Company Chicken With Artichokes Recipes

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CHICKEN WITH ARTICHOKES AND LEMON



Chicken With Artichokes and Lemon image

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

2 large lemons
8 fresh globe artichokes (or 8 frozen artichoke bottoms, quartered, or about 1 1/2 cups frozen artichoke hearts)
6 bone-in, skin-on chicken thighs (about 2 pounds total)
Kosher salt and freshly ground pepper
2 tablespoons olive oil
1 medium yellow onion, diced
4 garlic cloves, chopped
1 tablespoon chopped fresh parsley, plus more to garnish
1/2 teaspoon saffron
1/2 teaspoon ground cinnamon
1 1/2 cups chicken broth, plus more if needed

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.

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 PROVENçAL WITH OLIVES & ARTICHOKES



Chicken Provençal with olives & artichokes image

Cater for a crowd with this easy, hearty chicken casserole that evokes summer in Provence using a fragrant selection of herbs, tomatoes, olives and artichokes

Provided by Tom Kerridge

Categories     Dinner, Lunch, Main course

Time 1h55m

Number Of Ingredients 14

2½kg chicken, jointed (ask your butcher to do this)
8 garlic cloves, thinly sliced
200ml white wine
4 tbsp olive oil
1 tsp thyme leaves
10 ripe plum tomatoes, halved
1 tbsp tomato purée
½ tsp herbes de Provence
1 tbsp fennel seeds
500ml chicken stock
1 celery stick, finely diced
15 button or silverskin onions, or small shallots, peeled
285g jar chargrilled artichoke hearts, drained
100g pitted green olives

Steps:

  • Tip the chicken into a large bowl or dish and add the garlic, wine, 2 tbsp oil and the thyme. Season with 2 tbsp flaky salt and mix well until completely coated. Cover and chill for at least a few hours, but preferably overnight.
  • Heat grill to high. Arrange the plum tomatoes on a tray, cut-side up, drizzle with the remaining 1 tbsp oil and grill for 15 mins, or until charred. Set aside.
  • Heat 1 tbsp oil in a large casserole dish or flameproof roasting tin. Scrape the marinade off the chicken pieces back into the bowl and fry the chicken in batches for about 15 mins until the skin is golden and crisp - watch out, the oil has a tendency to sputter. Remove the chicken from the dish and pour off the oil. Place the dish back on the heat, add the tomato purée and cook for 2 mins, then add the herbs, fennel seeds, remaining marinade and chicken stock. Bring up to the boil, add the grilled tomatoes, then simmer gently for 20 mins.
  • Heat oven to 160C/140C fan/gas 4. Nestle the chicken pieces back into the dish, then stir them in to coat in the sauce. Scatter over the celery, button onions and artichokes. Bring up to a simmer, pop the lid on, then transfer to the oven and cook for 1 hr. Remove the lid and stir in the olives. Season to taste and leave everything to settle for 15 mins before serving straight from the dish.

Nutrition Facts : Calories 507 calories, Fat 30 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 8 grams sugar, Fiber 5 grams fiber, Protein 39 grams protein, Sodium 2.3 milligram of sodium

CHICKEN WITH ARTICHOKES



Chicken with Artichokes image

Categories     Chicken     Poultry     Vegetable     Sauté     Dinner     Spring     Bon Appétit     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 4

Number Of Ingredients 10

1 lemon, halved
12 baby artichokes
3 tablespoons olive oil
1 3 1/2-pound chicken, cut into 8 pieces
20 pearl onions, blanched 1 minute in boiling water, peeled
1/4 cup red wine vinegar
1/2 cup water
3 large garlic cloves, peeled
2 bay leaves
1/4 cup chopped fresh Italian parsley

Steps:

  • Squeeze juice from lemon halves into large bowl; add lemon halves. Fill bowl with water. Trim stem of 1 artichoke. Starting at base, bend leaves back and snap off where they break naturally, continuing until all tough outer leaves have been removed. Using small sharp knife, trim outside of base until smooth and no dark green areas remain. Cut artichoke in half lengthwise; cut out any choke. Add to lemon water. Repeat with remaining artichokes.
  • Heat oil in heavy large pot over medium-high heat. Sprinkle chicken with salt and pepper. Working in batches, add chicken to pot and brown well on all sides, about 12 minutes per batch. Transfer chicken to plate. Drain artichokes. Add artichokes and pearl onions to pot and sauté until onions are golden, about 6 minutes. Add vinegar and stir until evaporated, about 3 minutes. Stir in 1/2 cup water, garlic and bay leaves. Arrange chicken atop vegetables. Sprinkle generously with salt and pepper. Cover; simmer until chicken is tender, about 30 minutes. Discard bay leaves.
  • Transfer chicken and vegetables to platter. Sprinkle with parsley and serve.

