Creamy Artichoke +
Sun-Dried Tomato Chicken
When you need a hug – MAKE THIS!
Do I really need to tell you how delicious this is? Don’t the photos do it all for you!
This is my NEW favorite comfort food! The chicken is tender while soaking up all the flavors of the sauce. The leeks, wine, grilled artichokes and rich tomatoes add so much to this thick and creamy sauce. Top with fresh parsley and a sprinkle more of black pepper.
I mean seriously. This is beyond luxurious WITHOUT the dairy, butter or flour. AND you won’t miss any of it. I kept this gluten free and dairy free SO it’s paleo friendly without compromising ANYTHING!
Why I love using dairy free coconut milk.
Creamy and luxurious unsweetened coconut milk…is just that!
I use it in SO many recipes. Try substituting it when a recipe calls for milk, heavy or whipping cream. Add it to soups and sauces. So good.
Find unsweetened canned full fat coconut milk in your grocery stores Asian aisle.
There is a light option with 60% less fat than the full fat.
Try the organic version without guar. It’s worth the effort in finding it.
You will love these recipes too!
Did you make this recipe? Take a picture and tag me @whitesparrowfoodco or #whitesparrowfoodco I’d love to hear what you thought of the recipe!
Creamy Artichoke and Sun-Dried Tomato Chicken
- Total Time: 30 minutes
- Yield: 4 1x
- Diet: Gluten Free
Ingredients
- 2 tablespoons olive oil
- 4 boneless chicken breasts
- 1/2 teaspoon salt, plus more for seasoning
- 1/2 teaspoon ground black pepper, plus more for seasoning
- 1 cup leeks, cleaned + thinly sliced
- 2 garlic cloves, chopped
- 1 cup dry white wine
- 1 can full fat unsweetened coconut milk
- 3/4 cup sun-dried tomatoes, packed in oil + herbs
- 2 tablespoons sun-dried tomato oil
- 1 cup grilled + marinated artichokes
- 1 teaspoon dried Italian herbs
- 1/2 cup fresh parsley, rough chopped
Instructions
- In a cast iron or other heavy duty skillet, heat the olive oil up over high heat. Sprinkle both sides of the chicken breasts liberally with salt and pepper. When the pan is hot, place the chicken in the pan – leaving some room between each breasts. Let cook and don’t move around or flip for at least 4-6 minutes.
- When the sides of the chicken begin to turn white and the bottoms are crispy brown flip over. Cook for 1 minute. Remove the chicken from the pan to a plate.
- Turn the heat down to medium. Add in the leeks and sauté until softened and beginning to brown slightly. Sprinkle in the garlic and cook for 30 seconds. Mix around to combine. Slowly add in the wine. Let the wine come up to a bubbling simmer and cook for 2 minutes.
- Stir in the coconut milk, sun-dried tomatoes, tomato oil, artichokes and Italian herbs. Mix to combine + let come up to a bubbling simmer. Add in the chicken breasts. Nestle them into the sauce while spooning some of the sauce and ingredients over the breasts.
- Turn the heat to low and cook for 5 minutes. Turn the heat off and let sit until ready to serve. Sprinkle with fresh parsley and a couple sprinkles of salt and pepper.
- Serve over pasta, rice or a salad. It’s delicious either way.
- Prep Time: 5
- Cook Time: 25
- Category: chicken
- Method: stove-top
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