Tender seared chicken breasts in a silky cream cheese sauce with savory flavor and color from artichoke hearts and sun-dried tomatoes. This keto-friendly dish is perfect for a satisfying meal.
1: Season the chicken breasts with salt and pepper.
2: Heat the oil in a large skillet over medium-high heat.
3: Add the chicken and sear for 5 to 6 minutes per side, or until golden brown and mostly cooked through. Set aside on a plate.
4: Reduce the heat to medium-low. Add the garlic and sun-dried tomatoes.
5: Sauté for about 1 minute, or until the garlic is fragrant. Add the broth and simmer for 5 minutes.
6: Stir in the cream cheese with a whisk, mixing until the cheese starts to melt into the broth and transforms into a smooth sauce.
7: Stir in the artichoke hearts.
8: Season with a pinch of salt and pepper, if needed.
9: Stir in the chopped parsley.
10: Return the chicken to the pan and spoon over the creamy sauce.
11: Continue to cook the chicken for a couple more minutes, or until completely cooked through and hot.
12: Remove from the heat and sprinkle with extra parsley.
