• Katherine Arthurs

Creamy Italian Artichoke + Sun-Dried Tomato Chicken

When you need a hug - MAKE THIS!


Do I really need to tell you how delicious this is? Don't the photos do it all for you!


This is my NEW favorite comfort food! The chicken is tender while soaking up all the flavors of the sauce. The leeks, wine, grilled artichokes + rich tomatoes add so much to this thick + creamy sauce. Top with fresh parsley + a sprinkle more of black pepper.


I mean seriously. This is beyond luxurious WITHOUT the dairy, butter or flour. AND you won't miss any of it. I kept this gluten free + dairy free SO it's paleo friendly without compromising ANYTHING!


Creamy Italian Artichoke + Sun-Dried Tomato Chicken


2 tablespoons olive oil

4 boneless chicken breasts

1/2 teaspoon salt, plus more for seasoning

1/2 teaspoon ground black pepper, plus more for seasoning

1 cup leeks, cleaned + thinly sliced

2 garlic cloves, chopped

1 cup dry white wine

1 can full fat unsweetened coconut milk

3/4 cup sun-dried tomatoes, packed in oil + herbs

2 tablespoons sun-dried tomato oil

1 cup grilled + marinated artichokes

1 teaspoon dried Italian herbs

1/2 cup fresh parsley, rough chopped


In a cast iron or other heavy duty skillet, heat the olive oil up over high heat. Sprinkle both sides of the chicken breasts liberally with salt + pepper. When the pan is hot, place the chicken in the pan - leaving some room between each breasts. Let cook + don't move around or flip for at least 4-6 minutes.


When the sides of the chicken begin to turn white + the bottoms are crispy brown flip over. Cook for 1 minute. Remove the chicken from the pan to a plate.


Turn the heat down to medium. Add in the leeks + sauté until softened + beginning to brown slightly. Sprinkle in the garlic + cook for 30 seconds. Mix around to combine. Slowly add in the wine. Let the wine come up to a bubbling simmer + cook for 2 minutes.


Stir in the coconut milk, sun-dried tomatoes, tomato oil, artichokes + Italian herbs. Mix to combine + let come up to a bubbling simmer. Add in the chicken breasts. Nestle them into the sauce while spooning some of the sauce + ingredients over the breasts.


Turn the heat to low + cook for 5 minutes. Turn the heat off + let sit until ready to serve. Sprinkle with fresh parsley + a couple sprinkles of salt + pepper.


Serve over pasta, rice or a salad. It's delicious either way.


Enjoy!