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Homemade Artichoke Chicken photo

Artichoke Chicken

This Artichoke Chicken is a creamy, savory delight! Quick to prepare, it's perfect for any occasion!
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Main Course
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken:
  • 6 pieces boneless skinless chicken breast halves with even thickness
For the Artichoke Sauce:
  • 1 can water-packed artichoke hearts well drained and chopped
  • 3/4 cup grated Parmesan cheese
  • 3/4 cup mayonnaise
  • 2 cloves garlic minced (or use garlic powder for convenience)
  • Salt and pepper to taste
  • Fresh parsley chopped (optional, for garnish)

Equipment

  • Large Skillet
  • Meat Tenderizer
  • Spatula
  • Measuring cups and spoons
  • Cutting board and knife

Method
 

Preparation Steps:
  1. Begin by ensuring your chicken breast halves are of even thickness. This helps them cook evenly. You can use a meat tenderizer to pound them gently. Season both sides with salt and pepper to taste.
  2. In a mixing bowl, combine the chopped artichoke hearts, grated Parmesan cheese, mayonnaise, and minced garlic. Stir until well mixed, creating a creamy sauce that will coat the chicken beautifully.
  3. Place your large skillet over medium heat and let it warm up. You can add a splash of olive oil to the pan for added flavor if you’d like.
  4. Once the skillet is hot, add the seasoned chicken breasts. Cook for about 5-7 minutes on each side, or until the chicken is golden brown and reaches an internal temperature of 165°F (75°C).
  5. Once the chicken is cooked, lower the heat and spread the prepared artichoke sauce evenly over the chicken breasts. Allow it to simmer for an additional 5-10 minutes, letting the flavors meld together.
  6. Once the sauce is bubbling and the chicken is fully cooked, remove the skillet from the heat. Garnish with fresh chopped parsley if desired, and serve hot. Pair it with a side of rice, pasta, or a fresh salad for a complete meal.

Notes

  • Use marinated artichoke hearts for extra flavor.
  • Store leftovers in an airtight container for up to 3 days.
  • Freeze cooked chicken for up to 3 months, reheating thoroughly before serving.