Artichoke Chicken Recipes

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ARTICHOKE CHICKEN



Artichoke Chicken image

I absolutely LOVE this recipe!! My mom made this recipe and I adopted it! If you love artichokes you will love this!

Provided by JFluckie

Categories     One Dish Meal

Time 35m

Yield 4 serving(s)

Number Of Ingredients 5

1 (14 ounce) can artichoke hearts, well drained & chopped
3/4 cup grated parmesan cheese
3/4 cup mayonnaise
1 dash garlic powder
4 boneless skinless chicken breasts

Steps:

  • In bowl, combine artichoke hearts, cheese, mayo & garlic powder.
  • Place chicken in greased 11x7x2 inch baking dish.
  • Spread with artichoke mix.
  • Bake uncovered at 375 degrees for 30-35 minutes.

ARTICHOKE AND CHICKEN BAKE



Artichoke and Chicken Bake image

This easy but elegant entree first appeared in "Quick Cooking" magazine. Someone posted this at the Somersize website, which is where I found it. I usually have this over a bed of fried spinach or zucchini ribbons.

Provided by yooper

Categories     Chicken

Time 40m

Yield 4 serving(s)

Number Of Ingredients 5

1 (14 ounce) can water-packed artichoke hearts, well drained and chopped
3/4 cup grated parmesan cheese
3/4 cup mayonnaise
1 dash garlic powder or 2 garlic cloves
4 boneless skinless chicken breast halves

Steps:

  • Preheat oven to 375.
  • Spray an 11x7 inch baking dish with Pam.
  • Salt and pepper the chicken breast halves and place in the dish.
  • In a bowl, combine the artichoke hearts, parmesan cheese, mayonnaise and garlic powder; mix well.
  • Spread artichoke mixture over chicken breasts.
  • Bake, uncovered, 30-35 minutes or until chicken juices run clear.

ARTICHOKE CHICKEN



Artichoke Chicken image

Rosemary, mushrooms and artichokes combine to give this chicken a wonderful, savory flavor. I've served this healthy canned vegetable recipe for a large group by doubling the batch. It's always a big hit with everyone-especially my family! -Ruth Stenson, Santa Ana, California

Provided by Taste of Home

Categories     Dinner

Time 55m

Yield 8 servings.

Number Of Ingredients 12

8 boneless skinless chicken breast halves (4 ounces each)
2 tablespoons butter
2 jars (6 ounces each) marinated quartered artichoke hearts, drained
1 jar (4-1/2 ounces) whole mushrooms, drained
1/2 cup chopped onion
1/3 cup all-purpose flour
1-1/2 teaspoons dried rosemary, crushed
3/4 teaspoon salt
1/4 teaspoon pepper
2 cups chicken broth or 1 cup broth and 1 cup dry white wine
Hot cooked noodles
Minced fresh parsley

Steps:

  • In a large skillet, brown chicken in butter. Remove chicken to an ungreased 13x9-in. baking dish. Arrange artichokes and mushrooms on top of chicken; set aside. , Saute onion in pan juices until crisp-tender. Combine the flour, rosemary, salt and pepper. Stir into pan until blended. Add chicken broth. Bring to a boil; cook and stir until thickened and bubbly, about 2 minutes. Spoon over chicken. , Bake, uncovered, at 350° until a thermometer inserted in the chicken reads 165°, about 40 minutes. Serve with noodles and sprinkle with parsley. Freeze option: Cool unbaked casserole; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in the chicken to read 165°.

Nutrition Facts : Calories 232 calories, Fat 9g fat (3g saturated fat), Cholesterol 81mg cholesterol, Sodium 752mg sodium, Carbohydrate 7g carbohydrate (1g sugars, Fiber 1g fiber), Protein 28g protein. Diabetic Exchanges

SKILLET CHICKEN AND ARTICHOKES



Skillet Chicken and Artichokes image

Provided by Food Network Kitchen

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 12

4 6-to-8-ounce skinless, boneless chicken breasts
Kosher salt and freshly ground pepper
3 tablespoons extra-virgin olive oil
1 9-ounce package frozen artichoke hearts, thawed and patted dry (see Cook's Note)
1 small red onion, cut into wedges
3 cloves garlic, thinly sliced
1 teaspoon dried oregano
3/4 cup low-sodium chicken broth
1/4 cup pitted kalamata olives
1/4 cup chopped fresh parsley
1/4 cup crumbled feta cheese
1/4 cup sliced Peppadew peppers, plus 2 teaspoons brine from the jar (see Cook's Note)

Steps:

  • Place the chicken breasts between 2 pieces of plastic wrap and pound with a skillet until about 1/2 inch thick. Season with salt and pepper. Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add the chicken and cook, undisturbed, until golden on the bottom, 4 to 5 minutes; turn and cook until the other side is golden, 2 to 3 more minutes. Transfer to a plate and set aside.
  • Wipe out the skillet and return to medium-high heat. Add the remaining 2 tablespoons olive oil; when hot, add the artichoke hearts and red onion and cook, undisturbed, until golden in spots, about 1 minute. Season with salt and pepper and continue cooking, stirring occasionally, until the vegetables are tender, about 2 more minutes. Add the garlic and oregano and cook, stirring, 30 seconds.
  • Return the chicken to the skillet and add the broth and olives. Bring to a gentle simmer, cover and cook until the chicken is cooked through, 4 to 6 minutes. Top with the parsley, feta, peppers and brine.

