Craving a restaurant-quality meal that will transport your taste buds to the sun-drenched coastlines of the Mediterranean? Get ready to revolutionize your weeknight dinner routine with this mouthwatering Pan Seared Chicken with Artichokes and Pasta recipe that combines golden, perfectly cooked chicken, tangy artichoke hearts, and perfectly al dente pasta in one irresistible dish. In just 35 minutes, you'll create a culinary masterpiece that looks like it took hours to prepare – and your family will be begging for seconds!
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Cuisine: Mediterranean
Serves: 4 servings
Ingredients
- 4 chicken breasts
- 1 can (14 oz) artichoke hearts, drained
- 12 oz pasta
- 2 cloves garlic, minced
- 1 lemon, juiced
- Olive oil
- Salt and pepper to taste
- Parmesan cheese for serving
Instructions
- Pat chicken breasts dry with paper towels and season both sides generously with salt and pepper.
- Heat 2 tablespoons olive oil in a large skillet over medium-high heat until shimmering. Place chicken breasts in the pan and cook for 6-7 minutes on each side until golden brown and internal temperature reaches 165°F.
- Remove chicken from skillet and set aside on a plate, loosely tented with aluminum foil to keep warm.
- In the same skillet, add minced garlic and sauté for 30 seconds until fragrant, being careful not to burn.
- Add drained artichoke hearts to the skillet and cook for 2-3 minutes, stirring occasionally to warm through.
- Meanwhile, cook pasta in a separate pot of salted boiling water according to package instructions until al dente. Reserve 1/2 cup pasta water before draining.
- Squeeze fresh lemon juice over the artichokes and add a splash of olive oil, stirring to combine.
- Add cooked pasta to the skillet with artichokes, tossing gently to coat. If mixture seems dry, add reserved pasta water.
- Slice chicken breasts and arrange over the pasta and artichoke mixture.
- Garnish with freshly grated Parmesan cheese and serve immediately while hot.
Tips
- Pat the chicken breasts completely dry before seasoning to ensure a perfect golden-brown sear
- Use a meat thermometer to guarantee chicken reaches the safe internal temperature of 165°F
- Don't overcrowd the pan when searing chicken – cook in batches if necessary for the best caramelization
- Reserve pasta water before draining – it's liquid gold for creating a silky sauce that helps coat your pasta
- Use fresh lemon juice for the brightest, most vibrant flavor
- Let the chicken rest for a few minutes after cooking to keep it juicy and tender
- Grate Parmesan cheese fresh for the most intense flavor and best texture
Nutrition Facts
Calories: 796kcal
Carbohydrates: 75g
Protein: 69g
Fat: 23g
Saturated Fat: 6g
Cholesterol: 140mg
