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Keto Dinner

Artichoke and Sun-dried Tomato Chicken

When I need a fast weeknight dinner that doesn't compromise on flavor, this artichoke and sun-dried tomato chicken is my go-to. The tangy tomatoes and tender artichokes meld into a rich, savory sauce that perfectly coats juicy chicken breasts. It's all made in one skillet and on the table in under 30 minutes, making clean-up a breeze.

10 min Prep time 20 min Cook time 30 min Total time 4 Servings 350 Calories
Artichoke and Sun-dried Tomato Chicken

Ingredients

  • skinless, boneless chicken breast halves
  • salt and pepper to taste
  • teaspoons olive oil
  • (14.5 ounce) can diced tomatoes with green peppers and onions
  • /4 cup sun-dried tomato pesto
  • (14 ounce) can artichoke hearts in water, drained and quartered

Instructions

  1. Step 1

    I start by seasoning both sides of the chicken breasts generously with salt and pepper. Then heat the olive oil in a large skillet over medium-high heat. Add the chicken and cook until well browned, turning once to get both sides—this should take about 4 minutes per side. Remove the chicken from the pan and set it aside on a plate. Now pour the entire can of diced tomatoes into the hot skillet, scraping up any browned bits from the bottom as you stir. Let the tomatoes cook for about a minute, stirring constantly. Next, stir in the sun-dried tomato pesto and the drained, quartered artichoke hearts until everything is well combined. Nestle the browned chicken back into the sauce, cover the skillet, and reduce the heat to medium. Let it all simmer gently for 5 to 10 minutes, or until the chicken is cooked through and the sauce has thickened slightly. I often spoon some sauce over the chicken before serving.

Chef's Tip

My secret is to use oil-packed sun-dried tomatoes if you can—they add a deeper richness. Also, don't skip scraping up the brown bits; that's where the flavor lives.

Storage Tips

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of water if the sauce thickens too much.

Variation Tips

For a seafood twist, substitute shrimp for chicken—just reduce cook time. Pair it with cauliflower mash or spiralized zucchini noodles to soak up the sauce. For richer flavor, use boneless thighs, or blend in a splash of heavy cream. Add a handful of spinach to the sauce for extra nutrients.

Frequently Asked Questions