun dried tomato) and the can of diced tomatoes and let it all simmer for 10 minutes. I served it with couscous and steamed green beans but i plan on serving the leftovers over egg noodles.

It was little salty for me, just not too much. I think that comes with the artichokes though. The chicken was very moist from the sauce.

This is how I turned this bland dish FABULOUS! Ok, I seasoned the chicken with salt, pepper, garlic powder, then browned in olive oil, removed from pan, and added chopped onion, garlic, and sauteed. then added the REG diced tomatoes, with a tbs of italian seasonings, and salt pepper, crushed red pepper, and some sugar. I added chopped artichokes, NOT the marinated, and the pesto, AND some chopped sundried tomatoes. I added the chicken back to the pan and let simmer until cooked through on LOW. Meanwhile I cooked angel hair pasta to go along with it. Served the chicken and sauce on top of a bed of pasta, with garlic bread YUMMY!!!!

This was SO EASY and yet came out SO INCREDIBLY GOOD! Leftovers were awesome. We served it over rice and loved every bite!

Very very good. Low in fat and calories too. Even my 17 yr old thought it was excellent. Most of all it was easy and quick to make. Thank you for putting this one in :)

Made this for friends from work and it was a big hit!! I took the advice of previous raters and used marinated artichoke hearts and added garlic to the pan before the tomatoes. Lots of flavor!!! I thought I would have some leftovers, but there is none left!! Will definitely make again.

Very good. Next time I will use 1 large whole butterfly breast instead of 2. I'm considering adding some goat cheese as well. This time, I used the whole container of sun-dried tomato pesto and two cans of the tomatoes to make it extra saucy. I used the leftovers the next day with some pasta that I cooked. I added about a half jar of store bought sun-dried tomato pasta sauce and it was even better than the night before. I served with some crispy bread. Overall, very easy and tasty.

I loved it. Definitley making this again. I might experiment with it and add different veggies.

Giving 4 stars instead of 5 b/c I made substitutions. Instead of artichokes, I used a green bell pepper. Instead of "sun-dried tomato pesto", I used about 8 sun-dried tomatoes and about a quarter-cup of regular basil pesto. The sun-dried tomatoes added sweet/tangy notes, and the pesto had plenty of garlic and basil flavor...not bland at all, and I imagine that using artichokes would be even more flavorful. A keeper.

Definitely not as good as I'd hoped. The canned artichokes are not very good in the recipe - perhaps using marinated artichoke hearts would help it taste better.

Everyone loved this. Only thing I did different was I used the whole jar of tomato pesto. Very easy to make.

Great recipe, I made a few changes. Cut the chicken in strips and thickened the sauce a bit, served it over pasta.

I made this last night and it was a hit with my husband and myself. However, I used the suggestion for marinated artichoke hearts. I cut the chicken into bite-sized cubes so that it would cook faster. I also had to make my own pesto (which turned out better than I thought it would). Either way, I'll be keeping this one. It's bursting with flavor. Yummy!!

I made this for my husband & I tonight. He loved it! I made it with a spinach salad and some french bread on the side. It's a great light summer meal. I will be making this again!

Easy and delicious! Wouldn't hurt to increase the amount of sun-dried tomato pesto.

Good recipe. I used Basil pesto instead of sun-dried tomato. I also used marinated artichoke hearts for added spices. When I took the chicken out of the pan I put it on a plate and squeezed half a lemon over it -this helps balance the oily flavor of the pesto and makes it smell good. I seasoned the chicken before cooking as well. This dish is simple as the description asserts but if you want more flavor and boldness do what I did and add zesty things in.

This was a fabulous dish both my husband and my daughter loved it. I made no changes or substitutions.

What a surprise! This dish tasted even better than I'd hoped. As some reviewers recommended I added garlic (2 fresh cloves, finely chopped) and used marinated artichokes. Just before serving, I added some chopped parsley and freshly ground black pepper. I have also made it in the slow cooker, using chicken legs(7 hrs on LOW; add artichokes after 5 hrs). It tasted even better! (and I didn't even brown the chicken first).

delicious. If I were served this at a restaurant I would be thrilled. I didn't have sundried tomato pesto so I used regular pesto and shopped up 2-3 tablespoons of sundried tomatoes. WOW!

This is so delicious with very few ingredients!! No leftovers!! Next time I may use more of the pesto.

Outstanding and very easy to make. Everyone enjoyed this.

