Roast Chicken With Artichokes Tomatoes And Peppers Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

CHICKEN WITH ARTICHOKES AND TOMATOES



Chicken with Artichokes and Tomatoes image

Chicken with artichokes, tomatoes and red onion tossed with penne pasta.

Provided by Deseree

Categories     Main Dishes

Time 30m

Number Of Ingredients 12

1 pound boneless skinless chicken breasts (cut into 1 inch pieces)
1/2 teaspoon kosher salt
1/4 teaspoon fresh cracked black pepper
2 tablespoons olive oil
2 cloves garlic (minced)
1/4 teaspoon dried oregano
1/2 red onion (diced)
1 14.5 ounce can quartered artichoke hearts
1/2 cup dry white wine (I used pinot grigio)
1 tablespoon lemon juice
1 cup halved cherry tomatoes
1/2 pound dried penne pasta

Steps:

  • Sprinkle diced chicken with salt and pepper. Toss to coat.
  • Start the water for your pasta.
  • Heat olive oil in a large skillet over medium heat. Add garlic, cook for 1 minute.
  • Stir in chicken, cook for 3-4 minutes or until the chicken starts to brown.
  • Stir in red onion, artichoke hearts, and dried oregano. Cook for 3 minutes or until onion starts to soften.
  • Meanwhile, if you haven't already, begin cooking your pasta. Cook according to package directions.
  • To the chicken pan, add wine to deglaze. Be sure to scrape up the bits that have stuck to the bottom, there is lots of flavor in there. Stir in lemon juice. Reduce heat and let simmer for 5 minutes.
  • Stir in cherry tomatoes, cook 1 minute.
  • Spoon mixture over pasta. Serve hot.

ROASTED CHICKEN WITH ARTICHOKES, PEPPERS, AND SUN-DRIED TOMATOES



Roasted Chicken with Artichokes, Peppers, and Sun-Dried Tomatoes image

Classic Italian flavors, including artichokes, sun-dried tomatoes, and roasted peppers, are paired with moist and juicy chicken breasts in this easy one-pan meal the whole family will love!

Provided by Jessica

Categories     Main Course

Time 50m

Number Of Ingredients 12

Cooking spray
1 medium onion,, sliced into half moons
4 bone-in chicken breasts, (with skin on; about 2 pounds)
2 cloves garlic,, minced
1 tablespoon chopped fresh rosemary
1 tablespoon lemon zest
1 cup chopped sun-dried tomatoes,, packed in olive oil
2 roasted peppers,, jarred in water, drained, rinsed, and sliced thin
One 14-ounce can quartered artichokes packed in water,, drained and rinsed
1/3 cup low-sodium chicken broth , or dry white wine
3 tablespoons lemon juice, (~1 lemon)
Freshly ground pepper,, to taste

Steps:

  • Preheat oven to 400 degrees F. Spray a large baking dish (about 9x11) with cooking spray. Spread sliced onions on the bottom of the baking dish and place chicken breasts on top.
  • Using your hands, massage the garlic, rosemary, lemon zest, and sun-dried tomatoes with oil on the chicken breasts, making sure to coat under the skin as well. Use additional olive oil as needed to make sure the chicken is well coated and moist. Spread peppers and artichoke hearts around the chicken.
  • Whisk together the broth (or wine) and lemon juice and pour around the chicken and vegetables. Season with freshly ground pepper, to taste.
  • Roast chicken for about 20 minutes, until skin is browned and crisp. Baste chicken and return to oven until chicken is cooked through, about 20 minutes longer.

Nutrition Facts : ServingSize 4 -6

ARTICHOKE AND TOMATO CHICKEN



Artichoke and Tomato Chicken image

This is a delicious recipe that I came up with one afternoon when I couldn't find anything to make for the family!

