Menu
Creamy Chicken & Vegetables Creamy Chicken & Vegetables
Creamy Chicken and Vegetables Creamy Chicken and Vegetables
Creamy Chicken and Beef Creamy Chicken and Beef
Creamy Chicken and Pasta Creamy Chicken and Pasta
Creamy Chicken and Carrots Creamy Chicken and Carrots
Creamy Artichoke Dip Creamy Artichoke Dip
Artichoke and Chicken Casserole Artichoke and Chicken Casserole
Chicken and Artichoke Pasta Chicken and Artichoke Pasta
Broiled Chicken & Artichokes Broiled Chicken & Artichokes
Creamy Chicken Fettuccine Creamy Chicken Fettuccine
Creamy Chicken with Noodles Creamy Chicken with Noodles
Creamy Chicken and Thyme Creamy Chicken and Thyme
Artichoke Chicken Artichoke Chicken
Chicken and Artichoke Fettuccine Alfredo Chicken and Artichoke Fettuccine Alfredo
Chicken Artichoke Casserole Chicken Artichoke Casserole
Artichoke Chicken Casserole Artichoke Chicken Casserole
Creamy Chicken Salad Creamy Chicken Salad
Skillet Chicken and Artichokes Skillet Chicken and Artichokes
Artichoke Chicken Pasta Artichoke Chicken Pasta
Creamy Chicken Vegetable Soup Creamy Chicken Vegetable Soup

Creamy Chicken ‘n’ Artichokes

Add a Review
Test Kitchen Approved
Total Time

Prep: 10 min. Cook: 25 min.

Makes

4 servings

Updated: Jun. 27, 2023
“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.
Creamy Chicken ‘n’ Artichokes
Next Recipe

Ingredients

  • 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

Directions

  1. 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.
  2. 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.
  3. 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.