Chicken And Artichoke Hearts Recipes

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PARMESAN CHICKEN WITH ARTICHOKE HEARTS

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



Parmesan Chicken with Artichoke Hearts image

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

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

LEMONY CHICKEN WITH ARTICHOKE HEARTS

A delicious chicken dish. It's great served over a bed of angel hair pasta.

Provided by Merry A Kelly

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 50m

Yield 4

Number Of Ingredients 14



Lemony Chicken with Artichoke Hearts image

Steps:

  • Melt butter in a large skillet over medium heat. Combine the flour and salt on a plate, then gently press the chicken breasts into the flour mixture to coat. Shake off the excess flour. Arrange the chicken in the skillet and cook until browned on each side, about 10 minutes. Add the lemon juice, chicken broth, Worcestershire sauce, vermouth, garlic, bay leaf, and basil. Bring to a boil, then cover and simmer on low heat for 15 minutes. Stir in the artichoke hearts, and continue simmering until the chicken is no longer pink in the center, about 15 minutes more.
  • Mix the cornstarch and water in a small bowl. Stir the mixture into the chicken, and continue cooking until thickened, about 5 minutes.

Nutrition Facts : Calories 260.2 calories, Carbohydrate 22.2 g, Cholesterol 68.5 mg, Fat 5.4 g, Fiber 2.7 g, Protein 26.3 g, SaturatedFat 2.5 g, Sodium 665.7 mg, Sugar 2.6 g

1 tablespoon unsalted butter
⅓ cup all-purpose flour
¼ teaspoon salt
4 skinless, boneless chicken breast halves
2 lemons, juiced
1 cup chicken broth
2 tablespoons Worcestershire sauce
¼ cup vermouth
½ teaspoon minced garlic
1 bay leaf
1 teaspoon dried basil
1 (14 ounce) can artichoke hearts, drained and chopped
1 tablespoon cornstarch
¼ cup water

ARTICHOKE CHICKEN

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



Artichoke Chicken image

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

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

CHICKEN PICCATA WITH ARTICHOKE HEARTS

After eating chicken piccata in many restaurants and finding many that were 'greasy,' I came up with this recipe through much trial and error. It has wonderful flavor and is even better the next day! I like to serve it over angel hair pasta or linguine.

Provided by JAMMINMARTIN

Categories     World Cuisine Recipes     European     Italian

Time 50m

Yield 4

Number Of Ingredients 15



Chicken Piccata with Artichoke Hearts image

Steps:

  • Mix together the flour, garlic powder, salt, pepper, and Italian seasoning on a plate. One by one, dredge the chicken pieces lightly in the prepared flour mixture.
  • Heat the olive oil in a large skillet over medium-high heat. Cook the chicken pieces for 2 minutes per side, or until nicely browned. Remove from the skillet and set aside.
  • Using the same skillet, cook and stir the garlic and onion until translucent, about 5 minutes. Pour the white wine into the skillet, turn the heat to high, and cook until the wine reduces by half, 4 to 5 minutes. Add the chicken broth, lemon juice, artichoke hearts, reserved artichoke liquid, and browned chicken to the skillet. Reduce the heat to medium and cook until the sauce thickens, about 20 minutes. Stir in the capers and butter.

Nutrition Facts : Calories 424.1 calories, Carbohydrate 34 g, Cholesterol 82.1 mg, Fat 15.8 g, Fiber 4.9 g, Protein 30.7 g, SaturatedFat 5.4 g, Sodium 1528.4 mg, Sugar 2.4 g

¾ cup all-purpose flour
⅛ teaspoon garlic powder
¼ teaspoon salt
⅛ teaspoon black pepper
½ teaspoon Italian seasoning
4 skinless, boneless chicken breast halves, pounded 1/2 inch thick and cut into thirds
2 tablespoons olive oil
1 clove garlic, minced
1 onion, minced
½ cup white wine
1 (14.5 ounce) can chicken broth
2 tablespoons lemon juice
1 (13.75 ounce) can artichoke hearts, drained and chopped, liquid reserved
¼ cup capers, with liquid
2 tablespoons butter

CHICKEN AND ARTICHOKE HEARTS

This is an easy recipe that can be made for unexpected company with the addition of rice or noodles on the side.

