Ingredients
Scale
- 1.5 pounds boneless, skinless chicken breasts, cut into cubes
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cloves garlic, minced
- 1 cup sun-dried tomatoes, drained and chopped
- 1 cup artichoke hearts, quartered
- 1 teaspoon dried Italian herbs
- 1 cup heavy cream
- 1 cup chicken broth
- 1 cup mozzarella cheese, shredded
- 1/2 cup Parmesan cheese, grated
- Fresh basil leaves, for garnish (optional)
For those who prefer a lighter version, feel free to substitute the heavy cream with half-and-half, and for a vegetarian twist, swap the chicken for mushrooms or eggplant.
Instructions
- Preheat your oven to 375°F (190°C).
- In a large skillet, heat olive oil over medium-high heat. Add the cubed chicken, season with salt and pepper, and cook until browned on all sides, about 5-7 minutes. Remove the chicken and set it aside.
- In the same skillet, add the minced garlic and sauté for about 1 minute until fragrant.
- Stir in the sun-dried tomatoes and artichoke hearts, cooking for an additional 2 minutes. This step always brings back memories of my grandmother, who taught me the power of letting ingredients mingle to enhance their flavors.
- Pour in the heavy cream and chicken broth, bringing the mixture to a simmer. Add the Italian herbs and return the chicken to the skillet. Stir to combine.
- Transfer the mixture to a casserole dish, evenly distributing the chicken and vegetables.
- Sprinkle the mozzarella and Parmesan cheeses over the top.
- Bake in the preheated oven for 25-30 minutes, or until the cheese is bubbly and golden brown.
- Garnish with fresh basil leaves before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International