Artichoke, Sun Dried Tomato, Chicken Skillet is an easy, one pot weeknight meal on your table in 30 minutes, but tastes anything but simple!
As much as I love food, cooking is still a massive pain for me. Sometimes I just don’t have it in me. I’m tired, cranky, and just want dinner to magically materialize. Since eating out with our family of six takes a small fortune, I have no choice but suck it up and knock it out.
So, yes, out of necessity my family does sit down to a lot of homemade food. BUT that doesn’t make me a total whack job enslaved to my kitchen all day. Here’s some things I do to make cooking for a family easier (and, incidentally, also ways to leave your lover):
- MAKE A NEW PLAN, STAN. Every Thursday I plan out my meals for the week ahead and make my grocery list. First, I go through the pantry and fridge to see what necessities we will be needing, such as yogurt, milk, lunchmeat. Then, I pick out dinner recipes and fill in my grocery list with needed ingredients. Next, I jot down what meals I have planned so I can refer to it during the week. My list of planned meals (and already boughten ingredients) also serves as inspiration to not just say screw it and order pizza nightly.
- YOU DON’T NEED TO BE COY, ROY. Allow me to dispel a common misconception. I don’t labor over food all day. I’ll put in the effort for a dinner entree, but my side dishes are pretty hands off. Sides such as easy roasted veggies, rice, pasta, or microwaving a complete side dish, like these premium Alexia vegetables, makes it bearable for me. For this Artichoke, Sun Dried Tomato, Chicken Skillet dish we tried Alexia’s starch alternatives Cauliflower Risotto with Parmesan and Sea Salt and Mashed Butternut Squash with Butter and Brown Sugar. They were ready to serve in a few minutes because they come ready to cook out of the bag. Since Alexia only uses ultra-quality, simple ingredients they tasted completely homemade. Don’t feel like you have to do it all! Wouldn’t you like to have some of your sanity intact when you actually sit down to dinner?
- HOP ON THE BUS, GUS. I head to the is grocery store on Friday mornings. Why Friday mornings? Because I hate grocery shopping, and it’s harder to be annoyed when you are about to enjoy a weekend. Feel free to shop on whatever day you find yourself less irritable. Once there, I stick to the script. I buy what’s on the list because it saves me from impulse buying and buying food that never gets eaten.
- JUST GET YOURSELF FREE. Having a food blog doesn’t make me any less annoyed with the legwork that goes into dinner prep. Lack of time and motivation still weighs me down as much as the next guy. However, I’ve found a little planning and forethought can greatly help the cause to eat homemade, delicious meals. Make a realistic plan of attack for the week and stick to it. Pick quick, easy dinners, like this Artichoke, Sun Dried Tomato, Chicken Skillet. Cut yourself some slack and use quality timesavers to go with it, like Alexia’s side dishes (found at Giant Eagle, Kroger, and Meijer).
HOW TO MAKE ARTICHOKE, SUN DRIED TOMATO, CHICKEN SKILLET WITH ALEXIA SIDES
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Artichoke, Sun Dried Tomato, Chicken Skillet is an easy, quick, one pot weeknight meal on your table in 30 minutes, but tastes anything but simple!
- 2 lbs chicken breasts,* butterflied to make thinner cutlets
- 1 tsp kosher salt
- 1/4 tsp ground pepper
- 2 tbsp olive oil, divided
- 1/2 tbsp butter
- 4 cloves garlic, minced
- 1/2 cup white wine**
- 1 cup chicken broth
- 1/4 cup half and half
- 1/3 cup fresh parmesan, shredded
- 14 ounce canned artichokes, quartered
- 1/2 cup sun dried tomatoes (packed in oil), chopped
- 2 tsp cornstarch
- 1/4 cup fresh basil, chopped
Season chicken cutlets on each side with salt and pepper. Heat 1 tbsp. olive oil in large nonstick skillet over medium high heat. When oil is hot place half of chicken in pan. Cook for 3-4 minutes, until golden brown, flip, and finish cooking chicken on other side for another 3-4 minutes. Set aside cooked chicken on a plate. Add additional 1 tablespoon olive oil to pan, and repeat with second half of chicken. Set rest of chicken aside on plate.
Lower heat to medium. Add butter and garlic to sauté for 30 seconds. Pour in wine and deglaze pan, scrapping up browned bits on bottom with silicone spoon.
Pour in chicken broth, half and half, parmesan, artichokes, and sun dried tomatoes. Stir to combine and bring to a simmer. Laddle about 1/4 cup of hot liquid from pan into a small bowl. Add cornstarch to bowl and whisk to combine. Pour cornstarch slurry back into pan and stir to combine.
Place chicken back in artichoke, sun dried tomato sauce. Simmer for 1-2 minutes to warm chicken and allow sauce to thicken. Sprinkle fresh basil over top and serve with Alexia premium side dishes.
*For a tutorial on butterflying chicken breasts, check out Baked Buffalo Chicken recipe
**Optimum flavor comes from using white wine, but you may also substitute additional chicken broth.
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