Provided by wjorma

Categories     Chicken Breast

Time 50m

Yield 4 , 4 serving(s)

Number Of Ingredients 12



Chicken and Artichoke Hearts image

Steps:

  • Heat oil in a large skillet over medium heat.
  • Add onion and garlic and sauté for 4 minutes until translucent.
  • Place chicken breast halves between two sheets waxed paper, and with a meat mallet, flatten each piece until it's about 1/4 -inch thick.
  • Dredge chicken in flour, and sauté chicken about 8 minutes on each side until lightly browned. Remove chicken from pan and set aside.
  • Place frozen artichokes hearts in a colander and run cold water over them until they separate.
  • After removing chicken from skillet, add artichoke hearts and mushrooms, increase heat and sauté for 2 minutes. Stir in stock, wine and thyme, and boil mixture for 4 minutes.
  • Stir in salt and pepper, return chicken to skillet, reduce heat and simmer for 5 more minutes until sauce is slightly thickened .
  • 4 servings.

Nutrition Facts : Calories 315.1, Fat 9.3, SaturatedFat 1.6, Cholesterol 69.3, Sodium 448.4, Carbohydrate 19.3, Fiber 4.2, Sugar 3.4, Protein 34.4

2 tablespoons olive oil
1/2 cup onion, chopped
3 garlic cloves, minced
4 skinless chicken breast halves
1/4 cup flour
1 (9 ounce) package frozen artichoke hearts
1 lb mushroom (sliced)
1/2 cup chicken stock
1/2 cup red wine
1/2 teaspoon thyme
1/2 teaspoon salt
1/4 teaspoon pepper

LEMON CHICKEN WITH ARTICHOKE HEARTS

Provided by Aida Mollenkamp

Time 20m

Yield 3 to 4 servings

Number Of Ingredients 10



Lemon Chicken with Artichoke Hearts image

Steps:

  • Heat oil in a large frying pan over medium-high heat. When it shimmers, add onion and garlic, season with salt and freshly ground black pepper, and cook until golden, about 4 minutes. Add chicken and cook, stirring rarely, until well browned on all sides, about 5 minutes. Add artichoke hearts and cook until slightly broken down, about 3 minutes.
  • Add wine, water, and juice and scrape the bottom of the pan to incorporate any browned bits. Cook until alcohol smell is cooked off and sauce is slightly reduced, about 5 minutes. Remove from heat, stir in basil and lemon, and serve.

2 tablespoons olive oil
1/2 medium yellow onion, finely chopped
3 medium garlic cloves, thinly sliced
1 1/2 pounds boneless skinless chicken meat, large dice
1 1/2 cups quartered artichoke hearts (canned or jarred - not frozen)
2/3 cup dry white wine
1/3 cup water
1 teaspoon freshly squeezed lemon juice
1/2 cup lightly packed thinly sliced basil leaves
1 teaspoon lemon zest

CHICKEN-AND-ARTICHOKE-HEART POTPIE

Our pies are filled with a rich mixture of chicken, artichoke hearts, onions, and peas, and topped with flaky pie crust. If desired, they can be decorated with hearts cut from the scraps of dough and attached to the crust with an egg wash.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Yield Makes six 5 1/2-inch individual pies

Number Of Ingredients 17



Chicken-and-Artichoke-Heart Potpie image

Steps:

  • Heat oven to 350 degrees. Place the chicken breasts on a baking sheet, and rub with olive oil. Sprinkle with 1 teaspoon salt and 1/2 teaspoon pepper. Place in oven, and roast until cooked through, 35 to 40 minutes. Remove from oven, and, when cool enough to handle, remove the meat from the bones and skin, and cut into 1-inch dice. Set aside.
  • Combine the chicken stock and bouillon cubes in a medium saucepan, and heat, making sure bouillon cubes have dissolved. Set aside.
  • Melt the butter in a large pot or Dutch oven set over medium heat. Add the onions, and saute until translucent, 10 to 15 minutes. Add the flour, and cook on low heat, stirring often, for 3 minutes. Add the reserved hot chicken stock, and let simmer, stirring often, until thickened, about 3 minutes more. Add the remaining 1 1/2 teaspoons salt, 1/2 teaspoon pepper, heavy cream, artichoke hearts, peas, whole onions, parsley, Parmesan cheese, and reserved chicken; mix well.
  • Divide chicken mixture among six 5 1/2-inch ovenproof bowls; set aside to cool. Heat oven to 375 degrees. Roll out each piece of dough on a lightly floured surface to 1/8 inch thick. Cut three circles from each, making a round slightly larger than the top of each bowl. Brush outside rim of bowl with egg wash, place a round of dough over each bowl, fold the dough over the top, and trim edges about 1 inch below the top. Repeat until all the bowls are covered in dough.
  • Brush the tops with egg wash; make two or three slits in the top of each with a sharp knife. Sprinkle tops with salt; bake until crust is golden brown and filling is bubbling, 1 to 1 1/4 hours.

