Pan-Fried Chicken with Shrimp Artichoke Sauce

⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
♼ Featured image is generic and may not represent the (final) appearance of a dish.
♼ Recipe origin is unknown. Pan fried chicken with shrimp artichoke sauce recipe, recipe Rating: 4.9
Number of votes:118

A flavorful sauce of shrimp and artichoke brings these chicken breasts to life. (Not literally.)

Ready in: 30 mins

Ingredients

Serves: 2

• 1/4 cup flour
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 teaspoon Italian seasoning
• 2 boneless skinless chicken breasts
• 2 teaspoons canola oil
• 8 uncooked medium shrimp, peeled and deveined
• 1 (14 ounce) can water-packed artichoke hearts, rinsed, drained, and chopped
• 1 tomato, chopped
• 2 garlic cloves, minced
• 1/3 cup chicken broth
• 1 tablespoon minced fresh basil
• 1 tablespoon minced fresh parsley
• 1 tablespoon butter
• 3 tablespoons shredded Parmesan cheese

Preparation method

Prep: 10 mins | Cook: 20 mins

1. Whisk together the flour, salt, pepper, and Italian seasoning in a shallow dish. Dredge chicken breasts in mixture.

2. Heat oil in a skillet over medium heat. Add chicken to skillet and cook for 12 minutes, flipping once, until meat is no longer pink in the middle. Remove from skillet.

3. Cook the shrimp, artichokes, tomato, and garlic in the same skillet for about 4 minutes, stirring. Then combine with remaining ingredients except the cheese and cook for another minute.

4. Serve shrimp and artichoke sauce spooned over chicken and garnish with cheese.