This one pan Chicken with Artichokes and Sun-Dried Tomatoes is a delicious meal that’s ready in just 30 minutes! Makes a quick, easy and delicious dinner!
I love the combination of artichokes and sun-dried tomatoes, so I will often make this quick chicken dinner that combines the two with pan-seared chicken, garlic and a quick pan sauce. It’s dinner ready in about 30 minutes!
Ingredients and Substitutions
Chicken – I’m not sure about your grocery stores, but it is impossible to buy skin-on/bone-out chicken breasts. Why is that? I make do by buying skin-on/bone-in and cutting the breast off the bone. It’s quite easy to do, but don’t waste the bone part! I pop it in to a pot of water with some onion, carrots and herbs and simmer it up to make a stock or a great base for soup the next day.
You can use boneless/skinless chicken breasts for this one, if you like. I find they tend to dry out a bit. If you’re worried about the skin, a compromise might be to cook it with the skin, then remove it before eating. You could also keep the bone in, if you like. Just increase the oven-roasting time a bit, as it will take a bit longer to cook through.
Artichokes – I used canned artichoke hearts and sun-dried tomatoes packed in oil. Marinated artichoke hearts and/or dried and soaked sun-dried tomatoes would also work.
Sun Dried Tomatoes – you can use sun dried tomatoes packed in oil or dried sun dried tomatoes that you re-hydrate in hot water.
Cook’s Notes
Be careful not to over-cook your boneless chicken pieces, so they won’t be dry. A nice compromise is to cook with the skin on, then remove it before serving.
Get the Recipe: Chicken with Artichokes and Sun-Dried Tomatoes
Ingredients
- 1-2 Tbsp olive oil
- 4 chicken breasts,, skin-on/bone or removed
- 6 cloves whole garlic, peeled
- 398ml can artichoke hearts, drained and cut in half
- 1/3 cup dry white wine
- 1/3 cup chicken broth
- 1/3 cup heavy whipping cream (35%), (or a lighter cream, mixed with 1 tsp. cornstarch)
- 5-6 in sun-dried tomatoes, slivered (packed oil or soaked if dried)
- 1-2 Tbsp grated Parmesan (optional)
- Salt and pepper, to taste
Instructions
- Preheat oven to 400° F.
- Heat olive oil in an oven-proof skillet, over medium-high heat. Dry, then salt and pepper the chicken. Add chicken to the hot pan, skin side down and 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 pan and cook, stirring, until starting to brown. Remove pan from heat. Return chicken to the pan (skin side uand distribute the artichokes around the chicken. Transfer skillet to pre-heated oven.
- Roast chicken and artichokes for 10 minutes or so, if boneless or 15-20 if bone-in, or until chicken is cooked through (165° when tested with an instant read thermometer). Remove pan from oven, then remove chicken to a plate. Place skillet on stove-top over medium-high heat (mind the hot handle!). Add the white wine and allow to cook off a bit, until the smell of alcohol disappears, about 1 minutes. Add the chicken broth, heavy cream, slivered sun-dried tomatoes and a bit of salt and pepper. Allow sauce to cook down until thickened. Return chicken to pan to re-heat. Serve!
Notes
Hi! I’m Jennifer, a home cook schooled by trial and error and almost 40 years of getting dinner on the table! I love to share my favourite recipes, both old and new, together with lots of tips and tricks to hopefully help make your home cooking enjoyable, stress free, rewarding and of course, delicious!
This was delicious and amazingly simple, worthy to serve for company. I used boneless chicken breast and sautéed it then added the artichoke. I took the chicken out and mixed the rest of the ingredients. Reduced the sauce then added the chicken back in and it was amazing. Served with rice……Thanks!
So glad you enjoyed it, Mary Anne :) Thanks so much!
What do you serve this with?
If you wanted a carb, I would pair with some rice. Otherwise, maybe just a side salad.
I made this for dinner tonight and it was delicious! I used boneless skinless chicken tenderloins and capers. I will definitely make this, again. Thank you for sharing this recipe!
So glad you enjoyed it! Thanks :)
Gracias por la receta. Salió muy rico el plato y recibí felicitaciones por la comida
Contento de escuchar, César! Gracias :)
So glad you enjoyed it, Desiree!
