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Chicken, artichoke and butter bean bake

A lemon-scented bake with chicken, artichokes and soft butter beans.

By The foodose editorial team. Nutrition calculated from USDA FoodData Central. Checked on paper on 12 September 2026; not yet cooked in a test kitchen or photographed, so the times and yield are estimates. How we develop our recipes
What still needs a real kitchen
  • Confirm large chicken pieces cook through in 25 to 30 minutes at 190°C
  • Photograph the finished dish
Time
About 40 min
estimated
Serves
2
see below
Energy
380 kcal
per serving
Protein
42 g
per serving
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Not yet photographed. The panel names the dish’s main ingredients rather than showing a picture we have not taken.

Ingredients for 2 servings

2 servings

Check off ingredients as you go.

No regulated allergens in the ingredients as listed. Check the labels on packaged ingredients:

  • artichoke hearts. Artichokes in jars are often packed in brine with acidity regulators; rinse them and check the label.
  • chicken stock. Stock often contains celery, and sometimes gluten or soya; check the label.

Cooking steps

  1. Heat the oven to 190°C / 375°F (170°C fan).

  2. Tip the butter beans, artichoke hearts and cherry tomatoes into a baking dish and pour the stock over them.

  3. Sit the chicken on top in a single layer. Spoon over the oil and scatter with the lemon zest and oregano.

  4. Bake for 25 to 30 minutes, until the chicken is cooked through and the sauce is bubbling at the edges.

    Cooked when: 74°C / 165°F in the thickest part. A food thermometer is the reliable way to tell.

  5. Leave to stand for 5 minutes, then divide between two shallow bowls, spooning the sauce over.

The useful detail

Rinse brined artichokes and account for the product's sodium. Draining alone leaves a salty film that seasons the whole dish, which is why they are rinsed here.

Make it work for you

One serving is Half the dish: 140 g of chicken (raw weight) with beans, artichokes and sauce. You can switch to a smaller portion in the ingredients above; it is three quarters of this, and it contains correspondingly less energy and protein. It is an option, not a goal.

  • Turkey breast instead of chicken

    Leaner, with the same safe endpoint.

    Per serving: about 10 kcal less, about 2 g more protein, about 2 g less fat.

  • Tinned chopped tomatoes instead of cherry tomatoes

    A thicker, redder sauce rather than whole tomatoes that burst.

    Per serving: about the same energy, about the same protein, about the same fat.

  • Cannellini beans instead of butter beans

    Smaller and firmer. The nutrition figures here already use the tinned white bean record, so they do not change.

    Per serving: about the same energy, about the same protein, about the same fat.

Estimated nutrition

Per standard serving, calculated from the ingredients above. Nutrition changes with substitutions, brands and how much oil stays in the pan.

A whole dinner in one dish, with the beans adding fibre that a plain roast chicken would not. Sodium is not calculated: the artichokes' packing brine is not in their record.

Nutrition per serving
Energy380 kcal
Protein42 g
Fat9 g
of which saturates2 g
Carbohydrate34 g
of which sugars3 g
Fibre10 g
Sodiumnot calculated
Show calculation notes

Each ingredient’s weight is multiplied by its USDA FoodData Central values per 100 g. The whole recipe is added up and divided by 2. Raw weights are used for meat, fish and vegetables; beans and lentils are drained weights. All of the oil is counted as eaten. Added salt is not included; sodium from stock, bread, cheese and tinned food is.

Calculation, whole recipe
IngredientWeight usedSourceEnergyProtein
butter beans200 gFDC 175204Beans, white, mature seeds, cannedFoodData Central has no record for tinned butter beans, which are mature lima beans. Calculated as tinned white beans, the closest tinned bean it records; the two are close in energy and protein, but your tin's label is the exact figure.228 kcal14.5 g
artichoke hearts150 gFDC 168386Artichokes, (globe or french), cooked, boiled, drained, without saltCalculated as plain cooked artichoke, FoodData Central's closest record. Jarred and tinned hearts sit in salted water or brine that the record does not include, so sodium is left uncalculated rather than shown too low.80 kcal4.3 g
cherry tomatoes150 gFDC 170457Tomatoes, red, ripe, raw, year round average27 kcal1.3 g
chicken stock160 gFDC 174536Soup, chicken broth, ready-to-serve9 kcal1.0 g
chicken breast280 gFDC 171077Chicken, broiler or fryers, breast, skinless, boneless, meat only, raw336 kcal63.0 g
olive oil9 gFDC 171413Oil, olive, salad or cooking80 kcal0.0 g
lemonszest of ½Not calculatedThe zest of half a lemon weighs a few grams and adds flavour rather than measurable energy.··
dried oregano0.5 gFDC 171328Spices, oregano, dried1 kcal0.0 g
Whole recipeDivided by 2762 kcal84.2 g

Per serving the energy is rounded to the nearest 5 kcal, grams to the nearest whole gram and sodium to the nearest 10 mg. Ingredients marked “Not calculated” are excluded and could add at most 3 kcal to the whole recipe. sodium could not be calculated, because one ingredient’s record does not cover it; the row above says which. Calculation method 1.0, September 2026. How the calculation works.

Storage and reheating

In the fridge
Cool, cover and refrigerate within 2 hours of cooking. Eat within 3 to 4 days.
In the freezer
The FDA chart gives cooked poultry dishes 4 to 6 months in the freezer for best quality.
Reheating
Reheat until it reaches 74°C / 165°F, steaming hot throughout.

Checked against US Food and Drug Administration, Refrigerator and Freezer Storage Chart, USDA Food Safety and Inspection Service, Leftovers and Food Safety, FoodSafety.gov, Safe Minimum Internal Temperatures and FoodSafety.gov, Cold Food Storage Chart. UK guidance from the Food Standards Agency is shorter, at two days for most leftovers.

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