Parmesan Chicken With Artichoke Hearts Recipes

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SKILLET CHICKEN PARMESAN WITH ARTICHOKES



Skillet Chicken Parmesan with Artichokes image

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 11

2 tablespoons extra-virgin olive oil
1 10-ounce package frozen artichoke hearts, thawed
1 clove garlic, chopped
1/4 teaspoon red pepper flakes
1 28-ounce can whole peeled San Marzano tomatoes, crushed by hand
Kosher salt and freshly ground pepper
3 cups chopped rotisserie chicken (skin removed)
1/4 cup fresh basil, roughly chopped, plus more for topping
4 slices rosemary focaccia (about 4 ounces)
4 ounces fresh mozzarella, thinly sliced
1/4 cup grated parmesan cheese

Steps:

  • Preheat the broiler. Heat the olive oil in a large ovenproof skillet over medium-high heat. Add the artichokes and cook, stirring occasionally, until tender and browned in spots, about 5 minutes. Add the garlic and red pepper flakes. Cook, stirring, until the garlic is soft, about 30 seconds.
  • Add the tomatoes, 1 cup water, 1 teaspoon salt and a few grinds of pepper to the skillet. Bring to a boil, then reduce to a simmer and cook, stirring occasionally, until the sauce thickens, about 10 minutes. Stir in the chicken and basil; season with salt.
  • Meanwhile, toast the focaccia in a toaster oven or under the broiler and let cool slightly; roughly chop to make coarse breadcrumbs. Sprinkle the crumbs over the chicken mixture and top with the mozzarella and parmesan.
  • Transfer the skillet to the broiler and cook until the breadcrumbs are browned and the cheese is bubbling, 3 to 5 minutes. Let cool, 5 minutes. Top with basil.

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

BAKED PARMESAN AND ARTICHOKE HEART CHICKEN



Baked Parmesan and Artichoke Heart Chicken image

This is a great meal for dinner parties because it can be prepped in advance and then placed in the oven when ready. If feeding a crowd, use a bigger baking dish and double the recipe. If you are doubling the recipe in one dish you may not need to double the amount of oil. Try adding just enough oil to cover the chicken.

Provided by Linda Spiker

Categories     Main Course

Time 40m

Number Of Ingredients 12

1 cup extra virgin olive oil
Juice of half a lemon
1/4 cup flat leaf Italian Parsley (chopped)
1 1/2 cups freshly grated parmesan cheese (separated)
2-3 cloves garlic (peeled and minced)
1 15 oz. can artichoke hearts packed in water
1 1/2 tsp red pepper flakes
3/4 cup cherry tomatoes (cut in half)
1 teaspoon sea salt
1/2 teaspoon black pepper
1 1/2 lbs chicken tenders (If you can't find tenders, make your own by thinly cutting chicken breasts)
rice, pasta or cauliflower rice (if desired)

Steps:

  • Preheat oven to 375 degrees and place oven rack in center position
  • Prep all the ingredients
  • Combine all ingredients in a 8x13" baking dish except half of the parmesan cheese and the chicken tenders
  • Stir until well mixed
  • Add chicken and toss well, top with remaining parmesan cheese
  • Bake for 30 minutes
  • Serve alone or over rice, pasta or cauliflower rice

PARMESAN CHICKEN WITH ARTICHOKE HEARTS



Parmesan Chicken with Artichoke Hearts image

I've liked the chicken and artichoke combo for a long time. Here's my own lemony twist. With all the praise it gets, this dinner is so much fun to serve. -Carly Giles, Hoquiam, Washington

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 4 servings.

