Cut chicken breast in half lengthwise and season both sides generously with salt and pepper.
Heat avocado oil in large skillet over medium high heat.
Brown both sides of chicken breast in skillet for three minutes on each side. Remove from skillet and set aside.
Reduce heat of skillet to medium. Add onions and red bell pepper. Sauté until soft, about five minutes.
Add minced garlic and artichoke hearts. Sauté for a few minutes more.
Add chicken broth and lemon juice. Let simmer until liquid is reduced by half. Remove from heat.
Add in the heavy cream and parmesan. Stir until parmesan is melted.
Add the chicken back to the pan and serve.