Artichoke Chicken: A Simple, Flavor-Packed Dinner

Looking for a delicious yet easy-to-make dinner that feels fancy? This artichoke chicken recipe checks all the boxes. With tender chicken breasts, flavorful marinated artichokes, and a creamy, tangy sauce, it’s the perfect dish for weeknights or special gatherings. The best part? It comes together quickly and uses simple ingredients, making it a hassle-free option that doesn’t compromise on flavor.

Ingredients

• 4 boneless, skinless chicken breasts
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 1 jar (12 oz) marinated artichoke hearts, drained and roughly chopped
• ½ cup chicken broth
• ½ cup heavy cream (or half-and-half)
• ¼ cup grated Parmesan cheese
• 1 tbsp lemon juice
• 1 tsp dried oregano
• Salt and pepper to taste
• 2 tbsp chopped parsley (for garnish)

How to Make Artichoke Chicken

Step 1: Season and Sear the Chicken

1. Season the chicken breasts with salt, pepper, and oregano on both sides.
2. Heat the olive oil in a large skillet over medium-high heat.
3. Sear the chicken breasts for 4-5 minutes on each side until golden brown. Remove from the skillet and set aside.

Step 2: Sauté Garlic and Artichokes

1. In the same skillet, add the garlic and sauté for about 30 seconds until fragrant.
2. Add the chopped artichoke hearts and cook for another 2 minutes, stirring occasionally.

Step 3: Make the Creamy Sauce

1. Pour in the chicken broth and lemon juice, scraping up any browned bits from the bottom of the pan.
2. Add the heavy cream and Parmesan cheese, stirring until the sauce is smooth and begins to thicken (about 3-4 minutes).

Step 4: Simmer the Chicken

1. Return the chicken breasts to the skillet, spooning the sauce over them.
2. Reduce the heat to low, cover, and simmer for 8-10 minutes, or until the chicken is cooked through (internal temperature of 165°F/74°C).

Step 5: Garnish and Serve

1. Sprinkle the dish with fresh parsley and serve hot.
2. This dish pairs wonderfully with rice, mashed potatoes, or crusty bread to soak up the sauce.

Tips for Success

• Chicken Thighs Option: You can use boneless chicken thighs instead of breasts for extra juiciness.
• Add Spinach: Stir in a handful of spinach in the last few minutes of cooking for added greens.
• Make it Dairy-Free: Swap the cream with coconut milk and the Parmesan with nutritional yeast for a dairy-free version.

FAQs About Artichoke Chicken

1. Can I use canned or frozen artichokes?

Yes! If using canned artichokes, drain and rinse them well. If using frozen, thaw and pat dry before cooking.

2. How do I store leftovers?

Store leftover artichoke chicken in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave.

3. Can I make this dish ahead of time?

Absolutely! Prepare the dish up to the simmering step and refrigerate. Reheat on the stovetop, adding a splash of broth if needed to loosen the sauce.

Conclusion

This artichoke chicken recipe delivers a perfect blend of creamy, savory, and tangy flavors in every bite. Whether you’re making it for a quick weeknight dinner or a special occasion, it’s guaranteed to impress. Pair it with your favorite sides, and don’t forget some bread to soak up the luscious sauce!