SPINACH AND ARTICHOKE CHICKEN
This creamy spinach and artichoke chicken is the ultimate comfort food, but still easy enough to whip up on a busy weeknight!
Provided by Kimber
Categories Main Course
Time 50m
Number Of Ingredients 12
Steps:
- Preheat the oven to 375˚F. Lay the chicken breasts flat in a large baking dish and season with garlic powder, 1/4 tsp salt and 1/4 tsp pepper.
- Mix the cheeses, then set aside 1/3 of it (about a cup.) In a large bowl, mix the mayo, sour cream, mustard, onion, remaining salt and pepper, and the remainder of the cheeses. Then fold in the chopped spinach and diced artichoke hearts.
- Spread mixture on top of chicken then top with cup of cheese that you set aside. Bake on middle rack of oven for 30-40 minutes or until the chicken is cooked through (internal temp of 165˚F).
- Serve hot and ENJOY!
Nutrition Facts : ServingSize 1 /6 dish, Calories 413 kcal, Carbohydrate 4 g, Protein 44 g, Fat 18 g, SaturatedFat 9 g, Cholesterol 121 mg, Sodium 644 mg, Fiber 2 g, UnsaturatedFat 6 g
ARTICHOKE CHICKEN
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
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
I absolutely LOVE this recipe!! My mom made this recipe and I adopted it! If you love artichokes you will love this!
Provided by JFluckie
Categories One Dish Meal
Time 35m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- In bowl, combine artichoke hearts, cheese, mayo & garlic powder.
- Place chicken in greased 11x7x2 inch baking dish.
- Spread with artichoke mix.
- Bake uncovered at 375 degrees for 30-35 minutes.
ARTICHOKE AND CHICKEN BAKE
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
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.
HEALTHY SPINACH ARTICHOKE CHICKEN CASSEROLE
This Healthy Spinach Artichoke Chicken Casserole is total comfort food. It's easy to make, packed with protein, brimming with spinach and artichoke hearts and full of flavor.
Provided by Emily Vidaurri
Categories Main Dishes
Time 1h10m
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees F. Grease a 1 1/2 qt. casserole dish with healthy fat of choice and set aside.
- In a large mixing bowl, add cooked shredded chicken, healthy fat of choice, cottage cheese and sour cream. Give it a quick stir to combine. Add 1 1/2 cups shredded cheese, parsley, sea salt, garlic, thyme, lemon juice and lemon zest. Stir until fully combined and evenly distributed. Gently fold in the spinach and artichoke hearts just until combined. Pour mixture into the greased casserole dish and sprinkle the remaining 1/2 cup shredded cheese over the top of the casserole.
- Bake at 375 degrees F for 40-50 minutes, or until the cheesy top is lightly golden brown.
- Let the casserole sit for 10 minutes before serving.
Nutrition Facts : Calories 215 calories, Carbohydrate 11 grams carbohydrates, Cholesterol 47 milligrams cholesterol, Fat 16 grams fat, Fiber 1 grams fiber, Protein 9 grams protein, SaturatedFat 9 grams saturated fat, ServingSize 1, Sodium 285 milligrams sodium, Sugar 7 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 5 grams unsaturated fat
KETO SPINACH-ARTICHOKE CHICKEN
Spinach artichoke dip meets baked chicken! These juicy chicken breasts are smothered with a cheesy spinach and artichoke topping. It's the ultimate comfort food for those following a keto or low-carb lifestyle, and will be loved by everyone in the family regardless of diet! Serve with a side of roasted broccoli or asparagus, or on top of cauliflower rice.
Provided by France C
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 50m
Yield 4
Number Of Ingredients 11
Steps:
- Microwave spinach in a medium bowl until warmed through, 2 to 3 minutes. Let cool slightly and squeeze to remove excess moisture.
- Return spinach to the bowl. Mix in cream cheese, artichoke hearts, Parmesan cheese, mayonnaise, garlic powder, and salt. Set aside.
- Pound chicken breasts to an even thickness, no more than 1-inch-thick. Season with salt and pepper on both sides.
- Preheat the oven to 375 degrees F (190 degrees C).
- Heat olive oil in a large skillet over medium-high heat. Brown chicken breasts in the hot oil, 2 to 3 minutes, working in batches if necessary. Place chicken breasts in a large baking dish. Spread spinach-artichoke mixture on top of each breast.
- Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, 20 to 22 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Top breasts with the mozzarella cheese and continue baking until cheese has melted, 1 to 2 more minutes.
