Chicken With Artichokes And Sundried Tomatoes is a flavorful Mediterranean-inspired dish that combines tender chicken breasts with the tangy brightness of artichokes and the rich, savory taste of sundried tomatoes. Simmered in a light, garlicky sauce, this dish is perfect for a quick yet elegant dinner that bursts with vibrant flavors. Serve it over pasta, rice, or with crusty bread to soak up the delicious sauce, making it an ideal weeknight meal or special occasion dish.
Ingredients:
- 4 boneless, skinless chicken breasts
- Salt and pepper, to taste
- 2 tbsp olive oil
- 3 garlic cloves, minced
- 1/2 cup chicken broth
- 1/2 cup dry white wine (optional)
- 1/2 cup sundried tomatoes, sliced
- 1 can (14 oz) artichoke hearts, drained and halved
- 1 tsp dried oregano
- 1/2 tsp red pepper flakes (optional)
- 2 tbsp fresh lemon juice
- Fresh parsley, chopped (optional, for garnish)
Instructions:
- Season the chicken breasts with salt and pepper on both sides.
- Heat the olive oil in a large skillet over medium heat. Add the chicken breasts and cook for 5-6 minutes on each side, until golden brown and cooked through. Remove the chicken from the skillet and set aside.
- In the same skillet, add the minced garlic and sauté for about 1 minute until fragrant.
- Deglaze the pan with chicken broth and white wine (if using), scraping up any browned bits from the bottom of the pan. Bring to a simmer.
- Stir in the sundried tomatoes, artichoke hearts, oregano, and red pepper flakes (if using). Cook for 3-4 minutes to allow the flavors to meld.
- Return the chicken breasts to the skillet and spoon the sauce over them. Simmer for an additional 2-3 minutes.
- Drizzle the lemon juice over the dish and garnish with fresh parsley if desired.
- Serve warm over pasta, rice, or with crusty bread. Enjoy!
