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!

Prep Time 10

Cook Time 20

Total Time 30

Servings

Author Melissa Erdelac

Ingredients

2 pounds (907.18 g) chicken breasts cutlets*
2 tablespoons (2 tablespoons) olive oil divided
½ tablespoon (1/2 tablespoon) butter
4 cloves (4 cloves) garlic minced
½ cup (120 g) white wine or additional chicken broth
1 cup (235 g) chicken broth
¼ cup (59.5 g) heavy cream
⅓ cup (33.33 g) fresh parmesan finely shredded
14 ounce (396.89 g) canned artichokes drained and chopped
⅓ cup (1/3 cup) sun dried tomatoes (packed in oil) chopped
¼ teaspoon (1/4 teaspoon) salt
⅛ teaspoon (1/8 teaspoon) ground pepper
1 tablespoon (1 tablespoon) cornstarch
¼ cup (6 g) fresh basil chopped

Instructions

Season chicken cutlets on each side with salt and pepper. Heat 1 tablespoon olive oil in large skillet over medium high heat. Once oil is hot, place half of chicken cutlets in pan. Cook for 3-4 minutes, or until golden brown. Flip and finish cooking chicken on other side for another 3-4 minutes.
2 pounds chicken breasts cutlets*
Set aside cooked chicken on a plate. Add additional 1 tablespoon olive oil to the 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. Slowly pour in the wine while scraping up the cooked on bits at the bottom of the pan. Using a silicone spoon works best for this.
½ tablespoon butter, 4 cloves garlic, ½ cup white wine
After most of the wine has cooked off, pour in chicken broth, heavy cream, parmesan, artichokes, sun dried tomatoes, salt, and pepper to the pan. Stir to combine and reduce heat to a simmer.
1 cup chicken broth, ¼ cup heavy cream, ⅓ cup fresh parmesan, 14 ounce canned artichokes, ⅓ cup sun dried tomatoes (packed in oil), ¼ teaspoon salt, ⅛ teaspoon ground pepper
To thicken the sauce ladle about ¼ cup 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.
1 tablespoon cornstarch
Add the chicken back to the sauce to warm through. Before serving sprinkle on fresh basil.
¼ cup fresh basil

Nutrition