These Creamy Artichoke Chicken Breasts are irresistible! Sautéed chicken breasts are in a lemony, garlicky parmesan cream sauce with artichokes, red peppers, and parsley. On the table in 15 minutes. Quick, easy, delicious.
You’ll love this creamy artichoke sauce – it’s so delicious. Artichoke pairs perfectly with red pepper, lemon, and parsley. It’s bright, it’s fresh, it’s perfect for spring.
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What kind of artichokes are used?
Marinated artichokes work best in this recipe with its light and fresh flavor. The artichokes paired with lemon and parsley are bright and full of zing.
For best results, use my Easy Marinated Artichokes. It’s quick, easy, and ready in less than 5 minutes. You’re basically just opening a can of artichoke hearts and tossing them with lemon juice and olive oil and sprinkling them with red pepper flakes and oregano. They taste so much better prepared this way and their much less expensive.
You can also use frozen artichoke hearts and prepare them the same way.
How to make Creamy Artichoke Chicken Breasts
Sauté chicken breasts in a little oil until golden brown. It’s optional, but you can dust them with flour first for a crunchier coating that browns beautifully.
Remove the chicken from the pan and sauté finely chopped onion and chopped red pepper until they soften. Stir in minced garlic and let it cook for a minute. Add the chicken broth (I use water and a bouillon cube) and cream and bring to a simmer. Let simmer for one minute, then turn off heat. Whisk in parmesan, adding it slowly to the pan. Whisk until the parmesan is melted and incorporated into the sauce. Whisk in 1 tablespoon lemon juice. Salt and pepper to taste. Gently stir in drained artichoke hearts and parsley.
Serving
Creamy Artichoke Chicken Breasts are perfect with pasta, rice, or potatoes.
For a low carb (keto) meal, I love mine with cauliflower rice or mash, or zucchini noodles.
Recipe
Creamy Artichoke Chicken Breasts
Ingredients
- 1 tablespoon olive or vegetable oil
- 1 pound chicken breasts (454g)
- Salt and pepper to taste
- ¼ cup all-purpose flour optional
- 1 medium onion diced
- 1 red bell pepper diced
- 4 cloves garlic finely minced
- ¾ cup chicken broth (6oz, 170g)
- ¾ cup cream or half and half (6oz, 170g)
- ¾ cup parmesan cheese (1.5oz, 43g)
- 1 batch Easy Marinated Artichoke Hearts drained (*see note)
- 1 cup chopped fresh parsley (1oz, 28g)
- 1 tablespoon lemon juice or to taste
- Salt and pepper to taste
Instructions
- For quicker, more even cooking, slightly flatten breasts with a kitchen mallet. If they are very thick, slice them in half horizontally before flattening. Season with salt and pepper.
- (Optional: dust chicken breasts lightly in flour.)
- Heat a skillet over high heat. When pan is hot, add ½ tablespoon oil (If using optional flour, use an additional tablespoon oil.)
- When oil is hot, put chicken breasts in pan and cook until golden brown on both sides and cooked through. Remove chicken from pan.
- Add remaining ½ tablespoon oil to pan. Add onions and cook until softened.
- Add red bell pepper and cook until almost softened.
- Add the garlic. Stir, and cook for about 1 minute.
- Deglaze pan with broth, scraping bottom to release any bits sticking to the bottom of the pan.
- Add cream and bring to a simmer. Allow to simmer for 1 minute. Turn off heat.
- Slowly add parmesan while whisking and whisk until melted and incorporated into sauce.
- Gently stir in drained artichoke hearts and parsley.
- Add lemon juice to taste. You may not need the whole tablespoon if the artichoke hearts are lemony enough.
- Salt and pepper to taste
- Return chicken to pan and serve.
Notes
- Easy Marinated Artichoke Hearts are quick and easy to make. Check out my recipe here, or follow these directions.
- Drain and rinse a 14 ounce can of artichoke hearts canned in water. (Or you can use 8.5 ounces of frozen artichoke hearts.)
- Quarter the artichoke hearts and toss with 2 tablespoons lemon juice, 4 tablespoons olive oil, and 1 teaspoon dried oregano.
- Add salt, pepper, and chili flakes to taste. Let sit a few minutes before using.
- After draining the artichoke hearts, the dressing can be used in salads or over vegetables.
- I taste the sauce before putting in the lemon juice. Depending on how much lemon is still clinging to the artichoke hearts, you may want to add less than the full tablespoon of lemon juice. Add according to your own taste.
Nutrition
Enjoy, friends!
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Jamie says
This was a delicious! Perfect balance of flavors.
Kelly says
So happy you liked it, Jamie!
Diane Dobson says
Excellent flavor and consistency. Easy to make and lovely to serve!
Lynn says
Excellent, fast and easy recipe. Just made it for our Sunday dinner. Served it over noodles. My husband and I both loved it. Definitely a keeper.
Kelly says
So happy you liked it, Lynn!
Lu.minesce says
Was there any way we could do this recipe with frozen chicken breast if we are in a last min jam for dinner ideas and didnt defrost prior? if so how would that change the cooking process?
Kelly says
If I’m really in a pinch I use the thaw function on the microwave however the texture of the chicken with any kind of fast thawing isn’t going to be the best.
Janice says
Made this last night, my husband loved it! I cooked some pasta noodles and layered them on the bottom of a casserole dish then added everything thing else and cooked it on 375 . It was delicious!
Kelly says
Sounds fantastic, Janice! Thanks so much!
Meagan says
A family favorite! I always go back to this recipe. Do you happen to know nutritional content?
Kelly says
Hi Meagan! 1/4 of the recipe has about 535 calories. Thanks so much!