From My Kitchen to Yours: Golden Chicken with Zesty Artichoke Cream – A Weeknight Wonder!
Hey everyone! I’m so excited to share a recipe that has become an absolute staple in my house. I remember the first time I threw a version of this dish together – I was raiding the pantry for something exciting to do with chicken breasts, spotted some leftover artichokes and sun-dried tomatoes, and just went for it. My husband, who can be a tough food critic, declared it one of the best chicken dishes he’d ever had! After a few more happy experiments (and maybe an accidental extra clove of garlic that turned out to be a secret weapon!), this “Golden Chicken with Zesty Artichoke Cream” was perfected.
It’s become my go-to for so many reasons: it feels fancy enough for when friends come over, but honestly, it’s quick enough for a busy weeknight when you’re craving something truly delicious without a ton of fuss. That creamy, dreamy sauce with pops of Mediterranean flavor? It’s like a little skillet of sunshine, any time of year!
Why You’ll Fall in Love with This Recipe
I’m pretty sure this dish will win you over, too. Here’s why it just works:
A Symphony of Flavors: We’re talking tender, golden chicken embraced by a luscious sauce. The tangy artichoke hearts, sweet-tart sun-dried tomatoes, a little briny kick from the capers, all brightened up with fresh lemon and a hint of oregano – it’s just a party for your tastebuds!
Effortless Elegance: Don’t let the “gourmet” taste fool you. This beauty comes together in about 40 minutes from start to finish. You’ll feel like a kitchen hero without breaking a sweat.
Super Adaptable: Whether you’re gluten-free or dairy-free, this recipe has your back. Use your favorite gluten-free flour blend (it’s what I do!), and stick with a plant-based milk like unsweetened almond milk for that creamy sauce. Easy peasy.
What You’ll Need: The Ingredient Line-Up
Here’s your shopping list. Remember, good ingredients make all the difference!
For the Chicken & Coating:
2 lbs boneless, skinless chicken breast – Slice these in half horizontally to create thinner cutlets. They cook faster and more evenly this way!
2 tablespoons + 2 teaspoons gluten-free all-purpose flour – Your favorite blend will work great.
2/3 teaspoon fine sea salt
1/3 teaspoon freshly ground black pepper – Freshly ground makes a difference!
Aromatics & Cooking Fat:
2 large cloves garlic, minced – Go for fresh; it’s a flavor powerhouse here.
2 tablespoons + 2 teaspoons olive oil – A good quality extra virgin olive oil is lovely.
Vegetables & Flavor Accents:
10-11 ounces roasted artichoke hearts (from a jar or can) – Make sure to drain them really well!
4 ounces sun-dried tomatoes (dry-packed recommended) – If you use oil-packed, drain them super thoroughly and give them a pat dry. We don’t want an oily sauce! Julienne or roughly chop them.
4 tablespoons capers, drained – These little guys add such a nice salty, briny pop.
For the Sauce:
1 tablespoon + 1 teaspoon gluten-free all-purpose flour – This is our sauce thickener.
1 teaspoon dried oregano – A classic Mediterranean touch.
1 1/3 cups unsweetened almond milk – Or your milk of choice! See my tips below.
2 tablespoons + 2 teaspoons freshly squeezed lemon juice – Freshly squeezed is key for the best zesty flavor!
Garnish:
4 teaspoons (approximately 1 1/3 tablespoons) freshly chopped parsley – For that final sprinkle of freshness and color.
Let’s Get Cooking: Step-by-Step to Deliciousness!
Alright, apron on? Let’s make some magic!
Prep That Chicken: Grab a large plate or a shallow dish. Whisk together those 2 tablespoons + 2 teaspoons of gluten-free flour, the salt, and the pepper. Pat your chicken cutlets dry with paper towels (this helps them get nice and golden!), then lightly dredge each piece in the seasoned flour. Shake off any extra – we just want a light coating.
