Description
This one-skillet wonder brings together tender seared chicken, tangy sun-dried tomatoes, hearty artichoke hearts, and a rich cream cheese sauce. It’s packed with flavor and perfect for cozy dinners with minimal cleanup!
Ingredients
- 2 lbs (900g) chicken breasts
- Sea salt, to taste
- Ground pepper, to taste
- 1 1/2 tablespoons olive oil
- 1–2 garlic cloves, minced
- 1 oz (28g) sun-dried tomatoes
- 1 1/4 cups (300ml) chicken broth
- 8 oz (226g) cream cheese
- 15 oz (425g) canned artichoke hearts
- 1/4 cup (15g) chopped parsley
Instructions
-
Sear the Chicken:
Season chicken breasts with sea salt and ground pepper. In a large skillet, heat olive oil over medium-high heat. Sear chicken for 5–6 minutes per side until golden and cooked through. Remove from skillet and set aside. -
Sauté Garlic and Tomatoes:
Lower heat to medium-low. Add minced garlic and sun-dried tomatoes to the same skillet. Cook for about 1 minute until fragrant. -
Make the Sauce:
Pour in the chicken broth and let it simmer for 5 minutes, stirring occasionally. Add cream cheese and whisk until melted and smooth. Stir in the chopped artichokes and season with salt and pepper to taste. Add chopped parsley and mix well. -
Return the Chicken:
Place the cooked chicken breasts back into the skillet. Spoon the sauce over them and simmer for a few more minutes until everything is hot and well combined. -
Garnish and Serve:
Remove from heat, sprinkle with extra parsley, and serve hot. Enjoy with rice, pasta, mashed potatoes, or crusty bread.
Notes
- You can slice the chicken before returning it to the skillet for easier serving.
- Add a splash of white wine to the sauce for extra depth.
- This dish keeps well—refrigerate leftovers in an airtight container for up to 3 days.
- Use oil-packed sun-dried tomatoes for the best flavor and texture.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop / Skillet
- Cuisine: American