Tasty Chicken Breast with Artichoke Hearts Recipe

Introduction

This tasty chicken breast with artichoke hearts is a creamy, flavorful dish perfect for a weeknight dinner or a special meal. The combination of sun-dried tomatoes, garlic, and a smooth cream cheese sauce makes this recipe irresistibly delicious and easy to prepare.

Ingredients

• 2 lb (900g) chicken breasts
• Sea salt
• Ground pepper
• 1 1/2 tbsp olive oil
• 1-2 cloves garlic, minced
• 1 oz (28g) sun-dried tomatoes
• 1 1/4 cup (300ml) chicken broth
• 8 oz (226g) cream cheese
• 15 oz (425g) canned artichokes
• 1/4 cup (15g) chopped parsley

Instructions

1. Step 1: Season the chicken breasts with sea salt and ground pepper. Heat olive oil in a large skillet over medium-high heat. Once hot, add the chicken and sear each side for 5 to 6 minutes until golden brown and cooked through. Remove and set aside.
2. Step 2: Reduce heat to medium-low. Add the minced garlic and sun-dried tomatoes to the skillet and sauté for about 1 minute until the garlic is fragrant.
3. Step 3: Pour in the chicken broth and let it simmer for 5 minutes, stirring occasionally. Stir in the cream cheese and whisk until it melts into a smooth, creamy sauce. Add the artichokes and season with salt and pepper if needed. Stir in chopped parsley.
4. Step 4: Return the chicken breasts to the skillet and spoon the creamy sauce over them. Cook together for a few more minutes until the chicken is heated through and well coated with the sauce.
5. Step 5: Remove from heat, sprinkle extra parsley over the dish, and serve hot.

Tips & Variations

• For extra flavor, marinate the chicken breasts in olive oil, garlic, and herbs for 30 minutes before cooking.
• You can substitute fresh artichoke hearts if preferred, adjusting cooking time as needed.
• Serve with rice, pasta, or crusty bread to soak up the creamy sauce.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat or in the microwave, stirring occasionally to maintain the sauce’s creamy texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs instead of chicken breasts?

Yes, chicken thighs work well for this recipe and bring a juicier, more tender texture. Adjust the cooking time as thighs may take a bit longer to cook through.

What can I do if I don’t have cream cheese?

You can substitute cream cheese with sour cream or Greek yogurt for a different but still creamy consistency. Add it at the end of simmering to avoid curdling.

Tasty Chicken Breast with Artichoke Hearts Recipe

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★★★★★

4.5 from 60 reviews

This Tasty Chicken Breast with Artichoke Hearts recipe offers a rich and creamy dish featuring seared chicken breasts simmered in a luscious sauce made from cream cheese, chicken broth, sun-dried tomatoes, garlic, and artichokes. The combination of savory flavors and tender textures makes it a perfect easy-to-make main course for any occasion.

• Author: Cleo
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

Chicken

• 2 lb (900g) chicken breasts
• Sea salt, to taste
• Ground pepper, to taste
• 1 1/2 tbsp olive oil

Sauce

• 1–2 cloves minced garlic
• 1 oz (28g) sun-dried tomatoes
• 1 1/4 cup (300ml) chicken broth
• 8 oz (226g) cream cheese
• 15 oz (425g) canned artichokes
• 1/4 cup (15g) chopped parsley

Instructions

1. Prepare and Sear the Chicken: Season the chicken breasts evenly with sea salt and ground pepper. Heat olive oil in a large skillet over medium-high heat until hot. Add the chicken breasts and sear each side for 5 to 6 minutes until golden brown and fully cooked through. Remove the chicken from the skillet and set aside on a plate.
2. Sauté Garlic and Sun-Dried Tomatoes: Reduce the skillet heat to medium-low. Add the minced garlic and sun-dried tomatoes to the skillet. Sauté together for approximately 1 minute until the garlic becomes fragrant, stirring frequently to prevent burning.
3. Create the Creamy Sauce: Pour the chicken broth into the skillet and let it simmer gently for 5 minutes, stirring occasionally. Add the cream cheese and whisk continuously until it melts completely and incorporates smoothly into the broth to form a creamy sauce. Stir in the canned artichokes and season with a pinch of salt and pepper if needed. Finally, add the chopped parsley and stir to combine all the flavors well.
4. Combine Chicken and Sauce: Return the seared chicken breasts to the skillet, placing them back into the creamy sauce. Spoon some sauce over the chicken to coat it thoroughly. Let the chicken cook together with the sauce for 2 to 3 minutes more, ensuring the chicken is thoroughly heated and melded with the sauce.
5. Final Touch and Serve: Remove the skillet from the heat. Sprinkle additional chopped parsley over the chicken and sauce for a fresh garnish. Serve the dish hot and enjoy this flavorful, creamy chicken entree immediately.

Notes

• You can substitute fresh artichokes for canned if preferred, but cooking time may vary.
• Adjust the amount of garlic and sun-dried tomatoes to suit your taste preferences.
• For a lighter version, use reduced-fat cream cheese or Greek yogurt as an alternative.
• This dish pairs well with rice, pasta, or crusty bread to soak up the creamy sauce.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Keywords: chicken breast recipe, creamy chicken, artichoke hearts, sun-dried tomatoes, skillet chicken, easy dinner