today I’m back with another easy chicken recipe. It’s my artichoke chicken skillet. It’s ready in under 30 minutes, so let’s get started.
HOW TO MAKE ARTICHOKE CHICKEN SKILLET:
So to get started with our recipe, I’ve got two chicken breasts and I’m gonna cut them in half lengthwise.
it’s super easy and I love to do this with chicken breast because it just makes them cook so much quicker.
So we’re gonna put our palm onto the top of the chicken breast and we’re gonna use a really sharp knife, and we’re just gonna bring the knife down the centre, completely down the chicken breast, and it cuts it perfectly into two pieces.
Now we’ve got enough chicken for four people here. So we’re gonna season both sides with salt and pepper. I’ve got my chicken hand and I’ve got my seasoning hand here. So let’s just season both sides generously.
I just used my seasoning hand, to flip the chicken, let me use some tongs. So now we’re going to do the other side.
Let’s do some pepper. Okay, let me get the other side with pepper. And they’ll be ready to cook.
Okay, our chicken is ready to cook. We’ve got a hot skillet, and I’m gonna add a little bit of avocado oil to the pan.
And now, I’m gonna cook these until they’re brown and cooked through. (chicken sizzling) Okay, we’ve got one last chicken breast here that was a little thicker than the others. I’m gonna check it. And it is perfect, so we are gonna pull it out. Now we’ve got our chicken perfectly cooked, and now we’re gonna add-in, let’s add in a little more oil. And we’re gonna put in our onions, and you know me, I always use frozen onions. Then we’ve got our red bell pepper here that’s been diced. (vegetable sizzling).
So we’re gonna stir all, try and scrape up any of the brown stuff that’s on the bottom of the skillet.
The moisture from the onions and the bell pepper are gonna help that comes up. And we’re just gonna saute these until they are nice and soft.
Okay, our bell pepper and onion are softened, so now we can add in some garlic. And we’re also gonna add in our artichoke hearts. These weren’t marinated, they were in the water, and we just quartered them. It was just a jar of artichoke hearts.
Now we’re gonna let this saute for a little bit.
And the artichokes will start to break down a little bit and get softer. This is such an easy one-skillet meal. I love dinners like this. Okay, our vegetables are looking good, so now we can add in our chicken broth and some lemon juice. And we’re gonna let this cook and simmer, and it’s gonna need to reduce by about half.
Okay, our chicken broth and lemon juice have reduced enough, so we can add in our heavy cream. And we’re gonna stir that in. Okay, we’re gonna let this thicken up a little bit, and then we’re gonna add the chicken back to the pan and put the Parmesan on top.
It’s gonna melt and it’s gonna be glorious. Okay, our sauce is looking really good.
Think it could use a little bit of salt. Okay, I’m gonna turn the heat off. Now we can add our chicken back to the pan. Just gonna put it in there with the vegetables and this delicious sauce. And now we can top it with our Parmesan.
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