How to Make Artichoke Chicken | Chicken Recipes | Allrecipes.com
Get the recipe for Artichoke Chicken at
Watch this video and learn how to add lots of flavor to a baked chicken dish. The secret is in the sauce that we quickly put together by combining Parmesan cheese with mayonnaise, artichoke hearts and garlic pepper. You might want to double up the recipe to have leftovers for lunch.
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Why Is This A Popular Wedding Dish?! | Artichoke Chicken!
#shorts #artichoke #chicken
Artichoke Chicken
Ingredients:
2 Chicken Breasts (sliced into cutlets)
1 Cup Flour
1 Shallot (minced)
3 Garlic Cloves (minced)
1 Medium Tomato (diced)
1/4 tsp Red Chili Flake
1/3 Cup White Wine (Chardonnay)
15 oz Quartered Artichoke Hearts
1-2 Tbsp Capers (without brine)
1-2 Tbsp Lemon Juice
1 Cup Chicken Stock
1/4 Cup Heavy Cream
3 Tbsp Butter
1 Tbsp Corn Starch + 2 Tbsp Cold Water (optional thickener)
Fresh Parsley (chopped)
Olive Oil
Salt and Pepper
Slice the chicken breasts into cutlets and season with salt and pepper. Dredge the chicken in seasoned flour and set aside.
In a large pan on medium heat, add 2 Tbsp of olive oil. Once the oil is hot, sear the chicken on both sides and cook until 80% done. Remove from the pan and set aside.
Next add the shallots and sauté till translucent then add the garlic and red chili flake. Sauté till fragrant for 1 minute then add the tomatoes and season with salt and pepper. Continue to sauté for about 3-5 minutes then add the wine and reduce by half.
Next add the artichoke hearts, capers, chicken stock, and lemon juice. Continue to reduce by half then add the heavy cream and reduce until thickened. If needed add a corn starch slurry a little at a time to slightly thicken the sauce. Once the sauce is reduced and thickened, add the chicken back to the pan and cook until the chicken reaches 165 degrees Fahrenheit internally. Turn off the heat then add the butter, parsley, and season to taste with salt and pepper.
Serve with pasta or rice on the side.
Enjoy!
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Marry Me Chicken | Creamy Garlic Sun Dried Tomato Chicken
Marry Me chicken gets its name from the flavours in the dish that are married together. If you know my channel well, you’ll know that the flavours can become friends, so I thought this recipe is perfect for me to make for you, and it goes well with the creamy garlic sauces I make regularly. This creamy garlic sun-dried tomato chicken is easy to make, tastes delicious and can serve 3-4 people for less than $7 per portion. It’s a win-win recipe.
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Ingredients -
2 Tbsp (40ml) - Sun-Dried Tomato Oil (The oil that the tomatoes are soaked in)
3 (250g-300g Each) Large Chicken Breast, Butterflied & Halved
2 Tbsp (28g) - Unsalted Butter
1 - Small Brown Onion, Diced
5 - Garlic Cloves, Minced or Grated
1/3 Cup (80ml) - White Wine (Substitute With Chicken Stock)
3/4 Cup (180ml) - Chicken or Vegetable Stock
1/2 Cup (100g) - Sun-Dried Tomatoes
1 Tbsp (20g) - Dijon Mustard
1 Cup (250ml) - Thickened Cream (Whipping or Double Cream)
20g (0.7oz) - Parmesan Cheese, Freshly Grated
5g (0.2oz) - Thyme, Roughly Chopped
5g (0.2oz) - Oregano, Roughly Chopped
1 tsp (2g) - Dried Chilli Flakes
1 Cup (15g) - Fresh Basil Leaves, Roughly Picked
Seasoning to Taste
If you wish to use dried herbs instead of fresh use 1 tsp each of dried.
For chicken thighs instead of chicken breast, sear the chicken for 6 minutes on each side
#marrymechicken #creamygarlic #chickenrecipe
Spinach Artichoke Chicken Pasta
CLICK BELOW FOR FULL RECIPE
Spinach Artichoke Chicken Pasta
An easy, one-pot dinner that uses our Webster’s Signature Spinach Artichoke Dip to make a creamy, dreamy pasta that’s full of flavor!
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Yields: 8 servings
Ingredients:
4 TBSP olive oil, divided (Aisle 6)
2 pounds boneless, skinless chicken breasts, cut into 1-inch pieces (Meat)
1 TBSP kosher salt, divided (Aisle 6)
Freshly ground black pepper, to taste (Aisle 6)
1 ½ tsp. onion powder (Aisle 6)
1 ½ tsp. garlic powder (Aisle 6)
2 tsp. Italian seasoning (Aisle 6)
1 large shallot, diced (Produce)
1 ½ TBSP minced garlic (Produce)
1 pound dry pasta, such as medium shells (Aisle 4)
3 cups chicken stock (Aisle 5)
1 cup heavy cream (Dairy)
1 pound Webster’s Signature Spinach Artichoke Dip (Deli)
½ cup shredded mozzarella (Dairy)
Directions:
Place a large, shallow Dutch oven over medium heat and add 2 TBSP olive oil.
Add the chicken to the heated oil, followed by 2 tsp of the kosher salt, black pepper, onion powder, garlic powder, and Italian seasoning, tossing the chicken to coat. Cook chicken until browned on all sides, about 7 minutes. Remove from pan and set aside.
Add remaining olive oil to the pan, followed by the shallot and garlic, stirring to coat. Cook until shallot and garlic are fragrant, about 2 – 3 minutes. Add a splash of chicken stock to the pan, scraping the bottom to deglaze.
Add the dry pasta, remaining chicken stock, heavy cream, and remaining salt, stirring to combine. Increase heat, cover, and bring pasta to boil. Cook for 7 – 9 minutes, or until noodles are al dente. Do not drain.
Stir in the cooked chicken, spinach artichoke dip, and shredded mozzarella. Serve with freshly shredded parmesan cheese, if desired.
Alison Roman's One-Pan Chicken With Artichokes | NYT Cooking
Get the recipe:
Crispy chicken thighs! White wine! Canned artichokes! Alison’s newest recipe is a one-pan weeknight dream.
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Artichoke Chicken Skillet
Artichoke Chicken Skillet is a twist on the classic artichoke dish. Instead of an appetizer, this is a full on meal, prepared 30 minutes or less! Your family will be begging for seconds, maybe thirds!
Prep Time: 10 minutesCook Time: 20 minutesTotal Time: 30 minutes Servings: 4
Ingredients
2 tablespoon Avocado oil
2 Chicken breast
1/2 cup Onion, diced
1 Red bell pepper, diced
4 Garlic cloves, minced
3/4 cup Chicken broth
3/4 cup Heavy cream
3/4 cup Parmesan cheese
12 ounce artichoke hearts, drained and chopped
1 tablespoon lemon juice
Salt and pepper
Instructions
Cut chicken breast in half lengthwise and season both sides generously with salt and pepper.
Heat avocado oil in large skillet over medium high heat.
Brown both sides of chicken breast in skillet for three minutes on each side. Remove from skillet and set aside.
Reduce heat of skillet to medium. Add onions and red bell pepper. Sauté until soft, about five minutes.
Add minced garlic and artichoke hearts. Sauté for a few minutes more.
Add chicken broth and lemon juice. Let simmer until liquid is reduced by half. Remove from heat.
Add in the heavy cream and parmesan. Stir until parmesan is melted.
Add the chicken back to the pan and serve.
Nutrition
Calories: 443kcal | Carbohydrates: 12g | Protein: 35g | Fat: 30g | Saturated Fat: 14g | Fiber: 3g | Sugar: 3g