LEMON CHICKEN WITH ARTICHOKE HEARTS
Provided by Aida Mollenkamp
Time 20m
Yield 3 to 4 servings
Number Of Ingredients 10
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.
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
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
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
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
GREEK CHICKEN PASTA
This pasta dish incorporates some of the flavors of Greece. It makes a wonderfully complete and satisfying meal. For extra flavor, toss in a few kalamata olives. Use whatever pasta you have or prefer.
Provided by Althea
Categories World Cuisine Recipes European Greek
Time 30m
Yield 6
Number Of Ingredients 13
Steps:
- Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water until tender yet firm to the bit, 8 to 10 minutes; drain.
- Heat olive oil in a large skillet over medium-high heat. Add onion and garlic; saute until fragrant, about 2 minutes. Stir in the chicken and cook, stirring occasionally, until chicken is no longer pink in the center and the juices run clear, about 5 to 6 minutes.
- Reduce heat to medium-low; add artichoke hearts, tomato, feta cheese, parsley, lemon juice, oregano, and cooked pasta. Cook and stir until heated through, about 2 to 3 minutes. Remove from heat, season with salt and pepper, and garnish with lemon wedges.
Nutrition Facts : Calories 487.7 calories, Carbohydrate 70 g, Cholesterol 55 mg, Fat 11.4 g, Fiber 7.5 g, Protein 32.6 g, SaturatedFat 2.8 g, Sodium 444 mg, Sugar 4.9 g
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
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
INSTANT POT® GREEK CHICKEN
So for Christmas I received an Instant Pot® and immediately thought how cool. I had heard about them in podcasts that I listen to, but then thought will I really use it? Yes! I love it... cuts down cook time and everything is super tender and flavorful. I am a fan! This Greek chicken was done in no time!
Provided by FestivelySouthern
Categories World Cuisine Recipes European Greek
Time 50m
Yield 8
Number Of Ingredients 12
Steps:
- Select the Saute function on your multi-functional electric pressure cooker (such as Instant Pot®). Add oil and roasted garlic to the pot; cook and stir until fragrant, about 1 minute.
- Season 1 side of chicken breasts with 1/2 of the garlic and herb seasoning, garlic salt, and black pepper. Place chicken in the pot, seasoned side down. Cook until browned, about 2 minutes. Season the top with the remaining garlic and herb seasoning, garlic salt, and black pepper. Flip and cook until other side is browned, about 2 minutes.
- Arrange artichoke hearts and olives around the chicken in the pot, filling in any gaps on the bottom and on top of chicken. Top with red onion. Pour dressing over chicken.
- Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 15 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
- Remove chicken from the pot. Add arrowroot starch to the liquid in the pot and whisk until combined. Return chicken to the pot. Allow sauce to thicken, about 3 minutes. Sprinkle with additional salt and pepper and top with feta cheese.
Nutrition Facts : Calories 376.2 calories, Carbohydrate 8.5 g, Cholesterol 77.2 mg, Fat 26.2 g, Fiber 1.3 g, Protein 27.1 g, SaturatedFat 5.3 g, Sodium 939.3 mg, Sugar 1.9 g
GREEK CHICKEN WITH ARTICHOKE HEARTS
Another recipe I made when I was learning to cook and trying to impress the boyfriend who is now my DH! I really like this dish a lot, and add lots more lemon, pepper, garlic, and oregano, but that's my taste! I've also added parboiled, quartered potatoes at the start, and really like the artichoke hearts and potatoes together. Adapted from Betty Croker's New International Cookbook.
Provided by Lizzie-Babette
Categories Chicken
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees fahrenheit.
- Rinse chicken pieces and pat dry.
- Put chicken in 13 x 9 x 2 inch baking dish.
- Whisk together remaining ingredients (except artichoke hearts and lemon slices) and pour evenly over chicken.
- Cook uncovered, spooning juices over chicken occasionally, for about 30 minutes.
- Turn chicken over and cook for 10 minutes more.
- Remove the pan from the oven, scatter artichoke heart among the chicken, and spoon cooking juices over them.
- Continue to cook for about 20 minutes more, basting once or twice more, until chicken is done (juices run clear when the thickest part of the largest piece is pierced).
- Remove pan from oven, garnish with lemon slices and a final quick grind of pepper, if you like, let rest about 5 minutes and serve.
GREEK CHICKEN & ARTICHOKES
Because it's so easy and fast, this recipe was a perennial favorite with my friends during our college years. I've also added olives and onions to the mix to give it a little something extra. -Caitlin Chaney, Palm Harbor, Florida
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Toss chicken with Greek seasoning. In a large skillet, heat oil over medium-high heat. Add chicken; cook and stir until lightly browned. Add mushrooms; cook and stir 2 minutes longer., Stir in tomatoes and artichoke hearts. Bring to a boil. Reduce heat; simmer, covered, 8-12 minutes or until chicken is cooked through. Serve with rice. Top with cheese.
Nutrition Facts : Calories 309 calories, Fat 7g fat (2g saturated fat), Cholesterol 51mg cholesterol, Sodium 704mg sodium, Carbohydrate 34g carbohydrate (4g sugars, Fiber 4g fiber), Protein 25g protein. Diabetic Exchanges
GREEK-STYLE CHICKEN AND ARTICHOKES
Make and share this Greek-Style Chicken and Artichokes recipe from Food.com.
Provided by iewe7726
Categories Chicken Breast
Time 35m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Season chicken with salt and pepper. Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat and brown chicken and artichokes, stirring occasionally, about 8 minutes. Remove chicken mixture and set aside.