ARTICHOKE CHICKEN



Artichoke Chicken image

This is the most flavorful chicken you will ever have in your life! It is melt in your mouth to die for!

Provided by Amanda Bibb

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 40m

Yield 4

Number Of Ingredients 5

1 (15 ounce) can artichoke hearts, drained and chopped
¾ cup grated Parmesan cheese
¾ cup mayonnaise
1 pinch garlic pepper
4 skinless, boneless chicken breast halves

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • In a medium bowl, mix together the artichoke hearts, Parmesan cheese, mayonnaise, and garlic pepper. Place chicken in a greased baking dish, and cover evenly with artichoke mixture.
  • Bake, uncovered, for 30 minutes in the preheated oven, or until chicken is no longer pink in the center and juices run clear.

Nutrition Facts : Calories 548.4 calories, Carbohydrate 13.4 g, Cholesterol 96 mg, Fat 39.9 g, Fiber 3.8 g, Protein 34.4 g, SaturatedFat 8.3 g, Sodium 1225 mg, Sugar 0.6 g

SPINACH ARTICHOKE CHICKEN



Spinach Artichoke Chicken image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 15

2 tablespoons salted butter
2 tablespoons olive oil
4 thin-cut chicken breasts (chicken cutlets)
Kosher salt and freshly ground black pepper
1/2 red onion, diced
2 cloves garlic, minced
Two 8-ounce jars quartered artichokes, drained
3/4 cup white wine
3/4 cup heavy cream
1 cup grated Parmesan
One 4-ounce jar diced pimientos, drained
3 cups baby spinach
1/2 lemon, juiced
Fresh basil leaves, for garnish
Warm bread, for serving

Steps:

  • Heat the butter and olive oil together in a large nonstick skillet over medium-high heat. Sprinkle the chicken on both sides with salt and pepper, then add them to the skillet. Cook until nicely browned and cooked through, about 3 minutes per side. Remove to a plate.
  • Add the onion and garlic to the skillet and stir until slightly softened, about 30 seconds, then add the artichokes and cook, stirring, until the artichokes are hot and the onions are translucent, 1 to 2 minutes. Pour in the wine and stir, then add the cream and more black pepper, if desired, then stir again. Let the sauce come to a simmer, then add the Parmesan and cook for a minute to thicken.
  • Add the pimientos, spinach and lemon juice, then stir until the spinach has wilted, for a minute or so. Nestle the chicken back into the skillet, spooning a little sauce over the top. Garnish with torn basil leaves and serve with warm bread.

LEMON CHICKEN WITH ARTICHOKE HEARTS



Lemon Chicken with Artichoke Hearts image

Provided by Aida Mollenkamp

Time 20m

Yield 3 to 4 servings

Number Of Ingredients 10

2 tablespoons olive oil
1/2 medium yellow onion, finely chopped
3 medium garlic cloves, thinly sliced
1 1/2 pounds boneless skinless chicken meat, large dice
1 1/2 cups quartered artichoke hearts (canned or jarred - not frozen)
2/3 cup dry white wine
1/3 cup water
1 teaspoon freshly squeezed lemon juice
1/2 cup lightly packed thinly sliced basil leaves
1 teaspoon lemon zest

Steps:

  • Heat oil in a large frying pan over medium-high heat. When it shimmers, add onion and garlic, season with salt and freshly ground black pepper, and cook until golden, about 4 minutes. Add chicken and cook, stirring rarely, until well browned on all sides, about 5 minutes. Add artichoke hearts and cook until slightly broken down, about 3 minutes.
  • Add wine, water, and juice and scrape the bottom of the pan to incorporate any browned bits. Cook until alcohol smell is cooked off and sauce is slightly reduced, about 5 minutes. Remove from heat, stir in basil and lemon, and serve.

CHICKEN WITH ARTICHOKES AND MUSHROOMS



Chicken with Artichokes and Mushrooms image

Chicken and artichokes are perfect partners. Although this is a quick and easy recipe, it has a fairly upscale flavor profile. Serving suggestions are rice, noodles, riced cauliflower, or zucchini noodles.