Nutrition Facts : Calories 553.6 calories, Carbohydrate 5.4 g, Cholesterol 178.9 mg, Fat 33.3 g, Fiber 1.2 g, Protein 56 g, SaturatedFat 12.1 g, Sodium 952.4 mg, Sugar 0.5 g
ARTICHOKE AND CHICKEN CASSEROLE
With a flavor that's similar to the popular dip, this rich and comforting chicken artichoke casserole will warm you up on chilly nights. -Amy Nutoni, La Crescent, Minnesota
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 350°. Cook pasta according to package directions. Meanwhile, in a large bowl, combine chicken, artichokes, soup, cheese, mayonnaise, milk, garlic, onion powder and pepper. Drain pasta; add to chicken mixture., Transfer to a greased 2-qt. baking dish. Sprinkle with croutons. Bake, uncovered, until heated through and bubbly, 25-30 minutes.
Nutrition Facts : Calories 614 calories, Fat 41g fat (9g saturated fat), Cholesterol 70mg cholesterol, Sodium 1085mg sodium, Carbohydrate 33g carbohydrate (2g sugars, Fiber 2g fiber), Protein 26g protein.
KALE AND ARTICHOKE CHICKEN CASSEROLE
Provided by Valerie Bertinelli
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Bring a large pot of water to a boil. Add the kale and cook until tender, about 2 minutes. Drain, squeeze out any moisture and dry very well.
- Heat 2 tablespoons of the oil in a large nonstick skillet over medium-high heat. Season the chicken with salt and pepper, then add it to the skillet and cook, stirring occasionally, until golden on some sides and most of the pink is no longer visible, about 4 minutes. Transfer to a bowl with a slotted spoon (the chicken will not be fully cooked).
- Reduce the heat to medium. Add another tablespoon of oil if the skillet is dry, then add the onions. Cook, stirring occasionally, until softened, about 4 minutes. Sprinkle the flour over the onions and cook, stirring, 1 minute. Slowly pour in the milk while stirring constantly to dissolve the flour, then stir in the chicken broth. Increase the heat to medium high and bring to a simmer while stirring. Simmer until slightly thickened, about 2 minutes. Add the kale, artichokes and cayenne, then add the chicken and any collected juices. Cook, stirring, until the kale and artichokes are hot and the chicken is just cooked through, about 4 minutes. Stir in 3 tablespoons of the Parmesan.
- Preheat the broiler to high. Spray an 8-inch broiler-proof baking dish with cooking spray and spoon the mixture inside. Top with the panko and remaining tablespoon Parmesan. Broil about 3 inches from the element until golden brown in spots, about 3 minutes.
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
ARTICHOKE CHICKEN CASSEROLE
My husband and 4-year-old son love this recipe. We have it for dinner at least twice a month. This dish is great over orzo pasta with steamed broccoli or asparagus on the side.
Provided by JLGOEDDE
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 45m
Yield 4
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Mix Parmesan cheese, mayonnaise, and garlic powder together in a bowl.
- Arrange chicken breasts in a 9x13-inch baking dish; top with artichoke hearts and crimini mushrooms. Spread cheese mixture over the artichoke and mushroom layer.
- Bake in the preheated oven until the chicken no longer pink in the center and the juices run clear, about 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Nutrition Facts : Calories 457.5 calories, Carbohydrate 14.2 g, Cholesterol 103.2 mg, Fat 28.3 g, Fiber 3.4 g, Protein 36.4 g, SaturatedFat 7.4 g, Sodium 1151.8 mg, Sugar 2.8 g
SPINACH ARTICHOKE CHICKEN BAKE
a creamy yet healthy spinach artichoke topping with mozzarella baked overtop lean chicken breast
Provided by Lauren Schmidt
Categories Main Dishes
Time 40m
Number Of Ingredients 7
Steps:
- Preheat oven to 400ºF.
- In a large bowl mix together spinach, yogurt, artichokes, garlic powder, and mustard.
- Lay chicken breasts down in a single layer in a 9x13 baking dish. Evenly distribute spinach mixture overtop the chicken breasts. Lay 2 slices of the mozzarella cheese on top of each chicken breast, overlapping to fit is okay.
- Transfer to the oven and bake 30 minutes until chicken is fully cooked (cooking time will vary due to size of the chicken breast, the chicken should reach an internal temperature of 165ºF). Let rest 3-5 minutes before serving.