- Heat remaining 1 tablespoon olive oil over medium heat and cook garlic for about 30 seconds. Add wine to pan and stir, scraping up brown bits. Stir in Chicken Broth and next 5 ingredients (lemon juice, sun-dried tomatoes, lemon peel, oregano, red pepper flakes).
- Return chicken mixture to skillet and bring to a boil. Reduce heat and simmer covered, stirring occasionally, until chicken is throughly cooked, about 10 minutes.
Nutrition Facts : Calories 290.1, Fat 10.5, SaturatedFat 1.8, Cholesterol 72.6, Sodium 415.2, Carbohydrate 16.3, Fiber 9.3, Sugar 2.3, Protein 28.8
GREEK ISLAND CHICKEN WITH MARINATED ARTICHOKES
A tasty chicken dish - with a flavoursome blend of herbs, spices, vegetables and honey - which is nonetheless still reasonably low both in calories and in fat. Adapted from Paige Morehouse's recipe which appears in Prevention Healthy Cooking's 'Eat Up, Slim Down: Tried-and-true recipes and tips from real weight-loss winners' by Jane Kirby and David Joachim. Because the recipe contains several vegetables, it really is a stand-alone dish. When I've made it, I've added a bit more garlic (personal preference). The original recipe had 2 cloves of garlic; and I've included more like 8 ounces of mushrooms (again, personal preference). The original recipe had 3 ounces of mushrooms. I've always used kalamata olives when making this dish.
Provided by bluemoon downunder
Categories One Dish Meal
Time 1h
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Warm the oil in a large non-stick pan (which has a lid) over a medium-high heat. Add the chicken and cook for 5 minutes on each side, or until browned. Transfer to a plate.
- Reduce the heat to medium, add the onion and garlic. Cook for 5 minutes, or until the onion has softened.
- Stir in the mushrooms and cook for a further 10 minutes or until the mushrooms have softened and the juices have reduced.
- Add the wine, artichokes, tomatoes, olives, lemon-pepper seasoning, honey, salt, oregano, cinnamon and chicken.
- Reduce the heat to low, cover and cook for 15 minutes.
- Uncover and cook for 5 minutes, or until the sauce thickens slightly and a thermometer inserted in the thickest part of the breasts registers 70ºC/169ºF and the juices run clear.
- Sprinkle with the cheese and serve over rice with the lemon wedges.
MEDITERRANEAN CHICKEN AND ARTICHOKE STIR FRY
Make and share this Mediterranean Chicken and Artichoke Stir Fry recipe from Food.com.
Provided by Simply Fresh Cooking
Categories Chicken Breast
Time 1h
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Bring a large pot of water to a boil (about 4-6 quarts). Add rice and boil for 30-40 minutes, or until rice is tender. Drain and set aside.
- Cut chicken into thin strips. Lightly season on cutting board with italian herbs, salt, and pepper. Mix chicken with tongs until meat is coated evenly with seasonings.
- In a large non-stick skillet heat 1/2 tablespoon oil over medium-high heat. Add chicken and cook until no longer pink in the center, about 5 minutes. Remove chicken to a plate and set aside.
- In the same skillet, heat remaining 1 1/2 tablespoons of oil over medium-high heat. Add green pepper and saute for 30 seconds; add onion and cook for 2 minutes, stirring frequently. Next, add garlic, lemon juice, and artichoke hearts; cook and stir until artichoke is heated through.
- Stir in chicken, basil, and parsley. Serve over rice.
GREEK ARTICHOKE CHICKEN
This recipe has a nice Greek flair using ingredients you might have on hand...making this a quick easy meal to put together! Great served with a Greek salad and crusty bread.
Provided by TishT
Categories Chicken Thigh & Leg
Time 50m
Yield 4-5 serving(s)
Number Of Ingredients 10
Steps:
- Salt and pepper the chicken thighs.
- Heat the olive oil on medium high in a large skillet. Brown the chicken on all sides. During the last minute of browning, add the garlic to the pan, between the chicken pieces, and cook just until soft.
- Pour in the tomatoes and artichokes including their juices. Stir in the sugar. Bring to a boil. Lower the heat and simmer uncovered, turning the chicken pieces occasionally to cook evenly. Chicken will take approximately 20 minutes to cook through.
- Turn the chicken pieces so that the top faces up. Crumble the feta on top and heat just until feta starts to melt.
- Garnish with generous handfuls of the fresh herbs.
- Note: The pan will have lots of juice with flecks of feta chunks. Spoon the chicken and sauce into a shallow bowl over cooked orzo or other pasta.
Nutrition Facts : Calories 617.9, Fat 44.5, SaturatedFat 14.9, Cholesterol 217.8, Sodium 549.4, Carbohydrate 7.8, Fiber 2.4, Sugar 2.7, Protein 45.2
BRAISED GREEK CHICKEN AND ARTICHOKES
Steps:
- Heat oil in heavy large skillet over medium-high heat. Sprinkle chicken with salt and pepper. Add to skillet and sauté chicken until browned on all sides, about 10 minutes. Add 2 tablespoons reserved marinade, broth, lemon juice, peel, and crushed pepper. Reduce heat to low, cover and simmer until chicken is almost cooked through, about 10 minutes. Uncover; stir in artichokes and 2 tablespoons oregano. Simmer until liquid is slightly reduced and chicken is cooked through, about 5 minutes. Stir in 1 tablespoon oregano. Season with salt and pepper; serve.
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