This is SO easy, so good, and even good FOR you! I served it over brown rice.

I found that this recipe was fast and easy to prepare. I added a tablespoon of capers to the sauce to enhance the flavor. I would whole heartedly recommend this recipe.

My husband raved over this recipe, saying, "This is company's-comin', restaurant-quality good." and "You could make this every week and I'd be happy." I used chicken breast tenderloins instead of whole breasts and, being a Texan, thought the recipe called for Rotel (tomatoes with green chiles) instead of tomatoes with green peppers and onions. No matter - it was still awesome, ~and~ it had a little kick. Thanks for an easy, delicious recipe that made me look like a really good cook!

Very tasty and was really fast! Will make this again for sure! I followed the recipe exactly and served on top of spinach pasta. Yum!

It appears that most of the people who enjoyed this, tweaked the recipe.

Delicious! I cubed the chicken before I browned it, and I would have liked to add another can of tomatoes, but otherwise it was perfect! I served it over penne, with steamed green beans on the side.

What a pleasant surprise. I wasn't sure what to expect with the sauce, but it turned out to be a fantastic spaghetti style pasta sauce. Will definitely serve with pasta next time.

I followed other reviews and used double the sundried tomato pesto and marinated artichokes. I also added oregano, sauted onion and garlic. I cut the chicken into strips, floured and browned before adding it to the sauce to simmer. This was a delicious dish served with roasted pinenut couscous and kalamata olive bread. The only thing I noticed was that between the oil in the pesto and on the marinated artichokes, there was a little too much "oil" flavor for my taste. Next time I will try using artichokes in water and just adding more to make sure the flavor comes through.

I took some of the suggestions from earlier reviewers and thought the end product turned out quite well. Specifically, I had a couple of huge chicken breasts so I cut them into large chunks before browning them in the oil along with a couple cloves of garlic, and I also used the marinated artichoke hearts. After adding one can of Rotel tomatoes with chiles, I wanted something saucier so I added an 8 oz can of tomato sauce and also a couple minced sundried tomatoes to augment the sundried tomato pesto. I then served it in bowls, like a stew, and I thought it had a very good flavor--a little kick from the chiles in the Rotel tomatoes and not bland at all. Another bonus was that it was quick to prepare! I would certainly make this again.

This was fantastic! I added 1/2 onion, chopped and 3 cloves of garlic. Instead of using the diced tomatoes with green peppers & onions, I used plain petite diced tomatoes. I used 2 jars of marinated artichokes instead of the canned artichokes. The whole family loved it.

I really liked this. I cubed the chicken, quickly browned it in the pan and then added all of the other ingredients. When it was done. I mixed it with some Israeli cous cous. Really good! The best part is dinner was done in less than 20 minutes!

I made this, using marinated artichokes that were already quarterd, the plain diced tomatoes (a can and a half), added in my own chopped garlic (3 large cloves) and onions (1/2 large yellow), and 5 chicken breasts.......was one of THE best dishes i've ever had. Served it with spinach sauteed in garlic and olive oil, and whole wheat spaghetti. Wow amazing dinner!

Excellent! Added fresh sundried tomatoes and a little bit of Italian seasoing. Next time I'll make pasta to go with it. Very tasty, and differnt!

One of the best things I have ever eaten.

Loved this recipe. Easy to make and great flavour. I added garlic and next time I'll add more tomatoes.

I have been meaning to rate this recipe for months now. I make it all the time, easy and delicious. One change I make is to make my own sun-dried tomato pesto by blending a jar of sun dried tomatoes with a jar of pesto in a mini food processer.

I enjoyed this recipe more than I thought I would. I followed the suggestions of several other reviewers and added chicken broth and garlic to the cubed chicken while browning it. I also used Italian Stewed tomato's rather than plain diced tomatoes. We ate it over Angel Hair Pasta and it tasted pretty decent. I also sprinkled some pecorino romano cheese over the top. Will make it again with the modifications listed above.

Delicious... made it for company, and the raves started the second they came in and smelled it cooking. Didn't change anything, except cutting the chicken up because of aesthetic preference.

This dish definitely deserves more than 5 stars...it was wonderful! I took some tips from other reviews and cut the chicken breasts into chunks, sauteed some garlic before cooking the chicken, and added some sundried tomatoes. I served it over whole wheat angelhair pasta, and it was a huge hit!

Wow! This was excellent, and it was REALLY quick. I didn't change a thing and it came out wonderfully. I will certainly be making this again.

