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.
What kind of artichokes are used in Creamy Artichoke Chicken Breasts?
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.
What to serve with Creamy Artichoke Chicken Breasts
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.
Creamy Artichoke Chicken Breasts
Ingredients
- 2 tablespoons 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 1 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 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
Enjoy, friends!
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The chicken breast is perfectly golden pan seared and that creamy sauce looks to die for! An amazing dish, Kelly.
Thanks so much, Angie!
Kelly, we are drooling all over our keyboard! We know that is not very lady like but my goodness, can’t wait to try this delicious recipe. Your photos make you want to grab a portion right off your plate. Saved to all of our favorite boards!
Aw, thanks so much, Bobbi! The sauce is really amazing!
What a great looking dish! And great way to add flavor to chicken breasts — which can be a bit meh all on their own. Flavorful, pretty, easy — this is a winner!
The sauce is just amazing! Thanks so much, John!
This looks entirely mouthwatering, Kelly! Love that it’s elegant enough for company, but easy enough for a weeknight!
Yummy easy dishes are the best! Thanks so much, Marissa!
Another colorful and delicious chicken dish, perfect to serve friends.
The sauce is really amazing! Thanks so much, Karen!
This is so smart. I love artichokes, I love marinated artichokes, and I loved your recipe for marinated artichokes! I will definitely be making this. Thank you!
I’m putting artichokes into just about everything these days! This sauce is just fantastic. Thanks so much, Mimi!
What a fantastic combination, it looks and tastes great too.
Thanks so much, Cookie Monster!
This looks so delicious! Pinning!
Thanks so much, Susan!
this looks fabulous kelly and so delish. i love all those flavours together. will give it a go for sure. cheers sherry
The flavors are amazing together! Thanks so much, Sherry!
Kelly, this recipe is gorgeous. Just pinned it to my “Amazing Chicken Recipes” board and will be making it very soon. My kind of dinner and my family will love it. So many delicious flavors!
Thanks so much, Valentina! It really is amazing!
Oh, girl! I could jump in that pan! Looks SO good!! And that shot with the browned chicken? Yummmm! I just had to grab a banana…you’re seriously making me hungry right now!!
Food blog surfing is tortuous on an empty stomach! I like to sprinkle the chicken with a little flour before browning it. It’s optional, but it gives a lovely crispy coating. Thanks so much, Dawn!
Kelly! You’re killing it with the delicious comfort food lately. I love artichokes, but I’ve never thought about serving them in a cream sauce like this. I saw this photo on Instagram last night before I went to bed…and I’m pretty sure that’s why I drooled in my sleep. (Oops, did I just admit that to the world? Hah.) This looks like such an easy recipe, but you’ve got so many awesome layers of flavor going on. Yet another one of your recipes that’s going on the list! 🙂
Aw, thanks so much, David, for you kind words! I’ve been obsessing over artichokes lately. I pulled out my copy of “The Flavor Bible” and there are so many amazing combinations that I’ve just been going a little crazy with it!
What an absolutely mouthwatering dish Kelly! I bet my whole family would love it! Can’t wait to try!
Thanks so much, Mary Ann!
Kelly, you always make your recipes look mouthwateringly delicious! I love how creamy this dish is! It sounds like the perfect weeknight meal! YUM!
It’s definitely a favorite! Thanks so much, Haylie!
If I could eat artichokes every day, I would! This chicken looks amazing with the creamy sauce! And easy enough for a weeknight 🙂
Liz, I have been eating artichokes every day for weeks! I actually cleared off the shelf the last time I bought some.(Sorry other shoppers.) There’s so many wonderful recipes that they go perfectly in. Thanks so much!
That sauce! Those artichokes! That beautifully seared chicken!! You’ve outdone yourself, my friend! I feel like this would make such a lovely Mother’s Day dinner!! Maybe you need to drop the hint to my husband!? 😉 Have a wonderful Mother’s Day weekend!! XO
Aw, thanks so much, Katherine! Delicious and simple, yet elegant, it would definitely make a good dinner for a special occasion. Hope you had a lovely Mother’s Day!
This is my kind of dish. I love anything that is quick, easy and delicious. This also has the added bonus of being elegant and beautiful.
Thank you so much for your kind words, Kathy! It really is a wonderful dish!
Kelly this looks so yummy!!!!!
Thanks so much, Sheenam! We love it!
This looks incredible!! Love everything about this dish, the flavors, textures and I’m a huge pasta fan! Pinning!! xo
I always eat it with pasta! Thanks so much, Kim!
Looks very yummy Kelly. I love the idea of using the pickled artichoke hearts. I can see this dish on our table soon. Might splurge and try it with bnls skinless thighs. Thanks for sharing.
I quite often substitute boneless, skinless thighs. It all depends on what I have on hand. The marinated artichoke hearts – especially the homemade ones – are what really gives this dish amazing flavor. Thanks so much, Ron!
This dish reminds me so much of an artichoke-chicken bake that I used to make after I got out of college. This, of course, is a much more interesting recipe. Love all the flavors and textures you’ve got here! Happy weekend!
Sounds delicious, David! I’ve been hooked on artichokes for several weeks now and have been experimenting with lots of recipes using them. I’m amazed at all the different ways they can be used, and they pair perfectly with so many Mediterranean flavors. Thanks so much!