Provided by lutzflcat

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 40m

Yield 6

Number Of Ingredients 15

1 serving cooking spray
½ teaspoon salt
¼ teaspoon paprika
⅛ teaspoon ground black pepper
1 ½ pounds boneless, skinless chicken breasts, cut into large cubes
3 tablespoons unsalted butter, divided
½ (12 ounce) jar marinated artichoke hearts
1 cup sliced baby bella mushrooms
1 tablespoon all-purpose flour
1 teaspoon dried thyme
½ cup low-sodium chicken broth
2 tablespoons dry sherry
2 teaspoons Dijon mustard
salt and ground black pepper to taste
2 tablespoons chopped fresh parsley, or to taste

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C). Coat a large casserole dish with cooking spray or mist with olive oil.
  • Combine salt, paprika, and pepper, and sprinkle over chicken cubes.
  • Melt 2 tablespoons butter in a large skillet over medium-low heat. Add the chicken and lightly brown on all sides, about 4 minutes. Transfer to the casserole dish. Remove artichoke hearts from the marinade and place among the chicken cubes. Reserve 1 tablespoon of the marinade for later.
  • Melt remaining butter in the same skillet over medium heat. Add mushrooms and stir until lightly browned, about 3 minutes. Combine flour and thyme; stir into the mushrooms. Mix chicken broth, sherry, and Dijon mustard together. Gradually add to the skillet, stirring constantly until lightly thickened. Taste and season with salt and pepper if needed.
  • Pour the sauce over the chicken and artichokes. Drizzle with the reserved artichoke marinade. Cover.
  • Bake in the preheated oven until chicken is no longer pink in the center, 15 to 18 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Garnish with chopped parsley.

Nutrition Facts : Calories 211.1 calories, Carbohydrate 6.3 g, Cholesterol 74.1 mg, Fat 9.9 g, Fiber 1.5 g, Protein 24.1 g, SaturatedFat 4.3 g, Sodium 464.7 mg, Sugar 0.4 g

CHICKEN AND ARTICHOKES



Chicken and Artichokes image

Baked chicken with artichokes, mushrooms and a sherry glaze. A unique combination AND a scrumptious dish.

Provided by CHRISTYJ

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Yield 5

Number Of Ingredients 11

3 pounds skinless, boneless chicken breast halves, cut into bite size pieces
1 teaspoon salt
½ teaspoon freshly ground black pepper
1 teaspoon paprika
4 tablespoons butter
¼ pound fresh mushrooms, sliced
2 tablespoons all-purpose flour
1 cup chicken broth
3 tablespoons sherry
¼ teaspoon dried rosemary
1 (14 ounce) can artichoke hearts, drained

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Sprinkle chicken with salt, pepper and paprika to taste. Melt butter or margarine in heavy skillet and brown chicken on all sides. Remove to covered 9x13 inch casserole.
  • Add mushrooms to pan drippings and saute. Add flour and gradually add stock or broth and sherry. Season with rosemary; deglaze skillet.
  • Arrange artichoke hearts among the chicken pieces and pour sauce over all. Cover and bake at 375 degrees F (190 degrees C) for 40 minutes or until tender.

Nutrition Facts : Calories 450.3 calories, Carbohydrate 13.4 g, Cholesterol 182.6 mg, Fat 12.8 g, Fiber 3.4 g, Protein 67 g, SaturatedFat 6.8 g, Sodium 1239 mg, Sugar 0.5 g

CHICKEN WITH ARTICHOKES



Chicken with Artichokes image

The flavors of Provence come together in this simple chicken dish. Use artichokes packed in water and sun-dried tomatoes packed in oil.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Time 25m

Number Of Ingredients 9

Boneless, skinless chicken breast half (6 ounces)
Coarse salt and ground pepper
1 tablespoon all-purpose flour
4 sun-dried tomatoes packed in oil, drained, and slivered
4 teaspoons olive oil
1/2 cup artichoke hearts packed in water, drained, rinsed, and halved
2 scallions, green and white parts separated, thinly sliced
2 garlic cloves, thinly sliced
1/4 cup Israeli couscous (optional)

Steps:

  • Place chicken between 2 sheets of plastic wrap or waxed paper. With the flat side of a meat mallet or a small skillet, pound to a 1/2-inch thickness. To soften noise, place chicken in plastic on a folded kitchen towel when pounding.
  • In a medium skillet, heat 3 teaspoons of the oil over medium-high heat. Season chicken with salt and pepper. Coat chicken in flour, shaking off excess. Saute until golden brown and cooked through, 1 1/2 to 2 minutes per side. Remove.
  • To pan, add garlic, white part of the scallions, and 1/2 cup water; bring to a boil, scraping up browned bits. Add artichokes, sun-dried tomatoes, and remaining teaspoon oil; season with salt and pepper. Cook until artichokes are heated through and sauce has reduced slightly, about 1 minute. Spoon mixture over chicken.
  • To make couscous, if desired: Bring a small pot of salted water to boil; add couscous. Boil until couscous is tender but still pleasantly chewy, about 10 minutes. Drain, toss with scallion greens, and serve alongside chicken.

