Chicken, Artichokes and Sun-Dried Tomatoes
Recipes Chicken Main Dish Meal ideas Quick and Easy
Description
This dish is gorgeous to look at but even better to eat. The combination of flavors makes it mouthwatering. This dish is a winner because it is simple but delicious as well.
Ingredients
1-2 T. olive oil
4 chicken breasts, skin-on, bone in or removed
6 whole cloves garlic, peeled
12-14 oz. can artichoke hearts, drained and cut in half
1/3 c. dry white wine
1/3 c. chicken broth/stock
1/3 c. whipping cream
5-6 sun-dried tomatoes (packed in oil or soaked, if dried), slivered
2 T. grated Parmesan, optional
salt and pepper, to taste
Directions
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Preheat oven to 400 degrees.
Heat olive oil in an oven-proof skillet, over medium-high heat.
Wash and pat dry the chicken; season with salt and pepper. Add chicken to the hot skillet, skin side down; cook until golden brown, 6-7 minutes. Flip chicken over and cook 3-4 minutes on the other side. Remove chicken to a plate.
Add garlic to the skillet and cook, stirring, until starting to brown. Remove garlic from heat.
Return chicken to the skillet with the skin side up; evenly distribute the artichokes around the chicken. Place the skillet in the pre-heated oven.
Roast chicken and artichokes about 10 minutes, if boneless or 15-20 if bone-in, or until chicken is cooked through and juices run clear. Remove skillet from oven; place chicken on a platter.
Using pot holders, place skillet on the stovetop over medium-high heat. Add the white wine; cook off a little, until the smell of alcohol disappears, about 1 minute. Add the chicken broth/stock, cream, sun-dried tomatoes; season with salt and pepper.
Cook sauce down until thickened. Return chicken to pan and reheat.
Serve.
4 servings.