Keto Artichoke Chicken Recipe
This Creamy Chicken with artichoke hearts and sun dried tomatoes is a scrumptious weeknight dinner recipe. Tender chicken breast in a silky cream cheese sauce with pops of flavor from artichoke hearts and sun-dried tomtatoes.
Chicken, dinner, Main Course
Sea salt and ground pepper
(15 oz / 425g) can
artichoke hearts in brine
drained and roughly chopped
chopped fresh parsley
plus more for garnish
Season the chicken breasts with salt and pepper.
Heat the oil in a large skillet over medium-high heat.
Add the chicken and sear for 5 to 6 minutes per side, or until golden brown and mostly cooked through. Set aside on a plate.
Reduce the heat to medium-low. Add the garlic and sun-dried tomatoes.
Sauté for about 1 minute, or until the garlic is fragrant. Add the broth and simmer for 5 minutes.
Stir in the cream cheese with a whisk, mixing until the cheese starts to melt into the broth and transforms into a smooth sauce.
Stir in the artichoke hearts.
Season with a pinch of salt and pepper, if needed.
Stir in the chopped parsley.
Return the chicken to the pan and spoon over the creamy sauce.
Continue to cook the chicken for a couple more minutes, or until completely cooked through and hot.
Remove from the heat and sprinkle with extra parsley.
Here's a summary of the best Tips & Tricks for Creamy Chicken with Artichoke Hearts and Sun-Dried Tomatoes:
For easy and convenient ingredient swaps, read Tip #1.
Tip #2 has everything you need to know to make this creamy chicken recipe Paleo and Whole30-compliant.
For my favorite dishes to pair with this Keto artichoke chicken, be sure to read Tip #3.