Provided by Maggie

Categories     World Cuisine Recipes     European     Italian

Time 1h5m

Yield 6

Number Of Ingredients 9

¼ cup olive oil
4 fresh tomatoes, diced
3 tablespoons chopped fresh basil
2 tablespoons chopped fresh oregano
6 artichoke hearts, drained and chopped
2 red bell peppers, chopped
1 (8 ounce) package mozzarella cheese, cubed
6 skinless, boneless chicken breast halves - pounded to 1/4 inch thickness
2 cups marinara sauce

Steps:

  • Heat oil in a skillet over medium heat. Add tomatoes, basil, oregano, artichoke hearts and red peppers. Cook until just hot, then remove from heat. transfer to a large bowl and toss together with mozzarella cubes.
  • Preheat oven to 350 degrees F (175 degrees C). Lay out the pounded breasts and spoon filling onto the center, leaving an inch on each side. Adjust filling as you roll so as not to over stuff. Place them seam side down into a 2 quart baking dish. cover with marinara sauce. Place lid onto dish or cover with aluminum foil.
  • Bake for 35 to 45 minutes in the preheated oven, or until chicken is cooked through. You'll love it!

Nutrition Facts : Calories 542.7 calories, Carbohydrate 19.8 g, Cholesterol 162.4 mg, Fat 20.4 g, Fiber 4.5 g, Protein 66.7 g, SaturatedFat 6.4 g, Sodium 817.1 mg, Sugar 11.5 g

SAUTEED CHICKEN BREAST WITH ARTICHOKES AND PEPPERS



Sauteed Chicken Breast with Artichokes and Peppers image

Provided by Food Network Kitchen

Categories     main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 12

4 teaspoons extra-virgin olive oil
4 boneless skinless chicken breasts (about 6 ounces each)
Kosher salt and freshly ground black pepper
1 onion, halved and sliced
4 cloves garlic, smashed
2 sprigs fresh thyme, leaves stripped
1 1/2 cups jarred marinated artichokes, drained and patted dry
1/2 cup jarred roasted red peppers, sliced into strips
2 tablespoons dry vermouth
1 cup chicken broth, homemade or low-sodium canned
1 to 2 tablespoons unsalted butter
1/4 cup flat leaf parsley leaves

Steps:

  • Preheat the oven to 400 degrees F.
  • Heat a large skillet over medium-high heat; add the olive oil. Season the chicken with salt and pepper to taste. Lay the chicken skinned side down in the skillet and cook, turning once, until golden, about 4 minutes per side. Transfer the chicken to a baking dish or roasting pan and bake just until firm to the touch, about 10 minutes.
  • Meanwhile, add the onion, garlic, thyme to the skillet and season with salt and pepper, to taste. Cook, stirring occasionally, until brown, about 5 minutes. Add the artichokes and peppers and cook until brown as well, about 3 minutes. Add the vermouth and stir with a wooden spoon to scrape up the browned bits from the bottom of the pan. Simmer until the vermouth is syrupy, then add the broth and bring the mixture to a full boil. Simmer until the sauce thickens, and season with salt and pepper. Whisk in the butter and add the parsley. Pour the sauce over the chicken, and serve.

Nutrition Facts : Calories 515 calorie, Fat 28 grams, SaturatedFat 5 grams, Carbohydrate 17 grams, Fiber 5 grams, Protein 44 grams

CHICKEN WITH PEPPERS AND TOMATOES



Chicken with Peppers and Tomatoes image

Provided by Food Network Kitchen

Yield 4 servings

Number Of Ingredients 11

2 tablespoons olive oil
2 boneless and skinless chicken breasts, sliced into 1/2-inch strips
1 small onion, peeled and sliced
1 green bell pepper, seeded and sliced into strips
1 yellow bell pepper, seeded and sliced into strips
1/2 cup white wine
2 cups whole tomatoes, chopped
1 teaspoon dried oregano
Salt and pepper
3 tablespoons fresh basil
1 package instant couscous

Steps:

  • Heat oil in large skillet and cook chicken until it begins to brown. Stir in onions and cook for 2 minutes. Stir in peppers and cook for 3 minutes. Stir in wine, tomatoes and oregano and bring to a simmer. Cover and cook for 10 minutes. Season to taste and garnish with fresh basil.
  • Follow package instructions.

