Creamy Artichoke Chicken Breasts
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.
Nutrition
Calories: 579kcalCarbohydrates: 14gProtein: 57gFat: 31gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gTrans Fat: 0.03gCholesterol: 178mgSodium: 1110mgPotassium: 1074mgFiber: 3gSugar: 5gVitamin A: 2490IUVitamin C: 67mgCalcium: 263mgIron: 2mg
I am not a health professional and nutrition data is calculated programatically. Accuracy may vary with product selection, calculator accuracy, etc. Consult a professional for the best information.
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