Top Rated Artichoke Chicken Recipes
Try this savory brunch bake recipe the next time you're looking to bring something new to the breakfast table. It's full of melted Italian cheese, savory chicken breast, roasted red peppers and artichoke hearts.Recipe courtesy of Perdue
I love this recipe because it comes across as this really impressive, elegant dish, but is so easy to make. It's the sauce that does it. Every step of the recipe is why it's so good, from flouring the chicken, frying it, and deglazing with white wine to the main event: artichokes. Feel free to play around with the ingredients as you please, though (mushrooms for artichokes, red wine for white), but always make the sauce in the same pan that you cooked the floured chicken.
I’ve been making this Artichoke Chicken recipe since college. With only a couple of ingredients, it tastes like artichoke dip on top of chicken. This chicken dinner is baked in the oven and is an easy dinner for any night of the week.
I have a babysitter that is not only great with my kids but she completely cleans my house. Babysitter goldmine, right? I always clean before babysitters come over anyway but no matter how clean I get it, she’ll find a junk drawer to organize or laundry to do.
I don’t want her to think I’m a total slob so I try to clean as much as I can before she comes and wash every single piece of laundry I can find – which lasts for about 2 minutes before there’s already dirty laundry with a house full of 7 people.
Remember me, the worst folder ever? She has military grade folding skills.
Last time we went out, I was sure that there was nothing she could possibly find to clean or fold and I came home to my game closet organized (she said she couldn’t help herself) and about 10 items of clothing washed and folded – one being a pair of my underwear, folded in a very small tight square.
I guess I should get over it and embrace the help. What does all that have to do with this chicken? Nothing. Except that I used to make this 8 years ago when we lived in a tiny apartment with a lot less kids and a lot less to clean.
Think of your favorite artichoke dip on top of chicken. It’s delicious. The topping keeps the chicken from getting dry and the ingredients although simple, are delicious. I only made 4 breasts this time so I had leftover topping and stuck it in the oven until bubbly and served it with baguettes. So versatile.
Artichoke Chicken Recipe
This is soooo ridiculously simple. Deliciously simple. Like one of those dishes that is so easy and has so few ingredients but tastes SO DANG GOOD. It reminds me of this Baked Chicken with Spinach and Artichokes, which happens to be a favorite of mine.
I’m the kind of person who gets on a food kick and doesn’t stop. I will try to find 856 ways to include whatever foods I’m into at the moment in every recipe. Case in point: as of this week, it’s been squash-in-everything. Case in point #2: One Pot Chicken and Rice with Artichokes. This is very close to that, but minus the rice and plus the artichoke marinade. Result? Juicy baked perfection with A LOT of flavor. A lot a lot.
Totally foolproof and much simpler.
Your kitchen sesh with this artichoke chicken recipe will include a quick browning of those beautifully seasoned chicken pieces – I chose chicken drumsticks – and a transfer to a baking dish where our chicken will meet up with some onions and those artichoke hearts. In the meantime, we will use the artichoke marinade to mix it together with some garlic and brown mustard before pouring it over our gorgeous dinner.
45 minutes later, you will have the pleasure of biting into this amazingness for your evening meal. Theeee end. ☺
Cara Mia Marinated Artichokes are available at select Walmart, Safeway, Albertsons, Kroger, DeMoulas, Raley’s, Save Mart, Smart & Final, King Soopers, Schnucks, Ralphs, Sprouts, Bashas and Dekalb Farmers Market stores and ONLINE. Look for them in the canned vegetable aisle or produce section.
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- 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
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.
Trimming tender baby artichokes is simple. As you go, transfer them to lemon water to keep them from turning brown.
This quick and easy pasta is made entirely from ingredients kept in the pantry, so you can make it whenever a carb craving strikes. Inspired by elements often seen on Italian antipasto platters, the pasta is tossed with dry-cured sausage, artichoke hearts, and sun-dried tomatoes along with a simple tomato paste and olive oil sauce, and topped with toasted pine nuts and crisp peperoncini.
- Calories 574
- Fat 16.2 g (24.9%)
- Saturated 5.4 g (26.8%)
- Carbs 51.6 g (17.2%)
- Fiber 7.9 g (31.4%)
- Sugars 2.6 g
- Protein 34.4 g (68.8%)
- Sodium 958.8 mg (40.0%)
artichoke hearts, frozen and thawed, or canned and drained
boneless skinless chicken breasts, about 1 pound
Salt and freshly ground black pepper
dry yet mellow white wine, such as Chardonnay
Flat-leaf (Italian) parsley, to garnish (optional)
Cut the artichoke hearts in half lengthwise. Cut the chicken into bite-sized pieces, about 1 inch to a side. In a medium bowl, mix the flour with about 1 teaspoon salt and a generous quantity of black pepper. Toss the chicken pieces in the flour.