ROAST CHICKEN WITH ARTICHOKES, TOMATOES AND PEPPERS



Roast Chicken With Artichokes, Tomatoes And Peppers image

Provided by Molly O'Neill

Categories     dinner, roasts, main course

Time 1h45m

Yield Four servings

Number Of Ingredients 11

1 13 3/4-ounce can artichoke hearts, well drained
2 cloves garlic, peeled
1 tablespoon olive oil
1/2 teaspoon salt, plus more to taste
Freshly ground pepper to taste
1 3 1/2-pound roasting chicken
1/2 lemon, quartered
3 sprigs fresh rosemary
1 14 1/2-ounce can peeled tomatoes, well drained and coarsely chopped
1 green bell pepper, roasted, peeled, cored, deribbed and julienned
1/8 teaspoon cayenne

Steps:

  • Preheat the oven to 450 degrees. Place about two-thirds of the artichokes in a food processor with the garlic, 2 teaspoons of the olive oil, 1/2 teaspoon of the salt and pepper. Process until smooth, stopping as necessary to scrape the sides of the bowl.
  • Carefully loosen the skin over the breast from the meat, forming 2 pouches. Stuff the pouches with the artichoke mixture. Rub the skin with the remaining teaspoon of olive oil and season with salt and pepper. Fill the cavity with the lemon, the rosemary and the remaining artichoke hearts. Place in a roasting pan and roast for 35 minutes, running a spatula under the chicken once or twice to prevent it from sticking to the pan.
  • Combine the tomato, roasted pepper and cayenne and spoon the mixture over the chicken. Continue roasting until the juices run clear when pricked in the thickest part of the thigh, about 35 minutes longer, basting every 10 minutes. Remove from the oven and let stand for 10 minutes before carvings. Carve and divide among 4 plates, serving a little of the artichoke puree with each serving.

Nutrition Facts : @context http, Calories 729, UnsaturatedFat 31 grams, Carbohydrate 19 grams, Fat 49 grams, Fiber 9 grams, Protein 54 grams, SaturatedFat 13 grams, Sodium 703 milligrams, Sugar 4 grams

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.

CHICKEN, ARTICHOKES, ROASTED PEPPERS AND OLIVES



Chicken, Artichokes, Roasted Peppers and Olives image

This recipe is from the book "Low Fat Lies". It is simple and if you use frozen cubed chicken breast, all the ingredients can be kept on hand, so it makes a great meal when you didn't shop. Don't take the quantities as gospel -- change them to meet what you have (or like). It is not necessary to thaw frozen cooked cubed chicken.

Provided by WayneInAtlanta

Categories     Chicken

Time 20m

Yield 4 serving(s)

Number Of Ingredients 9

8 tablespoons flour
1/4 teaspoon black pepper (adjust to taste)
4 tablespoons olive oil
2 garlic cloves, chopped
8 ounces chicken breasts, cubed
4 roasted red peppers (from a jar cut into strips)
40 medium olives
1 (12 ounce) jar marinated artichokes
8 ounces dry pasta (works better with short pasta)

Steps:

  • Cook Pasta.
  • While pasta cooks.
  • Add the pepper to the flour.
  • Coat the chicken with the flour and pepper mixture.
  • Cook garlic about 2 minutes in oil over medium low heat.
  • Add chicken and cook until lightly browned.
  • Add the peppers and olives, cook until just heated though.
  • Add artichokes with liquid and cooked until everything is heated through.
  • Serve over the pasta.

TOMATO AND ARTICHOKE CHICKEN BREASTS



Tomato and Artichoke Chicken Breasts image

Make and share this Tomato and Artichoke Chicken Breasts recipe from Food.com.

Provided by jovigirl

Categories     Chicken Breast

Time 30m

Yield 4 serving(s)

Number Of Ingredients 9

2 tablespoons all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
4 boneless skinless chicken breast halves
1 tablespoon oil
1 (14 1/2 ounce) can diced tomatoes with basil oregano and garlic
1 (13 1/2 ounce) can artichoke hearts, sliced
1/4 cup balsamic vinegar
1/2 cup parmesan cheese

Steps:

  • Mix flour, salt and pepper in gallon-size plastic food bag. Add chicken, close bag and shake to coat.
  • Heat oil in large non-stick skillet. Add chicken and, turning once, cook 8 - 10 minutes or until golden and barely pink in center. Remove to a serving platter and cover to keep warm.
  • In pan, add diced tomatoes, artichoke hearts and balsamic vinegar. Bring to a simmer, cook 3 minutes to blend flavors. Spoon on chicken, sprinkle with parmesan cheese and serve.

