Best Easy Artichoke Chicken Recipes

EASY CHEESY BROCCOLI ARTICHOKE AND CHICKEN BAKE (CROCK POT)

Steps:

• Grease the inside of the crock pot and dump in your rice and sprinkle carrots and broccoli slaw on top. In a bowl, mix the soup, onion, artichokes, soy sauce and cheese. Pour half the soup mixture over the rice/carrots and give it a stir. Place the chicken on top, then pour the rest of the soup mixture on top. Cover and cook for 3 hours on high. Serve with some warm crusty bread and butter.

EASY CHICKEN ARTICHOKE ROTELLE PASTA

Steps:

• Prepare chicken breasts by trimming any extra fat Pound out gently between two sheets of plastic wrap to flatten and thin breast to a 1/4".
• Cut into 1" cubes.
• Toss with Salt& Pepper; set aside.
• Drain artichoke hearts and slice them into 1/8's.
• Slice garlic thin.
• In a deep saucepan over medium-high heat, pour in olive oil and add chicken.
• Brown cubed chicken till lightly golden.
• Lower heat; add garlic and cook with chicken for 1 minute or just until slightly tan.
• Do not brown the garlic.
• Add the artichokes and diced tomatoes stirring to lift all the brown chicken flavor bits on the bottom of the pan.
• Cover and cook for about 10 minutes.
• Cook Pasta and drain.
• Pour chicken sauce over and mix in cheese.
• Adjust salt and pepper to taste.
• It's so quick and easy and tastes GRRRREAT!
• Leftovers are even better the next day!

EASY ARTICHOKE CHICKEN

Steps:

• Heat a large, heavy pot over medium-high. Once it's hot, heat the olive oil, then add the chicken. Sear on each side until golden, about 3 minutes per side.
• Add the tomatoes, onions, artichoke hearts and red pepper flakes and give everything a big stir. Reduce the heat to medium-low. Simmer for 20 - 30 minutes, or until the onions are transparent and the chicken is cooked through.
• Shred the chicken with two forks, or skip this step. Serve and top each portion with a few capers.

EASY ARTICHOKE CHICKEN

Steps:

• 1. Preheat broiler, rack high.
• 2. Line sheet pan with foil.
• 3. Cut chicken into bite sized pieces and space them on the foil.
• 4. Sprinkle with salt.
• 5. Reserve the marinade and cut the artichokes in fourths and space them and the mushrooms on the foil. Leave no spaces. There may be overlapping.
• 6. Slice scallions into 1/2 inch rounds, using only the whites and the light green parts. Sprinkle them lightly over the whole.
• 7. In 2 cup measuring cup, whisk together 1/2 cup of the reserved artichoke marinade, wine, cream, lemon zest, Italian seasoning, pinch of salt and pepper.
• 8. Pour liquid over everything.
• 9. Broil, tuning pan once, for 10 to 15 minutes.
• 10. Serve hot.