Chicken Artichoke And Broccoli Bake With Herb Bread Crumbs 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.

ROASTED CHICKEN THIGHS WITH PEANUT BUTTER BARBECUE SAUCE



Roasted Chicken Thighs With Peanut Butter Barbecue Sauce image

Peanut butter is the surprise guest in this spicy-sweet barbecue sauce, which cooks up in just 10 minutes. This versatile sauce, which adds nutty richness and depth, keeps for 2 weeks in the fridge and also freezes well. You'll have quite a bit: This recipe yields 2 cups of sauce. It's great to have on hand, doing double-duty as a sauce or a fantastic marinade for chicken or baby back ribs. (If allergies are a concern, substitute in almond butter for the peanut butter.) Serve with sautéed green beans, roasted broccoli or coleslaw.

Provided by Kay Chun

Categories     dinner, lunch, weekday, poultry, main course

Time 40m

Yield 4 servings

Number Of Ingredients 17

2 tablespoons canola oil
1/4 cup minced onion (about 1/4 medium onion)
2 tablespoons tomato paste
1/2 cup natural smooth peanut butter
1/4 cup low-sodium soy sauce
1/4 cup distilled white vinegar
2 tablespoons turbinado or light brown sugar
2 tablespoons unsulphured molasses
2 teaspoons Worcestershire sauce
1 1/2 teaspoons kosher salt
1 teaspoon black pepper
1/2 teaspoon smoked paprika
1/2 teaspoon cayenne
2 pounds boneless, skinless chicken thighs
2 tablespoons canola oil
3/4 cup barbecue sauce
Kosher salt

Steps:

  • Make the barbecue sauce: In a medium saucepan, heat oil. Add onion and cook over moderate medium heat, stirring occasionally, until softened, about 2 minutes. Add tomato paste and cook, stirring, until lightly caramelized and deepened in color, about 2 minutes. Whisk in the remaining ingredients and 6 tablespoons water. Simmer until flavors are combined, and the sauce is slightly thickened, about 5 minutes.
  • Make the chicken: Heat oven to 425 degrees. Set a rack over a rimmed baking sheet.
  • In a large bowl, combine chicken, oil and 1/4 cup of the barbecue sauce and season with salt. Toss to evenly coat and arrange on the rack. Roast, using a brush to baste with the remaining 1/2 cup sauce every 10 minutes, until the chicken is cooked through and deep golden in color, about 30 minutes. Serve with the leftover sauce on the side, or store sauce in the refrigerator for later use.

Nutrition Facts : @context http, Calories 757, UnsaturatedFat 31 grams, Carbohydrate 45 grams, Fat 40 grams, Fiber 3 grams, Protein 54 grams, SaturatedFat 7 grams, Sodium 1442 milligrams, Sugar 35 grams, TransFat 0 grams

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.

BAKED COD WITH CRUNCHY MISO-BUTTER BREAD CRUMBS



Baked Cod With Crunchy Miso-Butter Bread Crumbs image

Shiro miso, also known as white miso, is a fermented mash of soybeans and rice with an incredibly rich, sweet flavor that packs a punch. It pairs particularly well with ginger and garlic, and is combined here with those aromatics, butter and panko bread crumbs for a crisp coating. As it bakes, the miso crust caramelizes and forms an addictive flavor that elevates the mild cod.

Provided by Kay Chun

Categories     dinner, lunch, weekday, weeknight, seafood, main course

Time 30m

Yield 4 servings

Number Of Ingredients 11

1 1/2 cups short-grain brown rice
2 tablespoons unsalted butter, at room temperature
2 teaspoons peeled, grated ginger
1/4 teaspoon grated garlic
7 teaspoons white (sweet or shiro) miso
1/4 cup canola oil
1/2 cup panko bread crumbs
4 (6-ounce) skinless cod fillets
Kosher salt and black pepper
1 pound broccoli, tough stem removed, cut into thin 2-inch florets
1 tablespoon lemon juice

Steps:

