Creamy Chicken N Artichokes Recipes

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MAKEOVER CREAMY CHICKEN 'N' ARTICHOKES



Makeover Creamy Chicken 'n' Artichokes image

This decadent lightened-up dish originally from Debra Hibbs of Beaumont, California features chicken and artichokes topped with a creamy wine sauce. "Serve it for a your next event or family meal. No one will be disappointed!

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 4 servings.

Number Of Ingredients 10

4 boneless skinless chicken breast halves (4 ounces each)
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon butter
1 cup white wine or reduced-sodium chicken broth
1 tablespoon all-purpose flour
2/3 cup half-and-half cream
1 cup uncooked instant rice
1 package (8 ounces) frozen artichoke hearts, cooked and drained
1 can (2-1/4 ounces) sliced ripe olives, drained

Steps:

  • Sprinkle chicken with salt and pepper. In a large nonstick skillet coated with cooking spray, cook chicken in butter for 3-4 minutes on each side or until browned. Remove and keep warm. , Add wine or broth to the skillet, stirring to loosen any browned bits. Bring to a boil. Return chicken to skillet. Reduce heat; simmer, uncovered, for 6-9 minutes or until chicken juices run clear. Remove chicken and keep warm. , Cook rice according to package directions. Meanwhile, in a small bowl, combine flour and cream until smooth; gradually stir into skillet. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Divide rice among four plates; top with chicken, sauce, artichokes and olives.

Nutrition Facts : Calories 373 calories, Fat 12g fat (6g saturated fat), Cholesterol 90mg cholesterol, Sodium 575mg sodium, Carbohydrate 31g carbohydrate (3g sugars, Fiber 4g fiber), Protein 29g protein. Diabetic Exchanges

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

CREAMY CHICKEN 'N' ARTICHOKES



Creamy Chicken 'n' Artichokes image

"Absolutely wonderful" is how Debra Hibbs accurately describes her dish of artichoke-topped chicken in a lovely wine sauce. "It's excellent for company or special family dinners," she notes from Beaumont, California.

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 4 servings.

Number Of Ingredients 9

4 boneless skinless chicken breast halves (4 ounces each)
1/2 teaspoon salt
1/4 teaspoon pepper
4 tablespoons butter, divided
1 cup white wine or chicken broth
1 cup heavy whipping cream
1 cup uncooked instant rice
1 package (8 ounces) frozen artichoke hearts, cooked and drained
1 can (2-1/4 ounces) sliced ripe olives, drained

Steps:

  • Sprinkle chicken with salt and pepper. In a large skillet, cook chicken in 2 tablespoons butter for 3-4 minutes on each side or until browned. Remove and keep warm. , Add wine or broth to the skillet, stirring to loosen any browned bits. Stir in cream; bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Return chicken to the pan; simmer 6-8 minutes longer or until chicken juices run clear. Remove chicken; keep warm. , Add remaining butter to cream mixture; bring to a boil. Reduce heat; simmer, uncovered, for 5-7 minutes or until sauce is reduced to 1 cup. Meanwhile, cook rice according to package directions. Divide rice among four plates; top with the chicken, sauce, artichoke hearts and olives.

Nutrition Facts :

SLOW-COOKER CHICKEN WITH SPINACH AND ARTICHOKES



Slow-Cooker Chicken with Spinach and Artichokes image

An easy keto-friendly recipe made with chopped boneless chicken breasts, frozen spinach, artichoke hearts, cream cheese, chicken broth, herbs, and spices.

Provided by Amee

Categories     Main Course

Time 4h35m

Number Of Ingredients 12

6 (4 oz) boneless skinless chicken breasts (cut into chunks)
12 oz frozen spinach (thawed and squeezed of all liquid)
12 oz bag frozen artichoke hearts
2 cloves garlic (minced)
8 oz sour cream
1/2 cup chicken broth
8 oz cream cheese (cut into cubes)
1/2 tsp dried basil
1/2 tsp dried tarragon
1 tsp salt
1/2 tsp pepper
1 cup shredded Italian cheese blend

Steps:

  • Spray slow cooker with a little olive oil cooking spray.
  • Place all ingredients into the slow cooker and stir well.
  • Set slow cooker to low and cook 30 minutes, stir ingredients well to combine.
  • Cook for another 4 hours on low, then switch to warm until ready to serve.

Nutrition Facts : Calories 429 kcal, Carbohydrate 10 g, Protein 35 g, Fat 28 g, SaturatedFat 15 g, Cholesterol 149 mg, Sodium 928 mg, Fiber 4 g, Sugar 3 g, ServingSize 1 serving

CREAMY OLIVE ARTICHOKE STUFFED CHICKEN



Creamy Olive Artichoke Stuffed Chicken image

Chicken breast stuffed with artichoke hearts, loads of cheese and kalamata olives. This Keto-friendly recipe is then baked to perfection.

