Baked Chicken And Artichoke Recipes

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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.

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

CHICKEN WITH ARTICHOKES AND MUSHROOMS



Chicken with Artichokes and Mushrooms image

Chicken and artichokes are perfect partners. Although this is a quick and easy recipe, it has a fairly upscale flavor profile. Serving suggestions are rice, noodles, riced cauliflower, or zucchini noodles.

Provided by lutzflcat

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 40m

Yield 6

Number Of Ingredients 15

1 serving cooking spray
½ teaspoon salt
¼ teaspoon paprika
⅛ teaspoon ground black pepper
1 ½ pounds boneless, skinless chicken breasts, cut into large cubes
3 tablespoons unsalted butter, divided
½ (12 ounce) jar marinated artichoke hearts
1 cup sliced baby bella mushrooms
1 tablespoon all-purpose flour
1 teaspoon dried thyme
½ cup low-sodium chicken broth
2 tablespoons dry sherry
2 teaspoons Dijon mustard
salt and ground black pepper to taste
2 tablespoons chopped fresh parsley, or to taste

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C). Coat a large casserole dish with cooking spray or mist with olive oil.
  • Combine salt, paprika, and pepper, and sprinkle over chicken cubes.
  • Melt 2 tablespoons butter in a large skillet over medium-low heat. Add the chicken and lightly brown on all sides, about 4 minutes. Transfer to the casserole dish. Remove artichoke hearts from the marinade and place among the chicken cubes. Reserve 1 tablespoon of the marinade for later.
  • Melt remaining butter in the same skillet over medium heat. Add mushrooms and stir until lightly browned, about 3 minutes. Combine flour and thyme; stir into the mushrooms. Mix chicken broth, sherry, and Dijon mustard together. Gradually add to the skillet, stirring constantly until lightly thickened. Taste and season with salt and pepper if needed.
  • Pour the sauce over the chicken and artichokes. Drizzle with the reserved artichoke marinade. Cover.
  • Bake in the preheated oven until chicken is no longer pink in the center, 15 to 18 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Garnish with chopped parsley.

Nutrition Facts : Calories 211.1 calories, Carbohydrate 6.3 g, Cholesterol 74.1 mg, Fat 9.9 g, Fiber 1.5 g, Protein 24.1 g, SaturatedFat 4.3 g, Sodium 464.7 mg, Sugar 0.4 g

ARTICHOKE CHICKEN



Artichoke Chicken image

Rosemary, mushrooms and artichokes combine to give this chicken a wonderful, savory flavor. I've served this healthy canned vegetable recipe for a large group by doubling the batch. It's always a big hit with everyone-especially my family! -Ruth Stenson, Santa Ana, California

Provided by Taste of Home

Categories     Dinner

Time 55m

Yield 8 servings.

Number Of Ingredients 12

8 boneless skinless chicken breast halves (4 ounces each)
2 tablespoons butter
2 jars (6 ounces each) marinated quartered artichoke hearts, drained
1 jar (4-1/2 ounces) whole mushrooms, drained
1/2 cup chopped onion
1/3 cup all-purpose flour
1-1/2 teaspoons dried rosemary, crushed
3/4 teaspoon salt
1/4 teaspoon pepper
2 cups chicken broth or 1 cup broth and 1 cup dry white wine
Hot cooked noodles
Minced fresh parsley

Steps:

  • In a large skillet, brown chicken in butter. Remove chicken to an ungreased 13x9-in. baking dish. Arrange artichokes and mushrooms on top of chicken; set aside. , Saute onion in pan juices until crisp-tender. Combine the flour, rosemary, salt and pepper. Stir into pan until blended. Add chicken broth. Bring to a boil; cook and stir until thickened and bubbly, about 2 minutes. Spoon over chicken. , Bake, uncovered, at 350° until a thermometer inserted in the chicken reads 165°, about 40 minutes. Serve with noodles and sprinkle with parsley. Freeze option: Cool unbaked casserole; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in the chicken to read 165°.

Nutrition Facts : Calories 232 calories, Fat 9g fat (3g saturated fat), Cholesterol 81mg cholesterol, Sodium 752mg sodium, Carbohydrate 7g carbohydrate (1g sugars, Fiber 1g fiber), Protein 28g protein. Diabetic Exchanges

ARTICHOKE CHICKEN BAKE



Artichoke Chicken Bake image

A friend agreed to repair some plumbing in exchange for a home-cooked dinner, but he showed up before I could shop for groceries. A can of artichokes in the pantry inspired me to combine a favorite hot dip recipe with a casserole. The resulting chicken artichoke bake was so delicious, he said he'd rush over anytime. -Lisa Robisch, Cincinnati, Ohio

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 4 servings.

