Creamy Chicken with Artichokes and Sun Dried Tomatoes

Last updated on February 22nd, 2019 at 07:28 pm

This Creamy Chicken with Artichokes and Sun Dried Tomatoes is made in one pan in less than 30 minutes! Pan seared chicken breast are smothered in the most delicious and creamy sauce made with artichoke hearts and sundried tomatoes.

LEARN HOW TO MAKE THIS RECIPE BY WATCHING THE VIDEO BELOW!

People always ask me for easy chicken dinner recipes, especially boneless chicken breast recipes. This simple pan seared chicken breast with creamy sauce recipe is definitely a restaurant quality meal sure to impress your family and guests. This easy to make creamy chicken will make you look like a professional cook, no doubt!

We like to serve this Creamy Chicken with mashed potatoes or pasta to soak up the delicious and velvety cream sauce. Roasted vegetables, rice or cauliflower rice are also great options.

Ingredients To Make This Creamy Chicken

• Boneless and Skinless Chicken Breasts
• Olive Oil
• Unsalted Butter
• Garlic Cloves
• Sun Dried Tomatoes
• Artichoke Hearts
• Tomato Paste
• Chicken Broth
• Heavy Cream
• Fresh Basil or Parsley

Tips For Making Perfect Pan Seared Chicken

• The key to perfect pan seared chicken is to keep the chicken pieces at about the same thickness so they cook evenly. You can do this by pounding the chicken with a mallet (about 1/2-inch thick) or by cutting the chicken breasts in half lengthwise.  If you don’t have a mallet, a rolling pin or even a wine bottle can do the trick!
• With paper towels, pat the chicken dry. This helps to get a nice golden sear.
• Use oil (extra virgin olive oil is my preferred oil) or a combination of oil and butter. Don’t use just butter! The butter will get brown before the chicken is nicely seared.
• Do not overcrowd the skillet. Give the chicken pieces some room.
• Sear the chicken on one side until golden and then flip the chicken and sear the other side. Don’t keep moving or flipping the chicken!
• If you want to flip or move the chicken and the chicken is sticking to the pan, don’t force it. It means the chicken is not ready to be flipped yet.

How To Make Creamy Chicken with Artichokes and Sun Dried Tomatoes

• Season the chicken with salt and pepper.
• In a skillet, heat oil and butter and pan sear the chicken.
• Sear the chicken in batches if they don’t fit comfortably in the skillet. Add oil as needed.
• When the chicken is golden brown and cooked through, remove the chicken from the skillet.
• Add butter to the skillet and quickly saute the garlic. Add the sundried tomatoes and tomato paste.
• Add the chicken stock and deglaze the pan. Use a wooden spoon to scrape the bottom of the skillet to remove the brown bits stuck at the bottom.
• Simmer for a few minutes. Add the artichoke hearts and cream and bring to a boil.
• Reduce the heat to low and return the chicken to the skillet with any collected juices. Simmer for about 5 minutes. The sauce will get a bit thick.
• Season to taste, garnish with fresh basil or parsley and serve!

Kathy’s Tips and Notes:

• Deglazing removes the bits stuck at the bottom of the skillet. Those brown bits are pure flavor!!
• I tested this recipe with canned artichoke hearts in water. I have not used marinated artichoke hearts. If you have marinated artichoke hearts in oil, your sauce could turn a bit greasy. To prevent this, place the marinated artichokes in a colander and give then a quick rinse.
• Instead of canned artichokes, you can use frozen artichoke hearts thawed out.
• If using sun dried tomatoes in oil, drain the sun dried tomatoes very well. Too much of the oil can make the sauce greasy.
• Chicken should reach an internal temperature of 165 degrees before consuming. Check the internal temperature with an instant-read thermometer.
• If you use a cast iron skillet to cook this chicken recipe, do not leave the food in the cast iron for too long. Transfer the cooked dish into a serving platter or any other container. With time, the artichokes will react to the cast iron and turn your food a blackish color (not very appealing).
• TAKE A LOOK AT THESE OTHER CHICKEN RECIPES
  Honey Soy Baked Chicken Drumsticks
  Greek Lemon Oven Roasted Chicken Thighs
  Chicken and Mushrooms in Creamy Sauce
  Maple Balsamic Glaze Chicken
  Cuban Mojo Chicken

THINGS YOU MAY NEED

12 Inch Skillet
Artichoke Hearts
Sun Dried Tomatoes

WANT TO TRY THIS CHICKEN WITH ARTICHOKES AND SUN DRIED TOMATOES?

PIN IT TO YOUR MAIN DISH OR CHICKEN BOARD TO MAKE IT LATER!!

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4.37 from 38 votes

Chicken with Artichokes and Sun Dried Tomatoes Cream Sauce

This Creamy Chicken with Artichokes and Sun Dried Tomatoes is made in one pan in less than 30 minutes! Pan seared chicken breast are smothered in the most delicious and creamy sauce made with artichoke hearts and sundried tomatoes.

Prep Time5 mins

Cook Time22 mins

Total Time27 mins

Course: dinner, Main Course

Cuisine: American

Keyword: Chicken Breast Recipe, Creamy Chicken, Pan seared Chicken

Servings: 6 servings

Calories: 353kcal

Author: Kathy

Ingredients

• 1 tablespoon olive oil plus more if needed
• 2 tablespoon unsalted butter, divided
• 6 boneless and skinless chicken breasts halves
• Salt and pepper to taste
• 3 garlic cloves, minced
• 1/3 cup sun dried tomatoes, julienned *see notes
• 1 teaspoon tomato paste
• 1 cup chicken stock
• 1 (14-ounces) can artichoke hearts halves
• 1 cup heavy cream
• 1 tablespoon chopped basil or parsley for garnish (optional)

Instructions

• Pound the chicken breast to 1/2 inch thickness to allows even cooking. Season the chicken generously with salt and pepper to taste.
• In a skillet, heat up the olive oil and 1 tablespoon of butter over medium-high heat. Swirl to coat the entire skillet.
• Add the chicken to the skillet, leaving about an inch in between each piece. Don't over crowd the skillet to allow the chicken to cook evenly and get a golden brown sear. If needed, sear the chicken in batches adding extra oil as needed.
• Cook chicken for 5  to 6 minutes per side or until golden brown and cooked through. Transfer to a plate, cover and keep warm.
• Add the remaining butter to the pan and lower the heat to medium-low. Add the garlic and cook for about a minute. Add the sundried tomatoes and tomato paste and cook stirring often for a few minutes. 
• Add the chicken stock and with a wooden spoon scrape the bottom of the skillet to release the brown bits. Turn the heat to low and simmer for about 5 minutes. Add the artichoke hearts and the cream and bring to a boil. 
• Decrease the heat to low and return the chicken and any collected juices to the skillet. Simmer for about 5 to 6 minutes. Adjust seasoning to taste.
• Serve garnished with chopped basil or parsley (optional).

Video

Notes

• If using sun dried tomatoes in oil, drain them well.
• Chicken should reach an internal temperature of 165 degrees before consuming. Check the internal temperature with an instant-read thermometer.
• Nutrition information provided is an estimate and will vary depending on the brand of ingredients used.

Nutrition

Calories: 353kcal | Carbohydrates: 6g | Protein: 26g | Fat: 24g | Saturated Fat: 12g | Cholesterol: 137mg | Sodium: 260mg | Potassium: 715mg | Sugar: 3g | Vitamin A: 16.4% | Vitamin C: 5.7% | Calcium: 4.1% | Iron: 5.9%

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