I absolutely love this recipe. It has definitely become a favorite. The only thing that I do differently is I put in a couple spoonfulls of capers and garlic and I use marinated artichoke hearts. The leftovers are the best because the chicken has had more time to soak up the juices.

I have to give this five stars mainly because I modified the recipe. I only had a regular can of diced tomatoes on hand, so I felt I needed to spice it up a little. Therefore, I added: a tablespoon of garlic in the olive oil when I browned the chicken, a tablespoon of capers for some added saltiness, a can of sliced mushrooms, 1/3 cup of shredded parmesan/romano cheese, 1/2 cup of alfredo sauce and a little over 1 tablespoon of hot pepper & garlic sauce (comes in a jar at the grocery store). The hot pepper added a nice kick and the alfredo sauce helped smooth the sauce from the diced tomatoes. I served over a little spaghetti and it was delicious!!!!

This was very easy and tasty. I will definately make this again.

Great recipe that takes very little time at all. If you don't like artichoke hearts, sundried tomatoes, pesto or chicken, you have bigger problems than what to have for dinner. Great served with pasta...

Yumm! I cut the chicken into bite-sized chunks, used Knorr pesto and added sun dried tomatoes while cooking. Fresh onions instead of tomato mixture. Served over couscous. Excellent!

recipe was good. I followed others advice and diced the chicken and added fresh garlic and italin seasoning. Served it as a sauce over penne pasta and it was very good. Easy enough recipe to make in a hurry and very tastey.

Great tasting! easy to put together and bursting of flavour!

Wow,this dish really blew me away. I was looking for a good artichoke and chicken dish and decided to try this one, although the actual recipe and ingredients didn't seem especially enticing. I tried this recipe as is, although after reading reviews, I dipped thinly sliced chicken breasts in flour with some herbs salt and pepper to add some extra flavor before sauteing them in the olive oil. I also used Muir Glen fire-roasted diced tomatoes with green chili as the tomatoes and a dash of red pepper flakes. It added a bit of a nice kick. My husband loved it and I must agree. Definitely a keeper.

Delicious! Only thing I did different was cut the chicken pieces smaller and add garlic powder. I served it over Rottini pasta and served a delicious dinner to the family which I will be making again.

I will definitely add garlic to this recipe because it lacked a little zing. Added asparagus and zuchini to the veggies.

Haven't tried yet. Can this be made ahead of time? Would like to prepare before guests arrive. Suggestions anyone?

We served it over Penne pasta. It was amazing.

This recipe was super easy and the family loved it!! I did however tweak it a little bit. I did not add the pesto to it and When I was sauteing the tomatoes I added Garlic Salt and Chicken Bouillon. Other than that the recipe was awesome!!

Fantastic! Easy to make, easy to impress :) Everyone loved it.

It was great because I followed another reviewers' suggestions. I also did not have the pesto so I used the dried basil, sun dried tomatoes in oil and the grated romano. I also served it over whole wheat pasta and it was really tasty.

This recipe is a winner with both my husband and I. Very flavorful. I have made this recipe twice now and both times I have used pesto and sun dried tomatoes separately. I couldn't find a sun dried tomato pesto so I just used them as separates. It still came out perfectly delicious! I actually cooked the chicken in the skillet with the pesto,olive oil, and sun dried tomatoes. I never removed the chicken. I will definitely be making this one again!

This was very tasty. I used regular pesto and cut up sun-dried tomotoes. I added a little white wine to create more of a sauce. Next time I might add another can of tomatoes

This was a fantastic recipe. I didn't have pesto, so I added 2 tsp of basil, 1/4 cup Romano cheese and 1/2 small jar of sundried tomatoes, along with the suggested garlic. I also substituted onions for shallots. My husband LOVED it (and he's so picky). We served it over cheese tortillini, but I wouldn't recommend that. Will be eating it over penne for lunch. All in all a great recipe that has very little fat and calories. Thanks! UPDATE: I decided to try this recipe just as it is written with Sundried tomato pesto (trader joes) and marinated artichokes (trader joes) and it was terrible! The artichokes would literally get stuck in your mouth while you chewed them FOREVER. The taste was dreadful, and we ended up ordering take out instead of eatting it. Funny how a couple of ingredients can change the taste so much. The updated version is definitely 5 stars, but the original in my opinion is 2 (I consider 1 completely inedible). Guess I'll stick to the new and improved!!

