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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.

  • Total Time42 minutes
  • Yield8 servings 1x

Ingredients

Scale

For the Chicken & Coating:

  • 2 lbs boneless (skinless chicken breast, each breast sliced in half horizontally to create thinner cutlets)
  • 2 tablespoons + 2 teaspoons gluten-free all-purpose flour
  • 2/3 teaspoon fine sea salt
  • 1/3 teaspoon freshly ground black pepper

Aromatics & Cooking Fat:

  • 2 large cloves garlic (minced)
  • 2 tablespoons + 2 teaspoons olive oil

Vegetables & Flavor Accents:

  • 10-11 ounces roasted artichoke hearts (from a jar or can, drained well)
  • 4 ounces sun-dried tomatoes (dry-packed recommended; if oil-packed, drain very thoroughly and pat dry, julienned or roughly chopped)
  • 4 tablespoons capers (drained)

For the Sauce:

  • 1 tablespoon + 1 teaspoon gluten-free all-purpose flour
  • 1 teaspoon dried oregano
  • 1 1/3 cups unsweetened almond milk (or other milk of choice)
  • 2 tablespoons + 2 teaspoons freshly squeezed lemon juice

Garnish:

  • 4 teaspoons approximately 1 1/3 tablespoons freshly chopped parsley

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.

Nutrition Facts per Serving: Calories: 311 kcal | Total Fat: 10.1 g | Total Carbs: 16.5 g (Fiber: 3.9 g, Sugars: 5.9 g) | Protein: 38.7 g | Sodium: 458 mg

These values are approximate and may vary based on ingredients and preparation.

  • Prep Time: 10 minutes
  • Cook Time: 32 minutes

Nutrition

  • Calories: 311

Find it online: https://dailyzests.com/from-my-kitchen-to-yours-golden-chicken-with-zesty-artichoke-cream-a-weeknight-wonder/