Sun-dried tomato chicken is a dish that celebrates bold Mediterranean flavors with simple ingredients. The combination of tender chicken breasts, tangy sun-dried tomatoes, and savory artichoke hearts creates a rich, creamy, and comforting meal. It’s a recipe that brings both nutrition and taste to your table without requiring complicated steps.
Artichoke and Sun-Dried Tomato Chicken Recipe:
This dish is perfect for busy weeknights yet elegant enough for dinner parties. With its creamy sauce and vibrant ingredients, it pairs beautifully with pasta, rice, or roasted vegetables. Whether you want a wholesome family dinner or a show-stopping centerpiece, this recipe fits every occasion.
History of Tomato Chicken Recipe:
Artichoke and sun-dried tomato is inspired by Mediterranean cuisine, where artichokes and sun-dried tomatoes are common staples. Sun-dried tomatoes originated in Italy as a way to preserve summer harvests, while artichokes have been enjoyed in European and Middle Eastern cooking for centuries. Bringing these flavors together with chicken creates a dish that feels both traditional and modern, highlighting rustic yet refined Mediterranean tastes.
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Artichoke and Sun-Dried Tomato Chicken Recipe
Ingredients
- 4 boneless, skinless chicken breasts
- 1 cup sun-dried tomatoes, chopped
- 1 cup marinated artichoke hearts, quartered
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 cup chicken broth
- ½ cup heavy cream (or coconut cream)
- 2 tbsp olive oil
- 1 tsp dried oregano
- 1 tsp chili flakes (optional)
- Salt and black pepper, to taste
- Fresh parsley for garnish
Instructions
- Season chicken with salt, pepper, and oregano. Heat olive oil in a skillet and sear chicken on both sides until golden. Remove and set aside.
- In the same skillet, sauté onion and garlic until soft. Add sun-dried tomatoes and artichokes and cook for two minutes.
- Pour in chicken broth and bring to a simmer. Stir in cream and cook until the sauce thickens slightly.
- Return chicken to the skillet and cook covered for 10 minutes until fully cooked.
- Garnish with parsley and serve hot with pasta, rice, or vegetables.
Notes
- You can use chicken thighs instead of breasts for a richer taste.
- Fresh spinach can be added to the sauce for extra nutrition.
- If using dry-packed sun-dried tomatoes, rehydrate them before cooking.
- For a dairy-free option, use coconut cream.
- Store leftovers in an airtight container for up to 2 days.
Tips for Artichoke and Sun-Dried:
- Sear chicken at medium-high heat for golden, juicy results.
- Don’t overcrowd the skillet to allow proper browning.
- Use freshly grated Parmesan for an extra creamy finish.
- Adjust chili flakes to control spice level.
- Serve immediately to enjoy the freshest flavour.
FAQ’s for Artichoke and Tomato Chicken:
Q1: Can I make this dish ahead of time?
Yes, you can prepare it in advance and reheat gently before serving.
Q2: What can I serve with this dish?
It pairs well with pasta, rice, mashed potatoes, or roasted vegetables.
Q3: Can I freeze artichoke and sun-dried chicken?
Yes, freeze in an airtight container for up to one month. Reheat slowly.
Q4: Can I use canned artichokes?
Yes, canned or jarred artichokes work perfectly. Just drain them well.
Q5: Is this recipe keto-friendly?
Yes, skip the pasta and serve with zucchini noodles or cauliflower rice.
Conclusion:
Artichoke and sun-dried tomato is a creamy, flavourful dish that’s both nourishing and easy to prepare. With its Mediterranean roots and modern appeal, it’s perfect for any occasion. Serve it with your favorite side and enjoy a restaurant-quality meal at home.