Creamy Skillet Chicken and Artichokes
Skillet chicken and artichokes is quick, weeknight comfort food! Chicken tenders are pan seared and then nestled in a creamy white wine and parmesan sauce. Great Italian and Mediterranean flavors!
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
- 1 - 1 1/4 lb chicken tenders
- kosher salt and black pepper
- all-purpose flour
- 2 - 3 tbsp olive oil
- 2 medium shallots, thinly sliced
- 4 cloves garlic, sliced
- 1 tbsp tomato paste
- 1/2 cup white wine, or vermouth
- 1 cup chicken stock
- 1 tsp dried oregano
- 1 tbsp dijon mustard
- 1 cup evaporated milk
- 1/2 cup freshly grated parmesan cheese
- 1 can baby artichokes, halved
- 1/4 cup fresh chopped parsley
Salt and pepper the chicken tenders. Then dredge in flour and set aside.
Heat 2 tablespoons of olive oil in a large skillet over medium high heat. Once the skillet is hot and the oil is shimmery, add half of the chicken tenders.
Cook the chicken, turning as needed, until until the tenders are golden brown and cooked through, about 5 minutes. Transfer to a bowl or plate. Repeat with the rest of the tenders.
Wipe out the skillet to remove all the dark brown flour. Reduce the heat to low.
Add the remaining tablespoon of olive oil and the shallots and garlic. Cook until the shallots are soft, 1-2 minutes.
Add the tomato paste and cook for 30 seconds.
Increase the heat to medium high and add the wine. Bring to a boil and cook down until reduced by half, about 2 minutes
Add the chicken stock, oregano, and mustard. Bring to a boil. Boil for 5 minutes.
Add the evaporated milk and bring back to a boil to let the sauce thicken a little.
Then reduce the heat and stir in the parmesan. Once it's melted, add in the artichokes and heat them through.
Add back in the chicken and warm it up (about 30 seconds). Then sprinkle in the parsley and serve.
- Salting the tenders: If you have time, it's a great idea to salt and pepper the tenders at least one hour ahead and up to one day. This will give time for the salt to permeate the tenders and act as a dry brine.
- Evaporated Milk: Make sure you buy evaporated, not condensed milk. (Evaporated milk is not sweetened.) Evaporated milk has a similar consistency to heavy cream and is great for making creamy, cheesy sauces without all the fat.
- Artichokes: I prefer using the smallest canned artichokes on the shelf. They might be called small or baby artichoke hearts or you may see the 14 oz can labeled 8-10 artichokes.
- Chicken breast: You can substitute in chicken breast so long as you cut them into tender sized pieces. Note that the chicken might be a little tougher and you will have to get out the knife instead of having the chicken ready to go.
- Dredging: DO NOT skip this. The chicken needs that coating to stay tender and juicy.
- Sauce too thick? Add a little more of the evaporated milk until you are happy with the thickness
- Temperature: I bring the chicken tenders up to about 155-160F before I take them off the heat.
- Parmesan Cheese: I call for freshly grated cheese in the recipe because pregrated cheese does not melt smoothly into the sauce. I've used pregrated before and it doesn't work!