Number Of Ingredients 12

4 boneless skinless chicken breast halves (6 ounces each)
3 teaspoons olive oil, divided
1 teaspoon dried rosemary, crushed
1/2 teaspoon dried thyme
1/2 teaspoon pepper
2 cans (14 ounces each) water-packed artichoke hearts, drained and quartered
1 medium onion, coarsely chopped
1/2 cup white wine or reduced-sodium chicken broth
2 garlic cloves, chopped
1/4 cup shredded Parmesan cheese
1 lemon, cut into 8 slices
2 green onions, thinly sliced

Steps:

  • Preheat oven to 375°. Place chicken in a 15x10x1-in. baking pan coated with cooking spray; drizzle with 1-1/2 teaspoons oil. In a small bowl, mix rosemary, thyme and pepper; sprinkle half over chicken., In a large bowl, combine artichoke hearts, onion, wine, garlic, remaining oil and remaining herb mixture; toss to coat. Arrange around chicken. Sprinkle chicken with cheese; top with lemon slices., Roast until a thermometer inserted in chicken reads 165°, 20-25 minutes. Sprinkle with green onions.

Nutrition Facts : Calories 339 calories, Fat 9g fat (3g saturated fat), Cholesterol 98mg cholesterol, Sodium 667mg sodium, Carbohydrate 18g carbohydrate (2g sugars, Fiber 1g fiber), Protein 42g protein. Diabetic Exchanges

PARMESAN-CRUSTED CHICKEN WITH GRILLED BABY ARTICHOKES



Parmesan-Crusted Chicken with Grilled Baby Artichokes image

Provided by Jeff Mauro, host of Sandwich King

Categories     main-dish

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 12

1 clove garlic, minced
2 lemons, cut in half
1/2 cup olive oil
Kosher salt and freshly ground black pepper
12 baby artichokes, trimmed and cut in half
1 cup all-purpose flour
2 large eggs, beaten
1 cup breadcrumbs
1/2 cup grated Parmesan
1 1/2 pounds chicken breast, thinly sliced
3/4 cup canola or vegetable oil
2 cups watercress

Steps:

  • Whisk together the garlic and juice of 1 1/2 of the lemons in a small bowl. Let stand for 5 minutes to mellow the garlic flavor. Whisk in the olive oil and season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Set aside.
  • Bring a large pot of salted water to a boil and prepare an ice bath. Squeeze the juice from the remaining lemon half into the boiling water and add the rind to the water. Add the artichokes and cook until the centers are tender when pierced with a knife, about 8 minutes. Shock the artichokes in the ice bath, remove from the water and pat dry.
  • Heat a grill pan over medium-high heat.
  • In a large bowl, toss the artichokes with about 1/4 cup of the dressing. Place the artichokes on the grill pan and cook until grill-marked, 3 to 4 minutes per side. Set aside.
  • Preheat the oven to 200 degrees F.
  • Set up 3 shallow bowls or baking dishes. In one, mix together the flour, 1/2 teaspoon salt and 1/4 teaspoon pepper. In the next one, whisk together the eggs, 1/4 cup water and some salt and pepper. In the last one, mix together the breadcrumbs, Parmesan and salt and pepper to taste. Coat each chicken piece with the flour mixture first, shaking off any excess flour. Next, dip into the egg mixture, making sure to coat both sides. Lastly, dredge in the breadcrumb mixture, pressing lightly to coat. Place on a baking sheet fitted with a rack.
  • In a large skillet, heat the canola oil over medium heat. Add 3 or 4 chicken pieces and cook each side until golden brown, 3 to 4 minutes. Transfer to a clean baking sheet fitted with a rack and hold in the oven. Repeat the process with the remaining chicken.
  • To serve, toss the watercress with the remaining dressing. Place each chicken piece on a plate, arrange some of the artichokes around the chicken, top with some of the watercress and serve.

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.

