Description
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
Ingredients
- 1 tablespoon olive or vegetable oil
- 1 pound chicken breasts ((454g))
- Salt and pepper to taste
- 1/4 cup all-purpose flour (optional)
- 1 medium onion (diced)
- 1 red bell pepper (diced)
- 4 cloves garlic (finely minced)
- 3/4 cup chicken broth ((6oz, 170g))
- 3/4 cup cream or half and half ((6oz, 170g))
- 3/4 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 1/2 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 1/2 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
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.
- Prep Time: 7 minutes
- Cook Time: 7 minutes
- Category: Main Course
- Method: stovetop
- Cuisine: American
Nutrition
- Serving Size:
- Calories: 399
- Sugar: 4.5 g
- Sodium: 1708.5 mg
- Fat: 22.7 g
- Carbohydrates: 14.8 g
- Protein: 35 g
- Cholesterol: 119.9 mg