Are you looking for some delicious and creamy chicken artichoke recipes to spice up your meal routine? Look no further! In this article, we’ll be sharing 20 mouth-watering dishes that combine the rich flavors of chicken with the unique taste of artichokes. From classic pasta dishes to innovative sandwiches and soups, there’s something for everyone in this collection.
To start, let’s take a look at some popular chicken artichoke recipes that are sure to become new favorites. Creamy Garlic Chicken Artichoke Pasta is a comforting and indulgent dish that combines sautéed garlic with chicken, artichokes, and a creamy sauce served over fettuccine. If you’re in the mood for something lighter, Lemon Butter Chicken with Artichoke Hearts is a bright and citrusy option that’s perfect for spring.
These are just a few examples of the many delicious recipes we’ll be sharing in this article. Whether you’re a busy home cook or a foodie looking to try new things, there’s something for everyone in this collection of creamy chicken artichoke dishes.
Creamy Garlic Chicken Artichoke Pasta
This rich and creamy pasta dish combines the flavors of garlic chicken, artichoke hearts, and a hint of lemon, all tossed with al dente pasta. A perfect comfort food recipe for a chilly evening.
Ingredients:
– 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
– 2 cloves of garlic, minced
– 1 (14 oz) can artichoke hearts, drained and chopped
– 1 cup heavy cream
– 1/2 cup grated Parmesan cheese
– 1 tablespoon olive oil
– Salt and pepper to taste
– 8 oz pasta of your choice (e.g. penne, fusilli)
– Fresh parsley, chopped (optional)
Instructions:
1. Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Reserve 1 cup of pasta water before draining.
2. In a large skillet, heat olive oil over medium-high. Add chicken and cook until browned and cooked through (about 5-6 minutes). Remove from heat.
3. In the same skillet, add garlic and sauté for 1 minute. Then, add artichoke hearts and cook for an additional 2 minutes.
4. Pour in heavy cream and Parmesan cheese. Stir until smooth and creamy. Add cooked chicken back into the sauce and stir to combine.
5. Combine cooked pasta with the chicken-artichoke mixture. If needed, add some reserved pasta water to achieve desired consistency.
Cooking Time: Approximately 20-25 minutes
Lemon Butter Chicken with Artichoke Hearts
Brighten up your dinner plate with this zesty and savory recipe, perfect for a quick weeknight meal.
Ingredients:
– 4 boneless, skinless chicken breasts
– 1/2 cup unsalted butter, softened
– 2 lemons, juiced (about 2 tablespoons)
– 1/4 cup chopped fresh parsley
– 1 can of artichoke hearts, drained and quartered
– Salt and pepper to taste
– Fresh lemon wedges, for serving
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a small bowl, mix together softened butter, lemon juice, and parsley.
3. Season chicken breasts with salt and pepper.
4. Place the artichoke hearts on one half of each chicken breast, leaving a 1/2-inch border around the edges.
5. Spread the lemon butter mixture evenly over the other half of each chicken breast.
6. Fold the artichoke-filled side over the lemon butter side to form a triangle or a flat top.
7. Place the chicken on a baking sheet lined with parchment paper and bake for 25-30 minutes, or until cooked through.
Cooking Time: 25-30 minutes
Spinach Artichoke Stuffed Chicken Breast
This recipe combines the flavors of creamy spinach artichoke dip with tender chicken breast, making for a delicious and impressive main course. With only a few ingredients, you can easily prepare this dish in under an hour.
Ingredients:
– 4 boneless, skinless chicken breasts
– 1 package frozen chopped spinach, thawed and drained
– 1 (14 oz) can artichoke hearts, drained and chopped
– 1 cup cream cheese, softened
– 1/2 cup shredded mozzarella cheese
– 1 tablespoon lemon juice
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F.
2. In a bowl, mix together spinach, artichoke hearts, cream cheese, and mozzarella cheese until well combined.
3. Lay chicken breasts flat and make a horizontal incision in each breast to create a pocket. Stuff each breast with the spinach mixture.
4. Season with salt, pepper, and lemon juice.
5. Place stuffed chicken on a baking sheet lined with parchment paper and bake for 25-30 minutes or until cooked through.
Cooking Time: 25-30 minutes
Slow Cooker Chicken Artichoke Casserole
This hearty casserole combines the flavors of chicken, artichokes, and creamy sauce with the convenience of a slow cooker. Perfect for a weeknight dinner or a special occasion, this recipe is sure to become a family favorite.
