Chicken with Artichokes & Sun-Dried Tomato

Chicken with Artichokes & Sun-Dried Tomato

Category: Quick Dishes

  • Recipe serves 4 servings

  • Prep Time 15 min

  • Cook Time 15 min


  • 4 boneless, skinless chicken breast halves (about 1 lb.)

  • 3 Tbsp. I Can’t Believe It’s Not Butter!® Olive Oil Spread”

  • 1 clove garlic, finely chopped

  • 1 can (14 oz.) artichoke hearts, drained and chopped

  • 2 Tbsp. chopped sun-dried tomatoes

  • 1 cup fat free reduced sodium chicken broth

  • 2 Tbsp. grated Parmesan cheese


  • Season chicken, if desired, with salt and ground black pepper.

  • Melt 2 tablespoons I Can’t Believe It’s Not Butter!® made with Olive Oil Spread in 12-inch nonstick skillet over medium-high heat and cook chicken, turning once, 6 minutes or until thoroughly cooked. Remove chicken to serving platter and keep warm.

  • Melt remaining 1 tablespoon spread in same skillet over medium heat and cook garlic, stirring occasionally, 30 seconds. Add artichoke hearts and tomatoes and cook, stirring occasionally, 1 minute. Stir in broth and bring to a boil. Reduce heat to low and simmer 5 minutes or until sauce is slightly thickened. Stir in cheese.

  • Spoon sauce over chicken. Serve, if desired, with hot cooked rice or mashed potatoes and garnish, if desired, with chopped fresh parsley and additional grated Parmesan cheese.

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