TOMATO ARTICHOKE CHICKEN



Tomato Artichoke Chicken image

Preparing the pizza sauce early in the week sure saves time later when it's used in this fast dinner. Tender chicken, roasted red peppers and marinated artichoke hearts put a flavorful spin on the red sauce that's served over pasta.

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 6

1 jar (12 ounces) marinated quartered artichoke hearts
4 boneless skinless chicken breasts (4 ounces each)
1 tablespoon olive oil
2 cups pizza sauce
1 jar (7 ounces) roasted sweet red peppers, drained and cut into strips
Hot cooked fettuccine

Steps:

  • Drain artichoke hearts, reserving 1/4 cup marinade. In a large skillet, brown chicken in oil. Add the pizza sauce, artichokes, red peppers and reserved artichoke marinade. , Bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or until a thermometer reads 170°. Serve with fettuccine.

Nutrition Facts : Calories 262 calories, Fat 19g fat (3g saturated fat), Cholesterol 16mg cholesterol, Sodium 982mg sodium, Carbohydrate 15g carbohydrate (8g sugars, Fiber 2g fiber), Protein 8g protein.

ROAST CHICKEN WITH ARTICHOKES



Roast Chicken with Artichokes image

To prolong the taste of spring, enjoy the earthy flavor of our roast chicken with some oil-packed artichokes.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken

Number Of Ingredients 7

3 tablespoons extra-virgin olive oil, plus 2 tablespoons for pan
2 lemons, halved
1 whole chicken (3 to 4 pounds), backbone removed, flattened
Coarse salt and freshly ground pepper
1/4 teaspoon red-pepper flakes
1 pint-size jar Artichokes Packed in Oil with Lemon, room temperature or warmed in oil
Fresh mint, for garnish

Steps:

  • Preheat oven to 425 degrees. Rub 3 tablespoons oil and the juice of 1 lemon over chicken; season generously with salt and pepper. Heat remaining 2 tablespoons oil in a large skillet (preferably cast-iron) over medium-high heat. Cook chicken, breast side down, until golden, about 5 minutes.
  • Set a large skillet (preferably cast-iron) on top of chicken, pressing to flatten. Transfer to oven, and roast until golden, about 30 minutes.
  • Remove skillet; flip chicken. Return skillet onto chicken; roast until cooked through and an instant-read thermometer inserted into thickest part of the thigh reaches 165 degrees, about 10 minutes.
  • Transfer to a platter; let rest 10 minutes before carving. Drizzle with juice of remaining lemon, and sprinkle with red-pepper flakes. Scatter artichokes over top, and drizzle with oil from jar. Garnish with mint.

CHICKEN WITH PEPPERS AND ARTICHOKES



Chicken with Peppers and Artichokes image

Looking for dinner using Progresso® marinated artichoke hearts? Then check out this great dish served with chicken and bell peppers.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 1h

Yield 4

Number Of Ingredients 6

1 jar (6 oz) Progresso™ marinated artichoke hearts, drained, marinade reserved
1/3 cup dry white wine or chicken broth
4 boneless skinless chicken breasts (about 1 1/4 lb)
2 medium red bell peppers, cut lengthwise into quarters
4 medium green onions, sliced (1/4 cup)
1/4 teaspoon pepper

Steps:

  • Refrigerate artichokes. In shallow glass or plastic dish, mix reserved marinade and wine. Add chicken and bell peppers, turning to coat with marinade. Cover; refrigerate at least 30 minutes but no longer than 24 hours, turning occasionally.
  • Heat gas or charcoal grill. Remove chicken and bell peppers from marinade; reserve marinade. Place chicken on grill over medium heat. Cover grill; cook 5 minutes. Turn chicken; add bell peppers to grill. Cover grill; cook 10 to 15 minutes or until peppers are tender and juice of chicken is clear when center of thickest part is cut (165°F).
  • Strain marinade. In 1-quart saucepan, mix marinade, artichokes, onions and pepper. Heat to boiling; boil and stir 1 minute. Serve with chicken and bell peppers.

