Goddess Chicken with Artichokes and Sundried Tomatoes
Anyone who’s ever tried Annie’s Naturals Goddess dressing (it has a creamy tahini-lemon flavor) on a salad or as a dip, knows how delectable it is. This sauce, made with Goddess dressing, was suggested by Scramble fan Jennifer Brown Simon, and has become one of the most popular recipes with friends and Scramble readers alike.
- 2 - 2 1/2 lbs. boneless, skinless chicken breasts
- 14 oz. artichoke hearts, drained and chopped into 1/2-inch pieces
- 3 oz. julienne-cut sundried tomatoes about 1 1/4 cups
- 3/4 cup Goddess salad dressing made by Annie's Naturals or Trader Joe's, or use creamy Italian or Caesar dressing (use wheat/gluten-free, if needed)
- 1/2 cup reduced-sodium chicken or vegetable broth (or use any variety)
- 2 Tbsp. orange juice or use orange marmalade
- Preheat the oven to 350 degrees. Cut the chicken breasts in half crosswise and place them in a large baking dish with sides.
- Spread the artichoke hearts and sundried tomatoes around the chicken.
- In a large measuring cup, whisk together the dressing, broth, and orange juice and pour it over the chicken and vegetables. Turn the chicken several times to coat it with the sauce. (At this point, you can cover the dish and refrigerate it for up to 12 hours.)
- Bake the chicken, uncovered, for 25 - 30 minutes, flipping the chicken once and spooning the sauce over it. Serve it immediately or refrigerate it for up to 3 days.
Slow Cooker Directions:
- Combine the salad dressing, broth, and orange juice in the slow cooker, stirring to combine well. Add the chicken, artichoke hearts, and sundried tomatoes, and toss gently to combine with the sauce. Cook on low for 8 - 10 hours or on high for 4 - 6 hours. (Slow cooker cooking times may vary—Get to know your slow cooker and, if necessary, adjust cooking times accordingly.)
Instant Pot Directions:
- Reduce the broth to 1/4 cup. Mix the dressing, broth, and orange juice in the pot. Cut the chicken breasts into thirds, then add to the pot, along with the artichoke hearts and sundried tomatoes. Pressure cook on HIGH for 6 minutes, Natural Pressure Release for 8 - 10 minutes, and then release any remaining pressure. If a thicker sauce is desired, push the chicken and vegetables to one side, remove about 1/2 cup of the sauce to a measuring cup and mix that with 1 heaping tsp. of cornstarch to make a slurry, then whisk the slurry back into the sauce in the pot.(Click here for Instant Pot tips and a list of Scramble recipes that have IP conversions.)
Do Ahead or Delegate: Cut the chicken and refrigerate, drain and chop the artichoke hearts, cut the sundried tomatoes if necessary, make and refrigerate the sauce, assemble and refrigerate the dish, or fully prepare and refrigerate the dish. Scramble Flavor Booster: Season the chicken with salt-free garlic powder before baking it. Tip: Even Scramblers have pizza night once in a while. If you’d like to make your delivery a little healthier and use up some ingredients or leftovers sitting in your fridge, top the pizza with some fresh veggies or salad. If you want the kids or anyone else to create their own pizza dinner, try The Scramble’s delicious homemade creation. Nutritional Information Per Serving (% based upon daily values): Calories 320, Total Fat: 13g, 20%; Saturated Fat: 2g, 10%; Cholesterol: 90mg, 30%; Sodium: 590mg, 25%; Total Carbohydrate: 14g, 5%; Dietary Fiber: 4g, 16%; Sugar: 5g; Protein: 36g Like this recipe? Check out The Scramble's family-friendly meal plans to see just how simple getting dinner on the table can be!
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