Ingredients
- Chicken breasts, boneless and skinless: 2 lbs
- Olive oil: 2 tablespoons
- Sun-dried tomatoes, oil-packed, drained: 1/2 cup
- Artichoke hearts, quartered: 1 can (14 oz)
- Kalamata olives, pitted and halved: 1/2 cup
- Garlic, minced: 3 cloves
- Heavy cream: 1 cup
- Feta cheese, crumbled: 1/2 cup
Instructions
- Step 1: Season chicken breasts with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Add chicken and cook until browned on both sides and cooked through, about 5-7 minutes per side. Remove chicken from skillet and set aside.
- Step 2: Reduce heat to medium. Add minced garlic to the skillet and cook for about 30 seconds until fragrant, being careful not to burn.
- Step 3: Stir in sun-dried tomatoes, artichoke hearts, and Kalamata olives. Cook for 2-3 minutes, stirring occasionally.
- Step 4: Pour in heavy cream and bring to a simmer. Cook for 5 minutes, allowing the sauce to slightly thicken.
- Step 5: Return the cooked chicken to the skillet. Spoon the sauce over the chicken to coat. Sprinkle with feta cheese.
- Step 6: Simmer for another 2-3 minutes until the feta is slightly melted and the chicken is heated through. Serve immediately.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days; the creamy sauce will thicken as it cools.
- For best results, gently reheat the chicken in a skillet over low heat with a splash of milk or broth to prevent the cream sauce from separating.
- Serve this dish with a side of orzo pasta or crusty bread to soak up all that delicious Mediterranean-infused sauce.
- To prevent the garlic from burning, keep the heat at medium and stir constantly while it cooks, releasing its flavor without bitterness.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American