CHICKEN WITH PORTOBELLO MUSHROOMS AND ARTICHOKES



Chicken With Portobello Mushrooms and Artichokes image

I asked the man in my life which of my recipes he loved. He knew instantly, but had to describe it since I usually don't name my recipes! It didn't take long before I figured out 'the one with that great sauce' and the smile he gave me, meant this one.

Provided by Lori

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes     Healthy

Time 35m

Yield 4

Number Of Ingredients 11

4 skinless, boneless chicken breast halves
2 tablespoons olive oil
¼ cup all-purpose flour
salt and pepper to taste
1 small onion, thinly sliced
2 portobello mushrooms
½ cup beef broth
2 teaspoons dried tarragon
5 canned quartered artichoke hearts
½ cup brandy
¼ cup lemon juice

Steps:

  • Lightly pound chicken breasts to even thickness. Dust chicken with flour, and add salt and pepper to your taste.
  • In a heavy skillet, heat 1 tablespoon olive oil over medium heat. Place chicken in pan, brown on both sides, and cook through; this will take about 8 to 10 minutes. Remove from pan, and set aside.
  • Add remaining 1 tablespoon olive oil, and saute onions and mushrooms over medium heat for 3 to 5 minutes.
  • Add beef broth, lemon juice, tarragon, and artichoke hearts to the pan: heat for 2 to 3 minutes, stirring gently. Stir in brandy, and simmer for an additional 2 to 3 minutes. Return chicken to the pan, and heat through.

Nutrition Facts : Calories 343.7 calories, Carbohydrate 13.7 g, Cholesterol 68.4 mg, Fat 8.6 g, Fiber 2.1 g, Protein 30.9 g, SaturatedFat 1.4 g, Sodium 289.9 mg, Sugar 1.8 g

SPINACH ARTICHOKE CHICKEN



Spinach Artichoke Chicken image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 15

2 tablespoons salted butter
2 tablespoons olive oil
4 thin-cut chicken breasts (chicken cutlets)
Kosher salt and freshly ground black pepper
1/2 red onion, diced
2 cloves garlic, minced
Two 8-ounce jars quartered artichokes, drained
3/4 cup white wine
3/4 cup heavy cream
1 cup grated Parmesan
One 4-ounce jar diced pimientos, drained
3 cups baby spinach
1/2 lemon, juiced
Fresh basil leaves, for garnish
Warm bread, for serving

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.

COMPANY CHICKEN-ARTICHOKE BAKE



Company Chicken-Artichoke Bake image

Entertaining is easy with Company Chicken-Artichoke Bake. White wine enhances the flavor of this dish.

Provided by KittyKitty

Categories     One Dish Meal

Time 1h10m

Yield 4-6 serving(s)

Number Of Ingredients 11

1/4 cup butter
6 boneless skinless chicken breast halves
1 cup chopped onion
1 garlic clove, minced
3 tablespoons all-purpose flour
1/4 teaspoon salt
1 1/4 cups chablis or 1 1/4 cups other dry white wine
1 cup chicken broth
1 (3 ounce) package cream cheese
1 (14 ounce) can artichoke hearts, drained and halved
1/2 cup sliced natural almonds, toasted

Steps:

  • Melt butter in a large skillet over medium heat. Add chicken, and cook 5 minutes obn each side ot until browned. Remove chicken from skillet, reserving pan drippings; place chicken in a 2 quart casserole. Set aside.
  • Saute onion and garlic in reserved pan drippings until tender. Add flour and salt, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add wine and broth; cook over medium heat, stirring constantly, until mixture is thickened and bubbly. Add cream cheese, stirring until cheese melts. Remove from heat. Set aside.
  • Arrange halved artichoke hearts over chicken. Spoon cream cheese mixture over chicken and artichokes. Cool.
  • TO STORE: Cover and refrigerate up to 24 hours.
  • TO SERVE:Bake, covered, at 350 for 45 to 50 minuts or until bubbly. Sprinkle with toasted almonds.

Nutrition Facts : Calories 632.6, Fat 30.8, SaturatedFat 13.4, Cholesterol 156.6, Sodium 929.6, Carbohydrate 25.9, Fiber 8.2, Sugar 4.5, Protein 52.1

COMPANY CHICKEN 'N ARTICHOKES



Company Chicken 'n Artichokes image

One of my favorite make-ahead dishes that serves a crowd and everyone loves! Don't be put off by the number of steps-it really is very simple. And the title is true-easily worthy of company.

