The “quick braise” is one of my favorite weeknight cooking methods. Build big flavor fast by searing a quick cooking protein (chicken breast), add in some no-fuss mixers (canned white beans and marinated artichoke hearts), top with a punchy cooking liquid (stock, lemon juice, dried herbs), and finish in the oven for 10-12 minutes. This Braised Chicken with White Beans and Artichokes requires no fresh vegetable prep (aside from a lemon), making it the perfect pantry recipe.
- 1 lb boneless skinless chicken breasts
- Kosher salt and pepper
- 1 tsp dried oregano, divided
- 1 tsp dried thyme leaves, divided
- 1/2 cup chicken stock
- 2 Tbsp fresh lemon juice
- 1/2 tsp freshly cracked black pepper
- 2 Tbsp olive oil
- 1 14.5 oz can cannellini beans, drained and rinsed
- 1 12 oz can marinated artichoke hearts, drained
Preheat oven to 400 degrees.
Season chicken breasts on both sides with 1/2 tsp dried oregano, 1/2 tsp dried thyme and a generous sprinkle of kosher salt and black pepper. In a small dish, mix together the remaining 1/2 tsp each dried herbs, chicken stock, lemon juice and black pepper. Set aside.
In an oven-safe pan, heat olive oil over medium heat. Once oil shimmers, add chicken and sear on one side for 2 minutes (don’t move it), then flip. To the pan, add the beans and artichoke hearts. Pour in the stock mixture. As soon as the liquid begins to simmer along the sides of the pan, turn off heat and transfer pan to the oven, uncovered. Bake for 10-12 minutes, or until the chicken is cooked through. Remove from oven, cover and allow to rest for 5 minutes. To serve, top each chicken breast with beans, artichoke hearts and the braising liquid.
Serve with a salad and crusty bread to savor the pan juices.