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Chicken and Artichoke - Petto Di Pollo, Pancetta E Carciofi

A simple Italian dish that's full on taste, but low on fat.


  • 2 supremes of chicken, skin off

  • salt and pepper, to season

  • 30ml olive oil

  • 4 strips of pancetta

  • 8 halves of artichoke with stalks, tinned or in a jar

  • 60g unsalted butter

  • juice of ½ lemon

  • 1 small bunch of italian parsley

  • parmesan cheese


  • 1.

    Season the chicken and brush with olive oil. Place in a sauté pan over a moderate heat until golden (3-5 minutes). Remove from the heat and place the chicken on an oven or grill tray.

  • 2.

    Put in a hot oven at 200 degrees celsius for 20-25 minutes or until cooked through. Lay the pancetta on a separate grill tray and place in the oven with the chicken until crispy – about 15 minutes - then remove and set aside on kitchen paper.

  • 3.

    Heat the remaining oil in the pan used for the chicken and place back on the heat. Add the artichoke halves cook for 4-5 minutes until just softened. Add the butter and allow to brown over a high heat. When ready, drizzle over with the lemon juice and scatter with torn Italian parsley. To serve, divide the artichoke between two plates with a breast of chicken. Trickle over any juices left in the pan and garnish with a criss-cross of pancetta and shavings of parmesan.

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