This Skillet Artichoke Chicken with sun dried tomatoes, basil, garlic, and a lick-the-pan cream sauce is is divine. It's also know in my house as Holy Crap, this is Good Chicken! The chicken is seared for ultimate flavor. Then the garlic, artichoke hearts, basil, and sun dried tomatoes give this deep italian flavor that's nutty, slightly sweet, and tangy. All of this cooks in the creamiest cream sauce that's thick, rich, and delicious. #skilletchicken #skilletdinner #chicken #easydinner #familydinner #italian #tuscanchicken
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.
Preheat a large skillet. Add a tsp 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 tsp 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!