LIDIA'S CHICKEN WITH ARTICHOKES



Lidia's Chicken with Artichokes image

This delicious recipe for chicken with artichokes is from the cookbook "Lidia's Italy" by Lidia Bastianich. It'll make for the perfect main to serve at your next soirée.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken

Number Of Ingredients 10

1 1/2 pounds small artichokes
Juice of 1 lemon
1 whole chicken, about 4 pounds, rinsed and patted dry, cut into 10 to 12 pieces
1 1/2 teaspoons coarse salt
6 tablespoons extra-virgin olive oil
5 cloves garlic, peeled and crushed
1/4 teaspoon peperoncino flakes, or to taste
1 cup dry white wine
1 28-ounce can canned Italian plum tomatoes, preferably San Marzano, crushed by hand
1 tablespoon chopped fresh flat-leaf parsley

Steps:

  • Trim pointy tips from artichokes and cut in half or in wedges, about 1 1/2 inches wide. Fill a bowl with water, and add lemon juice. Place artichokes in water until ready to use.
  • Heat 3 tablespoons oil in a 6-to-7-quart heavy-bottomed, Dutch-oven over medium-high heat. Season chicken with salt and add to the pot without crowding, working in batches. Cook chicken, turning once, until browned, 3 minutes per side. Transfer chicken to a platter or bowl; set aside. Drain any fat that has accumulated in the pot.
  • Add remaining 3 tablespoons olive oil to the Dutch-oven. When oil is hot, add garlic and cook until sizzling, 1 to 2 minutes. Remove artichokes from water and add directly to the pot; season with 1/2 teaspoon salt and peperoncino. Cook, stirring often, until dry and beginning to brown, 4 to 5 minutes. Add wine and cook over high heat, stirring, until wine is almost evaporated, about 3 minutes.
  • Add tomatoes to the Dutch oven along with 3 cups water. Cover and bring to a boil, adjusting heat as necessary to maintain a steady boil. Cook sauce for 15 minutes.
  • Return chicken to the Dutch oven and submerge in the sauce. Cover and continue cooking until chicken is just cooked through, artichokes are tender, and sauce has evaporated slightly, about 45 minutes. Uncover and continue cooking until sauce has thickened, about 15 minutes. Sprinkle with parsley and serve immediately.

ARTICHOKE AND CHICKEN CASSEROLE



Artichoke and Chicken Casserole image

With a flavor that's similar to the popular dip, this rich and comforting chicken artichoke casserole will warm you up on chilly nights. -Amy Nutoni, La Crescent, Minnesota

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 6 servings.

Number Of Ingredients 11

2 cups uncooked bow tie pasta
2 cups cubed cooked chicken
1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and chopped
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1 cup shredded Parmesan cheese
1 cup mayonnaise
1/3 cup 2% milk
1 garlic clove, minced
1/2 teaspoon onion powder
1/2 teaspoon pepper
1 cup onion and garlic salad croutons, coarsely crushed

Steps:

  • Preheat oven to 350°. Cook pasta according to package directions. Meanwhile, in a large bowl, combine chicken, artichokes, soup, cheese, mayonnaise, milk, garlic, onion powder and pepper. Drain pasta; add to chicken mixture., Transfer to a greased 2-qt. baking dish. Sprinkle with croutons. Bake, uncovered, until heated through and bubbly, 25-30 minutes.

Nutrition Facts : Calories 614 calories, Fat 41g fat (9g saturated fat), Cholesterol 70mg cholesterol, Sodium 1085mg sodium, Carbohydrate 33g carbohydrate (2g sugars, Fiber 2g fiber), Protein 26g protein.

ARTICHOKE CHICKEN CASSEROLE



Artichoke Chicken Casserole image

My husband and 4-year-old son love this recipe. We have it for dinner at least twice a month. This dish is great over orzo pasta with steamed broccoli or asparagus on the side.

Provided by JLGOEDDE

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 45m

Yield 4

Number Of Ingredients 6

1 cup grated Parmesan cheese
1 cup light mayonnaise
1 pinch garlic powder, or to taste
4 (4 ounce) skinless, boneless chicken breast halves
1 (14 ounce) can artichoke hearts, drained
1 (8 ounce) package crimini mushrooms, sliced

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Mix Parmesan cheese, mayonnaise, and garlic powder together in a bowl.
  • Arrange chicken breasts in a 9x13-inch baking dish; top with artichoke hearts and crimini mushrooms. Spread cheese mixture over the artichoke and mushroom layer.
  • Bake in the preheated oven until the chicken no longer pink in the center and the juices run clear, about 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Nutrition Facts : Calories 457.5 calories, Carbohydrate 14.2 g, Cholesterol 103.2 mg, Fat 28.3 g, Fiber 3.4 g, Protein 36.4 g, SaturatedFat 7.4 g, Sodium 1151.8 mg, Sugar 2.8 g

EASY ARTICHOKE CHICKEN



Easy Artichoke Chicken image

Make and share this Easy Artichoke Chicken recipe from Food.com.

Provided by ellie3763

Categories     Chicken Breast

Time 50m

Yield 4 serving(s)

Number Of Ingredients 7

2 tablespoons olive oil
1/8 lb boneless skinless chicken (thighs or breasts)
28 ounces diced fire-roasted tomatoes or 28 ounces diced tomatoes
2 cups frozen artichoke hearts or 2 cups canned artichoke hearts
2 yellow onions, thinly sliced
1 teaspoon red pepper flakes (optional)
3 tablespoons capers

Steps:

  • Heat a large, heavy pot over medium-high. Once it's hot, heat the olive oil, then add the chicken. Sear on each side until golden, about 3 minutes per side.
  • Add the tomatoes, onions, artichoke hearts and red pepper flakes and give everything a big stir. Reduce the heat to medium-low. Simmer for 20 - 30 minutes, or until the onions are transparent and the chicken is cooked through.
  • Shred the chicken with two forks, or skip this step. Serve and top each portion with a few capers.

