Creamy Artichoke Chicken Breasts

Name: Creamy Artichoke Chicken Breasts
Prep time: 7 min
Cook time: 8 min
Total time: 15 min
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

Published: May 8, 2019 · Modified: May 9, 2024 by Kelly · This post may contain affiliate links · 99 Comments

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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.

Ready in 5 minutes! You won’t believe how easy and how delicious these Easy Marinated Artichoke Hearts are! #artichokes #artichokehearts #marinated #italian #recipe #appetizer #antipasto #salad #food #easy #quick #homemade #5minute

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

Kelly

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

5 from 29 votes

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Prep Time 7

Cook Time 8

Total Time 15

Course Main Course

Cuisine American

Servings people

Calories 446 kcal

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

Calories: 446kcalCarbohydrates: 15gProtein: 34gFat: 28gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 0.01gCholesterol: 137mgSodium: 620mgPotassium: 697mgFiber: 2gSugar: 4gVitamin A: 3036IUVitamin C: 64mgCalcium: 295mgIron: 2mg

Keyword artichoke chicken

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