Creamy Sun-dried Tomato Chicken with Artichokes


Autumn brings the wonderful shades of orange and red to our landscapes, but with that also comes the colder temperatures and so we crave hot hearty home cooked meals. The Diforti team have come up with a scrumptious recipe that ticks all those boxes that is perfect for sharing too and cooked all in one pan as well so you can save on the washing up! This recipe is for a Creamy Sun-dried Tomato Chicken with Artichokes and it is sure to satisfy those cravings and leave you feeling full and content after eating.





• 3-4 Garlic Cloves (Sweet Garlic)
Sun-dried Tomatoes
Parmigiano Reggiano
Artichoke Hearts
Chilli Oil
• Chilli flakes
• Chicken breast
• Cream of your choice
• Fresh basil





Featuring Parmigiano Reggiano Cheese & Cream to create a thick silky sauce and Sweet Garlic, Sun-dried Tomatoes & Artichokes for added flavour. We also used our delicious Chilli Oil to give the whole dish a bit of kick that brings up the heat and helps you warm up even further while chowing down.







STEP ONE: Prepare your ingredients for cooking. First chop 3-4 cloves of garlic from the Sweet Garlic into fine chunks. Then drain the Artichoke Hearts and also the Sun-dried Tomatoes. Make sure to save some of the oil from the tomatoes however as you can use this for cooking. Grate a good helping of the Parmigiano Reggiano to use for later as well.



STEP TWO: Bring a pan to heat and fry the garlic, sun-dried tomatoes and artichoke until they are browning and fragrant. Once done spoon onto a plate on the side to add again later.

STEP THREE: Add some chilli oil to the pan and fry the chicken breast on medium heat so as not to cook too quickly and burn the outside. While frying sprinkle your preferred amount of chilli flakes to coat the chicken and continue until the chicken is cooked through and has a light browning.



STEP FOUR: Take the chicken off the heat and put on the plate to the side and add the garlic, sun-dried tomatoes and artichoke to the pan again. Time to make the sauce! Add in the cream (about 400ml) and parmigiano cheese and stir in with the rest of the ingredients and remaining chilli oil until mixed together well. Make sure to bring down the heat to a simmer once these are added so as not to heat the cheese too quickly and curdle it.

STEP FIVE: Once the sauce is looking silky then go ahead and add the chicken back into the pan and coat well with the sauce. Finish by ripping some fresh basil to add into the mix and continue cooking until all ingredients are piping hot. Take care to keep on simmer and stir often to avoid the sauce getting too sticky. Serve immediately and take straight from the pan! Simply grab some plates and cutlery and dig in!



What is particularly wonderful about this dish is it would taste delicious with many different cheeses so feel free to experiment with other cheeses! Also with it being a one pan cooking recipe why not throw in some other ingredients to compliment your tasty chicken such as mushrooms, peppers of even olives! Share your creations with us on social media by tagging us with @diforti as we love to see what you create in your kitchen at home! Otherwise stay safe and wrap up until next time!


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