Chicken And Artichoke Over Rice Recipes

ONE POT LEMON ARTICHOKE CHICKEN AND RICE

Steps:

• Zest and juice the lemon. You'll need about 2 Tbsp lemon juice and ½ tsp lemon zest (plus some for garnish).
• Drain and roughly chop the artichoke hearts. Mince the garlic. Cut the chicken breast into ½-inch pieces.
• Add the olive oil to a deep skillet or Dutch oven and heat over medium. Once hot, add the chicken pieces and sauté over medium for about 2 minutes (it will not be fully cooked at this point).
• Add the minced garlic, oregano, red pepper, and salt to the skillet with the chicken. Continue to sauté for about one minute more.
• Finally, add the artichoke hearts, uncooked rice, chicken broth, 2 Tbsp lemon juice, and ½ tsp lemon zest to the skillet. Stir briefly to combine, place a lid on top, then turn the heat up to medium-high.
• Allow the broth to come up to a full boil, then turn the heat down to low or just above low to reduce the broth to a simmer. Let the chicken and rice simmer for 15 minutes without lifting the lid or stirring. After 15 minutes, remove the skillet from the heat and let it rest, undisturbed, for five minutes more.
• Finally, lift the lid, fluff the rice with a fork, and gently redistribute the chicken and artichoke hearts throughout the rice. Top the skillet with crumbled feta, another pinch of lemon zest, and chopped parsley (if desired). Serve hot and enjoy!

ARTICHOKE CHICKEN

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.

LEMON CHICKEN AND RICE WITH ARTICHOKES

Steps:

• Coat a Dutch oven or large pan with cooking spray and heat over medium-high heat.
• Add chicken, onion, and bell pepper and saute 5 minutes.
• Stir in rice, lemon juice, salt, pepper, and broth; bring to a boil.
• Cover and reduce heat; simmer for 15 minutes or until rice is tender.
• Stir in artichokes and cook for another minute until thoroughly heated.
• Sprinkle with cheese.

ARTICHOKE, CHICKEN & RICE CASSEROLE

Steps:

• Heat oven to 350ºF.
• Heat oil in large skillet on medium heat. Add onions, peppers and carrots; cook and stir 3 to 4 min. or until crisp-tender. Remove from heat.
• Combine cooked vegetables with all remaining ingredients except Parmesan. Spoon into 2-qt. casserole. Sprinkle with Parmesan; cover.
• Bake 40 min. or until heated through, uncovering after 20 min. Let stand 10 min. before serving.

CHICKEN AND ARTICHOKE OVER RICE

Steps:

• Brown chicken in olive oil and add onion and garlic.
• Add tomatoes, chicken stock, mushrooms and wine & bring to a boil.
• Simmer for 45 minutes or until most of the sauce evaporates. Before the last 20 minutes stir in artichokes and serve over rice.

CHICKEN AND ARTICHOKE STEW

Steps:

• Heat 2 tablespoons oil in heavy large pot over medium heat. Add onions and sauté until golden, about 8 minutes. Transfer onions to bowl.
• Heat remaining 1 tablespoon oil in same pot over medium-high heat. Sprinkle chicken with salt and pepper. Add to pot and cook until golden on all sides, about 10 minutes. Pour off excess fat from pot. Sprinkle flour over chicken in pot; turn chicken over. Cook until flour browns lightly, about 2 minutes. Add sautéed onions, white wine and garlic to chicken. Reduce heat; simmer until wine is reduced by half, about 5 minutes.
• Drain artichoke halves. Add to chicken. Add tomatoes and broth and bring to boil. Reduce heat to low. Cover and simmer until chicken is cooked through and artichokes are tender, about 30 minutes. Spoon off any fat from surface of stew. Using slotted spoon, transfer chicken and artichokes to large platter; tent with foil. Boil sauce in pot until slightly thickened, about 4 minutes. Season to taste with salt and pepper. Pour sauce over chicken and artichokes.

PESTO ARTICHOKE CHICKEN OVER RICE

Steps:

• Place rice in crockpot and add the broth.
• Rinse chicken and pat dry; cut into bite-size pieces.
• Place chicken on rice and sprinkle with salt and pepper.
• Add artichoke hearts.
• Pour pesto over chicken and artichokes, then spoon cream of chicken soup over the top.
• Cover and cook for 4 - 6 hours. Check rice and stir about an hour before cooking is complete to avoid "mushy" rice.

GREEK CHICKEN & ARTICHOKES

Steps:

• Toss chicken with Greek seasoning. In a large skillet, heat oil over medium-high heat. Add chicken; cook and stir until lightly browned. Add mushrooms; cook and stir 2 minutes longer., Stir in tomatoes and artichoke hearts. Bring to a boil. Reduce heat; simmer, covered, 8-12 minutes or until chicken is cooked through. Serve with rice. Top with cheese.

GREEK SHEET-PAN CHICKEN

Steps:

• Preheat oven to 375°. Spray a 15x10x1-in. baking pan with cooking spray; set aside., In a large bowl, combine the first 7 ingredients; toss to coat. Place chicken and vegetables in a single layer on baking pan; sprinkle with pepper. Bake until a thermometer inserted in chicken reads 170°- 175° and vegetables are tender, 30-35 minutes., If desired, preheat broiler. Broil chicken and vegetables 3-4 inches from heat until lightly browned, 2-3 minutes. Remove from oven, cool slightly. Sprinkle with feta cheese.

CREAMY CHICKEN 'N' ARTICHOKES

Steps:

• Sprinkle chicken with salt and pepper. In a large skillet, cook chicken in 2 tablespoons butter for 3-4 minutes on each side or until browned. Remove and keep warm. , Add wine or broth to the skillet, stirring to loosen any browned bits. Stir in cream; bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Return chicken to the pan; simmer 6-8 minutes longer or until chicken juices run clear. Remove chicken; keep warm. , Add remaining butter to cream mixture; bring to a boil. Reduce heat; simmer, uncovered, for 5-7 minutes or until sauce is reduced to 1 cup. Meanwhile, cook rice according to package directions. Divide rice among four plates; top with the chicken, sauce, artichoke hearts and olives.