Artichoke Parmesan Chicken
  • 2 T. butter
  • 2 T olive oil
  • 5 chicken breasts (pounded just a bit and trimmed-should still be thick)
  • kosher salt/pepper
  • ½ red onion, diced
  • 4 garlic cloves, minces
  • 8 ounce can artichokes, cut in quarters (Can use 2 cans for more artichoke flavor)
  • ¾ c. white wine
  • ¾ c. heavy cream
  • 1 c. grated Parmesan Cheese
  • chopped chives, garnish
  1. Heat butter and oil in cast iron pan (or fave skillet).
  2. Season chicken with salt and pepper on both sides.
  3. Cook chicken on medium high to brown both sides. I used a press to enhance browning.
  4. Remove when both sides are golden and internal temp is 165 and cover with foil to rest.
  5. Add onions and garlic to skillet.
  6. Add artichokes for 2 mins.
  7. Pour in the wine.
  8. Add cream and more salt/pepper as desired.
  9. Bring sauce to a simmer and add parmesan.
  10. Slice chicken on a diagonal and add to skillet.
  11. Top with chives.
  12. Optional: Add pasta and roasted asparagus with Parmigiano-Reggiano!
Recipe by Hugs and Cookies XOXO at