Provided by Meredith .F

Categories     Chicken Breast

Time 1h45m

Yield 10-12 serving(s)

Number Of Ingredients 14

6 large whole boneless skinless chicken breasts, halved
2 (14 1/2 ounce) cans reduced-sodium chicken broth
2 (14 ounce) cans artichoke hearts, drained and quartered
2 tablespoons butter
12 ounces fresh mushrooms, sliced
1 large red bell pepper, diced
1/3 cup butter
1/2 cup flour
1/4 teaspoon salt
1/8 teaspoon pepper
1 cup half-and-half
1/2 cup parmesan cheese, freshly grated
2 tablespoons dry sherry
1/2 teaspoon dried rosemary, crumbled

Steps:

  • In large skillet, simmer chicken breasts, in a single layer, in chicken broth, covered until chicken is tender and juices run clear (approx. 20 min).
  • Remove chicken & cool slightly. Arrange in a 9x13 baking dish.
  • Reserve 1 1/2 cups chicken broth for sauce.
  • Spoon artichoke hearts over chicken.
  • In med. skillet, melt 2 tbsp butter;saute mushrooms and red pepper until all liquid has evaporated. Set aside.
  • In small saucepan, melt 1/3 cup margarine;blend in flour, salt and pepper. Gradually stir in reserved chicken broth and half-and-half. Bring to a boil, stirring constantly;boil and stir 1 minute. Gradually stir in Parmesan cheese until melted. Stir in sherry & rosemary;pour sauce over chicken. Sprinkle mushrooms and red pepper evenly over sauce. Refrigerate, covered several hours or overnight.
  • To Bake: Heat oven to 325 degrees. Bake covered, 1 hour; uncover and bake until heated through (about 15 min.).

Nutrition Facts : Calories 305.9, Fat 14.4, SaturatedFat 8.4, Cholesterol 76.8, Sodium 540.9, Carbohydrate 18.5, Fiber 5.2, Sugar 2.4, Protein 25.4

COMPANY CHICKEN WITH ARTICHOKES



Company Chicken with Artichokes image

"This recipe from my son is one of our most popular family meals," writes Shirley Lough from Northglenn, Colorado. The speedy chicken and artichoke combination is easy, but elegant enough for company and perfect for last-minute guests.

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 12

1/4 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon rubbed sage
1/4 teaspoon pepper
4 boneless skinless chicken breast halves (4 ounces each)
2 tablespoons canola oil
1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and quartered
1 jar (4-1/2 ounces) sliced mushrooms, drained
3 tablespoons chicken broth
1/4 cup white wine or additional chicken broth
2 tablespoons grated Parmesan cheese
2 tablespoons minced fresh parsley

Steps:

  • In a large resealable plastic bag, combine the flour, salt, sage and pepper. Remove 1 tablespoon to a small bowl and set aside. Add chicken to bag, two pieces at a time, and shake to coat. , In a large skillet, cook chicken in oil over medium heat for 6-7 minutes on each side or until a thermometer reads 170°; drain. Remove and keep warm. , In the same skillet, combine the artichokes, mushrooms and broth. Add wine to reserved flour mixture until smooth; gradually stir into skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with chicken. Sprinkle with Parmesan and parsley.

Nutrition Facts : Calories 278 calories, Fat 10g fat (2g saturated fat), Cholesterol 65mg cholesterol, Sodium 825mg sodium, Carbohydrate 14g carbohydrate (0 sugars, Fiber 1g fiber), Protein 28g protein.

SPINACH ARTICHOKE STUFFED CHICKEN (LOW CARB + KETO)



Spinach Artichoke Stuffed Chicken (low carb + keto) image

This low-carb Spinach Artichoke Stuffed Chicken is a keto 30-minute dinner dream! It's super juicy and mega flavorful--Even better, it all cooks in one pan and for easy cleanup!

Provided by Annie

Categories     Chicken

Time 30m

Number Of Ingredients 11

3 ounces cream cheese, softened
1/2 cup tightly packed freshly chopped spinach
1/4 cup canned artichoke, finely chopped
1/4 cup parmesan
1/4 cup mozzarella
4 small chicken breast
1 1/2 tablespoon Italian seasoning
1 teaspoon garlic powder
1 teaspoon paprika
1/4 teaspoon pepper
1/4 teaspoon salt

Steps:

  • Preheat the oven to 400 degrees F
  • In a small bowl combine the chopped artichokes, chopped spinach, parmesan, mozzarella and softened cream cheese, set aside.
  • Slice each chicken breast lengthwise so that the breast folds open (be sure not to slice all the way through)
  • Spread the spinach artichoke mixture on one side of the chicken and fold the other side over, secure with a toothpick if needed.
  • Lightly sprinkle the seasoning mixture on each side.
  • Place in a greased baking dish. Bake 25-30 minutes until the chicken is cooked through.

Nutrition Facts : Calories 221 calories, Carbohydrate 3.6 grams carbohydrates, Cholesterol 104 milligrams cholesterol, Fat 10.6 grams fat, Fiber 1.2 grams fiber, Protein 27.4 grams protein, ServingSize 1 stuffed chicken breast, Sodium 267 milligrams sodium, Sugar 1 grams sugar

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