Nutrition Facts : Calories 200, Carbohydrate 9 g, Cholesterol 70 mg, Fat 1/2, Fiber 5 g, Protein 27 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 210 mg, Sugar 3 g, TransFat 0 g

More about "roast chicken with artichokes tomatoes and peppers recipes"

ROASTED CHICKEN WITH ARTICHOKES, PEPPERS, AND SUN-DRIED …
2015-11-08 Spread sliced onions on bottom of baking dish and place chicken breasts on top. Advertisement. Step 2. Using your hands, massage garlic, rosemary, lemon zest, and sun …
From shape.com
Calories 413 per serving
  • Preheat oven to 400 degrees Fahrenheit. Spray a large baking dish (about 9x11) with cooking spray. Spread sliced onions on bottom of baking dish and place chicken breasts on top.
  • Using your hands, massage garlic, rosemary, lemon zest, and sun-dried tomatoes with oil on chicken breasts, making sure to coat under skin as well. Use additional olive oil as needed to make sure the chicken is well coated and moist. Spread red peppers and artichoke hearts around chicken.
  • Whisk together wine and lemon juice and pour over chicken and vegetables. Season with freshly ground pepper as desired.


GARLIC ROASTED CHICKEN WITH ARTICHOKES, TOMATOES, AND FETA
2021-07-26 Arrange chicken on Suvie roasting rack set inside a Suvie pan. Insert pan into the bottom of your Suvie. 2) In a second Suvie pan arrange artichoke hearts and cherry tomatoes. Drizzle with 1 tsp olive oil and sprinkle with 1 tsp salt and ½ tsp ground black pepper. Insert pan into the top of your Suvie. Input settings, and cook now or schedule.
From blog.suvie.com


ROAST CHICKEN WITH ARTICHOKES, TOMATOES AND GARLIC
Preheat conventional oven to 220°C (200°C for fan forced oven) and bake for 1 hour or until almost cooked, and remove as much fat as possible from the dish. Add the artichokes, olives, tomatoes and 125ml (1/2 cup) water and cook a further 20 minutes, or until the chicken is fully cooked. Carve the chicken into serving pieces and serve ...
From inghams.co.nz


PAN-ROASTED CHICKEN AND ARTICHOKES RECIPE - HOME CHEF
Preheat oven to 375 degrees. Thoroughly rinse produce and pat dry. Trim bottoms from Brussels sprouts and cut in half. Halve grape tomatoes. Lightly crush garlic with the flat side of a knife. Slice half of the lemon into eight thin rounds. Peel, halve, and …
From homechef.com


CHICKEN, ROASTED RED PEPPER AND ARTICHOKE PASTA - FLYPEACHPIE
2019-03-05 In a large pan, add butter, olive oil and garlic. Saute for 1 minute then add garlic and herb seasoning, roasted red pepper, diced chicken thighs, diced tomatoes, artichoke hearts, fresh basil, salt and bacon crumbles. Stir over medium heat until the tomatoes start to reduce and everything starts to cook down together and boil – about 4 minutes.
From flypeachpie.com


ITALIAN CHICKEN BAKE WITH ARTICHOKES AND TOMATOES
Combine artichokes, tomatoes, garlic, onions, olives (if using) flour, italian seasoning, salt and pepper. Nestle chicken into mixture. Brush chicken with 2 tablespoons olive oil. Sprinkle with salt and pepper. Bake for 30-40 minutes or until chicken is completely cooked through and reaches an internal temperature of 165 degrees farenheit.
From laughingspatula.com


CHICKEN WITH ARTICHOKES AND ROASTED PEPPER RELISH
Set the chicken aside and drain off ½ of the oil. Add the peppers to the pan and cook on high heat for 3 to 4 minutes, or until lightly browned. Add in the sundried tomatoes, artichokes and capers and sauté for 1 to 2 minutes. Finish by stirring in butter and adjusting the seasonings with salt and pepper. Serve the relish over the chicken and ...
From heinens.com


ROASTED CHICKEN WITH ARTICHOKES, TOMATOES & CAPERS
Instructions. Preheat oven to 425° F (220° C). Spread tomatoes, artichokes, garlic and capers in single layer on large rimmed baking sheet. Top with chicken. Dot chicken and vegetables with Becel® Olive Oil margarine. Drizzle with balsamic vinegar, then sprinkle with oregano, salt and pepper. Roast 25 minutes or until chicken is thoroughly ...
From becel.ca