Nutrition Facts : Calories 472 calories, Carbohydrate 16 grams carbohydrates, Cholesterol 150 milligrams cholesterol, Fat 21 grams fat, Fiber 2 grams fiber, Protein 53 grams protein, SaturatedFat 9 grams saturated fat, ServingSize 1, Sodium 854 milligrams sodium, Sugar 12 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 10 grams unsaturated fat
ARTICHOKE--CHICKEN CASSEROLE
This is an easy dish, but nice enough for company. My bunko group raved about it! Serve it with a Ceasar salad and crusty bread. I got it from Meals.com - no author was listed.
Provided by PMP9512
Categories Chicken
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees.
- Cook chicken (any way you choose),cool and shred.
- Saute mushrooms and green onions in butter.
- Sprinkle with garlic salt.
- In a bowl, combine chicken, artichokes, and mushrooms/onions.
- In another bowl, combine wine, salt, pepper, mayonnaise, sour cream, and parmesan Cheese.
- Fold into the chicken mixture and sprinkle with Parmesan cheese.
- Place mixture into a 2 quart casserole.
- Bake for 30 minutes.
ARTICHOKE CHICKEN
This creamy artichoke chicken is a great dinner for a busy weeknight. It is bursting with flavor and surprisingly quick and easy to make with only 6 ingredients and one dish. As a bonus this recipe is naturally gluten free and low carb.
Provided by Kimber
Time 40m
Number Of Ingredients 7
Steps:
- Preheat oven to 375˚F.
- Mix the artichokes, green chiles, cream cheese, 1 cup of the parmesan cheese, and garlic powder together until combined.
- Lay the chicken breasts flat in a large baking dish then spread the artichoke mixture over the top of the chicken. Sprinkle the remaining cheese over the top.
- Bake for 35-45 minutes or until the chicken is cooked through (165˚F internal temperature)
- Garnish with parsley and serve hot. Enjoy!
Nutrition Facts : ServingSize 1 /8th dish, Calories 292 kcal, Sugar 2 g, Sodium 787 mg, Carbohydrate 6 g, Fiber 2 g, Protein 31 g, Fat 17 g, SaturatedFat 9 g, Cholesterol 98 mg, UnsaturatedFat 6 g
SPINACH AND ARTICHOKE CHICKEN CASSEROLES
Provided by Molly Yeh
Time 1h5m
Yield 8 servings
Number Of Ingredients 18
Steps:
- In a large skillet over medium-high heat, melt the butter. Add the onion and a pinch of kosher salt and cook, stirring, until soft, about 10 minutes. Add the garlic and cook for another minute.
- Stir in the flour to evenly distribute. Add 1 cup milk, stirring continuously until thickened; repeat with the remaining 1 cup. Stir in the chicken soup bouillon, then add the chicken, thyme and a few turns of black pepper and simmer, stirring often, until the chicken is cooked through and no longer pink, 10 to 15 minutes. Add the artichokes, spinach, cream cheese, parsley, a pinch of crushed red pepper and a few turns of black pepper. Stir until the cream cheese is melted. Taste and adjust as desired.
- Divide the spinach, artichoke and chicken mixture into eight 5-inch aluminum pans or a 9-by-13-inch casserole pan. Separate the biscuits, then top the casseroles with them. Brush them with the egg wash and sprinkle with the flaky salt and some black pepper.
- If baking immediately, preheat the oven to 400 degrees F. Bake until the biscuits are golden brown, about 15 minutes.
- If freezing, allow the casseroles to cool to room temperature, then cover tightly with foil and freeze. To reheat, bake at 400 degrees F for 30 minutes.
ARTICHOKE CHICKEN BAKE
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
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.
SPINACH ARTICHOKE CHICKEN
Provided by Ree Drummond : Food Network
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Heat the butter and olive oil together in a large nonstick skillet over medium-high heat. Sprinkle the chicken on both sides with salt and pepper, then add them to the skillet. Cook until nicely browned and cooked through, about 3 minutes per side. Remove to a plate.
- Add the onion and garlic to the skillet and stir until slightly softened, about 30 seconds, then add the artichokes and cook, stirring, until the artichokes are hot and the onions are translucent, 1 to 2 minutes. Pour in the wine and stir, then add the cream and more black pepper, if desired, then stir again. Let the sauce come to a simmer, then add the Parmesan and cook for a minute to thicken.
- Add the pimientos, spinach and lemon juice, then stir until the spinach has wilted, for a minute or so. Nestle the chicken back into the skillet, spooning a little sauce over the top. Garnish with torn basil leaves and serve with warm bread.
