12" Creamy Garlic, Chicken & Artichoke Recipe
Grilled chicken, garlic cream sauce with quartered artichoke hearts
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Ingredients
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Chicken
Garlic Cream Sauce
Artichokes
Garnish
Method
Chicken Preparation
- 1
Prepare and Grill Chicken
Preheat the grill to medium-high heat. Brush the chicken breasts with olive oil, and season with salt and black pepper. Grill for about 6-7 minutes on each side or until the internal temperature reaches 165°F (75°C). Remove from the grill and let rest for 5 minutes before slicing.
Garlic Cream Sauce Preparation
- 2
Make Garlic Cream Sauce
In a saucepan, melt the butter over medium heat. Add the minced garlic and sauté for about 1-2 minutes until fragrant. Pour in the heavy cream and stir well. Gradually add the grated Parmesan cheese, stirring continuously until the cheese melts and the sauce thickens. Season with dried oregano, salt, and black pepper to taste. Simmer for 5 minutes.
Combine Artichokes
- 3
Add Artichokes
Drain and rinse the canned artichoke hearts. Once the garlic cream sauce is ready, gently fold in the quartered artichoke hearts and let them warm through in the sauce for 2-3 minutes.
Assembly
- 4
Assemble the Dish
Slice the grilled chicken and place it on a serving platter. Pour the creamy garlic and artichoke sauce over the chicken, ensuring it is well coated. Garnish with chopped fresh parsley before serving.
