This flavorful Chicken with Sun-Dried Tomatoes and Artichokes in an irresistibly silky cream sauce is a one-skillet, 30-minute dinner you’ll love. It’s easy to make with restaurant-quality taste.

Need more dinner ideas? Try this pesto artichoke chicken or a creamy Tuscan version with spinach and sun-dried tomatoes.

Skillet with cooked chicken breasts, sun-dried tomatoes, and artichokes in a light cream sauce, garnished with basil.

Easy chicken skillet meals are always in season, not least because they’re so quick to make and so versatile. I’ve adapted this dish from my Tuscan chicken skillet, and considered using only sun-dried tomatoes, but artichokes are such a lovely pairing with the sweet-tart tomatoes and really elevate this recipe.

With tender, golden-crusted chicken breasts and a light yet rich cream sauce, this meal tastes and looks like it takes a lot more effort than it actually does.

Ingredients & Common Substitutions

Labeled photo of ingredients - chicken breasts, chicken broth, sun-dried tomatoes, garlic, cream, spices, flour, and artichokes - all arranged in prep bowls.
  • Chicken Breasts. You’ll want to either buy chicken already “thin-sliced,” or butterfly each breast in half so it’s not too thick. Very thick chicken breasts take a long time to sauté, and the outside is usually overcooked and dry before the inside is done.
  • Sun-Dried Tomatoes. For this recipe, I prefer to use sun-dried tomatoes that come already julienned (cut into little strips) and packed in a jar with olive oil. These have great flavor and the perfect texture without any additional work. If you have whole sun-dried tomatoes, I recommend chopping them a bit. If you have sun-dried tomatoes that are sold dry, you may want to rehydrate them before using, which you can do either by soaking them in olive oil for about 24 hours, or pouring boiling water over them and letting them sit for about 30 minutes.
  • Artichoke Hearts. A can of quartered artichoke hearts is perfect, or buy them whole and chop them into pieces of your desired size.
  • Flour. This is optional, but I often like to dredge seasoned chicken breasts in a smidge of flour before cooking, because it helps them develop a beautiful and delicious golden crust. I usually use all-purpose flour but readers tell me gluten-free and almond flour work well, too!
  • Garlic. A few fresh cloves.
  • Chicken Broth or Stock.
  • Cream. Heavy or light cream work well. Use half and half in a pinch.
  • Olive oil, salt, pepper, Italian seasoning. For bonus points, use the olive oil straight from the jar of sun-dried tomatoes. Less waste. *ALL THE FLAVOR*

Artichoke Skeptic?

You can certainly make this without the artichokes, and just enjoy the chicken and sun-dried tomatoes in the lovely cream sauce. No other changes are needed, just leave the artichokes out.

It’s also easy to simply omit the artichokes from individual servings, for a house divided.

How To Make It, Step by Step

First, you’ll prepare the chicken. Season each side of each breast lightly with salt, pepper, and Italian seasoning. I like to dredge each piece lightly through flour, which helps it develop a light golden crust while it cooks. If you’re gluten-free or limiting carbs, you can use almond flour or just skip this entirely. Pan-fry the chicken and set aside while you make the sauce.

You’ll start with the garlic and sun-dried tomatoes, letting those simmer for a few minutes in broth. This is the time to scrape the bottom of the pan, so you get all the flavor from the cooked chicken incorporated into the sauce.

Sun-dried tomatoes in skillet.

Next stir in the cream and the artichokes. You want these to just be heated through.

Artichokes and seasoning added to skillet.

Return the cooked chicken breasts to the pan, nestling them in there among the veggies.

Chicken added back to skillet with tomatoes, artichokes, and cream sauce.

Garnish with a few fresh herbs, if you like — parsley and basil are my favorite. Spoon the sauce generously over each piece of chicken, and you’re ready to serve.

Close-up of finished chicken with sun-dried tomatoes and artichokes in skillet, with a spoon ready to lift up a piece and serve.

