Sherried Artichoke Chicken
Indulge in the rich, comforting flavors of Sherried Artichoke Chicken, a one-pan masterpiece perfect for weeknight dinners or special occasions. Tender, golden-browned chicken breasts are nestled in a luscious sherry-infused cream sauce, accompanied by briny artichoke hearts for a delightful balance of savory and tangy. With the velvety sauce made from dry sherry, heavy cream, and chicken broth, this recipe offers a gourmet twist while remaining surprisingly approachable. Finished with a splash of lemon juice and fresh parsley, this dish bursts with freshness and elegance. Serve it over fluffy rice, creamy mashed potatoes, or with crusty bread to soak up every drop of the irresistible sauce. Ready in just 45 minutes, this recipe is a standout choice for anyone looking to elevate their mealtime repertoire. Keywords: Sherried Artichoke Chicken, creamy chicken recipe, easy weeknight dinner, artichoke chicken skillet, sherry cream sauce.
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 0.5 cup all-purpose flour
- 3 tablespoons unsalted butter
- 2 tablespoons olive oil
- 2 pieces garlic cloves, minced
- 0.5 cup dry sherry
- 0.75 cup heavy cream
- 0.5 cup chicken broth
- 14 ounces artichoke hearts (canned or jarred), drained and halved
- 2 tablespoons parsley, chopped
- 1 tablespoon lemon juice
Instructions
Season both sides of the chicken breasts with salt and pepper.
Dredge the chicken breasts in the flour, shaking off any excess.
In a large skillet, heat the butter and olive oil over medium heat.
Add the chicken breasts to the skillet. Cook for 4-5 minutes on each side or until golden brown. Remove the chicken and set aside.
Lower the heat slightly and add the minced garlic to the skillet. Cook for 30 seconds until fragrant, being careful not to burn it.
Pour the sherry into the skillet, scraping up any browned bits from the bottom with a wooden spoon.
Stir in the heavy cream and chicken broth, bringing the mixture to a gentle simmer.
Return the chicken breasts to the skillet, nestling them into the sauce.
Add the artichoke hearts to the skillet, spreading them evenly around the chicken.
Cover the skillet with a lid and simmer on low heat for 15-20 minutes, or until the chicken is fully cooked through (internal temperature of 165°F).
Stir in the lemon juice and chopped parsley for added brightness.
Serve the chicken and artichoke hearts with the creamy sherry sauce drizzled over the top. Pair with rice, mashed potatoes, or crusty bread for a complete meal.
Nutrition Facts
Calories |
2927 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 150.6 g | 193% | |
| Saturated Fat | 68.4 g | 342% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 865 mg | 288% | |
| Sodium | 4461 mg | 194% | |
| Total Carbohydrate | 106.9 g | 39% | |
| Dietary Fiber | 22.3 g | 80% | |
| Total Sugars | 4.9 g | ||
| Protein | 234.6 g | 469% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 305 mg | 23% | |
| Iron | 16.7 mg | 93% | |
| Potassium | 2803 mg | 60% | |
*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.
