Chicken with Basil Artichoke Sauce Recipe
- 4 boneless skinless chicken breast halves (4 ounces each)
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 tablespoon canola oil
- 2 tablespoons lemon juice
- 3-1/2 teaspoons cornstarch
- 1-1/2 cups milk
- 1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and quartered
- 3 tablespoons grated Parmesan cheese
- 2 tablespoons minced fresh basil
- 2 tablespoons white wine or chicken broth
- 2 teaspoons lemon juice
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- Rub chicken with salt and pepper. In a large skillet, brown chicken in oil on both sides. Transfer to a greased 13-in. x 9-in. baking dish. Drizzle with lemon juice. Bake, uncovered, at 375° for 20–25 minutes or until chicken juices run clear.
- Meanwhile, in a small heavy saucepan, whisk cornstarch and milk until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the remaining ingredients; heat through. Serve sauce with chicken. Yield: 4 servings.
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
Reviews for Chicken with Basil Artichoke Sauce(17)
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This is a wonderful recipe. I just tossed the artichoke with a little olive oil and garlic to give it that extra savory element. Very easy and a wonderful way to use artichokes.
loved the lemon flavor and everything blended well. loved it!
As a disclaimer, I am reviewing the recipe as I made it, which involved some significant modifications. After reading other reviewers claims that the recipe was a bit bland, I decided to combat this from the start.
I began by sautéing one onion and one garlic clove, both thinly sliced, in some olive oil (rather than canola) with salt and pepper. I also thinly sliced an additional garlic clove to add in to the sauce later. I only made two breasts, and although I did make a full sauce batch, I'd at least increase the onion/garlic quantity by half (if not double) for four breasts. After cooking for about 5 minutes over medium-low heat, I threw in a tbsp of butter, and then added the chicken breasts (which I'd seasoned liberally 20 min earlier with pepper, thyme, and Mrs. Dash to avoid the forewarned bland flavor), lemon juice, and about half a tsp of lemon zest (half of a lemon's worth). As a few other reviewers suggested, I decided to cook my chicken entirely in the pan (at a low temp) rather than putting it in the oven after a flash fry.
After the chicken was almost cooked through, I began the sauce. For the sauce, I followed instructions on the milk and cornstarch, but before boiling, I went ahead and added the chicken stock, some of my sauteed onions and garlic from the chicken pan, the clove of fresh sliced garlic, and another half tsp of lemon zest (the other half of the lemon). I saved the other ingredients for after the sauce began to boil, although I did also add in some fresh ground pepper and some salt before boiling. After letting my sauce thicken, I added the artichokes and parmesan, and I only had to let it cook for a short while to melt the cheese and warm the artichokes.
After the sauce was finished, voila! I had delicious, and flavorful, chicken breasts smothered in a savory sauce. I think the onions and garlic really added flavor, and I also think seasoning the chicken ahead of time was probably helpful as well. The sauce would also be wonderful on pasta, and is definitely a sauce I would make again! I'm sure the original recipe is pretty good, but for my savory preferences, I wanted to make sure the dish packed flavor. If you make these modifications, you'll have a dish that is far from bland, I assure you!
I agree with other reviewers - I feel like the recipe was bland and lacked flavor.
This recipe turned out awesone. I doubled the sauce part, added 1/2 cream & half milk, more lemon juice along with lemon zest. Served on wild rice and with steamed zucchini. It is a keeper recipe. Yummo!Little extra basil too
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