Best Artichoke Heart Chicken Recipes

CHICKEN, ARTICHOKE HEART, AND PARMESAN SANDWICHES

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Place each chicken breast between two sheets of plastic wrap, and pound to 1/2-inch thick. Dip each breast into lightly beaten eggs, then into bread crumbs, coating evenly.
• Heat 2 tablespoons of oil in a large skillet over medium heat. Cook chicken breasts until golden brown, about 7 minutes on each side. Reduce heat if they brown too quickly; they need to be cooked through. Remove from heat and place on plate lined with paper towels. Wipe crumbs from skillet.
• Heat remaining 1 tablespoon of oil in the skillet over medium heat. Add onions and stir until softened, about 5 minutes. Add the garlic, stir for 1 minute. Pour in the tomato sauce. Season with salt and pepper and simmer, uncovered, for 10 minutes, stirring occasionally.
• Arrange bottom halves of 6 hoagies on one baking sheet, the tops on another, all with cut sides up. Spread about a tablespoon of tomato sauce onto each hoagie top and bottom, reserving the remainder. Place a cooked chicken breast onto each bottom half. Spoon the remaining tomato sauce over each breast and top with the artichoke hearts and one slice each of mozzarella and tomato. Sprinkle with the grated Parmesan cheese.
• Bake on the bottom rack of the oven for 3 minutes or until the cheese begins to melt. Then place the sheet with the hoagie tops on an upper rack and bake until edges are golden, 3 to 4 minutes, being careful not to let them burn. Remove both sheets from the oven. Place a top on each bottom to form 6 sandwiches.

CHICKEN-AND-ARTICHOKE-HEART POTPIE

Steps:

• Heat oven to 350 degrees. Place the chicken breasts on a baking sheet, and rub with olive oil. Sprinkle with 1 teaspoon salt and 1/2 teaspoon pepper. Place in oven, and roast until cooked through, 35 to 40 minutes. Remove from oven, and, when cool enough to handle, remove the meat from the bones and skin, and cut into 1-inch dice. Set aside.
• Combine the chicken stock and bouillon cubes in a medium saucepan, and heat, making sure bouillon cubes have dissolved. Set aside.
• Melt the butter in a large pot or Dutch oven set over medium heat. Add the onions, and saute until translucent, 10 to 15 minutes. Add the flour, and cook on low heat, stirring often, for 3 minutes. Add the reserved hot chicken stock, and let simmer, stirring often, until thickened, about 3 minutes more. Add the remaining 1 1/2 teaspoons salt, 1/2 teaspoon pepper, heavy cream, artichoke hearts, peas, whole onions, parsley, Parmesan cheese, and reserved chicken; mix well.
• Divide chicken mixture among six 5 1/2-inch ovenproof bowls; set aside to cool. Heat oven to 375 degrees. Roll out each piece of dough on a lightly floured surface to 1/8 inch thick. Cut three circles from each, making a round slightly larger than the top of each bowl. Brush outside rim of bowl with egg wash, place a round of dough over each bowl, fold the dough over the top, and trim edges about 1 inch below the top. Repeat until all the bowls are covered in dough.
• Brush the tops with egg wash; make two or three slits in the top of each with a sharp knife. Sprinkle tops with salt; bake until crust is golden brown and filling is bubbling, 1 to 1 1/4 hours.

CHICKEN, ARTICHOKE HEART & SPINACH CHEESY BAKE RECIPE - (4.3/5)

Steps:

• Preheat oven to 425°F. Boil water and cook pasta for approximately 8 minutes, drain then place it in a large mixing bowl. To the drained pasta add chopped chicken, artichoke hearts, 1 tablespoon of olive oil, sour cream, cream cheese, 1 1/2 cups of mozzarella cheese, milk, spinach, parmesan cheese, and lemon juice. Mix all the ingredients together and set aside. In a medium sized frying pan cook the onion and garlic over medium heat with 2 tablespoons of olive oil. Lightly saute for about five minutes then add that to the pasta mix, add salt & pepper to the pasta mix and blend well. Place all your ingredients in a 13 x 9 inch pan, top the ingredients with 1 1/2 cups of mozzarella and then sprinkle with parsley. Place the pan in the oven and bake for approximately 15 minutes at 425°F.

CHICKEN AND ARTICHOKE HEART FETTUCCINI ALFREDO

Steps:

• Cut away any excess fat from chicken, cube, and completely cook.
• Prepare noodles according to package directions.
• Drain artichoke hearts (no need to completely drain or rinse as the marinade adds a little to the alfredo sauce).
• Prepare alfredo sauce or heat up jar.***
• Add the cubed chicken and artichokes.
• Pour sauce over noodles and cover with cheese.
• Serve with garlic bread and a salad.
• *** Directions for alfredo sauce used:.
• Melt butter in a sauce pan and add half-n-half.
• Bring to a simmer, keep heat on low and stir in the cheeses.
• Simmer until smooth.

ARTICHOKE HEART CHICKEN

Steps:

• *The jars of artichokes we buy are quite oily so I omit all the oil and just add some of the liquid from the artichokes.
• **1 tablespoon of balsamic vinegar per chicken. If you are making this vegetarian, just estimate how many chickens you would have put in the dish. I love the stuff so I heap it inches Same goes if you omit a piece of chicken.
• Preheat the oven to 425°F.
• In a flat pan (I use a roasting pan) pour in olive oil to coat.
• Layer the following: chicken, cherry/grape tomatoes, artichokes, and capers.
• Add margerine and balsamic vinegar on pieces of chicken (or right onto the other ingredients, whichever you prefer).
• Sprinkle salt, pepper and oregano over entire dish.
• Gently mix the ingredients until everything is combined (leaving the chickens in place).
• Put in the oven with no lid and cook for 45 minutes to 1 hour (making sure the chicken is cooked through).
• In remaining 20 minutes begin to cook rice.
• Serve over rice (or pasta, I find it great too!) and enjoy.