Chicken Artichoke and Sun Dried Tomato with Pesto
Elevate your weeknight dinner game with this flavorful Chicken Artichoke and Sun-Dried Tomato with Pesto recipe! Tender, golden-seared chicken breasts are bathed in a rich, creamy pesto sauce infused with the bold flavors of tangy sun-dried tomatoes, tender artichoke hearts, and fragrant garlic. Finished with a sprinkle of melted parmesan and a touch of fresh basil, this skillet dish balances hearty and fresh ingredients perfectly. Ready in just 40 minutes, this one-pan meal is as convenient as it is delicious, making it ideal for busy evenings or even special gatherings. Pair it with a bed of pasta, fluffy rice, or roasted veggies to soak up the luscious sauce and create a truly unforgettable dining experience. Perfect for pesto lovers, chicken recipes, and quick, elegant dinners!
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Recipe Information
Ingredients
- 4 pieces Boneless, skinless chicken breasts
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Olive oil
- 3 cloves Garlic cloves, minced
- 0.5 cup Sun-dried tomatoes, julienned
- 1 cup Artichoke hearts, quartered
- 0.5 cup Basil pesto
- 0.25 cup Heavy cream
- 0.25 cup Grated parmesan cheese
- 2 tablespoons Fresh basil, chopped (optional for garnish)
Instructions
Season the chicken breasts with salt and black pepper on both sides.
In a large skillet, heat the olive oil over medium-high heat. Add the chicken and sear until golden brown on both sides, about 4-5 minutes per side. Remove the chicken from the skillet and set aside.
In the same skillet, reduce the heat to medium and add the minced garlic. Sauté until fragrant, about 1 minute.
Stir in the sun-dried tomatoes and artichoke hearts. Cook for 2-3 minutes, stirring occasionally.
Add the basil pesto and heavy cream to the skillet. Stir well to combine, creating a creamy pesto sauce.
Return the seared chicken breasts to the skillet, spooning some of the sauce over each piece. Cover the skillet and let the chicken simmer in the sauce over medium-low heat for 10-12 minutes, or until the chicken is fully cooked and reaches an internal temperature of 165°F (75°C).
Once the chicken is cooked, sprinkle the grated parmesan cheese over the top. Allow it to melt into the sauce for 1-2 minutes.
Garnish with freshly chopped basil, if desired, and serve hot. This dish pairs wonderfully with pasta, rice, or a side of roasted vegetables.
Nutrition Facts
Calories |
661 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.5 g | 43% | |
| Saturated Fat | 9.3 g | 47% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 175 mg | 58% | |
| Sodium | 1077 mg | 47% | |
| Total Carbohydrate | 21.7 g | 8% | |
| Dietary Fiber | 4.3 g | 16% | |
| Total Sugars | 10.9 g | ||
| Protein | 64.8 g | 130% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 224 mg | 17% | |
| Iron | 4.0 mg | 22% | |
| Potassium | 1208 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
