Chicken Breast with Artichoke Hearts
Tender, golden-seared chicken breasts are finished in a smooth cream cheese sauce enriched with artichoke hearts, sun-dried tomatoes, garlic, fresh parsley, and savory chicken broth.
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Ingredients
For the Chicken
- 1½ tablespoons olive oil
- 2 pounds boneless chicken breasts
- Ground pepper as needed
- Sea salt to taste
For the Sauce
- 15 ounces canned artichoke hearts drained and roughly chopped; use non-marinated artichokes
- 1¼ cups chicken broth preferably low-sodium
- ¼ cup fresh parsley finely chopped
- 8 ounces full-fat cream cheese for a rich and creamy consistency
- 1 garlic clove finely minced
- 1 ounce oil-packed sun-dried tomatoes cut into julienne strips
- Salt and ground pepper as needed for seasoning
Instructions
- Season the chicken breasts evenly with sea salt and ground pepper.
- Warm the olive oil in a large skillet over medium-high heat. When the oil is hot, place the seasoned chicken breasts in the pan.
- Cook the chicken for 5–6 minutes on each side, allowing the exterior to develop a golden-brown color while cooking the meat completely through.
- Transfer the cooked chicken to a plate and set aside.
- Lower the skillet heat to medium-low.
- Add the minced garlic and julienned sun-dried tomatoes to the same skillet. Sauté for approximately 1 minute, just until the garlic becomes aromatic.
- Pour the chicken broth into the skillet and bring it to a gentle simmer. Cook for 5 minutes, stirring from time to time.
- Add the cream cheese. Whisk thoroughly as it softens and incorporates into the broth, continuing until the mixture develops a smooth, creamy consistency.
- Fold the chopped artichoke hearts into the sauce. Taste and add a small amount of salt and ground pepper if necessary.
- Stir in the finely chopped parsley until evenly distributed throughout the sauce.
- Place the cooked chicken breasts back into the skillet.
- Spoon the creamy artichoke sauce generously over each piece of chicken, ensuring the breasts are well coated.
- Continue cooking for another couple of minutes, until the chicken is thoroughly reheated and surrounded by the sauce.
- Remove the skillet from the heat.
- Scatter additional fresh parsley over the chicken and creamy sauce, if desired for the final garnish. Serve while hot.
Notes
Full-fat cream cheese provides the richest and smoothest sauce consistency.
Oil-packed sun-dried tomatoes offer the most pronounced flavor for this dish.
Use drained, non-marinated canned artichoke hearts so their seasoning does not alter the flavor of the cream sauce.
Low-sodium chicken broth is preferable because it allows the final seasoning to be adjusted more precisely.