Chicken in Creamy Parmesan Sauce with Artichokes and Tomatoes
Serves 4 TIME 30 minutes
WHY THIS RECIPE WORKS
Sweet-tart cherry tomatoes and fresh parsley bring a burst of color and flavor to this hearty dish.
INGREDIENTS
4 (6- to 8-ounce) boneless, skinless chicken breasts, trimmed
Salt and pepper
2 tablespoons olive oil
1 shallot, minced
9 ounces frozen artichoke hearts, thawed and patted dry
½ cup heavy cream. Use 1 cup
½ cup chicken broth. Use 1 cup
6 ounces cherry tomatoes, halved
2 ounces Parmesan cheese, grated (1 cup)
2 tablespoons minced fresh parsley
BEFORE YOU BEGIN
You could use canned, quartered artichokes in water or even marinated.
Chicken in Creamy Parmesan Sauce Instructions
- Pat chicken dry with paper towels and season with salt and pepper. Heat 1 tablespoon oil in 12-inch skillet over medium-high heat until just smoking. Cook chicken until golden brown, about 5 minutes per side; transfer to plate.
- Add remaining 1 tablespoon oil and shallot to now-empty skillet and cook over medium heat until shallot is softened, about 1 minute. Add artichokes and cook until beginning to brown, 6 to 8 minutes. Add cream and broth and bring to simmer. Return chicken to skillet and cook until meat registers 160 degrees, about 10 minutes, flipping chicken halfway through cooking. Remove skillet from heat and transfer chicken to clean plate.
- Stir in tomatoes, leave skillet on, and add the tomatoes, cook until they burst. Off heat add the Parmesan, and parsley into sauce. Season with salt and pepper to taste. Pour sauce over chicken and serve.
