chicken alla cucina

This Easy Chicken alla Cucina is on the Table in 30 Minutes

Chicken alla Cucina is a recipe you’ll want to keep around.

There are certain dishes that define us. After all, food is at the heart of family memories and traditions. This recipe is a signature of Marguerite Henderson—straight from her reputable kitchen to our hearts.

Chicken alla Cucina is an 30 minute recipe from start to finish. It’s healthy, easy, attractive, and delicious. Perfect for any time of year!

This recipe was in Marguerite’s very first cookbook. It was also a dish found at Marguerite’s restaurant, Cucina. She still gets asked for the recipe all the time.

Get Marguerite’s first cookbook here.


Chicken alla Cucina

Recipe by Marguerite Henderson


  • 2 tablespoons butter
  • 1-tablespoon olive oil
  • 1 medium onion, diced
  • 1 tablespoon chopped garlic
  • 1½ – 2 pounds boneless and skinless chicken breasts, cut into 1” pieces
  • 2 tablespoons flour
  • 15-ounce can artichoke hearts, drained and coarsely chopped (don’t use the marinated artichokes, use the can or frozen artichoke hearts)
  • 2 cups chicken broth + 1 cup white wine or 3 cups chicken broth
  • ½ cup julienne cut sun-dried tomatoes in olive oil or 1 lb. mini tomatoes, halved
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1-teaspoon kosher salt
  • ½ teaspoon ground black pepper
  • ½ cup chopped fresh basil leaves, cut into thin strips (chiffonade)


  1. In a large skillet, heat the butter and olive oil. Sauté the onions for 2-3 minutes, until softened.
  2. Add garlic and chicken pieces. Sauté until chicken is cooked through, about 8 minutes, and then stir in flour until incorporated into chicken.
  3. Add artichokes, chicken broth, white wine, sundried tomatoes, oregano, basil, salt, and pepper. Cover; simmer for 10 minutes, stirring often.
  4. Taste for seasoning. Serve over steamed rice, polenta or orzo pasta with fresh basil leaves.

Serves 4-6.

Find more from Marguerite on Instagram, @mangiabene801.

Marguerite, a Brooklyn native, was steeped in the rich culinary traditions of her Italian family from Sicily. Growing up, she savored fabulously prepared meals from her mother’s kitchen. After moving to Utah, she taught Italian and French cooking classes at a local gourmet cookware store. From these classes, a thriving catering business blossomed. Marguerite became the go-to caterer for visiting celebrities and officials such as Martha Stewart and George Bush, and for events like the Sundance Film Festival. In 1995 Marguerite opened “Cucina,” a gourmet restaurant in Salt Lake City’s historic Avenues. The restaurant quickly garnered national and local culinary awards. She’s also the author of numerous cookbooks, each of them containing dishes inspired by her heritage and culture. When she’s not in the kitchen, she’s often spending time with her family or travelling the world.

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