Nita's Chicken and Artichoke Hearts
Elevate your weeknight dinner routine with Nita's Chicken and Artichoke Hearts, a one-pan recipe that’s both comforting and elegant. Tender, golden-seared chicken breasts are smothered in a luscious sauce made from garlic, white wine, chicken broth, and rich heavy cream, creating the perfect backdrop for the tangy, buttery artichoke hearts to shine. Brightened with fresh parsley and a splash of zesty lemon juice, this dish is bursting with vibrant flavors. Ready in just 45 minutes, it’s ideal for busy evenings yet sophisticated enough to impress guests. Serve it with rice, pasta, or crusty bread to savor every drop of the savory sauce. Perfect for fans of easy but restaurant-quality chicken recipes!
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Ingredients
- 4 pieces Boneless, skinless chicken breasts
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 cup All-purpose flour
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 3 cloves Garlic, minced
- 1 cup Chicken broth
- 0.5 cup Dry white wine
- 0.5 cup Heavy cream
- 14 ounces Canned artichoke hearts, drained and quartered
- 2 tablespoons Fresh parsley, chopped
- 1 tablespoon Lemon juice
Directions
Step 1
Season the chicken breasts with salt and black pepper on both sides.
Step 2
Dredge the chicken in the flour, shaking off any excess.
Step 3
In a large skillet, heat olive oil over medium heat. Add the chicken breasts and cook for 4-5 minutes per side until golden brown and cooked through. Remove the chicken and set aside on a plate.
Step 4
Reduce the heat to medium-low and add the butter to the skillet. When the butter has melted, add the minced garlic and sauté for 1-2 minutes until fragrant.
Step 5
Deglaze the pan by adding the chicken broth and white wine. Simmer for 5 minutes to let the liquid reduce slightly.
Step 6
Stir in the heavy cream and bring the mixture to a gentle simmer. Add the artichoke hearts to the skillet and cook for 3-4 minutes until heated through.
Step 7
Return the cooked chicken breasts to the skillet, spooning some of the sauce over the chicken. Simmer for an additional 3 minutes to allow the flavors to meld.
Step 8
Finish the dish by stirring in the fresh parsley and lemon juice. Taste and adjust seasoning if needed.
Step 9
Serve the chicken and artichokes hot, spooned generously with the creamy sauce. Pair with rice, pasta, or crusty bread to soak up the flavorful sauce.
Nutrition Facts
| Serving size | (1725.9g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2540.2 |
| Total Fat 119.3g | 0% |
| Saturated Fat 49.4g | 0% |
| Polyunsaturated Fat 2.7g | |
| Cholesterol 773.6mg | 0% |
| Sodium 4432.5mg | 0% |
| Total Carbohydrate 94.6g | 0% |
| Dietary Fiber 23.8g | 0% |
| Total Sugars 5.4g | |
| Protein 238.7g | 0% |
| Vitamin D 7.0IU | 0% |
| Calcium 278.8mg | 0% |
| Iron 15.7mg | 0% |
| Potassium 3007.2mg | 0% |
Source of Calories