  • Heat oven to 375 degrees. In a medium saucepan, combine rice and 2 1/4 cups water and bring to a boil. Cover and simmer gently over low heat until all of the liquid is absorbed, about 20 minutes. Turn off the heat and let stand (covered) for 10 minutes. Fluff with a fork.
  • In a small bowl, using a spoon, mash together butter, ginger, garlic, 3 teaspoons of the miso and 1 tablespoon of the oil. Mix well, then fold in bread crumbs.
  • Arrange cod on a large rimmed baking sheet lined with parchment or foil. Rub with 1 tablespoon of the oil and lightly season with salt and pepper. Using the back of a spoon or a butter knife, spread 1 teaspoon of miso over each fillet. Divide the miso-butter-bread crumb mixture equally and sprinkle in an even layer on top of each fillet, pressing gently but do not pack. Roast until top is golden and fish is cooked through to an internal temperature of 145 degrees, about 12 to 14 minutes.
  • In a large nonstick skillet, heat the remaining 2 tablespoons oil. Add broccoli, season with salt and pepper and cook over moderately high heat, stirring, until crisp-tender and charred, about 5 minutes. Stir in lemon juice. Serve cod with charred broccoli and brown rice.

Nutrition Facts : @context http, Calories 658, UnsaturatedFat 17 grams, Carbohydrate 71 grams, Fat 24 grams, Fiber 6 grams, Protein 41 grams, SaturatedFat 5 grams, Sodium 928 milligrams, Sugar 3 grams, TransFat 0 grams

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

ARTICHOKE CHICKEN CASSEROLE



Artichoke Chicken Casserole image

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

1 cup grated Parmesan cheese
1 cup light mayonnaise
1 pinch garlic powder, or to taste
4 (4 ounce) skinless, boneless chicken breast halves
1 (14 ounce) can artichoke hearts, drained
1 (8 ounce) package crimini mushrooms, sliced

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

BROCCOLI AND ARTICHOKE BAKE



Broccoli and Artichoke Bake image

This delicious side dish will make a broccoli lover of you!

Provided by tarap

Categories     Side Dish     Vegetables     Broccoli

Time 50m

Yield 12

Number Of Ingredients 10

2 heads broccoli, cut into florets
2 tablespoons butter
2 cups sliced fresh mushrooms
½ cup chopped green onion
1 (14 ounce) can artichoke hearts, drained and chopped
1 cup sour cream
1 cup mayonnaise
1 cup grated Parmesan cheese
1 tomato, thinly sliced
½ cup dry bread crumbs

Steps:

  • Preheat an oven to 350 degrees F (175 degrees C).
  • Bring a large pot of lightly salted water to a boil. Add the broccoli florets, and cook uncovered for a few minutes until the broccoli is just tender. Drain in a colander, then immediately immerse in ice water for several minutes until cold to stop the cooking process. Drain well, place into a large mixing bowl, and set aside.
  • Meanwhile, melt the butter in a skillet over medium-high heat. Stir in the mushrooms and green onions, and cook until the mushrooms have softened and released their liquid, about 3 minutes. Scrape the mushrooms into the mixing bowl along with the broccoli, then add the artichoke hearts, sour cream, mayonnaise, and Parmesan cheese. Gently fold together until evenly mixed and spread into a 9x13 inch baking dish. Arrange the sliced tomatoes over the broccoli, then sprinkle with the bread crumbs.
  • Bake in the preheated oven until the casserole is hot and the bread crumbs have turned golden brown, about 25 minutes.

Nutrition Facts : Calories 270 calories, Carbohydrate 11.5 g, Cholesterol 26.4 mg, Fat 22.9 g, Fiber 2.6 g, Protein 6.6 g, SaturatedFat 7.1 g, Sodium 402.6 mg, Sugar 2 g

CHICKEN, ARTICHOKE, AND BROCCOLI CASSEROLE



Chicken, Artichoke, and Broccoli Casserole image

Make and share this Chicken, Artichoke, and Broccoli Casserole recipe from Food.com.

