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, low carb weeknight dinner comes together in less than 30 minutes!

Quick, easy, Low Carb Chicken with Sun dried tomatoes and artichokes

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

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

Everything comes together quickly for this recipe, so it’s best to have all the ingredients measured, chopped, and ready to go before starting.

• 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 

how to make sun dried tomato artichoke chicken

(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.

Is this recipe Keto? 

Yes, this chicken recipe is keto approved! Depending on how strictly keto your diet is, you may want to make some simple adaptations.

Chicken broth is added for the pan sauce, but bone broth may also be used. 

Also, a dry white wine deglazes the pan and flavors the cream sauce. The majority of the wine is cooked off before adding additional ingredients.

However, additional chicken broth, stock, or bone broth may be used in its place.

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.

Suggested Side Dishes

For weeknight dinner ease serve this chicken skillet recipe with a hands-off side dish. Since this chicken recipe requires attention at the stove, prepare something effortless such as…

• white or brown rice
• Roasted Potatoes and Green Beans
• Spaghetti squash (low carb)
• Instant Pot Baked Potatoes
• Cauliflower rice (low carb)
• Roasted Zucchini (low carb) 
• Grilled Potatoes

serving with Pasta

Put that creamy, flavorful sauce to good use by serving sun dried tomato chicken with pasta. Prepare rotini, linguine, or any preferred gluten free pasta while the chicken cooks.

Top pasta with sliced chicken breasts and spoon the creamy tomato, artichoke sauce over. To keep the meal low carb / keto substitute zoodles or spaghetti sauce for the pasta. 

If you love the taste of sun dried tomatoes and artichokes, also check out Sun Dried Tomato Pasta Salad recipe! 

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. 

SAVE THIS Recipe for creamy sun dried tomato and artichoke chicken TO YOUR PINTEREST BOARD!

Let’s be friends on Pinterest! I’m always sharing great recipes!

This post contains affiliate links. My opinions are always my own. If you purchase a product through an affiliate link, I make a small commission – at no cost to you. Read full disclosure policy here.