ONE-POT PARMESAN CHICKEN ZITI WITH ARTICHOKES AND SPINACH



One-Pot Parmesan Chicken Ziti with Artichokes and Spinach image

Creamy mac and cheese grows up with baby spinach, artichokes and Parmesan in this edgy version of everyone's favorite one-pot wonder.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 35m

Yield 8

Number Of Ingredients 13

4 cups water
2 cans (12 oz each) evaporated milk
1 teaspoon salt
2 cloves garlic, finely chopped
1 lb uncooked ziti pasta
2 teaspoons cornstarch
2 cups shredded deli rotisserie chicken
1 can (14 oz) Progresso™ artichoke hearts, drained, coarsely chopped
6 oz shredded Parmesan cheese (about 1 1/2 cups)
Juice of 2 medium lemons (about 2/3 cup)
2 tablespoons butter
4 cups baby spinach (5-oz package)
1/2 teaspoon pepper, if desired

Steps:

  • In Dutch oven, heat water, 1 can of the evaporated milk, the salt, garlic and pasta to simmering over medium heat. Simmer 12 to 14 minutes, stirring frequently, until pasta is tender.
  • In medium bowl, beat remaining can of evaporated milk and the cornstarch; stir in chicken and artichoke hearts. Add to mixture in Dutch oven; return to simmering, and continue to simmer 1 to 3 minutes or until thickened and mixture coats back of spoon.
  • Remove from heat; stir in half of the cheese and the lemon juice. Stir until cheese melts, then add remaining cheese (reserving 1/4 cup for serving, if desired) and butter; stir again.
  • Add spinach, and stir until wilted. Serve with reserved cheese and pepper.

Nutrition Facts : Calories 540, Carbohydrate 65 g, Cholesterol 65 mg, Fat 1 1/2, Fiber 6 g, Protein 34 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 1040 mg, Sugar 11 g, TransFat 0 g

CHICKEN WITH FUSILLI, ARTICHOKE HEARTS AND PARMESAN



Chicken With Fusilli, Artichoke Hearts and Parmesan image

I got this recipe from cooking.com a long time ago! This recipe is packed with flavor and is SO EASY to make. My DH always grills the chicken...so my work is cut down even less! Enjoy!

Provided by slkendrick

Categories     < 30 Mins

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10

2 tablespoons butter
2 garlic cloves, minced
1 cup heavy cream
3/4 teaspoon salt
1 teaspoon pepper
2 1/2 cups canned artichoke hearts, rinsed and cut (2-14 oz cans)
1 (16 ounce) bag fusilli
1/2 cup parmesan cheese, grated
2 teaspoons green onions
3 grilled chicken breasts (chopped)

Steps:

  • In medium saucepan, melt butter over moderately low heat.
  • Add garlic and cook approximately 30 seconds.
  • Stir in cream, salt, pepper and aritchoke hearts.
  • Cook until heated through.
  • Cook pasta until done.
  • Drain and toss with cream sauce, parmesan cheese, chives and chicken.

Nutrition Facts : Calories 899.1, Fat 35.8, SaturatedFat 20.6, Cholesterol 162.6, Sodium 818.5, Carbohydrate 100.8, Fiber 12.9, Sugar 4.3, Protein 44.2

FETA & PARMESAN ARTICHOKE BAKED CHICKEN



Feta & Parmesan Artichoke Baked Chicken image

A creamy mixture of artichoke hearts, mayo, Parmesan and feta cheese tops chicken breasts in this easy baked chicken dish.

Provided by My Food and Family

Categories     Home

Time 40m

Yield 4 servings

Number Of Ingredients 6

1 can (14 oz.) artichoke hearts, drained, chopped
1 pkg. (4 oz.) ATHENOS Traditional Crumbled Feta Cheese
1/4 cup KRAFT Real Mayo or MIRACLE WHIP Dressing
3 Tbsp. KRAFT Grated Parmesan Cheese
1 clove garlic, minced
4 small boneless skinless chicken breasts (1 lb.)

Steps:

  • Heat oven to 350°F.
  • Mix first 5 ingredients.
  • Place chicken in 13x9 inch baking dish; top evenly with artichoke mixture.
  • Bake 25 to 30 min. or until chicken is done (165°F).

Nutrition Facts : Calories 370, Fat 20 g, SaturatedFat 7 g, TransFat 0.5 g, Cholesterol 95 mg, Sodium 740 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 34 g

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