ARTICHOKE CHICKEN BAKE
I got this recipe from the label on a can of artichokes. The sauce is really tasty -- kind of Tex Mex. I like to sprinkle with cheese after it comes out of the oven. Beware of adding salt to this recipe as the soup, salsa, olives and cheese have PLENTY.
Provided by riffraff
Categories One Dish Meal
Time 50m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Combine soup, salsa and cumin in mixing bowl and set aside.
- Place chicken in 9x9 baking dish.
- Bake at 350 degrees for 20 minutes.
- Place artichoke hearts around chicken.
- Pour soup mixture over chicken.
- Sprinkle with olives.
- Bake 25 more minutes at 350 degrees.
Nutrition Facts : Calories 263.2, Fat 5.9, SaturatedFat 1.6, Cholesterol 73, Sodium 1425.2, Carbohydrate 20.8, Fiber 6.7, Sugar 4.2, Protein 33.5
CHICKEN ARTICHOKE CASSEROLE
This creamy chicken dish is so easy to prepare that it's perfect for serving to guests for lunch or supper.-Diane Hixon, Niceville, Florida
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 4-6 servings.
Number Of Ingredients 12
Steps:
- In a large skillet, saute chicken in 1 tablespoon butter until no longer pink. Season with salt and pepper. Place chicken and artichokes in a greased 11x7-in. baking dish; set aside. , In a large saucepan, melt remaining butter; stir in flour and nutmeg until smooth. Gradually add broth. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly. Stir in cheese until melted; spoon over chicken. , Combine the bread crumbs, savory and thyme; sprinkle over chicken. Bake, uncovered, at 350° for 25-35 minutes or until golden brown. Serve with noodles or rice.
Nutrition Facts :
CHICKEN, ARTICHOKE, AND MUSHROOM CASSEROLE
Steps:
- Gather the ingredients. Preheat the oven to 350 F/180 C/Gas 4).
- In a skillet or sauté pan, brown chicken lightly in the butter.
- Transfer the chicken to a baking dish or move it to a plate if you are using an oven-safe skillet.
- Add mushrooms to skillet and saute for a few minutes, until lightly browned; remove and spoon over the chicken pieces.
- Place drained artichoke hearts on the chicken pieces.
- Add flour to the remaining butter in the skillet and stir to blend. Add broth and cook, stirring, until thickened. If the skillet is the baking dish, place the chicken, artichokes, and mushrooms back in the skillet. If baking in a baking dish, pour the sauce over the chicken, artichokes, and mushrooms.
- Bake for about 45 minutes. Serve and enjoy!
Nutrition Facts : Calories 287 kcal, Carbohydrate 18 g, Cholesterol 83 mg, Fiber 7 g, Protein 24 g, SaturatedFat 8 g, Sodium 777 mg, Sugar 3 g, Fat 14 g, ServingSize 4 servings, UnsaturatedFat 0 g
CHICKEN & MARINATED ARTICHOKE CASSEROLE
Rich, delicious and definitely company worthy. Enjoy!
Provided by Daily Inspiration S @DailyInspiration
Categories Chicken
Number Of Ingredients 13
Steps:
- Drain artichokes well and coarsely chop. Add them to the bottom of a 9 x 13 baking pan.
- Next, layer rice and chicken on top of artichokes.
- Saute mushrooms in a little butter until they have released their juices and are light golden brown. Add them on top of chicken and rice.
- Mix together soup, milk, mayo, lemon juice, curry powder and 3/4 cup of the cheese. Mix thoroughly. Pour mixture over the mushrooms and sprinkle remaining cheddar cheese on top.
- Toast bread crumbs in melted butter and toss with parmesan cheese -- spread on top of casserole.
- Bake at 350 degrees for 30 minutes.
CHICKEN WITH ARTICHOKES AND MUSHROOMS
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
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
CHICKEN ARTICHOKE BAKE
This recipe was given to me years ago, when I first married, and has remained a favorite of ours. It is very versatile and can be used for OAMC, too.
Provided by ToiCara
Categories Chicken Breast
Time 1h5m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Melt butter in large skillet over medium heat.
- Add chicken and cook 5 minutes each side. Remove chicken and place in 2 quart casserole dish.
- Saute onion and garlic in skillet until onions are translucent.
- Add flour and salt, stirring until smooth.
- Add wine and broth gradually, and cook until thick and bubbly.
- Add cream cheese, stirring until melted.
- Remove pan from heat.
- Arrange drained artichokes aver chicken and pour the sauce from the skillet over the chicken and artichokes in the casserole dish.
