Artichoke and Sun-Dried Tomato Chicken Recipe

A truly distinctive dish! I decided to enhance the recipe by incorporating 5 or 6 chopped sun-dried tomatoes, and it truly elevated the flavors. I believe that this dish would shine even brighter as a hot pasta creation rather than a standalone option. I am eager to revisit this recipe, with a few tweaks: dicing the chicken, introducing 1 cup of chicken broth to simmer into a rich sauce, serving it atop penne pasta, all while keeping the sun-dried tomatoes as a key ingredient. I am excited to give it another go with these modifications.

I substituted store-bought canned tomatoes with those from my garden for this recipe. Additionally, I sautéed the chicken in butter with fresh garlic and garlic salt, bringing out rich flavors. I cooked a medley of peppers, onions, tomatoes, mushrooms, and marinated artichokes in garlic-infused butter before pouring it over the chicken and baking it for 30 minutes. The dish was a hit with everyone, as there wasn't a single bite left!

I incorporated two 10 oz. cans of Rotel diced tomatoes with green chiles in this recipe, adding a delightful level of spiciness. I decided to use more than 1/2 cup of a mixture of basil and sun-dried tomato pesto, along with some garlic and marinated artichoke hearts. After that, I combined it all with about 12 oz. of penne pasta before serving. The final result was incredibly delicious!

My family absolutely enjoyed this dish! I incorporated Italian diced tomatoes and decided to add sun-dried tomatoes (which weren't included in the original recipe). I sliced the chicken into bite-sized pieces after searing it in the pan. I will definitely be making this again!

I decided to try out a new recipe based on recommendations from others. Starting off, I sautéed garlic and onions in olive oil, then tossed in seasoned diced chicken with garlic powder and pepper. Once the chicken turned golden brown, I mixed in sun-dried tomatoes and artichoke hearts. To top it off, I used artichoke pesto instead of sun-dried tomato pesto, along with a can of diced tomatoes, letting everything simmer for 10 minutes. I paired the dish with couscous and steamed green beans, but I'm looking forward to enjoying the leftovers over egg noodles.

I have to give this recipe five stars because I made some modifications that really took it to the next level. Since I only had a regular can of diced tomatoes on hand, I decided to get creative and add some extra ingredients to enhance the flavors. I added a tablespoon of garlic to the olive oil when browning the chicken, along with a tablespoon of capers for a touch of saltiness. I also threw in a can of sliced mushrooms, 1/3 cup of shredded parmesan/romano cheese, 1/2 cup of alfredo sauce, and a bit over 1 tablespoon of hot pepper & garlic sauce from a jar. The hot pepper gave it a nice kick, while the alfredo sauce helped to smooth out the sauce from the diced tomatoes. I served it over some spaghetti, and it turned out absolutely delicious! Five stars all the way!

I absolutely loved this dish! I diced the chicken, seared it briefly in the pan, and then tossed in the rest of the ingredients. Once everything was cooked, I combined it with Israeli couscous. The flavors were amazing! And the best part was that dinner was ready in under 20 minutes!

Improved with adjustments as recommended by many. Chop the chicken before sautéing it with garlic, onions, red pepper flakes, and herbs. I only had crushed tomatoes with green peppers, onions, and celery, but it turned out delicious. Unable to locate sun-dried pesto, I substituted sun-dried garlic (not a pesto fan). I marinated frozen artichokes using my own recipe (time-consuming, consider buying pre-marinated) and served the dish over orzo or pasta. Delicious. 5+ stars with modifications.

Incorporating the suggestions of other reviewers was a game-changer! I included minced garlic, dried oregano, and strips of sun-dried tomatoes, and opted for marinated artichoke hearts. The flavors were absolutely phenomenal!

This dish is absolutely delightful! I followed the recipe closely, but I decided to enhance the flavors by including 2 cloves of garlic with the chicken and some marinated artichokes. It was served over creamy mashed potatoes, and my husband is already looking forward to taking the leftovers for lunch tomorrow.