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Artichoke and Sun-Dried Tomato Chicken

Artichoke and Sun-Dried Tomato Chicken

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Chicken is browned, and then cooked with artichoke hearts, tomatoes, and sun-dried tomato pesto in this simple, elegant recipe.

Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 228 kcal
  • 11%
  • Fat:
  • 6.5 g
  • 10%
  • Carbs:
  • 11.4g
  • 4%
  • Protein:
  • 30.5 g
  • 61%
  • Cholesterol:
  • 68 mg
  • 23%
  • Sodium:
  • 962 mg
  • 38%

Based on a 2,000 calorie diet


  1. Season both sides of chicken breasts with salt and pepper. Heat oil in a large skillet over medium-high heat. Place chicken in skillet; cook, turning once to brown each side. Remove chicken from pan, and set aside.
  2. Pour tomatoes into pan; cook for 1 minute, stirring constantly, and incorporating any brown bits from bottom of pan. Stir in pesto and artichokes, and return chicken to pan. Cover, and reduce heat to medium. Simmer for 5 to 10 minutes, or until chicken is cooked through.
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This is what I don't understand about this site....tons of people raved about this, and I looked at the ingredients and thought, hmmmm.....doesn't sound that interesting, but it must be great with all those reviews. Well guess what...IT IS ULTRA BLAND!!! It tastes like chicken and canned artichoke with tomatoe sauce! I followed the recipe to the last detail and everyone was disappointed. The question is, why do so many people like this recipe? I really can't imagine! Just trust is REALLY not good!!

Ernestina Sanchez

Tweaked the recipe a little to give it bold, mouth-watering flavor and it turned out amazing! Added 3 (or 4?) garlic cubes to oil before sauteeing bite size chicken pieces. Added two cans of diced tomatoes with peppers and a pinch of oregano and simmered for about 5 min before adding MARINATED artichoke from a jar (makes a difference), regular pesto, and sun-dried tomato strips. Added chicken to sauce and tossed with penne. We absolutely loved it!


A very unique dish. The only change I made to the recipe was to add 5 or 6 chopped up sun-dried tomatoes. I think this dish would be better as a hot pasta dish instead of being a stand-alone dish. I hope to make this dish again and again but with a few changes: Dice up the chicken; add 1 cup chicken broth and boil it down to create a nice sauce; serve it over penne pasta and include the sun-dried tomatoes again. I look foward to trying it with the above changes.