This was delicious! The flavors were so good. So easy to make and the chicken was so tender. I’m making it again this week for us and bringing it to some friends who need some meals.
Would this dish be completely a miss with boneless skinless breasts?Any recommended modifications ?
Hi Sarah. No it wouldn’t be a miss. The biggest issue is the chicken drying out without the skin. If I were trying it, I think I would try a brushing of mayonnaise on the chicken as it cooks.
I just made this with boneless skinless chicken breasts and it did end up a bit dry. I can definitely see why you made it with the skin on, I would even try it with thighs. I’ll be trying it again!
Yes, it’s tough to keep skinless chicken moist, for sure. This would be great with thighs. You would probably have much better luck with boneless/skinless thighs, since the dark meat has so much more moisture.
Made this today and it was AWESOME! Hubby says its a do-over for sure. Thanks!
That’s always good :) Thanks for coming back to let me know!
I just made this tonight and I have to say this was just delicious. My whole family liked it so much and wanted more. I used boneless/skinless thighs, canned artichokes with the sundried tomatoes. I didn’t have any heavy cream so I used evaporated milk. It was so good my husband said I should make this every night. Thank you so much for this recipe. I’ll be using it again, for sure!
So glad you all enjoyed it Pam! Thanks for coming back to let me know :)
so I just made this dish and it was AMAZING. My boyfriend loved it. I used thighs instead of bone-in breasts and it was juicy and tender. It took a little bit longer but I’m also sure that’s because this was my first time making it. We really loved it though, thank you for this recipe.
This looks delish! I’m going to try, but using chicken thighs instead. My husband loves the dark meat and is always disappointed when I use chicken breasts. I made a similar style recipe with a garlic sauce for chicken thighs and it worked well, so i’m getting braver! Thanks again for the recipe, my hubby will be happy i’m sure!
This looks so delicious, I can’t wait to try it. Regarding missing the bones, couldn’t you ask the butcher to wrap up the bones separately after the meat has been cut away (you may already be paying for them anyway)?
Thanks Claire and great idea! :)
This dish is so gorgeous I don’t even know where to start, Jennifer! It’s the same deal here with chicken breasts but I wonder if it’s possible to ask a grocery store butcher to de-bone it, not that I ever tried as I am always afraid to be a bother.
Thanks Julia and I’m totally the same – never wanting to bother. We’re too Canadian ;)
We must have the same taste-bud dna, the flavors of artichoke and sun dried tomato sound sooooo good!
Thanks Sue. It’s a perfect combination :)
I like to keep it simple but delicious with Artichokes. I will definitely give this recipe a try, thanks!
Thanks Rachel. Enjoy!
What is it with not being able to buy bone-in skin-on chicken breasts anymore?! These used to be so easy to find! When I saw this on your Instagram feed it instantly made my stomach growl… I will be making this soon!
Thanks Jessica :) Enjoy!
Love the colors and flavors in this dish! Gorgeous!
Thanks so much, Alexandra :)
I grew up eating a similar dish with chicken, artichokes, and sun dried tomatoes. The combination is mouthwatering so I know this dish is a winner!
Thanks Laura. It’s a classic combination!
We’re two peas in a pod when it comes to chicken! I love to do the same thing – to me, chicken is infinitely better when cooked with the skin on. Sometimes (when I’m lazy) I ask my butcher to do it for me but then I don’t get the good bone broth. This chicken with the artichoke and sundried tomatoes looks like a company worthy meal, yet super simple. Love it!
Thanks Chris. I’ve always been tempted to ask the butcher, but as you say, I’d miss the bones :)
I wish I could eat dinner at your house every night ;)
Thanks Sue :)
You’re right, it’s rare to find boneless chicken breast with the skin still on. I like you’re work-around though! I never thought of cutting it off the bone :)
Thanks Shareba. I’ve always wondered why they don’t sell them, especially with chicken breast, which can tend to be dry when cooked without the skin (in my opinion, anyway :)
I agree with you. Boneless, skinless chicken breasts can easily go from yummy to cardboard in no time!