What To Serve With It

This chicken has a very rich flavor, thanks to the jewels of sun-dried tomatoes, so I like to keep the sides relatively simple. An arugula or Italian salad, roasted asparagus, or broccolini are all great fits. Garlic bread, a crusty baguette, or a bit of pasta are all nice add-ons, as well — perfect for soaking up extra sauce from the edges of plates!

Skillet with cooked chicken breasts, sun-dried tomatoes, and artichokes in a light cream sauce, garnished with basil.

More Easy Chicken Recipes

If you love one-skillet chicken dinners, try making my Creamy Tuscan Chicken, Greek Chicken with Olives, Chicken Florentine, or Lemon Thyme Chicken next. All are done in about 30 minutes and guaranteed to satisfy!

If you try this Chicken with Sun-Dried Tomatoes, don’t forget to rate the recipe and leave a comment below. I love hearing how recipes turn out in your kitchen, and it helps other readers, too.

You can also FOLLOW me on PINTEREST, INSTAGRAM, FACEBOOK, and TWITTER for more great recipes and ideas!

4.75 from 4 votes

Chicken with Sun-Dried Tomatoes and Artichokes

A one-skillet, 30-minute dinner you’ll love, with tender chicken breasts, sweet-tart sun-dried tomatoes, and an irresistible silky cream sauce.

Ingredients

  • 1-2 tablespoons olive oil see note
  • 4 boneless, skinless chicken breasts thinly-sliced
  • kosher salt
  • fresh-ground black pepper
  • Italian seasoning
  • 1/4 cup all-purpose flour
  • 4 cloves garlic minced or pressed
  • 1/2 cup chicken broth
  • 3/4 cup oil-packed sun-dried tomatoes see note
  • 1/2 cup heavy or light cream
  • 1 (15 ounce) can quartered artichoke hearts

Instructions

  • Warm olive oil in a large skillet over medium-high heat.
  • Sprinkle both sides of each chicken breast lightly with salt, pepper, and Italian seasoning. Place flour in a small plate or shallow bowl, then dredge both sides of each chicken breast lightly through the flour. Gently shake off any excess, then place chicken in the skillet.
  • Cook chicken for 3-4 minutes on each side, until golden brown on the outside and cooked through. Remove chicken to a plate and set aside. Reduce heat to medium.
  • If the skillet looks dry, add a tiny bit more olive oil. Add garlic and cook for 30-60 seconds, just until fragrant. Add broth, bring to a simmer, and gently scrape the bottom of the skillet to loosen any browned bits. Add sun-dried tomatoes and 1 teaspoon Italian seasoning. Continue simmering for 1-2 minutes, until the liquid is slightly reduced.
  • Stir in the cream and artichoke hearts. Cook for 2-3 minutes, stirring frequently, until warmed through.
  • Return chicken to the skillet, spooning a bit of sauce over each piece. Serve and enjoy!

Notes

  • Olive Oil. For major flavor, spoon out the olive oil from the jar of sun-dried tomatoes to cook the chicken.
  • Chicken. If possible, take your chicken out of the fridge and let it rest at room temperature for 10-15 minutes before you start cooking. This helps the chicken cook more evenly, so the inside is done just as the outside gets nicely browned.
  • Sun-Dried Tomatoes. For this recipe, I prefer to use sun-dried tomatoes that come already julienned (cut into little strips) and packed in a jar with olive oil. These have great flavor and the perfect texture without any additional work. If you have whole sun-dried tomatoes, I recommend chopping them a bit. If you have sun-dried tomatoes that are sold dry, you may want to rehydrate them before using, which you can do either by soaking them in olive oil for about 24 hours, or pouring boiling water over them and letting them sit for about 30 minutes.

Nutrition Estimate

Calories: 438 kcal, Carbohydrates: 17 g, Protein: 52 g, Fat: 17 g, Saturated Fat: 5 g, Polyunsaturated Fat: 2 g, Monounsaturated Fat: 8 g, Trans Fat: 1 g, Cholesterol: 161 mg, Sodium: 724 mg, Potassium: 1219 mg, Fiber: 3 g, Sugar: 1 g, Vitamin A: 485 IU, Vitamin C: 25 mg, Calcium: 39 mg, Iron: 2 mg
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