Easy One Pan Artichoke Tuscan Chicken

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Artichokes have just come into season and will be around through May. Celebrate these earthy, tender, and unique vegetables with this easy one pan Artichoke Tuscan chicken! Ready in under an hour, with only 11 ingredients, and one pan this recipe is great for easy entertaining and weeknight family dinner alike. Tuscan chicken is classically chicken in a creamy sauce with sun-dried tomatoes and spinach. The artichoke hearts not only add a twist to this classic dish, but depth of flavor and a delicate texture. Tender pan seared chicken is encompassed by creamy, bright, and citrusy sauce with freshly wilted spinach, sweet and flavorful sun-dried tomatoes, and floral artichoke hearts bring a little piece of Tuscany to you. Buon appetito!   

                           

Easy One Pan Artichoke Tuscan Chicken

Serves 4
Prep: 10 min
Cooking: 35 min
Total: 45 min  
Beginner

Ingredients:

4 chicken breasts

1 tsp. salt, divided 

½ tsp. pepper 

2 Tbsp. olive oil, divided

2 shallots, diced 

4 cloves garlic, minced 

1 13.5 oz can coconut cream full-fat, shaken well

1 cup ‘Sun Dried’ Tomatoes

2 cups spinach, packed tight, fresh

1 ½ cups artichoke hearts quartered, drained

1 oz. lemon juice, fresh

  Method Of Prep:

  1. Gather and prep ingredients.
  2. If the breasts are large or very uneven, you can pound them down with a meat tenderizer until flattened. This will ensure more even cooking.
  3. Start by seasoning chicken breasts with half the salt and all the pepper on both sides and set aside.
  4. In a large pan add 1 tablespoon of olive oil over medium heat.
  5. Add chicken breasts and cook for 6-7 minutes per side until you reach 165°F, depending on thickness.
  6. Remove from the pan and set aside.
  7. In the same pan add in remaining olive oil, shallots, and garlic.
  8. Brown for 2-3 minutes until tender.
  9. Add in coconut cream and simmer for 3-4 minutes.
  10. Add in sun-dried tomatoes and simmer for 3-4 minutes.
  11. Add in spinach and artichokes. Continue to cook for 2-3 minutes or until spinach is wilted and the artichoke hearts begin to warm.
  12. Add in lemon juice and stir to evenly incorporate.
  13. Add the remaining salt and taste. Adjust seasoning if needed.
  14. Add back in your chicken breasts and coat with sauce. Allow chicken to warm.
  15. Serve immediately and enjoy!

                     

Nutrition Facts: 
Calories- 444 
Carbs- 21.1 g
Fat- 24.9 g
Protein- 31 g Â