Creamy Sun Dried Tomato Artichoke Chicken (Quick!)

Sun Dried Tomato Artichoke Chicken is a quick, one pan chicken skillet recipe with bold rich flavors like sun dried tomatoes, fresh basil, garlic and artichokes in a parmesan cream sauce. This easy gluten-free weeknight dinner comes together in less than 30 minutes!

Chicken with Sun Dried Tomatoes and Artichokes

Chicken with sun dried tomato cream sauce is another recipe to help you with those new year eating goals!

This creamy chicken recipe fits with other readers’ favorites like, Pesto Mozzarella Chicken, Unstuffed Egg Rolls and Baked Parmesan Crusted Tilapia to help you prepare quick dinner choices. 

Everything for this easy and delicious one pot dish is on the table in less than 30 minutes. Thinner chicken breast cutlets are used to reduce stove top cooking time. 

After the chicken cooks for a few minutes on each side, add the remaining ingredients to make a quick creamy sun dried tomato sauce with artichokes and parmesan cheese.

Just because this gluten free recipe is good for you, though, doesn’t mean it tastes like it! Enjoy dinner tonight with all the rich, creamy taste and none of the guilt!

Ingredient Tid Bits

Everything comes together quickly for this recipe, so it’s best to have all the ingredients measured, chopped, and ready to go before starting. I really can’t get enough of the sun dried tomato sauce. In fact, I love it so much I used the 5-minute sauce to pair with these juicy, moist chicken meatballs made without breadcrumbs.

• Chicken – Chicken breast cutlets are used to reduce cooking time.
• Olive Oil / Butter – For searing chicken and flavoring sauce
• Garlic
• White Wine – a dry white wine, such as chardonnay, pinot grigio, or sauvignon blanc
• Chicken Broth
• Heavy cream – Provides the best flavor, but half and half may be substituted
• Parmesan Cheese – freshly grated
• Sun dried tomatoes – Use oil packed tomatoes for best flavor rather than dehydrated tomatoes
• Artichokes – drained and roughly chopped
• Cornstarch – to thicken sauce
• Fresh basil 

Let’s Make This Together!

(Below shows step-by-step photos and modified instructions. For the complete recipe, along with ingredient amounts, scroll down to the recipe card.)

1. First season both sides of the chicken with salt and pepper. Heat olive oil in large skillet or cast iron skillet. Sear the chicken on both sides until golden brown and cooked through.
2. When searing meat on the stove I love using one of my favorite kitchen gadgets, the FryWall. It prevents grease splatters, but doesn’t cover and steam what I’m trying to cook.
3. Remove the chicken to a plate and start making the creamy sun dried tomato sauce. 
4. Add garlic to saute quickly. Then, deglaze the pan with a little white wine.
5. To deglaze a pan, slowly pour in the liquid while scraping up the cooked on bits at the bottom of the pan. Using a silicone spoon works best for this. 
6. After most of the wine cooks off and evaporates add the chicken broth, heavy cream, parmesan, artichokes, and sun dried tomatoes. Reduce heat and simmer.
7. To thicken the sauce ladle some sauce into a small bowl. Add the cornstarch to the hot liquid and whisk to combine. Pour the cornstarch slurry back into pan. Stir while simmering for one more minute. 
8. Add the chicken back to the sauce to warm through. Before serving, sprinkle with fresh basil.  

How to Make Chicken Cutlets

Sun Dried Tomato Artichoke Chicken uses chicken cutlets to breasts reduce cooking time. Chicken cutlets are chicken breasts that have been cut in half so the thickness is even.

Some recipes, such as Spinach Artichoke Chicken, leave the deep slit without cutting through to make a stuffed chicken pocket.

Recipes such as this one, gluten free parmesan chicken use butterflied chicken cut through to make thinner cutlets.

1. First make a deep slit in the middle of the breast, lengthwise.
2. Cut all the way across until you almost reach other side, so it will open like a book.
3. If you need thinner cutlets, like for this recipe, cut down the middle of the crease. You end up with two, thinner thickness halves.
4. To make sure the chicken breasts cook evenly they should be even thickness throughout. At this point you could use a meat tenderizer to pound the chicken into even thickness.

Can I substitute baked chicken?

Yes. If you would rather bake the chicken instead of cooking on the stove, follow these simple steps.

1. Preheat oven to 375ºF. Rub both sides of chicken cutlets with olive oil and season with salt and pepper. 
2. Bake for 10-15 minutes (depending on thickness of chicken), flipping halfway through. Use an instant read thermometer to make sure chicken has reached a temperature of 160ºF. 
3. While the chicken is baking, prepare creamy sun dried tomato, artichoke sauce. Add cooked chicken to sauce, sprinkle with basil, and serve.

Cooks Tips and Modifications

• Add additional cheese, such as feta or mozzarella to the top. Cover skillet with a lid for a couple minutes to melt the cheese before serving.
• Cooking times for chicken depends on thickness. For guaranteed results use an instant read thermometer to make sure chicken has reached 160ºF. 
• Instead of white wine, use additional chicken broth.
• If preferred, leave out artichoke hearts. 
• To make this recipe dairy free or lighten calories, leave out the heavy cream.
• For a thicker, creamier sauce use 2 ounces softened cream cheese in place of cream.
• Make the creamy sun dried tomato sauce and serve over breaded gluten free chicken. 

Did you make this recipe? I love hearing from you! Leave a star rating and comment below the recipe card. It helps others when searching for recipes and I appreciate feedback from our community. You will always hear back from me! -Melissa