Creamy Chicken Breast with Sun-Dried Tomatoes and Artichokes

why make this recipe

Creamy Chicken Breast with Sun-Dried Tomatoes and Artichokes is a delicious meal that combines rich flavors and delightful textures. The creamy sauce, paired with the tangy sun-dried tomatoes and tender artichokes, makes this dish special. It’s perfect for a weeknight dinner or when you want to impress guests with a lovely home-cooked meal.

how to make Creamy Chicken Breast with Sun-Dried Tomatoes and Artichokes

Ingredients :

• 2 chicken breasts
• 1 cup sun-dried tomatoes, chopped
• 1/4 cup capers, drained
• 1 cup artichoke hearts, drained and chopped
• 1 cup heavy cream
• 1 lemon, juiced and zested
• 2 tablespoons olive oil
• Salt and pepper to taste
• Fresh parsley for garnish

Directions :

1. Heat olive oil in a skillet over medium heat. Season the chicken breasts with salt and pepper, then add them to the skillet. Cook until golden brown and cooked through, about 6-7 minutes per side. Remove from the skillet and set aside.
2. In the same skillet, add sun-dried tomatoes, capers, and artichoke hearts. Sauté for a few minutes until heated through.
3. Pour in the heavy cream and lemon juice, then bring to a simmer. Stir in the lemon zest and cook until the sauce thickens slightly.
4. Return the chicken to the skillet and coat it with the sauce. Cook for an additional 2-3 minutes until heated.
5. Serve hot, garnished with fresh parsley.

how to serve Creamy Chicken Breast with Sun-Dried Tomatoes and Artichokes

This dish is best served immediately while it’s hot. You can place the chicken breasts on a plate and spoon the creamy sauce over them. Pair it with a side of steamed vegetables, rice, or pasta for a complete meal.

how to store Creamy Chicken Breast with Sun-Dried Tomatoes and Artichokes

You can store leftover Creamy Chicken in an airtight container in the refrigerator for up to 3 days. When you’re ready to eat it again, simply reheat in a skillet over low heat until warmed through.

tips to make Creamy Chicken Breast with Sun-Dried Tomatoes and Artichokes

• Make sure to season the chicken wells with salt and pepper for better flavor.
• Use fresh sun-dried tomatoes if possible for added taste.
• If you want to add more flavor, consider using garlic in the sauce.

variation

You can easily add spinach or kale to the sauce for added greens. Also, try replacing chicken with shrimp or tofu for a different spin on this recipe.

FAQs

1. Can I use frozen chicken breasts?
Yes, you can use frozen chicken breasts. Just make sure to fully thaw them before cooking.

2. Can I substitute the heavy cream?
You can use half-and-half or a lighter cream if you want a lower-fat option. However, the sauce may not be as rich.

3. How spicy is this dish?
This dish is not spicy. It has a creamy and tangy flavor profile, but you can add red pepper flakes if you like some heat.

Creamy Chicken Breast with Sun-Dried Tomatoes and Artichokes

A delicious meal featuring rich flavors of creamy sauce, tangy sun-dried tomatoes, and tender artichokes, perfect for weeknight dinners or impressing guests.

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Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Servings: 2 servings

Course: Dinner, Main Course

Cuisine: Italian, Mediterranean

Calories: 600

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 2 pieces chicken breasts Bone-in or boneless depending on preference.
• 1 cup sun-dried tomatoes, chopped Use fresh if possible for better taste.
• 1/4 cup capers, drained Adds a briny flavor.
• 1 cup artichoke hearts, drained and chopped Canned or jarred artichokes work well.
• 1 cup heavy cream Can substitute with half-and-half for a lighter version.
• 1 piece lemon, juiced and zested Adds freshness to the dish.
• 2 tablespoons olive oil For sautéing the chicken.
• to taste none Salt and pepper Essential for seasoning.
• for garnish none Fresh parsley Chopped, for topping

Method

 

Cooking Chicken

1. Heat olive oil in a skillet over medium heat.
2. Season the chicken breasts with salt and pepper, then add them to the skillet.
3. Cook until golden brown and cooked through, about 6-7 minutes per side.
4. Remove the chicken from the skillet and set aside.

Making the Sauce

1. In the same skillet, add sun-dried tomatoes, capers, and artichoke hearts.
2. Sauté for a few minutes until heated through.
3. Pour in the heavy cream and lemon juice, then bring to a simmer.
4. Stir in the lemon zest and cook until the sauce thickens slightly.

Combine and Serve

1. Return the chicken to the skillet and coat it with the sauce.
2. Cook for an additional 2-3 minutes until heated.
3. Serve hot, garnished with fresh parsley.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over low heat.