You are great ! By reading the ingredients, one must fall in love with the dish and 15 minutes pushes it to the top of my “to do”‘s. Thank you friend !
Aww, thanks so much, Davorka!
Have never tried artichokes but this meal sure looks amazing.
I didn’t try them for the longest time until I had the idea of making a pasta sauce that was similar to spinach artichoke dip. Then I fell in love with them and all the amazing dishes they go in! Thanks so much!
So easy and so much FLAVOR! I love this easy recipe, and thanks for the tip on marinating artichokes! Can’t wait to try this!
The flavor in this sauce is just amazing! Thanks so much, Laura!
This looks so mouthwatering!! I love how simple yet flavorful it is. Marinated artichokes adds so much interest to any dish!
Simple yet flavorful sums up what I love best in a dish! Thanks so much, Thao!
There’s SO much to love about this recipe! I always have artichokes on hand, but have been buying unmarinated as the marinated always fall short. So besides your yummy, creamy chicken, I must try your marinated artichokes!
I just make a quick batch of marinated artichokes for this dish and it turns out perfectly. I use about half as much dressing and let them sit for about 5 minutes. Thanks so much, Liz!
A delightful way of cooking chicken breast, it looks amazing!
Thanks so much, Adina!
Another absolutely mouthwatering dish! The golden-brown chicken breasts look irresistible! Thank you for sharing, Kelly. 🙂
Thanks so much, Nicole!
That chicken looks perfectly seared and seasoned! We love artichokes, and adding them to this chicken dish is a nice touch! Looks great Kelly!
Thanks so much, Leanne!
This meal looks so creamy and dreamy! Perfect for any weeknight! I know it would satisfy my boys for sure!!
We love it! Thanks so much, Kelly!
I am so intrigued by this one, I’ll have to try.
Hope you love it! Thanks so much!
Now I’m craving lunch! This is the dish I need today, its presented so beautifully and I love all those flavors, artichokes are always a favorite! Take care 🙂
It’s so good and so easy! Thanks so much, Stacey!
Absolutely NOTHING boring or bland about this chicken!!! I love that you used your marinated artichokes and that garlicky parmesan cream sauce sounds absolutely delicious!! Can’t wait to make this for dinner! Pinned!
The sauce is so good! Thanks so much, Chey!
Creamy Artichoke is one of my favourites I really like your blog and always waiting for your new recipes.
Aww, thanks so much for your kind words, Aaliya!
Chicken breasts in a delightfully creamy sauce with the flavors of artichoke and garlic pepper. yummy <3 Thanks for sharing
I made this tonight. Followed directions exactly, it was delicious! Thank you, am always looking for something different. It really was fabulous!
Thanks so much, Amy! So happy you liked it!
This has become a family favorite. Tried for the first time about a month ago and have made once a week since. It’s absolutely amazing, followed recipe exactly. The sauce is so delicious you will want to have every last drop on the plate. Instant hit!
Thanks so much, Rebecca! So happy you liked it!
Made this for dinner tonite. Doubled the sauce and poured over pasta. Excellent and very easy to make. The chicken could be cut in strips or large cubes and served with other potluck meals. Will definitely make this again and certainly pass recipe to family and friends for future gatherings!
Great idea, Kathy! So happy you liked it! Thanks so much!
If using frozen artichokes should you defros6 before marinating??
Hi Jess, I would thaw them if you had the time, but if you’re making a quick dinner and you want it quickly, you could go ahead and just toss it together frozen.
Yum!!!!!!
I came across this tonight looking for a
Chicken and Artichoke recipe, as i had that in my cupboard. So glad I did! I hesitated as most of comments declared it looked good, but they hadn’t actually made it yet. I made your marinade as mine were packed in water and it was so easy. Only a few minor changes. I didn’t fee like gping to store so I used a jar of pimientos. Also didnt use chili flakes (Mom doesn’t like them, but I will put in next time). Also used “light cream” as I like it better than half-and-half. And added a splash of white wine. (Everything is better with wine. Lol). Will be in regular rotation and I will prep cut all the ingredients and being it up to beach house when i have a girls getaway . Thank you!!!!
Sounds fantastic, Leslie! So happy you liked it!
Omg thank you for this recipe! The taste was amazing. I added spinach and used jarred peppers.
That sounds fantastic, Jamie! Thanks so much!
Amazing, Family loved it !! Will be making again
So happy you liked it, Sam! Thanks so much!
I wanted to let you know that I made this recipe. I also, like one other person mentioned, noticed that people always comment on how wonderful it looks but never make it. I did use canned artichoke bottoms instead as I always find the leaves sometimes are undercooked with the artichoke hearts. It does not look as pretty but I prefer it. I used your artichoke marinade and it turned out lovely. I cut up my chicken and used flour to coat the pieces. I only had 6 cheese Italian on hand so I had to use that. I cooked up some wide egg noodles and put it over that. My husband said he thought it was fantastic and would definitely eat it again. I tell you this because he never gives that high of praise. I made the recipe as is other than what I mentioned just to let your readers know.
The canned artichoke bottoms are a great idea, Moe. Thanks so much!
*double the garlic*, use a very large pepper (or use 2), add a generous pinch of paprika, keep some extra lemon juice on hand depending on your taste, and serve the whole thing over fettuccine 😉