Greek Style Chicken And Artichokes Recipes

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-STYLE CHICKEN AND ARTICHOKES

Steps:

• Season chicken with salt and pepper. Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat and brown chicken and artichokes, stirring occasionally, about 8 minutes. Remove chicken mixture and set aside.
• Heat remaining 1 tablespoon olive oil over medium heat and cook garlic for about 30 seconds. Add wine to pan and stir, scraping up brown bits. Stir in Chicken Broth and next 5 ingredients (lemon juice, sun-dried tomatoes, lemon peel, oregano, red pepper flakes).
• Return chicken mixture to skillet and bring to a boil. Reduce heat and simmer covered, stirring occasionally, until chicken is throughly cooked, about 10 minutes.

GREEK CHICKEN WITH ARTICHOKE HEARTS

Steps:

• Preheat oven to 375 degrees fahrenheit.
• Rinse chicken pieces and pat dry.
• Put chicken in 13 x 9 x 2 inch baking dish.
• Whisk together remaining ingredients (except artichoke hearts and lemon slices) and pour evenly over chicken.
• Cook uncovered, spooning juices over chicken occasionally, for about 30 minutes.
• Turn chicken over and cook for 10 minutes more.
• Remove the pan from the oven, scatter artichoke heart among the chicken, and spoon cooking juices over them.
• Continue to cook for about 20 minutes more, basting once or twice more, until chicken is done (juices run clear when the thickest part of the largest piece is pierced).
• Remove pan from oven, garnish with lemon slices and a final quick grind of pepper, if you like, let rest about 5 minutes and serve.

ONE PAN GREEK CHICKEN WITH ARTICHOKES AND OLIVES

Steps:

• Preheat the oven to 425 degrees.
• Pat the skin of the chicken thighs dry with a paper towel then liberally season the chicken skin with salt.
• Heat a large cast iron skillet over medium-high heat. Once the skillet is hot, add the oil and then add the chicken thighs to the skillet skin side down.
• While the chicken thighs are browning, season the other side with pepper, garlic powder, onion powder, dried oregano, red pepper flakes.
• When the chicken skin is golden brown, roughly 7-10 minutes later, flip the chicken and turn off the heat. Tuck the lemon slices in between the chicken. Next add the artichokes, smashed garlic, olives, and lemon juice to the pan.
• Place the skillet into a 425 degree oven and let the chicken cook for 25-30 minutes or until the chicken is cooked through.
• Remove from the oven and let sit for 10 minutes to cool. Serve and enjoy!

GREEK-STYLE CHICKEN AND MUSHROOMS

Steps:

• Heat olive oil in heavy large skillet over medium-high heat. Sprinkle chicken with salt and pepper; dust with flour. Add chicken to skillet; sauté until brown, about 2 minutes per side. Using tongs, transfer chicken to plate. Add mushrooms, garlic and oregano to same skillet. Sauté until mushrooms brown, about 10 minutes. Add broth, lemon juice and wine and boil until sauce is slightly reduced, about 5 minutes. Add chicken to sauce. Reduce heat and simmer uncovered until chicken is cooked through, about 2 minutes per side. Season with salt and pepper.
• Transfer chicken and mushroom sauce to platter. Sprinkle with parsley.

GREEK CHICKEN WITH TOMATOES, ARTICHOKES AND FETA

Steps:

• Preheat oven to 400 degrees F. Place Reynolds® Oven Bag in 13x9x2-inch baking pan.
• Add tomatoes to oven bag and squeeze bag to break open tomatoes.
• Add chicken, artichokes, feta, olives, flour and Greek seasoning to bag. Turn bag several times to mix ingredients; arrange ingredients in an even layer in bag.
• Close bag with nylon tie. Cut six 1/2-inch slits in top. Tuck ends of bag into pan.
• Bake 18 to 20 minutes or until chicken reaches 170 degrees F. on thermometer. Carefully cut open bag; stir. Add Basil Chiffonade to garnish servings.

BRAISED GREEK CHICKEN AND ARTICHOKES

Steps:

• Heat oil in heavy larrge skillet over medium high heat.
• Sprinkle chicken with salt and pepper.
• Add chicken to skillet, and saute until browned on both sides, about 10 minutes.
• Add 2 Tablespoons reserved marinade, broth, lemon juice, peel, and crushed red pepper.
• Reduce heat to low, cover, simmer until chicken almost cooked through, about 10 minutes.
• Uncover; stir in artichokes and 2 tablespoons oregano.
• Simmer until liquid is slightly reduced, and chicken is cooked through, about 5 minutes.
• Stir in 1 Tablespoon oregano.
• Season with salt and pepper.