ROASTED CHICKEN AND ARTICHOKES - THE BEWITCHIN' KITCHEN
2015-10-06 Marinate for a few hours. Pre-heat the oven to 375F. Strain the artichoke marinade. Spray a baking pan with nonstick spray. Place the chicken breasts on the pan and arrange the vegetables around the chicken. Season with salt, pepper, and garlic. Bake for 45-50 minutes or until the chicken breasts are done.
From thebewitchinkitchen.com


BAKED CHICKEN WITH ARTICHOKES AND TOMATOES - BUDGET BYTES
2016-12-04 Step by Step Photos. Drain one 15oz. can of diced tomatoes. In a medium bowl combine them with 2 Tbsp olive oil, 1/2 Tbsp lemon juice, 3 cloves of garlic (minced), 3/4 tsp oregano, 1/4 tsp salt, some freshly cracked pepper, and 1/2 Tbsp lemon juice. Set the mixture aside. Begin to preheat the oven to 400ºF.
From budgetbytes.com


15 ARTICHOKE CHICKEN RECIPES TO TRY ASAP | ALLRECIPES
2022-02-09 Chicken Penne with Asparagus, Sun-dried Tomatoes, and Artichoke Hearts. This perfect-for-summer meal is packed with seasonal and flavorful veggies. "Delicious, light, easy, and full of flavor," says recipe creator Emily. "It doesn't get much better than that!"
From allrecipes.com


ROASTED CHICKEN WITH ARTICHOKES, PEPPERS, AND SUN-DRIED …
Mar 16, 2018 - Best rated health supplements, products reviews & buying guides with an aim of recommending you with products that are guaranteed to work as described.
From pinterest.ca


SHEET PAN TOMATO AND ARTICHOKE CHICKEN - MAD ABOUT FOOD
2020-07-14 Arrange chicken thighs on a baking sheet and drizzle with avocado oil. Open and drain artichokes and tomatoes. Surround chicken with artichokes and diced tomatoes. Season the full sheet with salt and pepper. Place in the oven and cook for 20 minutes at 400F. Remove from the oven but leave the oven on.
From madaboutfood.co


CHICKEN AND FARRO CASSEROLE - SOLAR-HEART.COM
2022-05-12 Place chicken chunks and cauliflower florets in dish. Layer with the vegetables. Pre-heat oven to 375 degrees and have a 9 x 13 baking dish ready to use. 3. Uncover and let stand
From solar-heart.com


ROAST CHICKEN WITH ARTICHOKES - MARTHA.COM
Transfer to a platter; let rest 10 minutes before carving. Drizzle with juice of remaining lemon, and sprinkle with red-pepper flakes. Scatter artichokes over top, and drizzle wit
From martha.com


PARMESAN BAKED CHICKEN WITH ARTICHOKES & RED PEPPERS - DELALLO
DIRECTIONS. In a shallow bowl, place breadcrumbs. Place flour and beaten eggs in two separate dishes. First, season the chicken with salt and pepper. Dredge chicken breasts in flour, making sure to shake off any excess. Dip in beaten eggs, like the flour, making sure to let any excess drip off. Finally, dredge chicken in breadcrumbs to coat well.
From delallo.com


CHICKEN BREASTS WITH ARTICHOKE-PEPPER SAUCE RECIPE
Add garlic to skillet; sauté 30 seconds. Stir in remaining artichoke marinade, roasted pepper mixture, wine, paprika, and ground red pepper, stirring to loosen browned particles from bottom of skillet. Return chicken to skillet; cover and cook 10 minutes or until chicken is done.
From myrecipes.com


LEMON AND ARTICHOKE OVEN ROASTED CHICKEN - THE COMFORT OF …
2014-06-24 Preheat oven to 400 degrees F. In a small bowl whisk together olive oil, red wine vinegar, wine (or broth), garlic, mustard, Italian seasoning, and crushed red pepper flakes. (You can marinade the chicken in this mixture up to 1 day, though not necessary.) Place chicken in a rimmed 13-in. x 9-in. baking dish.
From thecomfortofcooking.com


