Get ready to indulge in a delicious culinary journey with these creamy chicken and artichoke recipes! Who says comfort food can’t be fancy? With 20 mouth-watering dishes to choose from, you’ll never get bored of this unbeatable combination. From classic pasta dishes to innovative twists on pizza and quesadillas, we’ve got you covered.
Whether you’re a busy bee looking for a quick weeknight meal or a party planner seeking inspiration for your next gathering, these recipes are sure to impress. With flavors ranging from rich and creamy to tangy and zesty, there’s something for everyone in this collection.
In the following pages, we’ll take you on a gastronomic adventure through the world of chicken and artichoke. From comforting casseroles to elegant entrees, each dish is carefully crafted to showcase the perfect union of these two culinary stars.
Creamy Garlic Chicken and Artichoke Pasta
A rich and creamy pasta dish packed with juicy chicken, tender artichokes, and a hint of garlic.
Ingredients:
– 8 oz. pasta (such as penne or fusilli)
– 1 lb. boneless, skinless chicken breasts
– 2 cloves of garlic, minced
– 1 (14 oz) can of artichoke hearts, drained and chopped
– 1 cup heavy cream
– 1/2 cup grated Parmesan cheese
– Salt and pepper to taste
– 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.
2. In a separate pan, cook chicken breasts over medium-high heat until browned on both sides and cooked through.
3. Add minced garlic to the same pan and sauté for 1 minute.
4. Stir in artichoke hearts, heavy cream, Parmesan cheese, salt, and pepper.
5. Combine cooked pasta, chicken, and creamy sauce. Toss until well combined.
6. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 25-30 minutes
Lemon Butter Chicken with Artichoke Hearts
Brighten up your dinner table with this zesty and flavorful dish, combining the richness of butter and chicken with the tanginess of lemon and artichoke hearts.
Ingredients:
– 1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
– 4 tablespoons unsalted butter, softened
– 2 lemons, juiced (about 2 tablespoons)
– 1 can (14 oz) artichoke hearts, drained and chopped
– 1 clove garlic, minced
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large skillet, melt 2 tablespoons of butter over medium-high heat. Add chicken and cook until browned, about 5-6 minutes.
3. Remove chicken from skillet and set aside. Reduce heat to medium. Add remaining 2 tablespoons of butter, lemon juice, artichoke hearts, and garlic. Cook for 1-2 minutes or until the sauce is slightly thickened.
4. Return chicken to the skillet and toss with the lemon-butter sauce. Season with salt and pepper to taste.
5. Transfer the dish to a baking sheet and bake for an additional 10-12 minutes or until chicken is cooked through.
Cooking Time: 20-22 minutes
Spinach Artichoke Stuffed Chicken Breast
Elevate your chicken game with this creamy, savory recipe that combines the flavors of spinach and artichoke hearts with tender chicken breast. Perfect for a weeknight dinner or special occasion.
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 cheddar cheese
– 1 clove garlic, minced
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F.
2. In a bowl, mix together spinach, artichoke hearts, cream cheese, cheddar cheese, and garlic 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-artichoke mixture.
4. Close the incision and secure with toothpicks if needed.
5. Place stuffed chicken on a baking sheet lined with parchment paper and bake for 30-35 minutes or until cooked through.
Cooking Time: 30-35 minutes
Chicken Artichoke Sun-Dried Tomato Bake
A flavorful and savory casserole that combines the tender chicken with artichokes, sun-dried tomatoes, and a blend of spices. Perfect for a weeknight dinner or special occasion.
Ingredients:
– 1 1/2 pounds boneless, skinless chicken breasts
– 1 can (14 oz) artichoke hearts, drained and chopped
– 1 cup sun-dried tomatoes, packed in oil and chopped
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon dried oregano
– 1/2 teaspoon paprika
– Salt and pepper, to taste
– 1 cup shredded mozzarella cheese
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large skillet, cook the chicken over medium-high heat until browned, about 5-6 minutes per side.
3. Transfer the cooked chicken to a baking dish and top with artichoke hearts, sun-dried tomatoes, onion, garlic, oregano, paprika, salt, and pepper.