3 whole chicken breasts (about 1 1/2 pounds each), bone in, skin on
3 tablespoons olive oil
2 1/2 teaspoons salt, plus more for sprinkling
1 teaspoon freshly ground pepper, plus more for sprinkling
1 quart homemade or canned chicken stock
2 chicken bouillon cubes
1/2 pound (2 sticks) unsalted butter
2 1/2 cups coarsely chopped yellow onion (2 medium onions)
1 cup all-purpose flour, plus more for work surface
1/4 cup heavy cream
2 nine-ounce packages frozen artichoke hearts, thawed and halved lengthwise
1 1/2 cups (about 7 ounces) frozen peas
1 1/2 cups (about 8 ounces) frozen small, whole onions
1/2 cup minced fresh flat-leaf parsley
1/2 cup grated Parmesan cheese
Pie Crust
1 large egg mixed with 1 tablespoon water for egg wash

CHICKEN FRANCAISE WITH ARTICHOKE HEARTS

Thinly sliced and succulent chicken breast, sauteed with artichokes in a deliciuosly rich lemon, wine and butter sauce.

Provided by Brenda Lanzilli

Categories     Chicken Breast

Time 30m

Yield 2-4 serving(s)

Number Of Ingredients 15



Chicken Francaise With Artichoke Hearts image

Steps:

  • 1.Over medium heat melt 1 tbsp of butter and 1 tbsp olive oil in large saucepan.
  • 2.You'll need two shallow dishes, one for the eggwash and in the other combine 1/3 cup flour, 1 tsp salt, ½ tsp pepper, and ½ tsp paprika.
  • 3.Pat THINLY sliced chicken dry (pound them thin, if you can't buy them thin) Dredge the chicken in the flour, shake off excess, and evenly coat in the egg wash. Then place in pan. You'll probably have to work in batches, depending on the size of your pan.
  • 4.Brown the chicken on both sides on med-high heat, about 4 minutes on each side. Repeat steps until all the chicken has been browned and set aside.
  • 5.Turn heat down to medium and add 1 tbsp of olive oil to pan. Sautee shallots until translucent, being careful not to burn. Add artichokes and turn the heat up to medium high so that artichokes will get a little crisp to them.
  • 6.Return heat to medium. Push the artichokes and shallots to one side of the pan, leaving an area for you to melt a tbsp of butter and a tbsp of flour together. Whisk together to create a roux which will thicken the sauce.
  • 7.Mix together roux, shallots, and artichokes in pan. Add chicken stock, white wine, lemon juice, ½ tsp of salt, and ½ tsp pepper, and parsley. Stir to make sure the roux dissolves evenly in the liquid to prevent clumping. Let sauce reduce and flavors connect for about 10 minutes.
  • 8.Return chicken to pan and spoon sauce over so that it is completely immersed in the sauce. Cook the chicken thoroughly, about 7-10 minutes, depending on thickness of chicken.
  • 9.Remove chicken and put on serving platter or plate and pour sauce over top.

1 -1 1/4 lb thinly sliced chicken breast
1 (14 ounce) can quartered water-packed artichoke hearts, drained
1/2 cup white wine
1/2 cup chicken stock
1/4 cup fresh squeezed lemon juice
1/4 cup minced shallot
1/3 cup flour, and
1 tablespoon flour
2 tablespoons butter
2 tablespoons olive oil
1 tablespoon chopped fresh parsley
1 1/2 teaspoons kosher salt
1 teaspoon cracked black pepper
1/2 teaspoon paprika
eggwash -one egg beaten with 3 tbs water

ARTICHOKE CHICKEN PASTA

Here's a colorful, delicious chicken dish that's easy enough for weeknights, yet special enough for guests. Oregano, garlic and a light wine sauce add lovely flavor. -Cathy Dick, Roanoke, Virginia

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 15



Artichoke Chicken Pasta image

Steps:

  • Cook fettuccine according to package directions; drain., Meanwhile, in a small bowl, mix flour, wine and broth until smooth. In a large skillet coated with cooking spray, heat 2 teaspoons oil over medium heat. Add chicken; cook and stir 2-4 minutes or until no longer pink. Remove from pan., In same skillet, heat remaining oil over medium-high heat. Add broccoli; cook and stir 2 minutes. Add mushrooms, tomatoes and garlic; cook and stir 2 minutes longer. Stir in artichoke hearts, salt, oregano and flour mixture. Bring to a boil; cook and stir until thickened, 1-2 minutes., Add fettuccine, chicken and parsley; heat through, tossing to combine. Sprinkle with cheese.