Golden Hour for Chicken: Get out your largest, heavy-bottomed skillet (about 12 inches works well). Warm up the olive oil over medium-high heat. When the oil is shimmering nicely, carefully lay your flour-dusted chicken pieces in the hot skillet. Now, here’s a big tip: Ensure not to overcrowd the pan; cook in batches if necessary to achieve a good sear. This is your ticket to that beautiful golden-brown crust! Sauté for about 5-7 minutes on each side. The chicken is done when it’s gorgeously golden and the internal temperature hits 165°F (74°C) on a meat thermometer. Transfer the cooked chicken to a clean plate and tent it loosely with foil to keep it warm and juicy.
Flavor Base Time: To that same skillet (and please, do not wipe clean; those browned bits on the bottom are pure flavor!), add your minced garlic. Sauté for about 30 seconds, just until it smells amazing – be careful not to let it brown or it can get bitter. Now, stir in your well-drained artichoke hearts, those lovely sun-dried tomatoes, and the capers. Cook this veggie party for 2-3 minutes, stirring now and then, just to let all those flavors get acquainted and heat through.
Sauce Smoother: In a small bowl, whisk together the 1 tablespoon + 1 teaspoon of gluten-free flour and the dried oregano into the almond milk. Keep whisking until there are absolutely no lumps left – smooth is the goal!
Bring on the Creamy Dreamy Sauce: Pour your smooth milk mixture right into the skillet with the veggies. Add in that freshly squeezed lemon juice too. Now, start whisking continuously as you bring the sauce to a gentle simmer over medium heat. Keep cooking and whisking for another 1-2 minutes, or until you see that sauce has thickened up into a beautiful, creamy consistency. This constant whisking is key to prevent lumps and helps it thicken beautifully!
The Grand Finale: Reduce the heat to low. Gently return your cooked chicken (and don’t forget any of those tasty juices that have collected on the plate!) to the skillet, nestling the pieces down into that gorgeous sauce. Let it all simmer gently for just 2-3 minutes. We’re just warming the chicken through and letting it soak up a bit of that sauce – try not to overcook it here.
Serve it Up! And just like that, dinner is SERVED! Dish it out immediately, and don’t forget to garnish generously with that freshly chopped parsley. It really brightens everything up!
My Expert Tips & Little Notes for Success
A few extra pointers to make sure your dish is perfect every time:
Chicken Matters: Using thinner chicken cutlets really is a game-changer for quick and even cooking. If your chicken breasts are on the thicker side, even after slicing them horizontally, you can gently pound them a bit thinner between two pieces of parchment paper.
Milk Flexibility: I used unsweetened almond milk for the recipe and nutritional info, but honestly, regular dairy milk, soy milk, or even oat milk (as long as it’s plain and unsweetened) will work just fine.
Drain, Drain, Drain! I know I mentioned it before, but really make sure your artichoke hearts and (if oil-packed) sun-dried tomatoes are super well-drained. Excess liquid is the enemy of a perfectly creamy, not watery, sauce.
Lemon Love: That fresh lemon juice at the end? It makes such a difference. If you’re in a real pinch, good quality bottled will do, but fresh is always best for that bright, zippy flavor.
Storing Leftovers (If You Have Any!): This dish makes fantastic leftovers! Store them in an airtight container in the fridge for up to 3-4 days. The sauce might thicken up a bit more as it chills, so when you’re reheating, you can add a tiny splash of milk or broth to loosen it up again. Reheat gently on the stovetop or in the microwave.
Perfect Pairings & Serving Ideas
Oh, the possibilities! This Golden Chicken is so versatile.
Serve it Over: We love it spooned over creamy polenta, fluffy basmati rice, quinoa, or your favorite pasta (gluten-free if that’s your jam!). Even simple mashed potatoes would be divine for soaking up that sauce.
On the Side: A simple side of steamed green beans, tender asparagus, or a crisp green salad with a light vinaigrette would be perfect to complete the meal. And you absolutely must have some crusty bread on hand for mopping up every last bit of that incredible sauce!
Drink Up: A chilled glass of crisp Sauvignon Blanc or a light Pinot Grigio would be a lovely match for the lemon and herbs. For a non-alcoholic option, sparkling water with an extra squeeze of lemon and a sprig of mint is super refreshing.
Any Occasion: This is my secret weapon for a cozy date night in, a weeknight dinner when I’m craving something a bit more special but still easy, or even when I have friends over and want to impress without spending hours in the kitchen.
