This easy and healthy Sun Dried Tomato and Artichoke Chicken with basil, garlic, and lick-the-pan cream sauce is a great family dinner.
This Skillet Sun Dried Tomato and Artichoke Chicken is a delicious and easy family dinner. The chicken is seared for ultimate flavor. Then the garlic and sun dried tomatoes give this deep italian flavor that’s nutty and slightly sweet. The artichoke hearts bring a tangy creaminess. All of this cooks in the creamiest cream sauce that’s thick, rich, and delicious.
It’s the kind of dish that you can always have the ingredients on hand in your pantry and and fridge to pull together last minute.
An Easy & Healthy Skillet Dinner
With a Certification in Nutrition and Healthy Living and as a busy Mom, I’m also ways looking for ways to add nutritious ingredients to dinners. For this recipe, the lean chicken, the artichokes, and the tomatoes are all pulling their weight!
We all know that in terms of meat, chicken is a great source of complete protein without the high fat or calories. It also has a relatively neutral flavor so it’s a great for a quick dinner and takes on the flavors of what you add to it.
We also have delicious and healthy artichokes in this recipe. They provide Fiber AND protein and are packed with nutrients, Vitamins C and K, Magnesium, Potassium, and Iron just to name a few! Overall, you get 31.4g of protein and 6.4g of Fiber in this yummy recipe!
Other easy Chicken or Artichoke recipes to try:
- Chicken & Cherry Tomato Pasta
- Spinach & Artichoke Stuffed Zucchini
- Lemon Dill Sauce Chicken & Asparagus
- Slow Cooker Artichoke & Ground Chicken Ragu
Quick note! This post contains affiliate links, which means I earn a commission (at no extra cost to you) if you purchase from them. This commission is what helps me keep this blog afloat :). But, I also share these links because I have used the products, genuinely love them, and want you to know exactly what I used.
Prep-Ahead Sun Dried Tomato and Artichoke Chicken
We are all extremely busy and making dinner during the week can be overwhelming. Here are the steps you prepare in the day(s) in advance and store in the fridge as your meal Kit… (See the recipe below for more details)
Cut the Chicken breasts into 2 or 3 medium size pieces, each about 2″ x 2″. Then season both sides of each chicken piece with salt and pepper.
Strain the sun dried tomatoes over a bowl to reserve the flavorful olive oil for cooking later. Then cut the tomatoes into small bite-size pieces.
Strain the artichoke hearts and discard the water. Cut them into small bite-size pieces as well.
Finally, mince the garlic. If you are doing this prep a day or more ahead, then simply store the sun dried tomatoes, artichoke hearts, and garlic together and the chicken in the fridge separately.
That’s it for prepping ahead!
Cook the Sun Dried Tomato and Artichoke Chicken
Preheat a large skillet. Add a teaspoon of olive oil from the sun dried tomatoes to the preheated pan and then add the chicken. Cook for 5 minutes on one side until seared. Then flip and cook on the other side for another 3-4 minutes until seared. Then remove to a plate and set aside.
Add another teaspoon of the olive oil, the sun dried tomatoes, garlic, and artichoke hearts. Cook for a couple minutes stirring so the garlic doesn’t burn. Then stir in the flour until completely combined. Stir in the chicken broth and bring to a simmer , stirring until you see the sauce start to thicken.
Now it’s time to add back the chicken, then cover and simmer on medium low for 10 minutes.
Finally, remove the cover, stir in the half and half, then add the fresh basil.
Sun Dried Tomato and Artichoke Chicken FAQs
Can I make this recipe ahead and reheat it?
This is a great recipe for making ahead! The one thing to watch is to not overcook the chicken when you reheat it. To reheat it, you can gently reheat it back in a skillet on the stove covered on medium heat for about 10-15 minutes. Check it at 10 minutes and once it’s warmed through, turn off the heat.
Can I replace sun dried tomatoes with fresh tomatoes?
You certainly can; however, it will be a different taste. The sun dried tomatoes have a unique sweet and tart flavor, as well as chewy texture that you just don’t get from fresh tomatoes. However, if you are not a fan of sun dried tomatoes, you can use cherry or grape tomatoes instead for freshness and color. Add the cherry tomatoes to the skillet 5 minutes before the artichokes and garlic so they can start to cook down and soften.
ENJOY! 😍 Carrie
SKillet Artichoke Chicken with Sun Dried Tomatoes
Ingredients
- 16 oz Chicken Breast, Skinless and Boneless
- 3 oz Sun Dried Tomatoes in Olive Oil
- 2 cloves Garlic, minced
- 14 oz Artichoke Hearts
- 1 teaspoon Salt
- 1 teaspoon Black Pepper
- 2 tablespoon Flour
- 1.5 cups Chicken Broth
- ½ cup Half and Half
- 15 leaves Fresh Basil
Instructions
Prep-Ahead
- Cut the Chicken breasts into 2 or 3 medium size pieces, each about 2" x 2". Then season both sides of each chicken piece with salt and pepper.
- Strain the sun dried tomatoes over a bowl to reserve the flavorful olive oil for cooking later. Then cut the tomatoes into small bite-size pieces. Strain the artichoke hearts and discard the water. Cut them into small bite-size pieces as well.
Cook
- Preheat a large skillet. Add a teaspoon of reserved olive oil from the sun dried tomatoes to the preheated pan and then add the pre-seasoned chicken. Cook for 5 minutes on one side until seared. Then flip and cook on the other side for another 3-4 minutes until seared. Then remove to a plate and set aside.
- Add another teaspoon of the olive oil, the sun dried tomatoes, garlic, and artichoke hearts. Cook for a couple minutes stirring so the garlic doesn't burn. Then stir in the flour until completely combined.
- Stir in the chicken broth and bring to a simmer, stirring until you see the sauce start to thicken.
- Now it's time to add back the chicken, then cover and simmer on medium low for 10 minutes.
- Finally, remove the cover, stir in the half and half, then add the fresh basil. Serve and Enjoy!
Linger, Kristy Murray says
I’ve never thought of a creamy chicken soup with artichokes and sundried tomatoes but now my mouth is watering for this recipe. What a splendid idea to combine these ingredients into one pot. Thanks so much for sharing!