Provided by Rena

Categories     Main Course

Time 40m

Number Of Ingredients 9

1½ lb Boneless and Skinless Chicken Breasts
1 Tbsp Olive Oil
4 oz Cream Cheese
6 oz Canned Artichoke Hearts in brine (drained and chopped)
¼ Cup Sliced Kalamata Olives
¼ Cup Shredded Mozzarella Cheese
2 Garlic Cloves (minced)
1 Tbsp Italian Seasoning
Salt and pepper, to taste

Steps:

  • Preheat the oven to 375F.
  • Prepare the chicken by carefully cutting a pocket through the sides of each breast. Don't cut all the way through as it needs to hold in the filling. Season with salt and pepper.
  • In a medium bowl, combine cream cheese with artichokes, olives, mozzarella, garlic, and Italian seasoning. Mix well, then taste and adjust seasoning if needed.
  • Stuff the chicken pockets with the artichoke-olive mixture. You may need to seal the breasts with toothpicks to keep the stuffing inside.
  • Heat olive oil in a large ovenproof skillet over medium heat. Add the chicken and sear for about 2-3 minutes on each side, until it starts to brown.
  • Place the skillet in the oven and continue to cook until chicken is cooked through and no longer pink on the inside. About 20 minutes. Enjoy!

Nutrition Facts : Calories 407 kcal, Carbohydrate 5 g, Protein 40 g, Fat 24 g, SaturatedFat 8 g, Cholesterol 146 mg, Sodium 626 mg, Fiber 2 g, Sugar 2 g, ServingSize 1 serving

CREAMY CHICKEN WITH MUSHROOMS AND ARTICHOKES



Creamy Chicken With Mushrooms and Artichokes image

This chicken dish is creamy and mild and the flavours meld completely. It is a fairly rich dish and does not pretend to be low-cal! I used canned mushroom pieces and artichokes because it's quicker, but fresh, lightly cooked mushrooms and artichokes can be used. Serve with brown rice and a green vegetable such as swiss chard, fresh green beans or broccoli. Very comforting and tasty! Please note that you can use a tin of asparagus pieces in the place of the mushrooms.

Provided by Zurie

Categories     Whole Chicken

Time 1h20m

Yield 4-6 serving(s)

Number Of Ingredients 11

2 1/2 lbs chicken pieces (bone and skin in)
1 cup mayonnaise, tangy, not bland
4 tablespoons prepared mustard, preferably wholegrain and creamy
1 teaspoon garlic, chopped
1 tablespoon lemon juice
1/2 teaspoon Tabasco sauce (optional)
1/2 teaspoon seasoning salt
14 ounces mushrooms, canned weight before draining (stems and pieces are fine (or use asparagus pieces)
14 ounces canned artichoke hearts (canned weight before draining)
2 ounces camembert cheese or 2 ounces brie cheese, ripe
fresh ground black pepper

Steps:

  • Heat oven to 350 deg F.
  • Spray a suitable and not too shallow oven dish with nonstick spray, and prepare the chicken pieces: remove extra fat and loose flaps of skin.
  • Drain contents of the tins in a sieve -- as well as possible. Hold artichoke hearts upside down and squeeze gently to get rid of more liquid. Leave to drain.
  • In a bowl, mix the mayonnaise, mustard, garlic, lemon juice and Tabasco.
  • Pack the chicken pieces snugly, skin side up, in the oven dish. Season lightly with a seasoned salt of your taste.
  • Sprinkle over the mushroom pieces or sliced fried mushrooms. Chop the artichokes, each into 3 or 4 pieces, and add. Lift up chicken pieces and tuck some of the vegetable bits underneath and between them.
  • Cut the camembert or brie into small chunks and tuck in all over the chicken.
  • Ladle over the mayonnaise mixture, then use the back of a spoon to spread it over the chicken pieces.
  • Cover the dish with a large piece of aluminium foil, tented so as not to rest on the sauce, and tucked in lightly around the edges.
  • Bake for an hour in the preheated oven. Take foil off for last 10 minutes so top can colour.
  • The mushrooms and artichokes might shed a little liquid, but no matter, it adds to make extra sauce to go over the rice.
  • Grind over plenty of fresh black peppercorns.
  • Serve with rice, steamed broccoli and a salad.

Nutrition Facts : Calories 729, Fat 50.3, SaturatedFat 12.7, Cholesterol 154.9, Sodium 892.9, Carbohydrate 30.5, Fiber 10.1, Sugar 7, Protein 42.1

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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