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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Elisabeta says
I made this tonight. It is my first time cooking with artichoke and it is really delicious. I purchased it from Whole foods. Vacuum sealed, seasoned fresh artichokes. I brined the chicken breast for 2 hours, cut it up, slightly seasoned it and air fried it for 7 minutes. I added more broth to make the sauce thinner. Everything else I did according to the recipe. An amazing dish. Thank you very much.
Kelly says
So happy you liked it, Elisabeta! Thanks so much!
Lisa says
*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 😉
Moe says
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.
Kelly says
The canned artichoke bottoms are a great idea, Moe. Thanks so much!
Sam says
Amazing, Family loved it !! Will be making again
Kelly says
So happy you liked it, Sam! Thanks so much!
Jamie A. says
Omg thank you for this recipe! The taste was amazing. I added spinach and used jarred peppers.
Kelly says
That sounds fantastic, Jamie! Thanks so much!
Leslie M says
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!!!!
Kelly says
Sounds fantastic, Leslie! So happy you liked it!
Jess says
If using frozen artichokes should you defros6 before marinating??
Kelly says
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.
Kathy says
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!
Kelly says
Great idea, Kathy! So happy you liked it! Thanks so much!
Rebecca says
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!
Kelly says
Thanks so much, Rebecca! So happy you liked it!
Amy Breault says
I made this tonight. Followed directions exactly, it was delicious! Thank you, am always looking for something different. It really was fabulous!
Kelly says
Thanks so much, Amy! So happy you liked it!
marie johson says
Chicken breasts in a delightfully creamy sauce with the flavors of artichoke and garlic pepper. yummy <3 Thanks for sharing
Aaliya says
Creamy Artichoke is one of my favourites I really like your blog and always waiting for your new recipes.
Kelly says
Aww, thanks so much for your kind words, Aaliya!
Cheyanne @ No Spoon Necessary says
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!
Kelly says
The sauce is so good! Thanks so much, Chey!
Stacey @ The Sugar Coated Cottage says
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 🙂
Kelly says
It's so good and so easy! Thanks so much, Stacey!
Naveen Sohail says
I am so intrigued by this one, I'll have to try.
Kelly says
Hope you love it! Thanks so much!