CHICKEN ARTICHOKE SKILLET



Chicken Artichoke Skillet image

My fast chicken entree featuring artichokes and olives has real Greek flair. Seasoned with lemon juice and oregano, the stovetop chicken turns out moist and tender. -Carol Latimore, Arvada, Colorado

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 10

4 boneless skinless chicken breast halves (4 ounces each)
1/4 teaspoon salt
1/4 teaspoon pepper
2 teaspoons olive oil
1 can (14 ounces) water-packed quartered artichoke hearts, rinsed and drained
2/3 cup reduced-sodium chicken broth
1/4 cup halved pimiento-stuffed olives
1/4 cup halved pitted Greek olives
2 tablespoons minced fresh oregano or 2 teaspoons dried oregano
1 tablespoon lemon juice

Steps:

  • Sprinkle chicken with salt and pepper. In a large skillet, heat oil over medium-high heat; brown chicken on both sides. , Add remaining ingredients; bring to a boil. Reduce heat; simmer, covered, until a thermometer inserted in chicken reads 165°, 4-5 minutes.

Nutrition Facts : Calories 225 calories, Fat 9g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 864mg sodium, Carbohydrate 9g carbohydrate (0 sugars, Fiber 0 fiber), Protein 26g protein. Diabetic Exchanges

ARTICHOKE CHICKEN PASTA



Artichoke Chicken Pasta image

Here's a colorful, delicious chicken dish that's easy enough for weeknights, yet special enough for guests. Oregano, garlic and a light wine sauce add lovely flavor. -Cathy Dick, Roanoke, Virginia

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 15

6 ounces uncooked fettuccine
2 teaspoons all-purpose flour
1/3 cup dry white wine or broth
1/4 cup reduced-sodium chicken broth
3 teaspoons olive oil, divided
1 pound boneless skinless chicken breasts, cut into thin strips
1/2 cup fresh broccoli florets
1/2 cup sliced fresh mushrooms
1/2 cup cherry tomatoes, halved
2 garlic cloves, minced
1 can (14 ounces) water-packed artichoke hearts, drained and halved
1/2 teaspoon salt
1/2 teaspoon dried oregano
1 tablespoon minced fresh parsley
1 tablespoon shredded Parmesan cheese

Steps:

  • Cook fettuccine according to package directions; drain., Meanwhile, in a small bowl, mix flour, wine and broth until smooth. In a large skillet coated with cooking spray, heat 2 teaspoons oil over medium heat. Add chicken; cook and stir 2-4 minutes or until no longer pink. Remove from pan., In same skillet, heat remaining oil over medium-high heat. Add broccoli; cook and stir 2 minutes. Add mushrooms, tomatoes and garlic; cook and stir 2 minutes longer. Stir in artichoke hearts, salt, oregano and flour mixture. Bring to a boil; cook and stir until thickened, 1-2 minutes., Add fettuccine, chicken and parsley; heat through, tossing to combine. Sprinkle with cheese.

Nutrition Facts : Calories 378 calories, Fat 8g fat (2g saturated fat), Cholesterol 64mg cholesterol, Sodium 668mg sodium, Carbohydrate 41g carbohydrate (2g sugars, Fiber 2g fiber), Protein 33g protein. Diabetic Exchanges

ARTICHOKE CHICKEN BAKE



Artichoke Chicken Bake image

A friend agreed to repair some plumbing in exchange for a home-cooked dinner, but he showed up before I could shop for groceries. A can of artichokes in the pantry inspired me to combine a favorite hot dip recipe with a casserole. The resulting chicken artichoke bake was so delicious, he said he'd rush over anytime. -Lisa Robisch, Cincinnati, Ohio

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 4 servings.

Number Of Ingredients 5

1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and chopped
3/4 cup grated Parmesan cheese
3/4 cup mayonnaise
Dash garlic powder
4 boneless skinless chicken breast halves (4 ounces each)

Steps:

  • In a bowl, combine the artichokes, cheese, mayonnaise and garlic powder. Place chicken in a greased 11x7-in. baking dish. Spread with artichoke mixture. , Bake, uncovered, at 375° for 30-35 minutes or until chicken juices run clear.

Nutrition Facts : Calories 436 calories, Fat 38g fat (8g saturated fat), Cholesterol 43mg cholesterol, Sodium 766mg sodium, Carbohydrate 7g carbohydrate (1g sugars, Fiber 0 fiber), Protein 14g protein.

CHICKEN WITH ARTICHOKES AND LEMON



Chicken With Artichokes and Lemon image

If you like artichokes as much as I do, this recipe, often made at Passover by Jews from Morocco, is for you. You can use fresh or frozen artichokes, though trimming fresh artichokes is worth the effort for their delicate texture. To save waste, boil the trimmed artichoke leaves about 15 minutes until tender in water with a lemon, then enjoy them for lunch, dipping them into an easy sauce of yogurt spiked with a spoonful of Dijon mustard. Easily made in a frying pan, this tagine goes well with couscous, or a quinoa or bulgur pilaf, though that might depend on your Passover traditions, and Moroccan Jews do not allow rice or couscous. The dish can easily be made a day or two in advance and refrigerated or even frozen.

