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Parmesan Chicken with Artichoke Hearts

Carly Giles
  • minutes
  • Serves 4

INGREDIENTS

4

Chicken breast, boneless skinless

2 cans

each) water-packed artichoke hearts, water-packed

2

Garlic cloves

2

Green onions

1

Lemon, cut into 8 slices

1

Onion, medium

1 tsp

Rosemary, dried

1/2 tsp

Thyme, dried

1/2 cup

White wine or reduced-sodium chicken broth

1/2 tsp

Pepper

3 tsp

Olive oil

1/4 cup

Parmesan cheese