Creamy Artichoke Chicken Pan Sauce: Your Go-To Weeknight Recipe for Flavor & Ease
Discover tender, pan-seared chicken breasts enveloped in a rich, creamy, and irresistibly flavorful artichoke pan sauce. This elegant dish is surprisingly simple, ready in under an hour, and perfect for elevating any busy weeknight meal!
Being a parent is an incredible journey, filled with immense joy and, let’s be honest, significant challenges. This particular week has been a testament to that, and it’s only Wednesday! Navigating the pre-teen years with my son, who is almost 11, feels like stepping into an entirely new world. He’s at that fascinating stage where he believes he knows everything, often displaying a maturity that belies his age, yet he’s still undeniably a child. This constant push and pull between growing independence and youthful innocence can be a tough tightrope walk for any parent.
There are moments when his intelligence and insightful observations truly shine, making me incredibly proud. But then there are other times when his ‘grown-up’ facade cracks, revealing the kid who still needs guidance and a firm hand. This week, in particular, has tested my patience and parenting strategies. I’m constantly questioning if I’m doing all the right things to support his development while maintaining household harmony. In such moments of doubt and exhaustion, my comfort often comes from a warm pan of peanut butter crunch brownies – a delicious way to eat my emotions! However, when it comes to dinner, I need something more substantial, something that delivers big on flavor with minimal effort, providing a much-needed win after a long day.
Elevate Your Weeknight with This Creamy Artichoke Chicken Pan Sauce
Chicken is undoubtedly one of the most versatile and frequently used proteins in kitchens across the United States. While grilled or baked chicken is always an option, it can sometimes feel a bit uninspired. That’s why I’m excited to share a recipe that offers a delicious and fresh twist on your typical chicken dinner. I’ve previously explored the magic of chicken with a pan sauce, and it’s a technique I wholeheartedly endorse for its simplicity and the depth of flavor it creates from mere pan drippings.
This time, we’re taking that beloved pan sauce concept and infusing it with the delightful, slightly tangy notes of artichokes! My husband and I absolutely adore artichoke hearts, and their distinctive flavor adds an incredible layer of sophistication to this dish. My 10-year-old, like many young palates, can be a bit hit-or-miss with certain vegetables. While he might meticulously eat around the artichoke pieces in this chicken in artichoke pan sauce, he still thoroughly enjoys the succulent chicken and the rich, creamy sauce. This makes it a fantastic, flavorful upgrade from just serving plain chicken, pleasing even the pickiest eaters at the table.
A Gourmet Experience That’s Surprisingly Simple
Don’t let the elegant appearance of this chicken in artichoke pan sauce fool you; it looks far more complicated to prepare than it actually is. The beauty of this recipe lies in its efficiency. The chicken marinates for just 30 minutes, soaking up vibrant lemon and garlic flavors, and the subsequent cooking takes mere minutes. There are a few key steps, but each is incredibly straightforward and designed to build maximum flavor with minimal fuss. It’s the perfect recipe for those moments when you want to impress without spending hours in the kitchen.
Essential Ingredients for a Flavorful Pan Sauce
The success of this dish hinges on a few simple yet powerful ingredients:
- Artichoke Hearts: For ultimate convenience, I use a jar of artichoke hearts, thoroughly drained and coarsely chopped. They bring a wonderful briny and earthy flavor to the sauce. If you prefer, frozen artichoke hearts can also be used; just ensure they are thawed and well-drained before adding.
- Chicken Stock & All-Purpose Flour: These two form the base of our velvety sauce. The flour works as a natural thickener, ensuring a luscious consistency that clings beautifully to the chicken.
- Olive Oil: Used for both marinating and searing the chicken, and later for sautéing the aromatics. Dividing it ensures both steps get the benefit of its rich flavor.
- Lemons (Zested & Juiced): Fresh lemon is indispensable here. The zest infuses the chicken with bright, aromatic notes during marination, while the fresh juice added at the end provides a crucial burst of acidity that brightens the entire dish and balances the richness of the sauce.
- Garlic Powder & Fresh Garlic: A combination of garlic powder in the marinade and freshly minced garlic in the sauce builds deep, foundational garlic flavor throughout.
- Boneless, Skinless Chicken Breasts: The star of the show. Pounding them to an even thickness can help them cook uniformly and quickly.
- Salt & Black Pepper: Essential seasonings that enhance all the other flavors.
- Shallot: Finely chopped shallots provide a milder, sweeter onion flavor than regular onions, adding a touch of gourmet elegance to the sauce base.
- Dry Sherry (or Cooking Sherry): This is a game-changer for deglazing the pan. It adds a wonderful depth and complexity to the sauce. If you prefer to avoid alcohol, a dry white wine or even a bit more chicken stock can be substituted, though the flavor profile will be slightly different.
- Fresh Parsley: A final flourish of chopped fresh parsley adds color, freshness, and a herby note that completes the dish.
