Creamy White Wine Artichoke Chicken is a flavorful dish featuring tender chicken breasts cooked in a rich and creamy sauce made with white wine, artichoke hearts, and Parmesan cheese.
1 can (14 ounces) artichoke hearts, drained and quartered
1 cup heavy cream
1 teaspoon dried thyme
1 teaspoon lemon juice
1 cup grated Parmesan cheese
Fresh parsley, chopped (for garnish)
Instructions
In a large skillet, heat the olive oil over medium-high heat. Season the chicken breasts with salt and pepper, then add them to the skillet. Cook for about 6-7 minutes on each side, or until golden brown and cooked through. Remove the chicken from the skillet and set aside.
Pour in the white wine, scraping the bottom of the skillet to deglaze. Allow the wine to simmer for about 5 minutes, reducing slightly.
Stir in the artichoke hearts, heavy cream, dried thyme, and lemon juice. Bring the mixture to a gentle simmer and cook for another 3-4 minutes until slightly thickened.
Add the grated Parmesan cheese to the skillet, stirring until melted and well combined. Return the cooked chicken to the skillet, spooning the sauce over the top. Cook for an additional 2-3 minutes to heat through.
Serve the chicken hot, garnished with fresh parsley.
Notes
For a lighter version, substitute half-and-half for the heavy cream.
Add fresh spinach or sun-dried tomatoes for extra flavor and nutrition.