Baked Chicken With Artichokes Food

ARTICHOKE CHICKEN CASSEROLE

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).

ARTICHOKE CHICKEN

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.

ARTICHOKE AND CHICKEN BAKE

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.

CHICKEN AND ARTICHOKES

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.

BAKED CHICKEN WITH ARTICHOKES

Steps:

• Preheat oven to 350 degrees F.
• Place flour, salt, and pepper in a shallow plate. Dredge chicken in mix, tapping to remove any excess.
• In a large skillet, heat oil over medium-high heat. Cook chicken until lightly browned, turning once, about 4 minutes. Transfer to baking dish.
• Add onion to pan and saute until softened, about 2 minutes. Add mushrooms and saute until lightly golden, about 3 more minutes. Add garlic and saute until aroma is released, about 30 seconds. Stir in wine, artichokes, rosemary, and red pepper flakes and bring to a simmer.
• Pour artichoke mix over chicken, cover, and bake 40 minutes, until chicken is tender and cooked through.
• Season with salt and pepper, and stir in oregano before serving.

LEMON CHICKEN WITH ARTICHOKE HEARTS

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.

CHICKEN THIGHS WITH ARTICHOKES

Steps:

• In large skillet cook prosciutto in the 2 teaspoons hot oil over medium-high heat 2 minutes or until crisp. Remove. Sprinkle chicken with salt and pepper. Cook in same skillet 8-10 minutes or until browned, turning once. Transfer to a bowl; set aside.
• Add remaining olive oil and artichokes to skillet. Cook and stir 3 minutes until golden brown. Transfer to the bowl with chicken. Add mushrooms to skillet. Cook 3 minutes, stirring up browned bits, until golden. Stir in garlic and tarragon; cook 1 minute.
• In second bowl whisk together flour, broth, and vinegar. Remove skillet from heat. Add broth mixture. Add chicken and artichokes. Return to heat. Bring to boiling; reduce heat. Simmer, uncovered, until thickened. Top with prosciutto and tarragon.

LIDIA'S CHICKEN WITH ARTICHOKES

Steps:

• 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.

CHICKEN WITH ARTICHOKES

Steps:

• Place chicken between 2 sheets of plastic wrap or waxed paper.
• With the flat side of a meat mallet or a small skillet, pound to a 1/2-inch thickness.
• In a medium skillet, heat 3 teaspoons of the olive oil over medium-high heat.
• Season chicken with salt and pepper.
• Coat chicken in flour, shaking off excess.
• Saute' until golden brown and cooked through, 1 1/2 to 2 minutes per side.
• Remove from pan.
• To pan, add garlic, white part of the scallions and 1/2 cup water; bring to a boil, scraping up browned bits.
• Add artichokes, sun-dried tomatoes, and remaining teaspoon of oil; season with salt and pepper.
• Cook until artichokes are heated through, about 1 minute.
• Spoon over chicken.
• OPTIONAL:.
• You can serve this along-side coucous.
• Bring a small pot of salted water to boil; add coucous.
• Boil until coucous is tender but still pleasantly chewy, about 10 minutes.
• Drain, toss with scallion greens, and serve along side chicken, if desired.
• NOTE: If you chose not to make the coucous add the scallion green at the same time you add the whites.

CHICKEN WITH ARTICHOKES AND MUSHROOMS

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.

ARTICHOKE CHICKEN

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°.

CREAMY BAKED PENNE AND CHICKEN WITH ARTICHOKES, TARRAGON AND LEM

Steps:

• Bring 4 quarts of water to a boil in a Dutch oven over high heat. Stir in tablespoon salt and the pasta and cook, stirring occasionally, until just beginning to soften, about 5 minutes. Drain the pasta through a colander and toss with 1 tablespoon of the oil; leave in the colander and set aside.
• Wipe the pot dry, then add the remaining 3 tablespoons oil, and set it over medium heat until shimmering. Add the artichokes, onion, and 1 teaspoon salt and cook until the artichokes are lightly browned, 8 to 10 minutes.
• Stir in the garlic and lemon zest and cook until fragrant, about 30 seconds. Stir in the flour and cook, stirring constantly, until golden, about 1 minute. Slowly whisk in the broth, wine and cream.
• Add the chicken breasts and bay leaves, partially cover, and bring to a simmer. Reduce the heat to low, cover completely, and cook until the thickest part of the chicken registers 160 degrees on an instant-read thermometer, 10 to 15 minutes.
• Remove the pot from the heat and discard the bay leaves. Remove the chicken and set aside to cool; keep the sauce covered. When the chicken is cool enough to handle, shred it into bite-sized pieces. Stir the shredded chicken back into the sauce with the cooked pasta, peas, 1 cup of the cheese, and lemon juice; stir until well combined. Season with salt and pepper to taste. Transfer to a 13 by 9-inch baking dish and sprinkle with the remaining cup cheese.
• To Store: Wrap the dish tightly with plastic wrap and then foil and refrigerate for up to 2 days or freeze for up to 1 month. (If frozen, the casserole must be thawed completely in the refrigerator, about 24 hours).
• To Serve: Thaw completely in refrigerator, about 24 hours. Adjust an oven rack to the middle position and heat the oven to 400 degrees. Unwrap the dish and cover tightly with aluminum foil that has been sprayed with vegetable oil spray (or use nonstick foil). Bake until the sauce is bubbling around the edges, 30 to 40 minutes. Remove the foil and continue to bake until hot throughout and browned on top, 25 to 30 minutes longer. Sprinkle with the tarragon before serving.
• To Serve Right Away: Bake the casserole in a 400-degree oven, uncovered, until the sauce is bubbling and the top is browned, 25 to 35 minutes. Sprinkle with the tarragon before serving.