Not bad , the only changes that I made were adding some sauteed onion and garlic. I then put it all together and marinated it over night. Might try the slow cooker next time. Best part was it was super healthy!!

This is the first time I tried a 5 star recipe and was disappointed. It was so bland I had to add my own ingredients just to make it decent.

This was awesome! Of course I did make some adjustments...I cubed the chicken and lightly dusted with breadcrumbs. Added some garlic and onion to th oil while sauteing. I Added some riesling and chicken broth while it simmered to make it more of a sauce. Served it over penne with grated Locatelle Romano cheese. Also warmed some bread and served some of the pesto with the bread. Awesome meal.

Very tasty recipe. Next time I will fix it on a bed of Penne or Angel Hair. There is so much flavor, it would be great spread out over pasta. I made the Sun-dried tomato pesto from this site in the recipe. Yum!

AMAZING! I didn't have sundried tomatoes. I used one can of plain diced tomatoes, and substituted basil pesto (green) for the red pesto, as that's what I had. Served it over al-dente penne pasta with shredded parmesan on top and it was a hit.

This dish came out tasting so good. Mine did not look like the picture, but the taste blew my mind.

Nice and hearty..a staple of mine during the winter months..

Tried this for the first time last night, it was pretty yummy. I used my own homemade pesto, and it was probably a bit more than 1/4 c. It still seemed like there was something missing from the flavor. I may try store-bought pesto next time.

I made this dish last night and it turned out fantastic! A few minor changes though: First I diced the chicken, then I browned it in olive oil with some salt, pepper, turmeric, onion powder, basil and paprika added for flavor. I also added 1-2 cloves of garlic to the chicken a couple of mins before taking it off the heat. For the tomatoes I added some basil as well as as half a diced yellow bell pepper as well (any other color pepper will do too), then served the whole thing over buttered angel hair pasta. These little changes made a big difference for flavor and everyone loved it! Will definitely make it again.

i served this over orzo. I used both sun-dried tomatoes and pesto paste. Very good--would even be good without the chicken.

wow, this is great!

Good, but needed a little more kick for us. We also added garlic and Costco's marinated artichokes and pesto spread! I'll make this again and add some crushed red peppers. If you're looking to put over pasta, make sure to add more liquid because the recipe's called for measurements weren't enough for "sauce." Thanks!

Really yummy! I followed the recipe exactly and my husband really liked it a lot. Clean plates!

This recipe is fabulous. For those watching carbs, this is great on its own without pasta - just add more artichokes. Even better the next day. Thanks!

This was soooo good. You could make without the chicken -- put the tomato/artichoke sauce on pasta or rice. It was that good. I can't find the sun dried pesto - just used the normal green pesto and it was YUMMY!

Was good as is... but certainly provides a great base to add to.

I made the mistake of using diced tomatoes with green chilis - which was way too much heat and over powered the flavor of the pesto and artichokes. That said, I think you could have got the same results dumping all the ingredients into a slow cooker - I don't think browning the chicken was necessary and also dried it out. Won't make this again.

YUMMO! So simple yet elegant and very, very tasty. I'm adding some fresh sliced mushrooms to the sauce next time, although this dish is so good you don't need anything else.

Very easy to make and very delicious! I couldn't find sun-dried pesto so I just used normal green pesto and added an extra tablespoon but didn't need it. I served it with biscuits which was great. It would also be great over pasta. The only thing is that the ingredients are expensive. Otherwise it was perfect!

I suggest using half the recommended amount of artichokes and diced tomatoes. The taste of the artichokes is a little overpowering. Also, I used alfredo sauce instead of pesto, which I really liked.

very good, it's the third time at my house

This is really tasty! I put it over angel hair pasta. Everyone loved it. Will definately make again.

Excellent...we thought this was restaurant quality. Instead of the canned tomatoes w/ peppers & onions, I cut up my own fresh peppers & onions. Great recipe...have already made 3 times!

This was really boring and I did a lot to try to improve it - I started with sauteed garlic and onion and then browned small pieces of chicken, added 1 1/2 cans of tomatoes and the pesto and used marinated artichoke hearts instead of regular, then served it over penne. I didn't think this was a winner. The tomatoes were too chunky, it would have been better with just plain tomato sauce or just the pesto. My boyfriend makes a pesto/chicken/sun-dried tomato/parm/pine nuts pasta that I think is better than this.