Creamy Mediterranean Chicken
Creamy Mediterranean Chicken is a quick and easy comforting dish. It’s full of tender chicken, artichokes, kalamata olives, and sun dried tomatoes all robed in a delicious creamy sauce.
Servings: 5 servings
Ingredients
- 1 ½ pounds boneless skinless chicken breasts pounded to ½-inch thickness
- 2 tablespoons olive oil
- salt to taste
- ground black pepper to taste
- 1 teaspoon minced garlic
- 1 ¼ cups half & half
- 1 (14-ounce) can drained marinated artichoke hearts
- ¼ cup chopped sun-dried tomatoes
- ⅓ cup pitted kalamata olives
- ¼ cup parmesan chees
- ¼ cup feta cheese
- 2 tablespoons sliced fresh basil
Instructions
- Heat 2 tablespoons olive oil in a large skillet over medium heat.
- Season 1 ½ pounds boneless skinless chicken breasts with salt and ground black pepper, then place it in the skillet. Cook for 4-5 minutes before flipping it and cooking for another 4-5 minutes, until the internal temperature reaches 165 degrees Fahrenheit and the chicken is no longer pink. Remove it from the skillet to a plate.
- Add 1 teaspoon minced garlic and cook for 30 seconds, stirring constantly. Add 1 ¼ cups half & half , 1 (14-ounce) can drained marinated artichoke hearts, ¼ cup chopped sun-dried tomatoes, and ⅓ cup pitted kalamata olives and cook for 5-6 minutes, until slightly thickened.
- Stir in ¼ cup parmesan chees, then add the chicken back into the pan. Turn the heat to medium-low and cook for about 5 minutes before removing it from the heat.
- Garnish with ¼ cup feta cheese and 2 tablespoons sliced fresh basil and serve with pasta or rice.
Nutrition
Calories: 439kcal | Carbohydrates: 11g | Protein: 35g | Fat: 28g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.02g | Cholesterol: 118mg | Sodium: 809mg | Potassium: 790mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1245IU | Vitamin C: 21mg | Calcium: 197mg | Iron: 2mg
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