Provided by Joan Nathan

Categories     dinner, one pot, poultry, vegetables, main course

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 11

2 large lemons
8 fresh globe artichokes (or 8 frozen artichoke bottoms, quartered, or about 1 1/2 cups frozen artichoke hearts)
6 bone-in, skin-on chicken thighs (about 2 pounds total)
Kosher salt and freshly ground pepper
2 tablespoons olive oil
1 medium yellow onion, diced
4 garlic cloves, chopped
1 tablespoon chopped fresh parsley, plus more to garnish
1/2 teaspoon saffron
1/2 teaspoon ground cinnamon
1 1/2 cups chicken broth, plus more if needed

Steps:

  • If using fresh artichokes, fill a large bowl with water. Cut 1 lemon in half then squeeze the juice into the water; add the spent lemon halves to the bowl, too.
  • Prepare the artichokes one at a time, rubbing them all over with the spent lemon halves as you cut and expose the inner artichoke heart. First, cut off at least 1 inch of the thorny top. Trim the stem near the heart, leaving about 2 inches of stem if possible, then peel off the outer green fiber of the stem. Using your fingers, tear off the tough outer leaves, then switch to a sharp paring or bird's beak knife, when necessary, to shave more inner artichoke leaves until you reach the tender pale green or yellow leaves and create a bulbous shape. Gently open the leaves and remove the choke using a grapefruit spoon or melon baller, then scrape and tear (or slice) the remaining leaves off so that only the bottom remains. Cut the artichoke heart in quarters; put the quarters in the lemon water as you work to prevent discoloration. Discard the rest of the artichoke, leaves and stem, or reserve for another use.
  • Pat chicken dry, then season all over with salt and pepper. In a large skillet, warm the olive oil over medium-high heat, then add the chicken, skin-side down. Cook, undisturbed until well browned, 7 to 8 minutes. Flip and brown the other side, about 5 minutes. Transfer chicken thighs to a plate and spoon out about 3 tablespoons of fat from the pan, if desired. (You can discard the excess fat or save for another use.)
  • Return the skillet to medium heat and add the onion, garlic, parsley and saffron. Season with salt and pepper, and cook, stirring occasionally, until onion is translucent, about 5 minutes. Sprinkle the cinnamon over the onion, then stir to combine.
  • Add the broth to deglaze, scraping the bottom of the pan, and bring to a simmer over medium-high. Return the chicken to the pan, nestling it into the pan skin-side up. Arrange the artichokes between the chicken pieces, cover, and simmer over medium-low until the chicken is cooked through, 20 to 25 minutes. Remove the chicken with a slotted spoon and transfer to a plate.
  • Raise the heat to medium-high and cook until the sauce is thickened and the artichokes slightly browned, about 5 minutes. Stir in the juice from half the remaining lemon, taste, and adjust with salt and more lemon juice if needed. Spoon artichokes and pan sauces over the chicken, sprinkle with parsley to garnish, and serve.

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CREAMY LEMON ARTICHOKE CHICKEN - DELICIOUS LITTLE BITES
2021-02-24 Melt 1 tablespoon of the butter in a large skillet over medium-high heat. Place the chicken in the skillet. Cook 3-4 minutes per side, until golden brown and no longer pink in the center. Remove to a plate and tent with foil to keep warm. Wipe out the pan and return to the stovetop on medium heat.
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SPINACH & ARTICHOKE CHICKEN RECIPE | EATINGWELL
Advertisement. Step 2. Squeeze as much water from spinach as possible. Place in a medium bowl and add artichoke hearts, Monterey Jack, cream cheese and mayonnaise. Stir to combine. Step 3. Pat chicken dry and sprinkle with pepper and salt. Heat oil in a large cast-iron or other oven-safe skillet over medium-high heat.
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ARTICHOKE CHICKEN (LOW-CARB & KETO-FRIENDLY) - PLAIN CHICKEN
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From plainchicken.com


ONE SKILLET CREAMY ARTICHOKE CHICKEN MARSALA AND ORZO ...
2021-04-08 Lightly breaded chicken seared until golden with nutty browned butter. The chicken is finished in a simple marsala wine pan sauce with fried artichokes and orzo pasta. And a major bonus…it’s all made entirely in one skillet. Every spoonful is layered with delicious, spring flavors, lemony fried artichokes, and creamy pasta.
From halfbakedharvest.com


10 BEST SPINACH ARTICHOKE CHICKEN RECIPES | YUMMLY
2022-05-03 arrowroot flour, chicken broth, artichoke hearts, skinless boneless chicken breasts and 9 more One Skillet Spinach & Artichoke Chicken Delightful E Made sour cream, spinach, boneless, skinless chicken breasts, ground pepper and 10 more
From yummly.com