SAUTéED CHICKEN AND TOMATOES WITH ROASTED ARTICHOKES
2022-03-21 Heat oven to 425°F. On rimmed baking sheet, gently toss artichokes with 2 tablespoons oil and 1/4 teaspoon each kosher salt and pepper. Arrange cut sides down and roast on bottom rack until ...
From goodhousekeeping.com


CHICKEN WITH MUSHROOMS, TOMATOES AND ARTICHOKES
2017-04-14 Add leeks and saute a minute or two. Add garlic, tomatoes, red peppers, half the basil and mushrooms and continue to cook until the tomatoes begin to wilt and the mushrooms are cooked through. Sprinkle additional salt and pepper over veggies. Stir in artichoke hearts. Return the chicken to the pan. Add chicken broth.
From cantstayoutofthekitchen.com


ARTICHOKE CHICKEN WITH ROASTED PEPPERS - CHATELAINE
Remove chicken to a large plate. Add remaining chicken and cook until golden. Reduce heat to medium, then return all of chicken and any accumulated juices to …
From chatelaine.com


BRUNCH BAKE WITH ARTICHOKES, CHICKEN AND ROASTED RED PEPPERS …
2020-06-25 Cook for 1 minute or until softened. Add spinach, cook until wilted. Add roasted red peppers, cooked and shredded chicken, and artichoke hearts; heat through. Remove from heat and toss with bread mixture; pour into the prepared baking dish. Bake, covered with foil, for 30 minutes or until almost set. Remove foil and sprinkle with remaining cheese.
From thedailymeal.com


LOW-CARB BAKED CHICKEN THIGHS & ARTICHOKES {FRANCE} - LIZZY …
2020-04-22 5. Add artichokes and peppers to the skillet on medium heat. Cook a little so it can absorb the flavors of the wine and spices. 6. Add the pepper and artichoke on top of the chicken and spread evenly top with the rest of the capers and parsley. 7. Slice the lemon and squeeze on top of the dish. 8. Bake for 15-20 minutes or until cooked through ...
From lizzylovesfood.com


CHICKEN DRY WITHOUT TOMATO - NOURISHEDBYLIFE.COM
2022-05-11 Whisk until fully incorporated and creamy. 1. Add cranberries and kale, season with more salt and pepper, then add water, place a lid on top of the skillet and cook for 4-5 minutes, or until kale is tender. Preheat oven to 400°F. Preheat oven to 375 degrees and line your baking sheet with parchment paper. Place the chicken breasts (pretty side up) in a lightly greased …
From nourishedbylife.com


SLOW COOKER MEDITERRANEAN CHICKEN - CAFE DELITES
2019-12-17 Add the chicken thighs skin side up in the slow cooker. Add the remaining roasted red peppers, olives and artichoke hearts around the chicken pieces. Pour the sauce over the chicken pieces and around the edge of the pan. Cook …
From cafedelites.com


ROSEMARY-ROASTED CHICKEN WITH ARTICHOKES AND POTATOES RECIPE
Scatter potato mixture in an even layer around chicken on baking sheet. Step 3. Roast in preheated oven until a thermometer inserted in thickest portion …
From foodandwine.com


ITALIAN CHICKEN AND TOMATO SKILLET WITH ROASTED PEPPERS
2015-09-22 In a large pan add 1/2 - 1 tablespoon olive oil and sauté peppers until golden (or until cooked to your desire), approximately 10 minutes, add the chicken mixture and gently mix together, (at this point taste for salt, you may need to add more) cover and let simmer for another 10 minutes. Serve immediately. Enjoy!
From anitalianinmykitchen.com


HEALTHY ARTICHOKE CHICKEN RECIPE WITH TOMATOES AND GOAT CHEESE
2020-08-21 Finely slice or chiffonade the basil and add it to the tomatoes and artichokes. Then mince the garlic and add that to the bowl. Using a fork, add crumbles of goat cheese. Add the salt and pepper and mix! For the chicken, cut into 4 pieces, equal in size. Add to a baking dish, drizzle with a tbsp of olive oil and sprinkle with salt and pepper.
From talkingmeals.com