Ingredients:
– 1 lb boneless, skinless chicken breasts
– 1 can (14 oz) artichoke hearts, drained and chopped
– 1 cup cream of chicken soup
– 1/2 cup milk
– 1/4 cup grated cheddar cheese
– 1/4 cup breadcrumbs
– 2 cloves garlic, minced
– Salt and pepper to taste
Instructions:
1. In the slow cooker, combine chicken, artichoke hearts, cream of chicken soup, milk, and garlic.
2. Cook on low for 6-8 hours or high for 3-4 hours.
3. About 30 minutes before serving, sprinkle cheese and breadcrumbs over the top.
4. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 6-8 hours (low) or 3-4 hours (high)
Grilled Chicken and Artichoke Skewers
Grilled Chicken and Artichoke Skewers Recipe
Elevate your outdoor cooking game with these flavorful skewers, perfect for a summer gathering or quick weeknight dinner.
Ingredients:
– 1 pound boneless, skinless chicken breast, cut into 1-inch pieces
– 1 (14 oz) can of artichoke hearts, drained and quartered
– 1/4 cup olive oil
– 2 cloves garlic, minced
– 1 tablespoon lemon juice
– 1 teaspoon dried oregano
– Salt and pepper to taste
– 10-12 bamboo skewers
Instructions:
1. Preheat grill to medium-high heat.
2. In a large bowl, whisk together olive oil, garlic, lemon juice, and oregano.
3. Add chicken and artichoke pieces to the marinade; toss to coat.
4. Thread chicken and artichokes onto skewers, leaving a small space between each piece.
5. Season with salt and pepper to taste.
6. Grill skewers for 8-10 minutes per side, or until chicken reaches internal temperature of 165°F.
7. Serve hot and enjoy!
Cooking Time: 16-20 minutes
Chicken Artichoke Sun-Dried Tomato Bake
This recipe combines the tender flavor of chicken with the sweetness of sun-dried tomatoes and the savory taste of artichokes, all wrapped up in a creamy, cheesy bake.
Ingredients:
– 1 1/2 pounds boneless, skinless chicken breasts, cut into bite-sized pieces
– 1 (14 oz) can artichoke hearts, drained and chopped
– 1 cup sun-dried tomatoes, chopped
– 1 onion, diced
– 2 cloves garlic, minced
– 1 cup shredded mozzarella cheese
– 1/4 cup grated Parmesan cheese
– 1 tablespoon olive oil
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large skillet, heat the olive oil over medium-high. Add chicken, onion, and garlic; cook until chicken is browned.
3. In a separate bowl, mix artichoke hearts, sun-dried tomatoes, mozzarella cheese, and Parmesan cheese.
4. In a 9×13-inch baking dish, arrange half of the cooked chicken mixture, followed by half of the artichoke mixture.
5. Repeat layers, ending with the remaining artichoke mixture on top.
6. Bake for 25-30 minutes or until golden brown.
Cooking Time: 25-30 minutes
One-Pot Chicken Artichoke Risotto
This creamy risotto is packed with tender chicken, artichoke hearts, and a hint of garlic, all cooked to perfection in just one pot. Perfect for a weeknight dinner or special occasion, this recipe is sure to become a family favorite.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs, cut into bite-sized pieces
– 2 cups mixed artichoke hearts (canned or fresh)
– 2 cloves garlic, minced
– 1 cup Arborio rice
– 4 cups chicken broth, warmed
– 1/2 cup white wine (optional)
– 2 tbsp olive oil
– Salt and pepper to taste
– Grated Parmesan cheese (optional)
Instructions:
1. Heat the olive oil in a large pot over medium-high heat.
2. Add the chicken and cook until browned, about 5 minutes.
3. Add the garlic, artichoke hearts, rice, and wine (if using). Cook for 1 minute.
4. Add the warmed broth, 1/2 cup at a time, stirring constantly and allowing each portion to absorb before adding the next.
5. Cook for 20-25 minutes or until the rice is creamy and cooked through.
6. Season with salt and pepper to taste. Serve hot, topped with Parmesan cheese if desired.
Cooking Time: 25 minutes
Baked Parmesan Chicken with Artichokes
Savory and flavorful, this baked chicken dish combines the richness of parmesan cheese with the subtle taste of artichokes. A perfect comfort food for a chilly evening.
Ingredients:
– 4 boneless, skinless chicken breasts
– 1 (14 oz) can artichoke hearts, drained and chopped
– 1 cup breadcrumbs
– 1/2 cup grated parmesan cheese
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a bowl, mix together breadcrumbs and parmesan cheese.