15 ARTICHOKE CHICKEN RECIPES TO TRY ASAP | ALLRECIPES
2022-02-09 You can make this top-rated recipe, which has almost 2,500 five-star reviews, with just five ingredients: a can of artichoke hearts, Parmesan cheese, mayonnaise, garlic pepper, and chicken breasts. 1 of 16. View All. Advertisement.
From allrecipes.com


CHICKEN ARTICHOKE RECIPES EASY - THERESCIPES.INFO
Artichoke Chicken Recipe | Allrecipes great www.allrecipes.com. Directions Step 1 Preheat oven to 375 degrees F (190 degrees C). Step 2 In a medium bowl, mix together the artichoke hearts, Parmesan cheese, mayonnaise, and garlic pepper. Place chicken in a greased baking dish, and cover evenly with artichoke mixture. Step 3
From therecipes.info


ARTICHOKE CHICKEN RECIPE | EASY & DELICIOUS BAKED CHICKEN ...
2016-10-30 Preheat oven to 375F. Heat olive oil in a large nonstick skillet over medium heat. Season chicken pieces with salt, pepper, and dried oregano. Add chicken pieces to skillet and cook for 2 to 3 minutes on each side, or until browned. Transfer chicken to a 9x13 baking dish.
From diethood.com


ARTICHOKE CHICKEN RECIPE - THE GIRL WHO ATE EVERYTHING
2021-03-11 Salt and pepper the chicken breast halves and place in the dish. In a bowl, combine the artichoke hearts, parmesan cheese, mayonnaise and garlic. Stir together until combined. Spread artichoke mixture over chicken breasts. Bake, uncovered, 30-35 minutes or until chicken juices run clear and top starts to slightly brown.
From the-girl-who-ate-everything.com


CHICKEN WITH ARTICHOKES - COOKING FOR KEEPS
2021-04-20 Once the onions are a deep golden brown color and soft, add the garlic and artichokes. Cook another 1-2 minutes until the garlic is fragrant. Add the wine to the pan. Bring to a boil and reduce to a simmer. Simmer until reduce by half, it should take about 3-4 minutes. Pour in the chicken stock and cream.
From cookingforkeeps.com


ARTICHOKE CHICKEN SALAD - A SOUTHERN SOUL
2019-07-23 Place shredded chicken, artichokes, capers and onion in a large bowl. Set aside. In a small bowl, add mayonnaise, lemon zest and lemon juice. Whisk together until smooth. Pour over chicken salad ingredients. Mix to combine. Sprinkle on parsley, salt and pepper and toss gently. Serve immediately.
From asouthernsoul.com


ARTICHOKE CHICKEN RECIPE • THE PINNING MAMA
2018-03-02 Instructions. Preheat oven to 375˚F. Mix the artichokes, green chiles, cream cheese, 1 cup of the parmesan cheese, and garlic powder together until combined. Lay the chicken breasts flat in a large baking dish then spread the artichoke mixture over the top of the chicken. Sprinkle the remaining cheese over the top.
From thepinningmama.com


ARTICHOKE CHICKEN RECIPE | LIFE'S AMBROSIA
Instructions. Combine the chicken thighs and artichoke hearts and liquid in a bowl. Cover and refrigerate for 1 hour. Preheat oven to 325 degrees. Place chicken, artichokes and 1/4 cup of the liquid into a baking dish. Sprinkle with salt and pepper.
From lifesambrosia.com


BEST ARTICHOKE CHICKEN RECIPE - HOW TO MAKE ARTICHOKE CHICKEN
2022-04-11 Season with pepper. Sprinkle about one-third of the cracker mixture in the bottom of the baking dish. Place the chicken on top of the crumb mixture in the dish and season lightly with salt and pepper. Scatter the artichokes over the chicken. Top each chicken breast with about 3 tablespoons of the cream cheese mixture and spread evenly with a ...
From thepioneerwoman.com


CROCK POT CREAMY ARTICHOKE CHICKEN (LOW CARB) - RECIPES ...
2019-04-16 Instructions. Place chicken in the bottom of a 6 quart slow cooker. Add artichokes, garlic, salt and pepper and place butter on top. Zest lemon (if desired) over top and then juice lemon evenly over top. Cook on high for 3-4 hours or low for 4-6 until chicken is fork tender. Stir in cream and Parmesan until cheese melts and chicken falls apart.
From recipesthatcrock.com


BEST SPINACH ARTICHOKE CHICKEN RECIPE - HOW TO MAKE ...
2022-04-27 Heat 1 tablespoon olive oil in large skillet on medium-high. Add artichoke halves, cut sides down, and 1/4 teaspoon each salt and pepper; cook until golden brown, 3 minutes. Transfer to a plate ...
From goodhousekeeping.com


BEST SPINACH ARTICHOKE CHICKEN RECIPE - HOW TO MAKE ...
2018-03-08 Season chicken all over with salt, pepper, and oregano. In a large skillet over medium-high heat, heat olive oil. Add chicken and cook until golden, about 6 minutes per side.
From delish.com


