Best Creamy Chicken And Artichokes Recipes

CREAMY LEMON CHICKEN WITH SPINACH AND ARTICHOKES

Steps:

• Heat a large cast-iron skillet over medium-high. Season chicken with salt and pepper; dredge in flour, shaking off any excess. Add butter and 1 tablespoon oil to skillet. When butter melts, add chicken in a single layer and cook, flipping once, until golden brown in places but not cooked through, about 3 minutes. Transfer to a plate.
• Add remaining 1 tablespoon oil, garlic, and thyme to skillet; cook until fragrant, 10 seconds. Stir in broth and cream cheese; cook until mixture boils and cheese melts. Add spinach and cook, stirring, until wilted, 2 to 3 minutes. Stir in artichokes; cook 1 minute more. Return chicken and accumulated juices to skillet. Simmer, shaking pan occasionally, until sauce is reduced and thickened slightly and chicken is just cooked through, about 3 minutes. Remove from heat; stir in lemon juice and cheese. Serve over rice.

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.

CREAMY RISOTTO WITH CHICKEN AND ARTICHOKES

Steps:

• 1. Begin by preparing the risotto. In a one-quart saucepan, heat chicken stock and keep at a simmer. In a second medium-sized saucepan (about 1 1/2 quart size) melt butter. Add onions and saute 2-3 minutes, until onions are translucent. 2. Add rice to the pan with the sauted onions and stir until the rice is well-coated and translucent. 3. Next, add the vermouth and cook until evaporated (about 1 minute). Stir in 1 cup of hot chicken stock and simmer gently. 4. When the stock has been absorbed, add another cup of hot chicken stock and cook until liquid is absorbed. Continue this process until all stock has been added. Stir risotto occasionally while cooking until rice is at the preferred texture (cooking time is about 30 minutes). 5. At the end of cooking, mix in chopped parsley, Parmesan cheese and salt to taste. 6. While risotto is cooking, prepare the chicken and vegetables. Heat olive oil in a 12-inch skillet over medium heat. Add onions and garlic and saute for 2-3 minutes, until onions begin to turn translucent. 7. Add chicken to skillet and saute for 6-8 minutes, stirring frequently to prevent sticking. 8. Next add basil, artichokes, chopped red pepper, Kalamata olives and capers. Stir to combine and cook over medium heat for 1-2 minutes. 9. Stir in red wine vinegar, scraping skillet to remove and incorporate any browned bits in skillet. 10. To serve, place small serving of risotto on dinner plate, then top with chicken and vegetables. Sprinkle with additional Parmesan cheese and optional dried red pepper flakes, if desired.

CREAMY CHICKEN WITH MUSHROOMS AND ARTICHOKES

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.

CREAMY CHICKEN AND ARTICHOKES

Steps:

• 1. Cook artichokes according to package directions, drain.
• 2. NOTE : I've used canned artichoke hearts ,it's just as good and easier to prepare.
• 3. Arrange in (greased) baking dish.
• 4. Brown chicken in oil.
• 5. Place chicken on top of artichokes.
• 6. Combine soup, mayonnaise, lemon juice.
• 7. Pour over chicken.
• 8. Sprinkle with cheese.
• 9. Combine bread crumbs and butter, sprinkle over all.
• 10. Bake at 350 for 25 to 30 minutes.