Provided by ratherbeswimmin

Categories     Chicken

Time 1h50m

Yield 8 serving(s)

Number Of Ingredients 13

4 cups broccoli florets
4 tablespoons butter or 4 tablespoons margarine, divided
12 ounces mushrooms, sliced
4 tablespoons all-purpose flour
2 1/2 cups chicken stock or 2 1/2 cups canned low sodium chicken broth
1 teaspoon Dijon mustard
1/2 teaspoon dried thyme
1/2 teaspoon salt, to taste
pepper
1 cup grated cheddar cheese
4 cooked chicken breast halves, cut into bite-size pieces
1 (14 ounce) can quartered artichoke hearts, drained
fresh grated parmesan cheese

Steps:

  • Steam broccoli (I use Black& Decker vegetable steamer) until crisp-tender; drain under cold water and set aside.
  • In a skillet over medium heat, melt 1 tablespoon butter.
  • Add in the mushrooms and stir/saute for 5 minutes or until slightly tender.
  • Transfer mushrooms using a slotted spoon to the container holding the broccoli (I put them all on a plate).
  • Add remaining butter to skillet and let melt over medium heat.
  • Add in flour and blend.
  • Add in stock, mustard, thyme, salt, and pepper; whisk for about 2 minutes or until mixture thickens.
  • Add in cheese and stir until smooth.
  • Using a 4-quart casserole dish, layer half the chicken, half the vegetables; repeat layers.
  • Pour sauce over the top.
  • Cover and bake at 350° for 40 minutes or until bubbly.
  • Stir and top with parmesan cheese.
  • Bake uncovered for 5-10 minutes or until cheese melts.

Nutrition Facts : Calories 255.6, Fat 15.1, SaturatedFat 7.9, Cholesterol 55.5, Sodium 587.1, Carbohydrate 14.6, Fiber 3.3, Sugar 2.5, Protein 17.5

BROCCOLI AND ARTICHOKE CASSEROLE



Broccoli And Artichoke Casserole image

Make and share this Broccoli And Artichoke Casserole recipe from Food.com.

Provided by Dancer

Categories     Cheese

Time 40m

Yield 4 serving(s)

Number Of Ingredients 6

1 (14 ounce) can artichoke hearts
1/2 cup butter
8 ounces cream cheese (soft)
1 1/2 teaspoons lemon juice
2 (10 ounce) packages broccoli, chopped
1 cup saltine crumbs

Steps:

  • Grease 1 1/2 casserole dish.
  • Place artichoke hearts in bottom, quartered and drained.
  • Combine butter, cream cheese and lemon juice.
  • Add broccoli that's been cooked and drained.
  • Pour mixture over artichokes.
  • Top with crumbs.
  • Bake uncovered 25 minutes 350 degree oven.
  • For zip add garlic powder, worcestershire, salt, tabasco.

BROCCOLI-CAULIFLOWER CHICKEN CASSEROLE



Broccoli-Cauliflower Chicken Casserole image

A chicken, broccoli and rice casserole is one of our favorite comfort foods. I make my easy variation in the slow cooker. You can easily substitute whatever cheese you prefer. I sometimes use dairy-free cheese to create a more paleo-friendly dinner. The dish is also delicious sprinkled with a simple bread crumb topping. -Courtney Stultz, Weir, Kansas

Provided by Taste of Home

Categories     Dinner

Time 4h20m

Yield 8 servings.

Number Of Ingredients 14

2 pounds boneless skinless chicken breasts, cut into 1-inch pieces
1 small head cauliflower, chopped (about 4 cups)
1 bunch broccoli, chopped (about 4 cups)
1/2 pound medium fresh mushrooms, chopped
1 large onion, chopped
2 medium carrots, finely chopped
1 cup reduced-sodium chicken broth
4 ounces cream cheese, softened
2 tablespoons olive oil
2 teaspoons dried sage leaves
1 teaspoon salt
1/2 teaspoon pepper
1 cup shredded cheddar cheese
Hot cooked brown rice

Steps:

  • In a 6-qt. slow cooker, combine the first 6 ingredients. In a small bowl, whisk broth, cream cheese, oil, sage, salt and pepper; pour over chicken mixture. Sprinkle with cheese. Cook, covered, on low 4-5 hours or until chicken and vegetables are tender. Serve with rice.

Nutrition Facts : Calories 314 calories, Fat 16g fat (7g saturated fat), Cholesterol 93mg cholesterol, Sodium 611mg sodium, Carbohydrate 12g carbohydrate (5g sugars, Fiber 4g fiber), Protein 31g protein.

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

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