SPINACH AND ARTICHOKE CHICKEN BAKE · EASY FAMILY RECIPES
2017-09-07 Preheat the oven to 375˚F. Lay the chicken breasts flat in a large baking dish and season with garlic powder, 1/4 tsp salt and 1/4 tsp pepper. Mix the cheeses, then set aside 1/3 of it (about a cup.) In a large bowl, mix the mayo, sour cream, mustard, onion, remaining salt and pepper, and the remainder of the cheeses.
From easyfamilyrecipes.com


CREAMY ARTICHOKE CHICKEN BREASTS | FOODTASIA
2019-05-08 Heat a skillet over high heat. When pan is hot, add 1 tablespoon oil (If using optional flour, use an additional tablespoon oil.) When oil is hot, put chicken breasts in pan and cook until golden brown on both sides and cooked through. Remove chicken from pan. Add remaining tablespoon oil to pan.
From foodtasia.com


ONE-POT LEMON-GARLIC BASIL ARTICHOKE CHICKEN RECIPE
Prepare The Chicken: Cut the chicken into 2-inch by 1-inch pieces and season generously with salt and freshly ground black pepper then set aside until ready to use. Make The Lemon Garlic Oil: Meanwhile, place the oil in a large (ideally 12 inches or larger) frying pan over medium heat until the oil shimmers.
From saltandwind.com


CHICKEN PICCATA WITH ARTICHOKES | WILLIAMS SONOMA
2021-11-14 Melt 1 Tbs. of the butter with the remaining 1 Tbs. olive oil. Add the garlic and artichoke hearts and sauté just until the garlic is soft, about 1 minute. Stir in the wine, scraping up any browned bits on the bottom of the pan. Bring to a simmer and cook until the liquid is reduced by half, about 3 minutes.
From williams-sonoma.com


ONE PAN BAKED LEMON CHICKEN AND ARTICHOKES - CREME DE LA …
2017-06-11 Preheat oven to 400 degrees and grease a large baking sheet. Spread chicken and artichokes out on the baking sheet and season with salt and pepper. Whisk together butter, lemon juice, honey, garlic, and Italian seasoning. Pour sauce over chicken and artichokes. Bake for 20-30 minutes, spooning sauce from pan over the chicken and artichokes half ...
From lecremedelacrumb.com


BAKED SPINACH ARTICHOKE CHICKEN RECIPE - DINNER, THEN DESSERT
2021-06-18 Preheat oven to 350 degrees and spray a 9x13 baking dish with cooking spray. Mix the mayonnaise, cream cheese, garlic, Parmesan cheese, artichoke hearts, and spinach. Season chicken with salt and pepper and place into the baking dish. Spread the spinach artichoke mixture over the top of the chicken breasts. Top with the grated parmesan cheese ...
From dinnerthendessert.com


CREAMY ARTICHOKE CHICKEN BAKE · EASY FAMILY RECIPES
2022-01-12 Instructions. Preheat oven to 400˚F. Season the chicken breast with salt and pepper and lay in a large casserole dish. Mix together softened cream cheese, mayonnaise, and garlic powder. Stir in the quartered artichoke hearts, diced green chiles, and half (1/4 cup) parmesan cheese. Mix until combined.
From easyfamilyrecipes.com


CREAMY SPINACH ARTICHOKE CHICKEN THIGHS - CAFE DELITES
2020-10-13 Preheat oven to 400°F (200°C). Season chicken thighs with salt and pepper to taste. Heat oil in a large oven-proof skillet over medium-high heat. Sear chicken for 3-4 minutes each side until crisp and golden. Drain most of the excess fat, leaving about 1 …
From cafedelites.com


LEMON ARTICHOKE CHICKEN SKILLET | FOODTALK
2022-03-22 Heat 3 tablespoons oil in a 12-inch skillet over medium heat. Make sure the oil is hot enough by splashing a bit of water in there; it should crackle and sizzle immediately. When oil is hot, add half the chicken. Cook 4-5 minutes on the first side until it’s golden brown and crisp, then flip and cook another 2-3 minutes on the second side.
From foodtalkdaily.com


LEMON CHICKEN WITH ARTICHOKES - PAULA DEEN
Add the chicken broth and lemon juice to the skillet and give the bottom of the skillet a good scrape to pick up any brown bits stuck to the bottom. Simmer until bubbling, 3-4 minutes. Stir in the artichokes and capers (if using) and cook for 1 minute. Swirl in the butter. give the sauce a taste and add more lemon juice if you think it needs it.
From pauladeen.com


BAKED ARTICHOKE CHICKEN - SLENDER KITCHEN
If you are going to use chicken thighs, you can follow the recipe as written and cook on low for 3-4 hours. For chicken breasts, you will need to add some liquid to the dish. You could use chicken broth, white wine, or canned diced tomatoes. Then cook it on low for 3-4 hours until the chicken is just cooked through.
From slenderkitchen.com


CREAMY SPINACH ARTICHOKE CHICKEN | THE RECIPE CRITIC
2020-12-06 Making the Sauce: To make the sauce add the butter and melt. Add garlic and cook until tender. Whisk in the flour until it thickens. Whisk in chicken broth, heavy cream, parmesan cheese, garlic powder, pepper and salt. Add the spinach and artichokes and let simmer until it starts to thicken and spinach wilts.
From therecipecritic.com


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