Artichoke and Sun-Dried Tomato Chicken Recipe
A creamy, flavorful chicken dish with Mediterranean roots. Made with sun-dried tomatoes, artichokes, and a rich sauce, this recipe is quick, versatile, and family-friendly.
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.