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Tasty Chicken Breast with Artichoke Hearts Recipe

Tasty Chicken Breast with Artichoke Hearts Recipe
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★★★★★

5 from 12 reviews

This Tasty Chicken Breast with Artichoke Hearts recipe combines tender seared chicken with a rich, creamy sauce infused with garlic, sun-dried tomatoes, and artichokes. The velvety cream cheese-based sauce brings a luxurious texture and bright flavors, elevated by fresh parsley, making it a satisfying yet elegant dish perfect for dinner.

Ingredients

Scale

Chicken

  • 2 chicken breasts
  • Sea salt, to taste
  • Ground pepper, to taste
  • 2 tablespoons oil (olive oil recommended)

Sauce

  • 2 cloves minced garlic
  • 1/4 cup sun-dried tomatoes, chopped
  • 1/2 cup chicken broth
  • 3 oz cream cheese, softened
  • 1/2 cup artichoke hearts, chopped (canned or frozen, drained)
  • 2 tablespoons chopped fresh parsley, plus extra for garnish
  • Additional sea salt and ground pepper, if needed

Instructions

  1. Prepare and Sear the Chicken: Season the chicken breasts evenly with sea salt and ground pepper on both sides. Heat the oil in a large skillet over medium-high heat. When the oil is hot, carefully place the chicken breasts into the skillet. Sear each side for 5 to 6 minutes until the chicken turns golden brown and is fully cooked through (internal temperature should reach 165°F/74°C). Remove the chicken from the skillet and set aside on a plate.
  2. Sauté Garlic and Sun-Dried Tomatoes: Lower heat to medium-low. Add the minced garlic and chopped sun-dried tomatoes to the same skillet. Sauté for about 1 minute until the garlic is fragrant but not browned, releasing its aroma to build flavor.
  3. Create the Creamy Sauce: Pour the chicken broth into the skillet with the garlic and tomatoes, allowing it to simmer gently for 5 minutes. Stir occasionally to deglaze the pan and concentrate the flavors. Add softened cream cheese and whisk continuously until the cream cheese melts completely and forms a smooth, creamy sauce. Stir in the chopped artichoke hearts and season with additional sea salt and ground pepper, to taste. Finally, add the chopped parsley and stir to combine all ingredients well.
  4. Combine Chicken and Sauce: Return the seared chicken breasts to the skillet, nestling them into the creamy sauce. Spoon sauce over the chicken to ensure it is well coated. Cook for an additional 2 to 3 minutes on low heat, allowing the chicken to heat through thoroughly and absorb the sauce flavors.
  5. Final Touch and Serve: Remove the skillet from heat. Garnish the dish with extra chopped parsley for a fresh and vibrant presentation. Serve the chicken hot, paired with your choice of sides such as rice, pasta, or steamed vegetables. Enjoy your delicious, creamy chicken with artichoke hearts!

Notes

  • For a lighter version, substitute cream cheese with light cream cheese or Greek yogurt (add at the end to prevent curdling).
  • Ensure chicken breasts are similar in size to cook evenly.
  • Use low-sodium broth to control the saltiness of the dish.
  • Sun-dried tomatoes packed in oil can add extra richness; drain or adjust oil accordingly.
  • Fresh artichokes can be used if available; steam and chop before adding.
  • This recipe pairs well with mashed potatoes, rice, or a simple green salad.

Nutrition

Keywords: chicken breast recipe, creamy chicken, artichoke hearts, sun-dried tomato chicken, easy dinner recipe

Find it online: https://nayabaker.com/tasty-chicken-breast-with-artichoke-hearts-recipe/