Set a large skillet (at least 12 inches wide) over medium-high heat. Heat 1 tablespoon of butter and 1 tablespoon of olive oil. Add the artichokes. Cook for about 5 minutes or until lightly browned on each side. Remove the artichokes from the skillet and transfer to a plate. Set aside.
Melt the remaining 1 tablespoon butter in the skillet along with the remaining 1 tablespoon olive oil. Lift the chicken pieces out of the flour and arrange in the skillet. Sauté the chicken pieces for 5 to 7 minutes or until well-browned on both sides. (For best flavor, look for a golden crust to develop, and make sure both sides are browned.) Add the browned artichokes back to the pan.
Pour in the white wine and and stir and scrape up any bits on the bottom of the pan. Bring to a simmer and let it simmer for 8 to 10 minutes over medium heat. The sauce will thicken. Stir well to coat everything with the wine sauce. Stir in a few squeezes of fresh lemon juice.
Serve with pasta or couscous. Garnish, if desired, with finely chopped parsley.
Start by seasoning your chicken pieces, and cooking in a skillet until golden brown on each side. Then remove from the pan and set aside.
In the skillet toss in your pine nuts to give them nice toasting. Once well-toasted add in your oil, rice, artichoke hearts, seasonings, lemon juice, and broth. Then toss in your chicken, and give a good stir.
Bring your mixture to a boil and then reduce the heat and cover so it can simmer. Once the rice and chicken are cooked, sprinkle with lemon peel or drizzle on juice, and top with parsley.
Skillet Lemon Chicken with Artichokes
Lemony artichokes pair perfectly with crispy golden chicken thighs.
- Heat oven to 425°F. Line a large rimmed baking sheet with foil.
- Cook 1 1/2 cups white or brown rice according to the package instructions. As the rice cooks, start to cook the chicken.
- In 12-inch skillet, heat 1 teaspoon oil on medium-high heat. Season 6 small chicken thighs with 1&frasl2 teaspoon salt, and 1/2 teaspoon black pepper. Place the chicken in the skillet, skin side down. Cook until golden brown, about 5 to 8 minutes. Remove from heat. While the chicken cooks, prep your vegetables.
- Rinse 1 14-ounce can artichoke hearts, then quarter. Finely chop 1 medium onion. Thinly slice 1 lemon and remove seeds. Chop 1/2 bunch parsley. Set aside.
- Transfer chicken, skin side up, to the foil-lined baking sheet. Put the chicken in the oven and roast until cooked through, 12 to 15 minutes. Meanwhile, start on the sauce.
- Return the skillet to medium heat, and add the chopped onion. Then, season with 1/4 teaspoon salt and cook, stirring occasionally, for 3 minutes.
- Add 2/3 cup dry white wine and bring to a simmer. Simmer, scraping up any brown bits on the pan, for 2 minutes.
- Stir 1 tablespoon butter into the skillet. Once the butter melts, add in the artichoke hearts and lemon slices.
- Spoon the sauce over the chicken and sprinkle with the chopped parsley. Serve with the cooked rice.
Nutritional information (per serving): About 510 cals, 34 g protein, 10 g carbs, 36 g fat (11 g sat), 1 g fiber, 790 mg sodium.
Step by Step Instructions:
Not only does this recipe require very few ingredients, it also has very few steps.
STEP 1: Combine chicken, artichoke hearts and marinade together in a bowl. Cover and refrigerate for 1 – 2 hours. You can do longer than that if you needed.
STEP 2: Place chicken, artichokes and 1/4 cup of the artichoke marinade in a large baking dish. I used a 9 x 13 inch baking pan.
STEP 3: Bake at 325 degrees for 45 – 55 minutes or until chicken reaches 165 on a meat thermometer. Turn on the broiler for a couple of minutes to get a nice golden brown color.
- 1 tablespoon extra-virgin olive oil
- 1 pound chicken cutlets
- ⅛ teaspoon salt
- ¼ teaspoon ground pepper
- ¼ cup heavy cream
- 3 tablespoons lemon juice
- 4 teaspoons cornstarch
- 1 cup unsalted chicken broth
- 1 (14 ounce) can artichoke hearts, rinsed and chopped
- 1 tablespoon chopped fresh dill
Heat oil in a large skillet over medium-high heat. Sprinkle chicken with salt and pepper, add to the pan and cook, flipping once halfway, until cooked through, 6 to 8 minutes.
Meanwhile, whisk cream, lemon juice and cornstarch in a small bowl.
Transfer the chicken to a plate. Add broth to the pan bring to a simmer over high heat, scraping up any browned bits. Cook until reduced by half, about 5 minutes. Whisk the cream mixture into the pan and cook, whisking, until thickened, about 2 minutes. Return the chicken and any accumulated juices to the pan along with artichokes and dill cook for 1 minute.
Canned artichokes add 3 grams of fiber per serving to this recipe as well as saving you from working with fresh artichokes. If you're lucky enough to find them, swap in frozen.