5 Delicious Artichoke and Chicken Recipes You'll Love

Artichoke and Chicken Delight

Artichokes and chicken are a match made in culinary heaven. Their unique combination brings together the tender, savory notes of chicken with the subtle, earthy flavors of artichokes, creating dishes that are both comforting and refined. In this blog post, we will explore five delectable recipes that showcase this wonderful pairing.

Recipe 1: Chicken and Artichoke in Lemon Cream Sauce

This recipe is perfect for a romantic dinner or a special occasion:

• Ingredients:
  • 4 boneless chicken breasts
  • 1 can of artichoke hearts, drained
  • 1 cup heavy cream
  • Zest and juice of one lemon
  • 2 cloves garlic, minced
  • 1 tablespoon olive oil
  • 1/4 cup of white wine (optional)
  • Salt and pepper to taste
  • Fresh parsley, chopped, for garnish
• Instructions:
  1. Heat olive oil in a skillet over medium heat. Season chicken with salt and pepper.
  2. Add chicken to the skillet, cooking until golden brown on both sides.
  3. Remove chicken from skillet and set aside. In the same skillet, sauté garlic for about 30 seconds.
  4. Add wine (if using) to deglaze the pan, followed by the lemon juice and cream. Stir well.
  5. Return chicken to the pan, add artichoke hearts, and simmer until the chicken is cooked through.
  6. Garnish with lemon zest and parsley before serving.

🍋 Note: Adding wine enhances the flavor, but you can easily substitute with chicken broth.

Recipe 2: Spinach, Artichoke, and Chicken Bake

A one-dish wonder that's both easy to make and delicious:

• Ingredients:
  • 2 cups cooked shredded chicken
  • 1 can artichoke hearts, drained and chopped
  • 1 package frozen spinach, thawed and drained
  • 1 cup of cream cheese
  • 1/2 cup mayonnaise
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup shredded mozzarella cheese
  • 1 teaspoon garlic powder
  • Salt and pepper
• Instructions:
  1. Preheat your oven to 375°F (190°C).
  2. Mix cream cheese, mayonnaise, Parmesan, and garlic powder in a bowl until smooth.
  3. Add spinach, artichokes, and chicken; mix well. Season with salt and pepper.
  4. Transfer mixture to a baking dish. Sprinkle mozzarella on top.
  5. Bake for 20-25 minutes or until the cheese is melted and bubbly.

Recipe 3: Grilled Chicken and Artichoke Skewers

Ideal for a summer barbecue or a quick weeknight meal:

• Ingredients:
  • 2 chicken breasts, cut into chunks
  • 1 can of artichoke hearts
  • 3 bell peppers, cut into chunks
  • Marinade:
    • 2 tablespoons olive oil
    • Juice of 1 lemon
    • 1 tablespoon soy sauce
    • 2 cloves garlic, minced
    • 1 teaspoon dried oregano
    • Salt and pepper
• Instructions:
  1. Mix the marinade ingredients. Marinate chicken for at least 30 minutes.
  2. Thread chicken, artichoke hearts, and bell peppers onto skewers.
  3. Grill over medium heat until the chicken is fully cooked, basting occasionally with the remaining marinade.

Recipe 4: Artichoke Chicken Pasta Primavera

A bright and colorful pasta dish that’s as delightful to eat as it is to look at:

• Ingredients:
  • 8 oz penne pasta
  • 2 cups cooked chicken, diced
  • 1 can artichoke hearts, halved
  • Various spring vegetables (asparagus, peas, cherry tomatoes)
  • 2 tablespoons olive oil
  • 1 clove garlic, minced
  • 1/2 cup heavy cream
  • 1/4 cup grated Parmesan
  • Salt and pepper to taste
  • Basil for garnish
• Instructions:
  1. Cook pasta according to package instructions.
  2. In a large skillet, heat olive oil. Sauté garlic until fragrant.
  3. Add vegetables and cook until tender. Add chicken and artichokes.
  4. Pour in the cream, bring to a simmer, and then add the cooked pasta. Stir well.
  5. Add Parmesan, season, and garnish with basil before serving.

Recipe 5: Stuffed Artichoke Chicken

A luxurious dish where chicken breasts are stuffed with an artichoke and cheese filling:

• Ingredients:
  • 4 large chicken breasts, butterflied
  • 1 cup ricotta cheese
  • 1 can artichoke hearts, finely chopped
  • 1/2 cup spinach, finely chopped
  • 1/4 cup grated Pecorino Romano
  • 1 clove garlic, minced
  • Salt and pepper
• Instructions:
  1. Preheat oven to 350°F (175°C).
  2. Mix ricotta, artichokes, spinach, Pecorino Romano, garlic, salt, and pepper.
  3. Stuff the butterflied chicken breasts with the mixture.
  4. Secure with toothpicks if necessary and place in a baking dish.
  5. Bake for 25-30 minutes or until the chicken is cooked through.

Throughout this post, we've shared a variety of ways to incorporate the delightful flavors of artichokes with chicken. These recipes range from elegant dinner party dishes to casual weeknight meals, ensuring there’s something for every occasion. Whether it’s a creamy sauce, a hearty bake, a grilled skewer, a colorful pasta dish, or a stuffed entree, each recipe highlights the versatility and deliciousness of this pairing. Enjoy the unique blend of flavors these recipes offer and make your dining experience memorable.

Can I use fresh artichokes instead of canned?

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Yes, you can use fresh artichokes. However, remember they require more preparation since you’ll need to clean, trim, and cook them before using in your recipes. They’ll add a fresher taste to your dishes.

What can I substitute for heavy cream in these recipes?

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You can substitute heavy cream with alternatives like half-and-half, whole milk, or a non-dairy cream such as coconut milk or cashew cream for a lighter texture or dietary preferences.

How do I store leftover artichoke and chicken dishes?

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Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat in the microwave or on the stove, adding a little water or broth to prevent drying out.