Tips for Crafting the Perfect Artichoke Chicken
To ensure your Chicken in Artichoke Pan Sauce turns out absolutely perfect every time, keep these simple tips in mind:
- Prepare Your Chicken Properly: If your chicken breasts are thick or uneven, consider placing them between two sheets of plastic wrap and gently pounding them to a uniform thickness (about 1/2 to 3/4 inch). This ensures even cooking and prevents the chicken from drying out in spots.
- Don’t Rush the Sear: A good sear is key to flavor. Ensure your skillet is hot before adding the chicken, and don’t overcrowd the pan. Cook in batches if necessary, allowing each piece to develop a beautiful golden-brown crust, which contributes to the delicious “fond” for your sauce.
- Deglazing for Depth: When you add the sherry (or broth) to the hot pan, make sure to scrape up all the browned bits (the “fond”) from the bottom. These caramelized residues are packed with flavor and are essential for a rich, restaurant-quality pan sauce.
- Smooth Sauce Consistency: Whisk the chicken stock and flour together thoroughly in a separate bowl before adding it to the pan. This prevents lumps and ensures a smooth, velvety sauce. Add it gradually while stirring, and let it simmer until it reaches your desired thickness.
- Adjust Seasoning: Always taste your sauce before serving and adjust salt and pepper as needed. The flavors can intensify as it simmers, so a final check ensures perfect balance.
Versatile Serving Suggestions
This chicken in artichoke pan sauce yields a wonderfully generous amount of sauce, making it incredibly versatile for serving. You’ll want to ensure you have something delicious to soak up every last drop of its creamy goodness!
- Pasta Perfection: Toss the saucy chicken with your favorite pasta, such as linguine, fettuccine, or penne, for a hearty and satisfying meal.
- Fluffy Rice: Serve it over a bed of steamed white rice, brown rice, or even quinoa, which provides a neutral base that perfectly complements the rich flavors.
- Crusty Bread: A warm, crusty baguette or Italian bread is ideal for dipping into the luxurious sauce, ensuring no flavor is left behind.
- Creamy Mashed Potatoes: For ultimate comfort, pair it with a generous dollop of creamy mashed potatoes, which soak up the sauce beautifully.
- Roasted Vegetables: Complete your meal with a side of roasted asparagus, broccoli, or green beans for a balanced and nutritious plate.
- Simple Side Salad: A fresh, crisp green salad with a light vinaigrette offers a refreshing contrast to the richness of the chicken and sauce.
Whatever accompaniment you choose, make sure to add this incredibly flavorful chicken with artichoke pan sauce to your menu soon. It’s a guaranteed family favorite that proves elegant dining can be effortless!
Discover More Easy One-Pan Dinner Recipes!
If you’re like me and appreciate the convenience and minimal cleanup of one-pan meals, then you’re in the right place! We’ve got a fantastic collection of recipes designed to make weeknight cooking a breeze without ever compromising on taste. Explore all our other One Pan Dinner Recipes here, and be sure to check out these other delightful options that you might just love:
- Skillet Beef Stroganoff: A comforting classic made even easier in one skillet.
- Ham and Cheese Tortellini: A quick, cheesy, and satisfying dish that’s perfect for a busy evening.
- One Pot Whole Wheat Pasta with Chicken & Spinach by Cookin’ Canuck: A healthy and wholesome meal that cooks entirely in one pot.
- Skillet Eggs with Spinach and Fire Roasted Tomatoes by Melissa’s Southern Style Kitchen: A versatile, rustic dish that works wonderfully for breakfast, brunch, or a light dinner.
Chicken in Artichoke Pan Sauce
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Ingredients
- 1 cup chicken stock
- 2 Tablespoons all-purpose flour
- 2 Tablespoons olive oil, divided
- 1 lemon, zested
- 2 lemons, juiced
- 1 teaspoon garlic powder
- 4 boneless skinless chicken breasts
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 shallot, finely chopped
- 2 cloves garlic, minced
- 1/2 cup dry sherry, or cooking sherry
- 1 (14.75 oz) jar artichoke hearts, drained and chopped
- 1 Tablespoon chopped fresh parsley
Instructions
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In a small bowl whisk together chicken stock and flour. Set aside.
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In a bowl combine 1 Tbsp olive oil, lemon zest, 1 lemon juiced, and garlic powder. Add chicken, turning to coat. Let stand for 30 minutes.
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Remove chicken from marinade and sprinkle both sides with salt and pepper.
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Heat a large skillet over medium-high heat. Spray pan with non-stick spray. Add chicken, and cook for about 5 minutes per side or until done. Remove from pan and cover to keep arm.
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Reduce the heat to medium. Swirl remaining 1 Tbsp oil to coat the pan. Add shallot and cook for 2-3 minutes until soft. Add garlic and cook for 30 seconds. Pour in the sherry. Let simmer for 5 minutes, until most of the liquid evaporates.
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Stir in the chicken stock mixture. Add artichokes and cook for 1 minute, until the sauce starts to thicken. Stir in remaining lemon juice.
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Top with chopped parsley. Serve immediately.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Additional Info
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