If you are looking for a not-so-boring chicken breast recipe, look no further and try this Crispy Chicken Breast with Creamy Artichoke Sauce recipe. It’s time to step out from sticking to your usual recipes with a little help from Reese Specialty Foods. This delicious and juicy chicken breast recipe is served with a creamy artichoke and caper sauce.
Chicken breasts are an easy go-to for cooking, but the results don’t always pan out. The chicken dish can be boring, flavorless or easily overcooked.
My chicken katsu recipe is one of the most viewed chicken recipes on my blog. It’s one of my family’s comfort foods and is so affordable and easy to make. Reese challenged me to create a recipe by simply swapping out ingredients in my favorite dishes, so I could experience a whole new flavor without having to create a recipe from scratch. So, I decided to upgrade my favorite chicken katsu into something more restaurant style: Crispy Chicken Breast with Creamy Artichoke Sauce.
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Using the same cooking technique on chicken breasts, I want to give my routine dinners an upgrade with this delicious simple sauce recipe. A great sauce will add flavor a many variety of meals and can completely transform a dish. This special sauce is made of a combination of buttermilk, chicken stock, crème fraiche, garlic, horseradish, mayonnaise, Reese artichokes and Reese capers. This whole chicken dish recipe can be ready within 30 minutes. The Crispy Chicken Breast with Creamy Artichoke Sauce recipe packs in a lot of protein and is very flavorful, perfect for healthy eaters.
To cook tender and moist chicken breasts every time, I always make sure to flatten the meat by pounding to an even thickness. I also season with a light amount of salt and pepper on each side before cooking.
Crispy Chicken Breast with Creamy Artichoke Sauce Secret Ingredients:
I think of capers and artichokes as two of my secret weapon ingredients. From pizzas to paninis or finger foods to salads, capers and artichokes can add that “wow” factor and make a dish stand out. I still remember the first time I ate an omelet with capers in it, what a taste! Same goes for the first time I had spaghetti with artichokes. Reese is a go-to brand for these and other items and have been an immense help in me finding the flavors that I’m after with my cooking.
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This post was sponsored by Reese Specialty Foods, all opinions shared are my own.
Crispy Chicken Breast with Creamy Artichoke Sauce
Ingredients
- 4 chicken breasts
- Salt and pepper to taste
- 1/2 cup all-purpose flour
- 2 large eggs lightly beaten plus 2 tablespoons water
- 1 1/2 cups panko bread crumbs
- 1/2 cup vegetable oil
- 1/4 cup buttermilk
- 1/4 cup chicken stock
- 4 tablespoons crème fraiche
- 1 garlic clove minced
- 2 teaspoons Reese horseradish
- 1/2 cup mayonnaise
- 1 tablespoons Reese capers remove juice
- 3 pieces of Reese Artichokes removed from juice and chopped
Instructions
- Lightly pound the chicken into 1/4 inch thickness and season each chicken piece with salt and pepper.
- Dredge a piece of chicken breast in the flour, then tap off the excess and dip it in the egg.
- Coat the chicken with the panko bread crumbs evenly on all parts.
- Heat ¼ cup vegetable oil in each pan over high heat. Once hot, cook the chicken for about 1 ½ minutes then flip the cutlets and fry until the other side is browned for 1 ½. Note: To speed up, use 2 skillets at same time.
- Continue cooking, shaking and flipping occasionally until well browned on both sides or fully cooked for about 3 minutes.
- Remove from the heat and transfer to a plate.
- In a medium-sized saucepan over medium heat, add chicken stock, buttermilk and garlic and bring to a simmer. Remove from the heat and whisk in crème fraiche, mayonnaise, horseradish, chopped artichoke and capers until well combined. Season with salt and pepper according to your taste.
- Serve immediately with the chicken breast.
Stacie
That looks so good! I’ve always loved crispy foods topped with creamy sauces, whether it be chicken, fish or pork. I can’t wait to try this recipe. Artichoke is a great addition, too.
Ashley
The artichoke sauce looks amazing! I need to try that on my baked chicken recipes!
Jeanette
This looks amazing! I think that I need to make this ASAP! I have never tried an artichoke sauce but one of my favorite veggies is artichokes! My mouth is watering just thinking about this!
Joely Smith
OMGEE This looks SO good! I love capers, horseradish and artichoke so you have me totally sold! Adding all of the ingredients to my shopping list ASAP!
Leah
This looks absolutely delicious!! I am putting it on my weekly menu for sure!
Gisele
This sounds awesome! I’m going to have to try this recipe.
Lisa
First and foremost, can we just talk about how amazing your food photography is?! Second, you totally had me at artichoke sauce – sounds absolutely mouthwatering.
Tomi C
I’ve never had an artichoke sauce but this dish looks so tasty. Chicken pairs with everything so I know the chicken and artichoke would be an ideal match.
Heather
That looks so good. I love artichokes, never had artichoke sauce, but I’m sure I’d love it. This dish looks amazing.
Terri
This meal speaks to me! It says, come eat me! What a beautiful dish and the flavors are making my mouth drool!
Trina
This looks delicious! I am in a recipe rut so to speak, I swear we eat the same meals every week so I will have to add this to my recipe binder to give it a try!
Heather
You totally combined all of my favorite things into one dish. I don’t eat meat anymore but I wonder if this would be just as good with crispy fish.
Gemille Sleweon
This recipe looks so delicious. Unfortunately, I’m vegan, so i won’t be able to try it, but I can definitely pass this along to my meat eating friends lol
Lisa Marie Heath
This looks seriously delicious! We’re going to have to try this out because it’s pretty much all of my favorite things in one dish
Claudia Krusch
It looks amazing! I love the crispy crust with horseradish sauce! Can’t wait to try your recipe!
Lynndee
I am always on the lookout for new recipes to try. This sounds and looks delish. I will put this on the menu next week. Thanks for the recipe!