Golden Chicken with Zesty Artichoke Cream
Tender, pan-seared chicken cutlets are bathed in a vibrant, creamy lemon-herb sauce, generously studded with tangy artichoke hearts, savory sun-dried tomatoes, and briny capers. This elegant skillet dish is surprisingly easy to make and perfect for a weeknight dinner or a special occasion.
Prepare Chicken: On a large plate or in a shallow dish, combine the 2 tablespoons + 2 teaspoons of gluten-free flour, salt, and pepper. Mix well. Pat the chicken cutlets dry with paper towels, then lightly dredge each piece in the seasoned flour, shaking off any excess.
Cook Chicken: In a large, heavy-bottomed skillet (approximately 12-inch diameter), warm the olive oil over medium-high heat. Once the oil is shimmering, carefully place the flour-dusted chicken pieces in the hot skillet. Ensure not to overcrowd the pan; cook in batches if necessary to achieve a good sear. Sauté for 5-7 minutes on each side, or until the chicken is beautifully golden brown and the internal temperature reaches 165∘F (74∘C) when checked with a meat thermometer. Remove the cooked chicken to a clean plate and tent loosely with foil to keep warm.
Sauté Aromatics & Vegetables: To the same skillet (do not wipe clean; the browned bits add flavor!), add the minced garlic. Sauté for about 30 seconds until fragrant, being careful not to let it brown. Stir in the drained artichoke hearts, sun-dried tomatoes, and capers. Cook for 2-3 minutes, stirring occasionally, allowing the flavors to meld and the vegetables to heat through.
Create Sauce Base: In a separate small bowl, thoroughly whisk the 1 tablespoon + 1 teaspoon of gluten-free flour and the dried oregano into the almond milk until no lumps remain.
Build & Thicken Sauce: Pour the almond milk mixture into the skillet along with the freshly squeezed lemon juice. Whisk continuously as you bring the sauce to a gentle simmer over medium heat. Continue to cook and whisk for 1-2 minutes, or until the sauce has noticeably thickened to a creamy consistency.
Combine & Finish: Reduce the heat to low. Return the cooked chicken (and any accumulated juices from the plate) to the skillet, nestling the pieces into the sauce. Allow to simmer gently for 2-3 minutes, just until the chicken is heated through and has absorbed some of the sauce flavor.
Serve: Serve immediately, garnished generously with freshly chopped parsley. This dish pairs wonderfully with pasta, rice, mashed potatoes, or crusty bread to soak up the delicious sauce.
Notes
Chicken Thickness: Using thinner chicken cutlets ensures they cook quickly and evenly. If your chicken breasts are particularly thick, you may need to pound them slightly thinner even after slicing horizontally.
Milk Choice: Unsweetened almond milk was used for nutritional calculations, but any plain milk (dairy or non-dairy such as soy or oat) should work well in this recipe.
Artichoke Hearts: Ensure they are very well-drained to prevent the sauce from becoming watery. Roasted or marinated artichoke hearts (drained of packing liquid) typically offer more depth of flavor than those simply packed in brine.
Sun-Dried Tomatoes: If using oil-packed sun-dried tomatoes, it is crucial to drain them thoroughly and pat them with a paper towel to remove excess oil, which can otherwise make the sauce feel heavy or greasy.
Lemon Juice: Freshly squeezed lemon juice provides the brightest, most vibrant flavor. Good quality bottled lemon juice can be substituted if absolutely necessary.
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave.
Estimated Nutritional Information (per serving)
Calories: 311 kcal
Protein: 38.7 g
Fat: 10.1 g
Carbohydrates: 16.5 g
Fiber: 3.9 g
Sugar: 5.9 g
Sodium: 458 mg
Disclaimer: Nutritional information is an estimate and may vary based on specific ingredient brands, precise measurements, and any substitutions made.
Give It a Try – You Won’t Regret It!
Honestly, this Golden Chicken with Zesty Artichoke Cream is one of those recipes that just feels like a warm hug in a bowl. It’s comforting, it’s packed with flavor, and it always gets rave reviews from anyone who tries it.
I really hope you’re inspired to give it a whirl in your own kitchen! If you do, please snap a photo and tag me on social media – I absolutely love seeing your creations and hearing how they turned out for you!
