Creamy Artichoke Chicken Recipe
If you’re searching for a delicious dinner that impresses with minimal effort, look no further! The creamy artichoke chicken is not just a feast for the palate but also incredibly simple to prepare, making it the perfect focus keyword recipe for a busy weeknight or a special weekend meal.
Growing up, Sundays were reserved for big family dinners. My grandmother had a knack for experimenting with different ingredients, and one unforgettable Sunday, she introduced us to this dish. Her kitchen filled with laughter and the comforting aroma of simmering artichokes and chicken. Over the years, this recipe has become a family favorite, symbolizing warmth and togetherness.
Why You’ll Love This Recipe
This dish brings a medley of flavors that are savory, creamy, and slightly tangy from the artichokes. It’s a comforting, one-pan recipe that’s easy to assemble and even easier to love. Whether you’re cooking for one or entertaining a crowd, this dish shines with simplicity and elegance. Plus, it’s versatile, accommodating various dietary preferences with ease.
Ingredients Notes
The ingredients for this recipe are straightforward and readily available. You’ll need boneless, skinless chicken breasts, artichoke hearts, and a few pantry staples like garlic and cream. When selecting artichoke hearts, opt for those packed in water rather than oil to better control the fat content. For a lighter dish, substitute cream with a Greek yogurt-based sauce.
Recipe Steps
Step 1
Begin by seasoning the chicken breasts with salt and pepper. Heat a large skillet over medium-high heat and add olive oil. Once hot, sear the chicken breasts for about 5 minutes per side until golden brown. Remove from the skillet and set aside.
Step 2
In the same skillet, add minced garlic and sauté until fragrant. Do not let the garlic burn, as this could make it bitter.
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Step 3
Stir in the artichoke hearts, cooking them until they are heated through. This step allows the artichoke flavors to develop further.
Step 4
Reduce the heat to medium-low, then pour in the cream. Stir continuously, allowing it to simmer gently, which will thicken the sauce and marry the flavors.
Step 5
Return the chicken breasts to the skillet. Spoon sauce over them, ensuring each is well-coated. Cover and cook for another 12 minutes or until the chicken is cooked through.
Storage Options
To store leftovers, place the creamy artichoke chicken in an airtight container and refrigerate for up to four days. If you plan to freeze it, ensure the chicken is fully cooled, then transfer to freezer-safe bags. To reheat, thaw overnight in the refrigerator and warm in a skillet over low heat, adding a splash of broth to maintain the creaminess.
Variations & Substitutions
For a low-carb version, substitute the cream with coconut milk for a hint of sweetness. You can also add a handful of spinach or kale for extra greens. If chicken isn’t your preference, swap it with firm tofu for a vegetarian twist. Lastly, top with grated parmesan or feta for a cheesy finish.
Frequently Asked Questions
Can I use frozen artichoke hearts? Yes, you can use frozen artichoke hearts. Thaw them before adding to the skillet for best results. This option is convenient and often fresher than canned artichokes.
Is there a dairy-free alternative for this dish? Certainly! For a dairy-free version, replace the cream with coconut milk or almond milk. Ensure the milk substitutes you choose are unsweetened to preserve the savory profile of the dish.
What’s the best way to serve this dish? This dish pairs wonderfully with crusty bread to soak up the creamy sauce. Alternatively, you may serve it over a bed of rice or alongside roasted vegetables for a complete, satisfying meal.
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Creamy Artichoke Chicken Recipe
Ingredients
Main Ingredients
- 4 pieces chicken breasts boneless and skinless
- 1.5 cups artichoke hearts quartered and marinated
- 1 cup heavy cream
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 0.5 teaspoon salt to taste
- 0.5 teaspoon black pepper freshly ground
Instructions
Preparation Steps
- Heat olive oil in a large skillet over medium-high heat.
- Season the chicken breasts with garlic powder, salt, and pepper. Add to the skillet and cook until golden brown on both sides.
- Reduce heat to medium, add artichoke hearts and heavy cream. Simmer until the sauce thickens and the chicken is cooked through.
- Serve the creamy artichoke chicken hot, with a drizzle of sauce over the top.
Notes
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