- Refrigerate up to 24 hours or freeze at this point. If frozen, thaw and bring to room temp before cooking.
- Bake at 350 degrees for 45-50 minutes.
- Sprinkle almonds over dish 5 minutes before done!
Nutrition Facts : Calories 742.6, Fat 43.1, SaturatedFat 21.2, Cholesterol 195.5, Sodium 940.6, Carbohydrate 23.7, Fiber 6.6, Sugar 4.3, Protein 53.8
CREAMY ARTICHOKE CHICKEN BAKE
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
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
SHEET-PAN CHICKEN WITH ARTICHOKES AND HERBS
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
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 WITH ARTICHOKES AND LEMON
If you like artichokes as much as I do, this recipe, often made at Passover by Jews from Morocco, is for you. You can use fresh or frozen artichokes, though trimming fresh artichokes is worth the effort for their delicate texture. To save waste, boil the trimmed artichoke leaves about 15 minutes until tender in water with a lemon, then enjoy them for lunch, dipping them into an easy sauce of yogurt spiked with a spoonful of Dijon mustard. Easily made in a frying pan, this tagine goes well with couscous, or a quinoa or bulgur pilaf, though that might depend on your Passover traditions, and Moroccan Jews do not allow rice or couscous. The dish can easily be made a day or two in advance and refrigerated or even frozen.
Provided by Joan Nathan
Categories dinner, one pot, poultry, vegetables, main course
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- If using fresh artichokes, fill a large bowl with water. Cut 1 lemon in half then squeeze the juice into the water; add the spent lemon halves to the bowl, too.
- Prepare the artichokes one at a time, rubbing them all over with the spent lemon halves as you cut and expose the inner artichoke heart. First, cut off at least 1 inch of the thorny top. Trim the stem near the heart, leaving about 2 inches of stem if possible, then peel off the outer green fiber of the stem. Using your fingers, tear off the tough outer leaves, then switch to a sharp paring or bird's beak knife, when necessary, to shave more inner artichoke leaves until you reach the tender pale green or yellow leaves and create a bulbous shape. Gently open the leaves and remove the choke using a grapefruit spoon or melon baller, then scrape and tear (or slice) the remaining leaves off so that only the bottom remains. Cut the artichoke heart in quarters; put the quarters in the lemon water as you work to prevent discoloration. Discard the rest of the artichoke, leaves and stem, or reserve for another use.
- Pat chicken dry, then season all over with salt and pepper. In a large skillet, warm the olive oil over medium-high heat, then add the chicken, skin-side down. Cook, undisturbed until well browned, 7 to 8 minutes. Flip and brown the other side, about 5 minutes. Transfer chicken thighs to a plate and spoon out about 3 tablespoons of fat from the pan, if desired. (You can discard the excess fat or save for another use.)
- Return the skillet to medium heat and add the onion, garlic, parsley and saffron. Season with salt and pepper, and cook, stirring occasionally, until onion is translucent, about 5 minutes. Sprinkle the cinnamon over the onion, then stir to combine.
- Add the broth to deglaze, scraping the bottom of the pan, and bring to a simmer over medium-high. Return the chicken to the pan, nestling it into the pan skin-side up. Arrange the artichokes between the chicken pieces, cover, and simmer over medium-low until the chicken is cooked through, 20 to 25 minutes. Remove the chicken with a slotted spoon and transfer to a plate.
- Raise the heat to medium-high and cook until the sauce is thickened and the artichokes slightly browned, about 5 minutes. Stir in the juice from half the remaining lemon, taste, and adjust with salt and more lemon juice if needed. Spoon artichokes and pan sauces over the chicken, sprinkle with parsley to garnish, and serve.
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4.5/5 (4)Occupation Senior Food EditorCuisine AmericanTotal Time 45 mins
- When cheese is melted, add cream cheese, garlic, and red pepper flakes and season with salt and pepper.
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ARTICHOKE CHICKEN BAKE - HALF-SCRATCHED
From halfscratched.com
Reviews 65Calories 288 per servingCategory Main Course
- Preheat oven to 375 degrees. Spray a 9x13-inch baking dish with non-stick cooking spray; set aside.
- Combine artichoke hearts, Parmesan, mayonnaise, and garlic pepper in a medium bowl. Mix until thoroughly combined.
- Place chicken in baking dish; cover evenly with artichoke mixture. Bake, uncovered, 35 to 40 minutes or until chicken is no longer pink in the center and juices run clear.
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