Italian Skillet Chicken with Sundried Tomatoes and Artichokes
 
Prep time
Cook time
Total time
 
Feel like you're fine dining in a fancy restaurant when you dish up this Italian Skillet Chicken with Sundried Tomatoes and Artichokes.
Author:
Recipe type: Main
Serves: 6 servings
Ingredients
  • 3 tablespoons olive oil
  • 6 boneless skinless chicken breasts
  • ½ cup Italian dressing
  • salt and pepper for seasoning
  • ½ cup white wine
  • ½ cup chopped sundried tomatoes
  • 1 can artichoke hearts, drained and quartered
  • 5 oz. Boursin brand gournay cheese (I used garlic and herb flavor) or goat cheese (or other preferred creamy white cheese)
Directions
  1. Place chicken in a large ziploc bag and pour in Italian dressing. Marinate overnight or for at least 6 hours in dressing. Remove from fridge 10 minutes before ready to cook. Remove from bag and season with salt and pepper on both sides.
  2. In a large cast iron skillet (or 2 medium skillets), heat olive oil over medium heat. Once pan is hot enough that a drop of water sizzles, add chicken to pan. Reduce heat to just below medium (4 out of 10). Cook for 8-10 mins on each side until no longer pink in the middle.
  3. Remove chicken from pan and set on serving dish. Pour wine into pan and deglaze by scraping bottom of pan with spatula. Add in sundried tomatoes, artichokes, and chicken broth. Reduce heat to a simmer and cook, stirring occasionally until liquid is almost fully reduced, about 3-5 mins. Season with a few shakes of salt and pepper.
  4. Spoon artichoke mixture over tops of chicken breasts and crumble cheese over top. Serve warm with sides.
Recipe by Breezy Bakes at https://www.breezybakes.com/italian-skillet-chicken-with-sundried-tomatoes-and-artichokes/