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!
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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