Description
A flavorful Mediterranean chicken dish cooked with sun-dried tomatoes, artichokes, garlic, and herbs, creating a vibrant and healthy one-pan meal.
Ingredients
Units
Scale
- 4 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried oregano
- 3 cloves garlic, minced
- 1/2 cup sun-dried tomatoes (packed in oil), drained and chopped
- 1 can (14 oz) artichoke hearts, drained and halved
- 1/2 cup chicken broth
- 1/4 cup heavy cream (optional)
- 1/4 cup grated Parmesan cheese
- 2 tablespoons chopped fresh basil or parsley
Instructions
- Season the chicken breasts with salt, pepper, and oregano on both sides.
- Heat olive oil in a large skillet over medium-high heat.
- Add chicken and cook for 4-5 minutes on each side, until browned and cooked through. Remove and set aside.
- In the same skillet, add minced garlic and sauté for 1 minute until fragrant.
- Add sun-dried tomatoes and artichoke hearts and cook for another 2 minutes.
- Pour in chicken broth and heavy cream (if using), stir to combine, and bring to a simmer.
- Add Parmesan cheese and stir until melted and the sauce slightly thickens.
- Return the chicken to the skillet and spoon the sauce over the top.
- Simmer for 2-3 more minutes to heat through.
- Garnish with chopped basil or parsley before serving.
Notes
- For a dairy-free version, omit the cream and Parmesan.
- Serve with rice, quinoa, or crusty bread for a complete meal.
- Can be stored in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 chicken breast with sauce
- Calories: 320
- Sugar: 3g
- Sodium: 560mg
- Fat: 17g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 85mg