Nutrition Facts : Calories 378 calories, Fat 8g fat (2g saturated fat), Cholesterol 64mg cholesterol, Sodium 668mg sodium, Carbohydrate 41g carbohydrate (2g sugars, Fiber 2g fiber), Protein 33g protein. Diabetic Exchanges

6 ounces uncooked fettuccine
2 teaspoons all-purpose flour
1/3 cup dry white wine or broth
1/4 cup reduced-sodium chicken broth
3 teaspoons olive oil, divided
1 pound boneless skinless chicken breasts, cut into thin strips
1/2 cup fresh broccoli florets
1/2 cup sliced fresh mushrooms
1/2 cup cherry tomatoes, halved
2 garlic cloves, minced
1 can (14 ounces) water-packed artichoke hearts, drained and halved
1/2 teaspoon salt
1/2 teaspoon dried oregano
1 tablespoon minced fresh parsley
1 tablespoon shredded Parmesan cheese

CHICKEN AND ARTICHOKES

Baked chicken with artichokes, mushrooms and a sherry glaze. A unique combination AND a scrumptious dish.

Provided by CHRISTYJ

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Yield 5

Number Of Ingredients 11



Chicken and Artichokes image

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Sprinkle chicken with salt, pepper and paprika to taste. Melt butter or margarine in heavy skillet and brown chicken on all sides. Remove to covered 9x13 inch casserole.
  • Add mushrooms to pan drippings and saute. Add flour and gradually add stock or broth and sherry. Season with rosemary; deglaze skillet.
  • Arrange artichoke hearts among the chicken pieces and pour sauce over all. Cover and bake at 375 degrees F (190 degrees C) for 40 minutes or until tender.

Nutrition Facts : Calories 450.3 calories, Carbohydrate 13.4 g, Cholesterol 182.6 mg, Fat 12.8 g, Fiber 3.4 g, Protein 67 g, SaturatedFat 6.8 g, Sodium 1239 mg, Sugar 0.5 g

3 pounds skinless, boneless chicken breast halves, cut into bite size pieces
1 teaspoon salt
½ teaspoon freshly ground black pepper
1 teaspoon paprika
4 tablespoons butter
¼ pound fresh mushrooms, sliced
2 tablespoons all-purpose flour
1 cup chicken broth
3 tablespoons sherry
¼ teaspoon dried rosemary
1 (14 ounce) can artichoke hearts, drained

ARTICHOKE HEART CHICKEN

A dish my husband made for me and I never get sick of it! Can easily be turned into a vegetarian dish by omitting the chicken. However, if you decide not to include the chicken I would reduce the cooking time. I just go by the tomatoes appearance (withered). EDIT: If you are using jarred marinated artichokes, do not add anymore oil. It seems to be too oily that way. I also add sliced mushrooms to this dish for the vegetarian version.

Provided by Veggie Girl Kacey

Categories     Poultry

Time 1h10m

Yield 3-4 serving(s)

Number Of Ingredients 11



Artichoke Heart Chicken image

Steps:

  • *The jars of artichokes we buy are quite oily so I omit all the oil and just add some of the liquid from the artichokes.
  • **1 tablespoon of balsamic vinegar per chicken. If you are making this vegetarian, just estimate how many chickens you would have put in the dish. I love the stuff so I heap it inches Same goes if you omit a piece of chicken.
  • Preheat the oven to 425°F.
  • In a flat pan (I use a roasting pan) pour in olive oil to coat.
  • Layer the following: chicken, cherry/grape tomatoes, artichokes, and capers.
  • Add margerine and balsamic vinegar on pieces of chicken (or right onto the other ingredients, whichever you prefer).
  • Sprinkle salt, pepper and oregano over entire dish.
  • Gently mix the ingredients until everything is combined (leaving the chickens in place).
  • Put in the oven with no lid and cook for 45 minutes to 1 hour (making sure the chicken is cooked through).
  • In remaining 20 minutes begin to cook rice.
  • Serve over rice (or pasta, I find it great too!) and enjoy.

4 boneless skinless chicken breasts
4 garlic cloves, minced
1/8 cup olive oil (see note below)
2 cups cherry tomatoes
3 tablespoons oregano
2 cups rice
2 -4 cups artichoke hearts (The marinated ones found in jars are the ones we use! Adding some of the juice helps to add flavour )
1 (125 ml) jar capers
4 tablespoons balsamic vinegar
2 teaspoons margarine, 1/2 teaspoon margerine per chicken
salt and pepper

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