3. Dip each chicken breast in the breadcrumb mixture, coating both sides evenly.
4. Place the coated chicken breasts on a baking sheet lined with parchment paper.
5. Drizzle olive oil over the chicken and sprinkle garlic evenly.
6. Top each chicken breast with chopped artichoke hearts.
7. Bake for 25-30 minutes or until cooked through.
Cooking Time: 25-30 minutes
Chicken Artichoke Mushroom Alfredo
Elevate your pasta game with this rich and satisfying recipe that combines the flavors of chicken, artichokes, mushrooms, and a velvety Alfredo sauce.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs
– 2 cups mixed mushrooms (button, cremini, shiitake), sliced
– 1 (14 oz) can artichoke hearts, drained and chopped
– 1 cup heavy cream
– 1/2 cup grated Parmesan cheese
– 2 cloves garlic, minced
– 1 tsp dried thyme
– Salt and pepper, to taste
– 8 oz fettuccine pasta
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cook fettuccine according to package instructions; set aside.
3. In a large skillet, sauté chicken, mushrooms, garlic, and thyme until cooked through.
4. Add artichoke hearts and heavy cream; stir until smooth.
5. Stir in Parmesan cheese until melted.
6. Combine cooked pasta and sauce; season with salt and pepper to taste.
7. Serve hot and enjoy!
Cooking Time: 25-30 minutes
Mediterranean Chicken Artichoke Salad
A refreshing twist on classic chicken salad, this Mediterranean-inspired dish combines the flavors of Greece and Italy with juicy chicken, artichoke hearts, and crumbled feta cheese.
Ingredients:
– 1 pound cooked chicken breast, diced
– 1 (14 oz) can artichoke hearts, drained and chopped
– 1/2 cup Kalamata olives, pitted
– 1/4 cup red onion, thinly sliced
– 1/4 cup crumbled feta cheese
– 1 tablespoon lemon juice
– 1 teaspoon olive oil
– Salt and pepper to taste
– Fresh parsley leaves for garnish (optional)
Instructions:
1. In a large bowl, combine chicken, artichoke hearts, olives, red onion, and feta cheese.
2. In a small bowl, whisk together lemon juice and olive oil.
3. Pour the dressing over the chicken mixture and toss to coat.
4. Season with salt and pepper to taste.
5. Cover and refrigerate for at least 30 minutes to allow flavors to meld.
6. Serve chilled or at room temperature, garnished with fresh parsley leaves if desired.
Cooking Time: 15 minutes (prep) + 30 minutes (marinating)
Artichoke Chicken Piccata
Savor the flavors of Italy with this simple yet elegant dish, featuring tender chicken breasts topped with a tangy artichoke and caper sauce.
Ingredients:
– 4 boneless, skinless chicken breasts
– 1 large can of artichoke hearts, drained and chopped
– 2 cloves of garlic, minced
– 1/4 cup of white wine (optional)
– 2 tablespoons of olive oil
– 2 tablespoons of butter
– 2 teaspoons of lemon juice
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. Season chicken breasts with salt and pepper.
3. Dredge chicken in flour, shaking off excess.
4. In a large skillet, heat olive oil over medium-high heat. Add chicken and cook for 2-3 minutes on each side, or until browned.
5. Remove chicken from skillet and set aside.
6. Reduce heat to medium-low, then add butter, garlic, artichoke hearts, white wine (if using), lemon juice, salt, and pepper. Stir to combine.
7. Simmer sauce for 2-3 minutes, stirring occasionally.
8. Return chicken to skillet, spooning some of the artichoke sauce over each breast.
9. Transfer skillet to oven and bake for 12-15 minutes, or until chicken is cooked through.
Cook Time: 20-25 minutes
Cheesy Chicken Artichoke Dip Stuffed Bread
Elevate your snack game with this creamy, cheesy, and savory dip stuffed inside a crusty bread loaf. Perfect for parties, gatherings, or just a cozy night in.
Ingredients:
– 1 (14.5 oz) can of artichoke hearts, drained and chopped
– 1 cup shredded cheddar cheese
– 1/2 cup cooked, shredded chicken breast
– 1 tablespoon olive oil
– 1 clove garlic, minced
– 1 teaspoon lemon juice
– Salt and pepper to taste
– 1 loaf of French bread (12-14 inches)
– Optional: chopped fresh parsley for garnish
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a medium bowl, combine artichoke hearts, cheddar cheese, chicken breast, olive oil, garlic, and lemon juice. Mix well.
