This 20-minute Pesto Artichoke Chicken features tender chicken breasts and artichoke hearts in a creamy garlic-pesto sauce that’s quick to pull together—ideal for busy weeknights.
Prefer a vegetarian option? Try a lemony pesto artichoke pasta instead.
Simple skillet chicken dinners are lifesavers: they’re fast, forgiving, and adapt easily to seasonal produce or pantry staples. This version uses thinly sliced chicken breasts cooked in a skillet, then finished in a garlicky pesto cream sauce with artichoke hearts for bright, savory flavor.
Cooking everything in a skillet speeds up the process and lets you build a rich pan sauce from the brown bits left behind when searing the chicken—no oven required.
Ingredients & Common Substitutions
Most ingredients are straightforward. A few tips:
- Chicken breasts: Use thinly sliced boneless, skinless breasts so they cook quickly and stay moist. If your store-bought pieces are thick, slice them horizontally to create thinner cutlets.
- Cream: Heavy cream gives the richest sauce and thickens beautifully, but light cream or half-and-half will also work.
- White wine or chicken broth: Either can deglaze the pan and add flavor; use broth for a non-alcoholic option.
- Artichoke hearts: Canned quartered artichoke hearts are convenient—just drain and add. If you have whole hearts, roughly chop them. A whole can yields plenty; use half if you prefer fewer artichokes and save the rest for another recipe.
Best store-bought pesto
Most jarred pestos work well in a sauced dish where the pesto is combined with other ingredients. Choose a brand you enjoy—there’s no need to overthink it.
Make pesto from scratch
If you have a food processor and five minutes, homemade pesto brightens the dish. A classic basil pesto (with a touch of lemon zest) or a zucchini-basil pesto are both excellent choices.
How To Make Pesto Artichoke Chicken
Season chicken with salt and pepper and brown it in a drizzle of olive oil over medium-high heat. Cook 2–3 minutes per side until golden and cooked through, then transfer to a plate and cover loosely to keep warm.
Use the same skillet for the sauce so you capture the flavorful browned bits. Add a touch more oil, then sauté minced garlic for about 30 seconds until fragrant. Deglaze the pan with white wine or broth, scraping up the browned bits.
Stir in the pesto, then add cream and grated Parmesan, whisking until smooth. Add the drained artichoke hearts and season with salt and freshly ground black pepper. Let the sauce simmer gently for 2–3 minutes to meld the flavors.
Return the chicken to the skillet and spoon the sauce and artichokes over each piece. Warm through over medium heat for a few minutes, then plate and garnish with fresh basil and extra Parmesan, if desired.
A light scattering of basil leaves and a sprinkle of grated Parmesan finish the dish and add freshness.
And just like that, dinner is ready.
Serving Suggestions
This pesto artichoke chicken pairs beautifully with a small portion of pasta, rice, or thinly sliced crusty bread to mop up the sauce. Steamed green beans, asparagus, or peas make easy vegetable sides that complement the flavors without competing.
More Easy Chicken Dinners
If you enjoy simple skillet chicken, try variations with sun-dried tomatoes and artichokes, creamy garlic and thyme, or a balsamic chicken with spinach and mushrooms. For lighter alternatives, lemon-rosemary or lemon-thyme chicken are excellent choices.
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Pesto Artichoke Chicken
Ingredients
- 4 thin-sliced chicken breasts
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1/3 cup dry white wine or chicken/vegetable broth
- 1/2 cup pesto
- 1/4 cup cream (heavy or light)
- 2 tablespoons grated Parmesan cheese
- 1 (14 ounce) can quartered artichoke hearts, drained
- Kosher salt and black pepper
- Fresh basil, to serve
Instructions
- Warm olive oil in a large skillet over medium-high heat. Season chicken on both sides with salt and pepper. Cook 2–3 minutes per side until golden and cooked through. Transfer to a plate and cover loosely.
- Add a little more olive oil to the skillet, then sauté the garlic for 30 seconds until fragrant. Pour in the white wine or broth and scrape the bottom of the pan to loosen browned bits.
- Stir in the pesto, then add the cream and Parmesan, mixing to form a smooth sauce. Add the artichoke hearts, 1/2 teaspoon salt, and freshly ground black pepper to taste. Simmer for 2–3 minutes.
- Return the chicken to the skillet and spoon sauce and artichokes over each piece. Heat through, then serve with extra Parmesan and fresh basil if desired.
Notes
- Store-bought pesto: A good jarred pesto is convenient and works well when combined into a sauce.
- Homemade pesto: If you have time, fresh pesto brightens the dish—classic basil with lemon zest or a zucchini-basil version are both great options.