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Grilled Chicken with Peppers and Artichokes

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  • Prep 20 min
  • Total 1 hr 10 min
  • Servings 4
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This elegant chicken dish with artichoke hearts, bell peppers and green onion is surprisingly easy to prepare.
Updated May 30, 2008
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  • 1 jar (6 ounces) marinated artichoke hearts
  • 1/3 cup dry white wine or Progresso™ chicken broth (from 32-ounce carton)
  • 4 boneless skinless chicken breast halves (1 pound)
  • 2 medium bell peppers, cut lengthwise into fourths
  • 4 medium green onions, sliced (1/4 cup)
  • 1/4 teaspoon pepper
Make With
Progresso Broth


  • 1
    Drain marinade from artichoke hearts; cover and refrigerate artichokes. Mix marinade and wine in shallow glass or plastic dish. Add chicken and bell pepper, turning to coat with marinade. Cover and refrigerate, turning occasionally, at least 30 minutes but no longer than 24 hours.
  • 2
    Heat coals or gas grill for direct heat.
  • 3
    Remove chicken and peppers from marinade; reserve marinade. Cover and grill chicken 4 to 6 inches from medium heat 5 minutes. Turn chicken; add peppers to grill. Cover and grill 10 to 15 minutes longer or until peppers are tender and juice of chicken is no longer pink when centers of thickest pieces are cut.
  • 4
    Strain marinade. Heat marinade, artichoke hearts, onions and pepper to boiling; boil and stir 1 minute. Serve artichoke sauce with chicken and peppers.

Tips from the Betty Crocker Kitchens

  • tip 1
    This chicken entrée is perfect for a do-ahead meal. Marinate the chicken breasts the night before, then finish them on the grill the next day. Right before your meal, open a bag of purchased salad and heat up a side of pasta. Definitely a do-ahead!
  • tip 2
    Explore pepper varieties beyond the bell to use in this versatile dish. Consider these mild to rich-and-spicy ones: Anaheim (long and narrow shape with a sweet, simple taste and hint of bite), poblano (tapered shape with rich flavor that varies from mild to snappy) and banana (yellow long chili with waxy flavor that ranges from mild to medium-hot).


190 Calories, 5 g Total Fat, 29 g Protein, 10 g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories from Fat
Total Fat
5 g
Saturated Fat
1 g
75 mg
200 mg
500 mg
Total Carbohydrate
10 g
Dietary Fiber
3 g
29 g
% Daily Value*:
Vitamin A
Vitamin C
2 Vegetable; 4 Very Lean Meat;
*Percent Daily Values are based on a 2,000 calorie diet.
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