3. Cut the top off the French bread loaf, creating a hollowed-out space for the dip.
4. Stuff the dip mixture inside the bread, spreading it evenly.
5. Bake for 20-25 minutes or until the bread is toasted and the dip is warm.
6. Serve warm, garnished with parsley if desired.
Cooking Time: 20-25 minutes
Chicken Artichoke White Pizza
Elevate your pizza game with this savory and flavorful combination of chicken, artichokes, and creamy white sauce.
Ingredients:
– 1 lb boneless, skinless chicken breast, cooked and diced
– 1 (14 oz) can artichoke hearts, drained and chopped
– 1 cup cream cheese, softened
– 1/2 cup mayonnaise
– 1 tsp garlic powder
– Salt and pepper to taste
– 1 lb pizza dough
– 1 cup shredded mozzarella cheese
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 425°F (220°C).
2. Roll out pizza dough to desired thickness.
3. Spread cream cheese mixture evenly over dough, leaving a small border.
4. Top with diced chicken, artichoke hearts, and mozzarella cheese.
5. Bake for 15-20 minutes or until crust is golden brown and cheese is melted.
6. Garnish with chopped parsley if desired.
Cooking Time: 15-20 minutes
Herbed Chicken and Artichoke Stew
A flavorful and hearty stew that combines the richness of chicken with the tender sweetness of artichokes, all tied together by a blend of fresh herbs. Perfect for a cozy dinner or a satisfying lunch.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs, cut into bite-sized pieces
– 2 medium artichokes, trimmed and quartered
– 2 tbsp olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 cup mixed herbs (thyme, rosemary, parsley)
– 1 can (14.5 oz) diced tomatoes
– 1 cup chicken broth
– Salt and pepper to taste
Instructions:
1. Heat olive oil in a large Dutch oven over medium-high heat.
2. Add chopped onion and cook until translucent, about 3-4 minutes.
3. Add minced garlic and cook for an additional minute.
4. Add chicken, artichokes, herbs, diced tomatoes, and chicken broth. Season with salt and pepper to taste.
5. Bring mixture to a boil, then reduce heat to low and simmer, covered, for 25-30 minutes or until chicken is cooked through.
Cooking Time: 25-30 minutes
Chicken Artichoke Pesto Panini
Elevate your lunch game with this creamy and savory panini, featuring juicy chicken, artichoke hearts, and a tangy pesto spread.
Ingredients:
– 1 lb cooked chicken breast, shredded
– 1/2 cup mayonnaise
– 1/4 cup chopped fresh parsley
– 1/4 cup chopped artichoke hearts
– 2 tbsp pesto sauce
– 4 slices of Italian bread (or similar)
– Salt and pepper to taste
Instructions:
1. Preheat a panini press or grill to medium-high heat.
2. In a bowl, mix together the shredded chicken, mayonnaise, parsley, artichoke hearts, and a pinch of salt and pepper.
3. Spread 1-2 tbsp of pesto sauce on each slice of bread.
4. Top with the chicken mixture, dividing it evenly among the four slices.
5. Place the sandwiches in the panini press or grill and cook for 3-4 minutes, or until the bread is toasted and the filling is heated through.
6. Serve immediately and enjoy!
Cooking Time: 3-4 minutes
Roasted Garlic Chicken Artichoke Soup
Roasted Garlic Chicken Artichoke Soup: A Rich and Creamy Delight
This hearty soup combines the flavors of roasted garlic, tender chicken, and artichokes for a comforting and satisfying meal. Perfect for a chilly evening or as a warm and cozy starter.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs
– 2 large garlic bulbs, peeled and separated into cloves
– 1 can (14 oz) of artichoke hearts, drained and chopped
– 4 cups of chicken broth
– 1 cup of heavy cream
– 2 tbsp olive oil
– Salt and pepper to taste
– Fresh parsley or thyme for garnish
Instructions:
1. Preheat oven to 400°F (200°C).
2. Toss garlic cloves with olive oil, salt, and pepper on a baking sheet.
3. Roast garlic for 30-40 minutes or until tender and caramelized.
4. In a large pot, sauté chicken in olive oil until cooked through.
5. Add roasted garlic, artichoke hearts, and chicken broth to the pot.
6. Bring soup to a boil then reduce heat and simmer for 10-15 minutes.
7. Stir in heavy cream and adjust seasoning as needed.
8. Serve hot, garnished with fresh parsley or thyme.
Cooking Time: 45-55 minutes
Chicken Artichoke Quiche with Feta
A savory and flavorful quiche perfect for brunch or dinner, featuring chicken, artichokes, and tangy feta cheese.
