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Creamy Chicken 'n' Artichokes

 Creamy Chicken 'n' Artichokes
“Absolutely wonderful” is how Debra Hibbs accurately describes her dish of artichoke-topped chicken in a lovely wine sauce. “It’s excellent for company or special family dinners,” she notes from Beaumont, California.
4 ServingsPrep: 10 min. Cook: 25 min.


  • 4 boneless skinless chicken breast halves (4 ounces each)
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 4 tablespoons butter, divided
  • 1 cup white wine or chicken broth
  • 1 cup heavy whipping cream
  • 1 cup uncooked instant rice
  • 1 package (8 ounces) frozen artichoke hearts, cooked and drained
  • 1 can (2-1/4 ounces) sliced ripe olives, drained


  • Sprinkle chicken with salt and pepper. In a large skillet, cook
  • chicken in 2 tablespoons butter for 3-4 minutes on each side or
  • until browned. Remove and keep warm.
  • Add wine or broth to the skillet, stirring to loosen any browned
  • bits. Stir in cream; bring to a boil. Reduce heat; simmer,
  • uncovered, for 5 minutes. Return chicken to the pan; simmer 6-8
  • minutes longer or until chicken juices run clear. Remove chicken;
  • keep warm.
  • Add remaining butter to cream mixture; bring to a boil. Reduce heat;
  • simmer, uncovered, for 5-7 minutes or until sauce is reduced to 1
  • cup. Meanwhile, cook rice according to package directions. Divide
  • rice among four plates; top with the chicken, sauce, artichoke
  • hearts and olives. Yield: 4 servings.

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Creamy Chicken 'n' Artichokes (continued)

Nutritional Facts: 1 serving equals 593 calories, 38 g fat (22 g saturated fat), 175 mg cholesterol, 664 mg sodium, 30 g carbohydrate, 4 g fiber, 28 g protein.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.