We all have a go to meal. You know the one. It’s a meal that no matter what, you always love to cook it, and you love eating it even more. This recipe, Chicken With Artichoke Cream Sauce, is one of my most favorite things. This is what I want when I have had the worst day of my life, but also what I want on the best day of my life. If I cook dinner for my birthday, this is usually what I make. Sitting down to eat this recipe after I have cooked it has quite honestly gotten me through some really bad days. I have also celebrated many happy occasions with this meal as the centerpiece.
This is an adaptation of a recipe I found back in 1997 in Southern Living Magazine, and I have adapted it over the years and made it my own. I wish I could say it was purely my invention, but I am still glad to have had the recipe for this dish that I have now been making and tweaking a little here and there for over twenty years. For me, this recipe is like an old friend. Always there when I need it and it doesn’t judge. It just makes me feel good to cook it and eat it.
Not only do I love the flavor combinations here, but it cooks quickly thanks to pounding the chicken breasts out nice and thin. It’s easy to double to serve more people, or cut in half for a nice dinner for two. The sauce is the best part of this dish. I could eat a muddy shoe if you put this sauce on it! Here are some helpful tips and tricks for recipe success:
Helpful Recipe Notes
Definitely! If you are worried about something burning, or that you’ll just forget about it all together you can roast the green beans once the chicken, rice, and sauce are done. Just put the chicken on a plate and wrap it with foil to keep it warm, and keep the sauce in the skillet on low heat while you roast the green beans. It will mean a longer overall cooking time, but that’s better than something getting forgotten about.
Yes! If you want to substitute the chicken, I have done this recipe with salmon filets, and it turns out great! Follow the recipe as written, just switching out the chicken for salmon.
You can always omit the green beans entirely, substitute another vegetable in their place, or serve with a salad.
Oh yes! If you have leftovers, this recipe does reheat quite well.
It’s All About The Marinated Artichoke Hearts
I love this sauce so much, that I confess to sometimes making a larger batch of it and having more sauce than I should eat at one time. But, It’s SOOOOO good. If you want more sauce, have more sauce! Just use the sauce ingredients in larger amounts. The marinated artichoke hearts are the key here. They add so much flavor to the sauce! There are many ways to use them, and this is probably my favorite. If you like cooking with artichokes, try replacing the plain canned or frozen with the marinated variety. They are so much better!
After so many years of eating this, I have yet to tire of it. While I don’t make it all the time, it definitely will always hold a place in my menu planning. Even with how quickly this recipe comes together, it tastes like it took a lot longer to make than it actually did. I have served this for guests many times over the years and they have always enjoyed it.
I hope you love this recipe as much as I do. If you don’t have that one “go to” meal yet, maybe cooking this will change all that for you. If you have tried this, please let me know. Happy cooking!
For the Chicken
- 2 thick boneless skinless chicken breasts cut in half, or 4 thin boneless skinless chicken breasts
- 1/3 cup all purpose flour
- 1 1/2 tsp yellow curry powder
- 3/4 tsp paprika
- 3/4 tsp salt
- 4 tbsp unsalted butter
For The Rice
- 2 cups chicken broth, homemade or low sodium store bought
- 1 tbsp unsalted butter
- 1/2 tsp salt
- Pinch of Saffon threads (about 1/8 tsp)
- 1 cup white rice
For the Green Beans
- 2 pounds fresh green beans, ends trimmed
- 1/2 tsp salt
- 1/2 tsp pepper
- 1 tbsp avocado oil
For The Sauce
- 1 tbsp unsalted butter
- 1 tbsp reserved dredging mixture
- 1/3 cup white wine (I used dry riesling)
- 1/3 cup chicken broth, homemade or low sodium store bought
- 2/3 cup heavy whipping cream
- 1 cup jarred marinated artichoke hearts, drained and chopped
- salt and pepper to taste
- If you are using two thick chicken breasts, use a sharp knife to cut through the breast, starting at the thickest end and move down the breast with the knife, cutting all the way through to make two thinner breast pieces. If you have 4 thin breasts or you purchased them already trimmed, you don't need to cut them.
- Pound the breasts out thin (about 1/2 inch thickness) between two pieces of plastic wrap with a meat mallet. Turn the oven on to 450 degrees for the green beans.
- Put a large skillet (NOT non stick) on the stove just above medium heat. In a casserole dish or loaf pan, place the flour, curry powder, salt, and paprika and stir to mix well. Coat each piece of chicken thoroughly with the flour mixture.
- Hold your hand a couple of inches over the skillet. If it feels very warm, add 1 tbsp of the unsalted butter and coat the pan. Once the butter is melted and the pan is coated, place two of the chicken breasts in the skillet and cook for 5 to 7 minutes, until it is a nice golden brown.
- While the first side of the chicken is cooking, add the 2 cups chicken broth, 1 tbsp butter, 1/2 tsp salt, the saffron, and the rice to a large saucepan and bring to a boil. Cook according to package directions for the rice. The rice I used cooked covered for 15 minutes.
- While waiting for the rice to get going, add 1 tbsp butter to the skillet with the chicken, and once butter is melted turn the chicken to cook on the other side for 5 to 7 minutes.
- While the other side of the chicken cooks, place green beans on a rimmed baking sheet and coat with the salt, pepper, and oil. Put in the oven to roast for 15 minutes.
- Once the first batch of chicken has cooked, remove from the skillet and place on a plate. Melt 1 tbsp of butter in the skillet and cook the other two pieces for 5 to 7minutes on each side, the same as the first two.
- Once the chicken has finished cooking, start the sauce. Put 1 tbsp of butter in the skillet you used for the chicken, and once it melts, add 1 tbsp of the flour mixture. Stir to combine the butter and flour, and add the white wine and chicken broth. Deglaze the pan, and scrape up the brown bits on the bottom. Once the mixture thickens a little and you no longer smell the wine, add the heavy cream and gently simmer for about three minutes, until the sauce thickens. Add the chopped marinated artichoke hearts, and salt and pepper to taste. Serve over the chicken and rice, with the green beans on the side.