Creamy Artichoke Chicken Breasts

Quick, creamy and delicious, this One Dish Creamy Artichoke Chicken Breasts recipe even gives you some vegetables in your entrée! Quick, creamy and delicious, this One Dish Creamy Artichoke Chicken Breasts recipe even gives you some vegetables in your entrée!

Since the pandemic started, I haven’t made a lot of chicken. My CSAs have stopped raising them and, well, my freezers are pretty full anyhow. 

But recently I’ve started to miss it–and I’m hesitant to buy it at the store. My first choice for the meat or poultry we eat, is to know the farmer that raised it. That way I’m confident the animal lived a good life and I am getting a healthy food. Alas, I don’t know any chicken farmers anymore.

So when my Sunday blogging group decided to do chicken recipes I wasn’t sure what to do. Ultimately I settled on some “Amish” chicken at the grocers.

I had lost the original recipe I was planning (why does my life seem to work that way lately) and ended up with this Creamy Artichoke Chicken Breasts recipe from the Foodtasia blog. Happily it was creamy and delicious and actually prettier than the lost dish.  And did I mention cooks in one pan!

Quick, creamy and delicious, this One Dish Creamy Artichoke Chicken Breasts recipe even gives you some vegetables in your entrée!

The artichokes and red pepper in here were a perfect compliment to the creamy, meaty dish! Don’t you love when you get some vegetables in an entrée? Just add a salad and some pasta and you have a complete meal!

When I made the recipe, I was tempted to reduce the sauce. 1 ½ cups of added liquid seemed like a lot! I’m glad I didn’t because it was delicious and perfect over fettuccini. And whenever I go back to keto, I’ll just use cauliflower rice to lap up the extra sauce!

I’d almost forgotten how good chicken is for healthy, easy recipes!

Guess I need to go out and find myself a new chicken farmer! 

Creamy Artichoke Chicken Breasts

Creamy Artichoke Chicken Breasts

Yield: 4
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes

Quick, creamy and delicious these Creamy ArtichokeChicken Breasts even give you some vegetables, right in your entrée!

Ingredients

  • 2 tablespoons olive or vegetable oil
  • 4 smaller chicken breasts (see note)
  • 1 medium onion diced
  • 1 red bell pepper diced
  • 4 cloves garlic finely minced
  • ¾ cup chicken broth
  • ¾ cup half and half or cream
  • ¾ cup grated parmesan cheese
  • 12-ounce jar marinated artichoke hearts
  • ¼ cup chopped fresh parsley
  • Salt and pepper to taste

Instructions

Heat 1 tablespoon oil in a skillet over high heat. When oil is hot, reduce heat and add chicken breasts to pan. Cook until golden brown on both sides and temperature reaches 165F throughout. Remove chicken and keep warm.

Add remaining tablespoon oil to pan. Add onions and red pepper and cook until softened. Add the garlic. Stir, and cook for about 1 minute.

Deglaze pan with broth, scraping bottom to release browned bits. Add cream and bring to a simmer and cook for 1 minute. Lower the heat to low.

Slowly add parmesan while whisking until melted and incorporated into sauce.

Drain artichokes. Add artichokes and reserved chicken to the sauce. Taste and adjust salt and pepper.

Serve immediately. Consider serving with fettuccini or cauliflower rice for low-carb.

Notes

If your chicken breasts are large, consider slicing in half horizontally to create two flatter pieces. This will cook faster and the portion size will be better.

Favorite Chicken Recipes

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Quick, creamy and delicious, this One Dish Creamy Artichoke Chicken Breasts recipe even gives you some vegetables in your entrée!

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