GREEK ARTICHOKE CHICKEN

Steps:

• Salt and pepper the chicken thighs.
• Heat the olive oil on medium high in a large skillet. Brown the chicken on all sides. During the last minute of browning, add the garlic to the pan, between the chicken pieces, and cook just until soft.
• Pour in the tomatoes and artichokes including their juices. Stir in the sugar. Bring to a boil. Lower the heat and simmer uncovered, turning the chicken pieces occasionally to cook evenly. Chicken will take approximately 20 minutes to cook through.
• Turn the chicken pieces so that the top faces up. Crumble the feta on top and heat just until feta starts to melt.
• Garnish with generous handfuls of the fresh herbs.
• Note: The pan will have lots of juice with flecks of feta chunks. Spoon the chicken and sauce into a shallow bowl over cooked orzo or other pasta.

GREEK CHICKEN & RICE

Steps:

• Sprinkle chicken with garlic powder and pepper. In a large skillet, heat oil over medium heat. Add chicken; cook and stir until no longer pink, 8-10 minutes. Stir in artichokes, roasted peppers, tomatoes and olives. Cook and stir until heated through, 3-5 minutes., Meanwhile, prepare rice according to package directions. Serve with chicken. Sprinkle with parsley.

BRAISED GREEK CHICKEN AND ARTICHOKES

Steps:

• Heat oil in heavy large skillet over medium-high heat. Sprinkle chicken with salt and pepper. Add to skillet and sauté chicken until browned on all sides, about 10 minutes. Add 2 tablespoons reserved marinade, broth, lemon juice, peel, and crushed pepper. Reduce heat to low, cover and simmer until chicken is almost cooked through, about 10 minutes. Uncover; stir in artichokes and 2 tablespoons oregano. Simmer until liquid is slightly reduced and chicken is cooked through, about 5 minutes. Stir in 1 tablespoon oregano. Season with salt and pepper; serve.

GREEK ISLAND CHICKEN WITH MARINATED ARTICHOKES

Steps:

• Warm the oil in a large non-stick pan (which has a lid) over a medium-high heat. Add the chicken and cook for 5 minutes on each side, or until browned. Transfer to a plate.
• Reduce the heat to medium, add the onion and garlic. Cook for 5 minutes, or until the onion has softened.
• Stir in the mushrooms and cook for a further 10 minutes or until the mushrooms have softened and the juices have reduced.
• Add the wine, artichokes, tomatoes, olives, lemon-pepper seasoning, honey, salt, oregano, cinnamon and chicken.
• Reduce the heat to low, cover and cook for 15 minutes.
• Uncover and cook for 5 minutes, or until the sauce thickens slightly and a thermometer inserted in the thickest part of the breasts registers 70ºC/169ºF and the juices run clear.
• Sprinkle with the cheese and serve over rice with the lemon wedges.

CHICKEN WITH ARTICHOKES AND GOAT CHEESE

Steps:

• Heat olive oil in a skillet over medium heat and cook chicken breast halves until browned on both sides, 5 to 8 minutes per side. Pour in chicken stock, artichoke hearts, pearl onions, thyme, salt, and black pepper and bring to a boil. Reduce heat to low and simmer until stock is reduced and onions and artichokes are tender, about 45 minutes; turn chicken breasts over in the skillet after 20 minutes.
• Place a goat cheese slice on each chicken breast; cover skillet and let goat cheese melt. Place chicken breasts onto a serving platter. Spoon about 3 tablespoons liquid from skillet into a small bowl and whisk in cornstarch until smooth; stir cornstarch mixture into skillet and cook until sauce has thickened, about 1 minute. Serve pan sauce with chicken breasts.

GREEK PENNE AND CHICKEN

Steps:

• In a large pot with boiling salted water cook penne pasta until al dente. Drain.
• Meanwhile, in a large skillet over medium-high heat melt butter, add onion and garlic and cook for 2 minutes. Add chopped chicken and continue cooking, stirring occasionally until golden brown, about 5 to 6 minutes.
• Reduce heat to medium- low. Drain and chop artichoke hearts and add them, chopped tomato, feta cheese, fresh parsley, lemon juice, dried oregano, and drained penne pasta to the large skillet. Cook until heated through, about 2 to 3 minutes.
• Season with salt and ground black pepper. Serve warm.