10 BEST MEDITERRANEAN CHICKEN OLIVES ARTICHOKE RECIPES - YUMMLY
2022-05-04 Braised Mediterranean Chicken With Olives Bertolli. rosemary leaves, garlic, ground black pepper, orange juice, pitted kalamata olives and 3 more. Mediterranean Chicken and Farro Salad. Half Baked Harvest. artichokes, oregano, roasted red peppers, crushed red pepper flakes and 15 more.
From yummly.com


OVEN-ROASTED CHICKEN WITH ARTICHOKES, LEMON AND TOMATO SAUCE
2011-03-02 Preparation. 1 Heat the oven to 400°F.; 2 Place the chicken and artichoke hearts into a 17 x 11-inch shallow roasting pan. Stir the sauce, mon juice and lemon zest in a medium bowl. Pour the sauce mixture over the chicken and artichoke hearts. 3 Roast for 35 minutes or until the chicken is cooked through. Serve the chicken mixture over the couscous.
From foodchannel.com


ROASTED CHICKEN WITH ARTICHOKES AND SUN-DRIED TOMATOES
2015-09-18 Uncover and let the chicken pieces roast for 15 minutes until golden before turning them and letting the other side roast too. While the chicken is cooking, make the artichoke and sun-dried tomato topping. In a large skillet, melt the margarine with the olive oil over high heat. Fry the shallots until translucent, about 5 minutes, then add the ...
From savormania.com


ARTICHOKE PEPPER BRAISED CHICKEN - WHAT'S GABY COOKING
2020-10-06 Instructions. Heat the olive oil in a large skillet or braiser over high heat. Arrange the chicken thighs on a baking sheet and season them with salt and pepper, to taste. Turn the pieces on their other side and season again. When the oil begins to smoke lightly, carefully add the chicken, 3-4 pieces at a time to the oil.
From whatsgabycooking.com


CHICKEN WITH ROASTED PEPPER AND ARTICHOKE SAUCE - CHATELAINE
Instructions. Coat a large, wide saucepan with oil and set over medium-high heat. Place half of chicken in pan. Cook until golden. This will take 4 to 6 min per side for thighs, or 3 to 4 min per ...
From chatelaine.com


ROASTED CHICKEN WITH ARTICHOKES, PEPPERS, AND SUN-DRIED TOMATOES
2022-02-06 Using canned artichokes helps speed up prep time, which is only 10 minutes! When shopping, look for canned artichokes packed in water and don't forget to rinse your canned goods before using. Studies have shown that rinsing canned goods before using can reduce the sodium content by as much as 40 percent! Using canned artichokes helps speed …
From cooks.unlibroparaleer.com


CHICKEN WITH ARTICHOKES AND ROASTED RED PEPPERS RECIPE
Directions. Season 3 chicken breasts with salt, pepper and garlic and set to cook on the George Foreman Grill. In large skillet (sprayed with PAM) over medium/medium high heat, add onions and garlic. Once the onions are clear, add Chicken broth and let it reduce a bit. After about 5 minutes add quartered artichokes and roasted red peppers.
From recipes.sparkpeople.com


Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

Top Asked Questions

How to cook chicken and artichokes in a pan?
Transfer the chicken to a baking dish or roasting pan and bake just until firm to the touch, about 10 minutes. Meanwhile, add the onion, garlic, thyme to the skillet and season with salt and pepper, to taste. Cook, stirring occasionally, until brown, about 5 minutes. Add the artichokes and peppers and cook until brown as well, about 3 minutes.
How do you cook with artichokes and peppers?
Add the artichokes and peppers and cook until brown as well, about 3 minutes. Add the vermouth and stir with a wooden spoon to scrape up the browned bits from the bottom of the pan.
How to cook chicken on the stove top?
Heat a large skillet over medium-high heat; add the olive oil. Season the chicken with salt and pepper to taste. Lay the chicken skinned side down in the skillet and cook, turning once, until golden, about 4 minutes per side. Transfer the chicken to a baking dish or roasting pan and bake just until firm to the touch, about 10 minutes.
How long to cook chicken thighs in oven with marinara sauce?
Place them seam side down into a 2 quart baking dish. cover with marinara sauce. Place lid onto dish or cover with aluminum foil. Bake for 35 to 45 minutes in the preheated oven, or until chicken is cooked through. You'll love it!

Related Search