Ingredients:
– 1 9-inch pie crust
– 1 pound boneless, skinless chicken breast, diced
– 2 large artichoke hearts, chopped
– 1/2 cup grated feta cheese
– 1/4 cup chopped fresh parsley
– 2 cloves garlic, minced
– 1/2 teaspoon paprika
– Salt and pepper to taste
– 3 large eggs
– 1 cup heavy cream
Instructions:
1. Preheat oven to 375°F.
2. Roll out the pie crust and place it in a 9-inch tart pan with a removable bottom.
3. In a bowl, whisk together eggs, cream, paprika, salt, and pepper.
4. Add the chicken, artichoke hearts, feta cheese, and parsley to the egg mixture; stir to combine.
5. Pour the mixture into the pie crust.
6. Bake for 35-40 minutes or until the quiche is set and golden brown.
7. Let it cool slightly before serving.
Cooking Time: 35-40 minutes
Spicy Chicken Artichoke Tacos
Elevate your taco game with this bold and flavorful recipe that combines spicy chicken, artichoke hearts, and crispy tortillas. Perfect for a quick weeknight dinner or a lively gathering with friends.
Ingredients:
– 1 lb boneless, skinless chicken breasts
– 1/2 cup plain Greek yogurt
– 1 tsp ground cumin
– 1 tsp smoked paprika
– 1/4 tsp cayenne pepper
– Salt and pepper to taste
– 1 can artichoke hearts, drained and chopped
– 8-10 corn tortillas
– Lime wedges and cilantro for garnish (optional)
Instructions:
1. In a medium bowl, whisk together yogurt, cumin, smoked paprika, and cayenne pepper.
2. Add chicken breasts to the marinade and refrigerate for at least 30 minutes or up to 2 hours.
3. Preheat grill or grill pan to medium-high heat. Cook chicken for 5-6 minutes per side, or until cooked through.
4. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
5. Assemble tacos by slicing cooked chicken, topping with artichoke hearts, and serving with lime wedges and cilantro (if using).
Cooking Time: 15-20 minutes
Chicken Artichoke Bruschetta Flatbread
Elevate your flatbread game with this unique Chicken Artichoke Bruschetta recipe, featuring juicy chicken, artichoke hearts, and fresh flavors.
Ingredients:
– 1 lb boneless, skinless chicken breast
– 1 can (14 oz) artichoke hearts, drained and chopped
– 2 cloves garlic, minced
– 1/4 cup olive oil
– 2 tbsp lemon juice
– 1 tsp dried oregano
– Salt and pepper to taste
– 1 package flatbread crust (about 12-16 inches)
– 1 cup shredded mozzarella cheese
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a bowl, whisk together olive oil, lemon juice, garlic, and oregano.
3. Add the chicken breast to the marinade and let it sit for at least 30 minutes or up to 2 hours in the refrigerator.
4. Meanwhile, preheat the flatbread crust according to package instructions.
5. Grill the marinated chicken until cooked through (about 6-8 minutes per side).
6. Assemble the flatbread by spreading mozzarella cheese on top of the crust, then placing sliced grilled chicken and chopped artichoke hearts on top.
7. Season with salt and pepper to taste.
8. Garnish with chopped parsley if desired.
Cooking Time: 30-40 minutes (includes marinating time)
Balsamic Glazed Chicken with Artichokes
Elevate your meal with this sweet and tangy recipe that combines the flavors of balsamic glaze, artichoke hearts, and juicy chicken.
Ingredients:
– 4 boneless, skinless chicken breasts
– 1/2 cup balsamic glaze (homemade or store-bought)
– 1 can artichoke hearts, drained and chopped
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a small bowl, whisk together balsamic glaze and garlic.
3. Place chicken breasts on a baking sheet lined with parchment paper.
4. Brush the balsamic glaze mixture evenly over the chicken breasts.
5. Top each breast with chopped artichoke hearts.
6. Drizzle with olive oil and season with salt and pepper to taste.
7. Bake for 25-30 minutes or until chicken is cooked through.
8. Garnish with chopped parsley, if desired.
Cooking Time: 25-30 minutes
Summary
Get ready to indulge in a delicious collection of creamy chicken artichoke recipes! From classic pasta dishes to savory salads, these mouth-watering recipes combine the flavors of juicy chicken and tender artichokes. Discover the perfect comfort food with Creamy Garlic Chicken Artichoke Pasta or go Mediterranean-style with Lemon Butter Chicken with Artichoke Hearts. Whether you’re in the mood for something light and refreshing or rich and satisfying, this article has got you covered with 20 mouth-watering recipes to try!