Italian Chicken With Artichokes Recipes

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ITALIAN CHICKEN AND ARTICHOKES



Italian Chicken and Artichokes image

From Lagniappe Recipe Contest back home in Louisiana. Great served Angel Hair pasta or flat noodles!

Provided by Justmez2

Categories     Chicken

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 10

1 (12 ounce) jar marinated artichoke hearts, undrained
2 garlic cloves, minced
6 chicken breasts
1 (10 1/2 ounce) can cream of chicken soup, undiluted
8 ounces sour cream
1/2 cup shredded mozzarella cheese
1/4 cup parmesan cheese
1/4 cup chablis or 1/4 cup water
1/4 teaspoon salt
1/4 teaspoon white pepper

Steps:

  • Chop and measure all ingredient out first cooks up quickly!
  • Drain artichokes pouring liquid into a large non-stick skillet and bring to a boil over medium high heat.
  • Add chicken to skillet, cook 10 minutes on each side turning once.
  • Remove chicken
  • Combine soup, sour cream, mozzarella cheese, wine, salt and pepper into skillet, cook until bubbly.
  • Return chicken to skillet, cover and continue cooking over medium heat 5-10 minutes, until chicken is tender.
  • Add artichokes, cover and cook 2 minutes more until thoroughly heated, then sprinkle with Parmesan cheese and serve over Angel Hair pasta or flat noodles!

ITALIAN CHICKEN WITH ARTICHOKES



Italian Chicken With Artichokes image

A friend gave me this recipe years ago and it is still a favorite. It is very easy and is loaded with flavor. Serve over linguine with a salad and crusty bread. NOTE: I usually drain some oil from the salad dressing.

Provided by bayousong

Categories     Poultry

Time 1h14m

Yield 1 9x13, 4 serving(s)

Number Of Ingredients 10

2 lbs skinless chicken pieces
16 ounces canned tomatoes, drained (wedges)
4 ounces mushrooms, drained (whole)
6 ounces ripe olives, drained
14 ounces artichoke hearts, drained
8 ounces Wishbone Italian salad dressing
1/2 cup dry vermouth
1 (1 ounce) package onion soup mix
10 ounces linguine
parmesan cheese (optional)

Steps:

  • Place chicken pieces in a greased 9x13" baking dish.
  • Arrange tomato, olives, mushrooms and artichokes on top.
  • Combine salad dressing and wine; pour over all.
  • Sprinkle with onion soup mix.
  • Cover and bake 350 degrees for 1 hour or until chicken is done.
  • Meanwhile, cook linguine.
  • Remove chicken from dish.
  • Combine remaining vegetable mixture with sauce and spoon over linguine on serving platter.
  • Arrange chicken on top and serve.
  • Sprinkle with cheese if desired.

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

DOUBLE-DUTY CHICKEN WITH OLIVES & ARTICHOKES



Double-Duty Chicken with Olives & Artichokes image

My grandmother came from the region around Seville, Spain, where olives are produced. They get a starring role in her scrumptious chicken. -Suzette Zara, Scottsdale, Arizona

Provided by Taste of Home

Categories     Dinner

Time 4h30m

Yield 4 servings plus leftovers.

Number Of Ingredients 19

1/4 cup all-purpose flour
1/2 teaspoon garlic salt
1/4 teaspoon pepper
8 bone-in chicken thighs (3 pounds), skin removed if desired
1 tablespoon olive oil
4 garlic cloves, thinly sliced
1 tablespoon grated lemon zest
1 teaspoon dried thyme
1/2 teaspoon dried rosemary, crushed
1 can (14 ounces) water-packed quartered artichoke hearts, drained
1/2 cup pimiento-stuffed olives
1 bay leaf
1-1/2 cups orange juice
3/4 cup chicken broth
2 tablespoons honey
GREMOLATA:
1/4 cup minced fresh basil
1 teaspoon grated lemon zest
1 garlic clove, minced

Steps:

  • In a shallow bowl, mix flour, garlic salt and pepper. Dip chicken thighs in flour mixture to coat both sides; shake off excess. In a large skillet, heat oil over medium heat. In batches, brown chicken on both sides. Transfer to a 4-qt. slow cooker., Sprinkle garlic, lemon zest, thyme and rosemary over chicken. Top with artichoke hearts, olives and bay leaf. In a bowl, mix orange juice, broth and honey; pour over top. Cook, covered, on low 4-5 hours or until chicken is tender. Remove bay leaf., Reserve 4 chicken thighs for Double-Duty Chicken & Feta Spinach Salad; cover and refrigerate. To serve remaining chicken, mix gremolata ingredients in a small bowl. Sprinkle over chicken and artichoke mixture.

Nutrition Facts : Calories 434 calories, Fat 21g fat (4g saturated fat), Cholesterol 81mg cholesterol, Sodium 971mg sodium, Carbohydrate 34g carbohydrate (17g sugars, Fiber 1g fiber), Protein 26g protein.

SHEET-PAN CHICKEN WITH ARTICHOKES AND HERBS



Sheet-Pan Chicken With Artichokes and Herbs image

This weeknight sheet-pan dinner takes inspiration from porchetta, the classic Italian pork roast that's scented with fennel and herbs. Here, a fragrant spice rub of ground fennel, garlic, rosemary and sage is placed onto chicken thighs, instantly elevating plain chicken with minimal effort. Canned artichokes are a versatile and time-saving pantry staple, commonly tossed into salads but here, they are fantastic roasted. The juicy chicken thighs create a bright pan sauce mixed with briny olives and lemon juice. Leftovers can be chopped and tossed with mayonnaise for a fantastic chicken salad the next day.

Provided by Kay Chun

Categories     dinner, poultry, roasts, main course

Time 50m

Yield 4 servings

Number Of Ingredients 13

3 large fennel bulbs (about 3 pounds), trimmed, halved lengthwise and cut into 1/2-inch-thick wedges
2 (14-ounce) cans whole artichoke hearts in water, drained and halved lengthwise
8 ounces cherry tomatoes
6 tablespoons extra-virgin olive oil
Kosher salt and pepper
2 tablespoons minced garlic
2 tablespoons ground fennel
1 tablespoon finely chopped fresh rosemary
1 tablespoon finely chopped fresh sage
8 bone-in, skin-on chicken thighs (about 3 pounds)
1/2 cup pitted green olives, chopped
2 tablespoons fresh lemon juice
1 teaspoon red-pepper flakes (optional)

Steps:

  • Heat oven to 425 degrees. On a rimmed baking sheet, combine fennel wedges, artichokes, tomatoes and 3 tablespoons oil. Season with salt and pepper and toss to evenly coat. Spread in an even layer.
  • In a small bowl, combine garlic, ground fennel, rosemary, sage and the remaining 3 tablespoons oil. Season chicken all over with salt and pepper, then rub with spice mixture. Arrange the chicken on top of the vegetables skin-side up.
  • Roast until vegetables are tender and chicken is golden and crisp and cooked through, 35 to 40 minutes.
  • Divide chicken and vegetables among plates. Pour pan juices into a small bowl, let settle and then skim off the fat with a spoon. Stir in olives, lemon juice and red-pepper flakes (if using). Spoon sauce over chicken and vegetables. Serve warm.

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.

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