Number Of Ingredients 5

1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and chopped
3/4 cup grated Parmesan cheese
3/4 cup mayonnaise
Dash garlic powder
4 boneless skinless chicken breast halves (4 ounces each)

Steps:

  • In a bowl, combine the artichokes, cheese, mayonnaise and garlic powder. Place chicken in a greased 11x7-in. baking dish. Spread with artichoke mixture. , Bake, uncovered, at 375° for 30-35 minutes or until chicken juices run clear.

Nutrition Facts : Calories 436 calories, Fat 38g fat (8g saturated fat), Cholesterol 43mg cholesterol, Sodium 766mg sodium, Carbohydrate 7g carbohydrate (1g sugars, Fiber 0 fiber), Protein 14g protein.

CREAMY ARTICHOKE CHICKEN BAKE



Creamy Artichoke Chicken Bake image

This creamy chicken dinner is quick and easy to make and filled with comforting flavors. With tender chicken, two kinds of cheese, and tangy artichoke hearts, this recipe is a keeper!

Provided by Kimber

Categories     Dinner

Time 45m

Number Of Ingredients 8

2 lbs boneless, skinless chicken breast ((cut into thin cutlets))
1 can (14 oz) artichoke hearts (quartered, drained well)
1 can (4.5 oz) chopped green chiles
6 oz cream cheese (softened)
1/3 cup mayonnaise
1/2 cup grated parmesan cheese (divided)
1/2 tsp garlic powder
salt and pepper (to taste)

Steps:

  • Preheat oven to 400˚F
  • Season the chicken breast with salt and pepper and lay in a large casserole dish.
  • Mix together softened cream cheese, mayonnaise, and garlic powder. Stir in the quartered artichoke hearts, diced green chiles, and half (1/4 cup) parmesan cheese. Mix until combined.
  • Spread the artichoke mixture over the chicken and top with remaining parmesan cheese.
  • Bake for 35-45 minutes or until chicken is cooked through (165˚F internal temp.)

Nutrition Facts : Calories 627 kcal, Carbohydrate 11 g, Protein 58 g, Fat 38 g, SaturatedFat 14 g, TransFat 1 g, Cholesterol 211 mg, Sodium 1198 mg, Fiber 4 g, Sugar 2 g, UnsaturatedFat 20 g, ServingSize 1 serving

CHICKEN AND ARTICHOKES



Chicken and Artichokes image

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

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

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

CHICKEN, ARTICHOKE AND BROCCOLI BAKE WITH HERB BREAD CRUMBS



Chicken, Artichoke and Broccoli Bake With Herb Bread Crumbs image

This one-dish dinner is indeed a casserole - but it's bright and light, and nearly effortless. Toss canned artichokes with capers, garlic and chicken stock, pour over chicken breasts and broccoli florets, then let the oven do the work. Canned artichokes are the main flavor builder here so opt for the firmer water-packed variety, which hold their shape better during cooking. While the casserole bakes, toast the panko bread crumbs and season them with dill. Serve the chicken with a squeeze of lemon for brightness and a sprinkle of herby bread crumbs for crunch.

Provided by Kay Chun

Categories     dinner, easy, casseroles, poultry, main course

Time 45m

Yield 4 servings

Number Of Ingredients 12

4 boneless, skinless chicken breasts (1½ to 2 pounds total)
1 small head broccoli (about 1 pound), tough stem discarded, head cut into 2-inch florets (about 4 cups)
5 tablespoons extra-virgin olive oil
Kosher salt and black pepper
2 (14-ounce) cans quartered artichoke hearts in water, drained (about 4 cups)
1/2 cup low-sodium chicken broth
2 tablespoons drained capers
2 tablespoons unsalted butter, melted
5 garlic cloves, thinly sliced
1/2 cup panko bread crumbs
2 tablespoons chopped fresh dill
Lemon wedges, for serving

Steps:

  • Heat oven to 400 degrees. In a 3-quart baking dish, combine chicken, broccoli florets and 2 tablespoons oil; season with salt and pepper. Toss to evenly coat, spread broccoli in an even layer and arrange chicken breasts on top.
  • In a large bowl, combine artichokes, broth, capers, butter, garlic and 2 tablespoons oil and season with salt and pepper. Gently toss, then spoon mixture over chicken and broccoli. Bake until chicken is cooked through and artichokes are golden in spots, 30 to 35 minutes.
  • Meanwhile, in a small skillet, heat remaining 1 tablespoon oil over medium. Add panko, reduce heat to medium-low and cook, stirring frequently, until golden and crisp, 8 to 10 minutes. Transfer to a bowl to cool, then stir in dill and season with salt and pepper.
  • Divide chicken and vegetables among shallow bowls and spoon over some of the pan juices. Squeeze with lemon and top with dill bread crumbs.

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