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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Kelly @ Kelly Lynns Sweets and Treats
This meal looks so creamy and dreamy! Perfect for any weeknight! I know it would satisfy my boys for sure!!
Kelly
We love it! Thanks so much, Kelly!
Leanne | Crumb Top Baking
That chicken looks perfectly seared and seasoned! We love artichokes, and adding them to this chicken dish is a nice touch! Looks great Kelly!
Kelly
Thanks so much, Leanne!
nicole (thespicetrain.com)
Another absolutely mouthwatering dish! The golden-brown chicken breasts look irresistible! Thank you for sharing, Kelly. 🙂
Kelly
Thanks so much, Nicole!
Adina
A delightful way of cooking chicken breast, it looks amazing!
Kelly
Thanks so much, Adina!
Liz
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!
Kelly
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!
Thao @ In Good Flavor
This looks so mouthwatering!! I love how simple yet flavorful it is. Marinated artichokes adds so much interest to any dish!
Kelly
Simple yet flavorful sums up what I love best in a dish! Thanks so much, Thao!
Laura
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!
Kelly
The flavor in this sauce is just amazing! Thanks so much, Laura!
Easyfoodsmith
Have never tried artichokes but this meal sure looks amazing.
Kelly
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!
2pots2cook
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 !
Kelly
Aww, thanks so much, Davorka!
David Scott Allen
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!
Kelly
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!
Ron
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.
Kelly
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!
Kim Lange
This looks incredible!! Love everything about this dish, the flavors, textures and I'm a huge pasta fan! Pinning!! xo
Kelly
I always eat it with pasta! Thanks so much, Kim!
sheenam | thetwincookingproject.net
Kelly this looks so yummy!!!!!
Kelly
Thanks so much, Sheenam! We love it!
Kathy @ Beyond the Chicken Coop
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.
Kelly
Thank you so much for your kind words, Kathy! It really is a wonderful dish!
Katherine | Love In My Oven
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
Kelly
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!