Ingredients
2 tablespoon Avocado oil
2 Chicken breast
1/2 cup Onion, diced
1 Red bell pepper, diced
4 Garlic cloves, minced
3/4 cup Chicken broth
3/4 cup Heavy cream
3/4 cup Parmesan cheese
12 ounce artichoke hearts, drained and chopped
1 tablespoon lemon juice
Salt and pepper
Artichoke Chicken Skillet Recipe
Method of making
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.
(upbeat music) So to get started with our recipe, I’ve got two chicken breasts here and I’m gonna cut them in half lengthwise.
And I don’t know if you’ve seen me do this before, but 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 center, completely down the chicken breast, and it cuts it perfectly into two pieces.
Just like that.
So let’s do this other one.
Artichoke Chicken Skillet Recipe
Okay, 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.
Go ahead and turn these over and do the, and I just messed that up.
I just used my chicken hand, I mean my seasoning hand, to flip the chicken, so now I gotta wash my hands.
Yeah, let me use some tongs.
So now we’re going to do the other side.
Let’s do some pepper.
(pepper mill clicking) Okay, let me get the other side with pepper.
And they’ll be ready to cook.
Okay, our chicken is ready to cook.
Artichoke Chicken Skillet Recipe
We’ve got a hot skillet here, 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.
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.
hen we’ve got our red bell pepper here that’s been diced.
(vegetables sizzling) So we’re gonna stir this and any, 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 come up.
And we’re just gonna saute these until they are nice and soft.
Okay, our peppers, I mean 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 were just marinated, I think, they weren’t marinated, they were in water, and we just quartered them.
It was just a jar of artichoke hearts.
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