4. Sprinkle the shredded mozzarella cheese evenly over the top.
5. Bake for 25-30 minutes or until the cheese is melted and bubbly.
Cooking Time: 25-30 minutes
One-Pot Chicken and Artichoke Risotto
A creamy and flavorful one-pot dish that combines the rich taste of chicken with the unique flavor of artichokes, all wrapped up in a delicious risotto.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs, cut into 1-inch pieces
– 2 cups mixed Arborio rice
– 4 cups chicken broth, warmed
– 1 large artichoke heart, chopped
– 1/2 cup white wine (optional)
– 2 tbsp olive oil
– Salt and pepper to taste
– Grated Parmesan cheese for serving (optional)
Instructions:
1. Heat the olive oil in a large, heavy-bottomed pot over medium-high heat.
2. Add the chicken and cook until browned, about 5 minutes. Remove from pot.
3. Add the chopped artichoke heart and cook for an additional 2 minutes.
4. Add the Arborio rice and cook for 1-2 minutes, stirring constantly.
5. Add the warmed chicken broth, one cup at a time, stirring continuously until absorbed before adding more.
6. If using wine, add it after 3 cups of broth have been added.
7. Simmer the risotto for an additional 10-12 minutes or until the liquid has been absorbed and the rice is tender.
8. Stir in the cooked chicken. Season with salt and pepper to taste.
9. Serve hot, topped with grated Parmesan cheese if desired.
Cooking Time: 25-30 minutes
Grilled Chicken with Artichoke and Feta Salad
Elevate your summer gatherings with this refreshing and flavorful salad featuring grilled chicken, artichokes, and crumbly feta cheese. This easy-to-make recipe is perfect for a quick dinner or outdoor party.
Ingredients:
– 4 boneless, skinless chicken breasts
– 1 (14 oz) can artichoke hearts, drained and chopped
– 1/2 cup crumbled feta cheese
– 1/4 cup olive oil
– 2 cloves garlic, minced
– 1 tablespoon lemon juice
– Salt and pepper to taste
– Fresh parsley leaves for garnish
Instructions:
1. Preheat grill to medium-high heat. Season chicken with salt, pepper, and garlic.
2. Grill chicken for 5-6 minutes per side or until cooked through.
3. In a large bowl, combine artichoke hearts, feta cheese, olive oil, lemon juice, salt, and pepper.
4. Slice grilled chicken into strips and add to the salad.
5. Garnish with fresh parsley leaves and serve immediately.
Cooking Time: 10-12 minutes
Slow Cooker Chicken Artichoke Casserole
This recipe combines the rich flavors of chicken, artichokes, and cream cheese with the convenience of a slow cooker. Perfect for a weeknight dinner or special occasion, this casserole is sure to please even the pickiest eaters.
Ingredients:
– 1 lb boneless, skinless chicken breasts
– 1 can (14 oz) artichoke hearts, drained and chopped
– 1 cup cream cheese, softened
– 1/2 cup shredded cheddar cheese
– 1/4 cup chopped fresh parsley
– 1/4 cup lemon juice
– 1 tsp garlic powder
– Salt and pepper to taste
Instructions:
1. In a slow cooker, combine chicken, artichoke hearts, cream cheese, and garlic powder.
2. Mix well until the chicken is coated with the sauce.
3. Top with shredded cheddar cheese and chopped parsley.
4. Cook on low for 6-8 hours or high for 3-4 hours.
5. Serve hot, garnished with additional parsley if desired.
Cooking Time: 6-8 hours (low) or 3-4 hours (high)
Chicken Artichoke and Mushroom Skillet
A hearty and flavorful one-pot dish that combines the tender bite of chicken, the sweetness of artichokes, and the earthiness of mushrooms. Perfect for a weeknight dinner or special occasion.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs, cut into 1-inch pieces
– 2 large artichoke hearts, canned or fresh
– 1 cup mixed mushrooms (button, cremini, shiitake), sliced
– 2 cloves garlic, minced
– 1/4 cup chicken broth
– 1 tbsp olive oil
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Heat the olive oil in a large skillet over medium-high heat.
2. Add the chicken and cook until browned, about 5-7 minutes. Remove from the skillet and set aside.
3. Add the mushrooms and garlic; cook until the mushrooms release their liquid and start to brown, about 5 minutes.
4. Add the artichoke hearts, chicken broth, salt, and pepper. Stir to combine.
5. Return the chicken to the skillet and stir to coat with the sauce. Simmer for an additional 2-3 minutes or until the chicken is cooked through.
6. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 20-25 minutes
Baked Chicken with Artichoke and Parmesan Cream Sauce
Elevate your dinner game with this rich and creamy sauce paired with tender baked chicken.
Ingredients:
– 4 boneless, skinless chicken breasts
– 1 (14 oz) can artichoke hearts, drained and chopped
– 1 cup heavy cream
– 2 tablespoons unsalted butter
– 2 cloves garlic, minced
– 1/2 cup grated Parmesan cheese
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a bowl, mix together chicken breasts, salt, and pepper.
3. Place the chicken on a baking sheet lined with parchment paper and bake for 25-30 minutes or until cooked through.
4. While the chicken is baking, melt butter in a saucepan over medium heat. Add garlic and cook for 1 minute.
5. Stir in heavy cream and bring to a simmer. Reduce heat to low and let it thicken slightly.
6. Remove the sauce from heat and stir in Parmesan cheese until melted. Fold in chopped artichoke hearts.
7. Serve the baked chicken with the creamy artichoke sauce spooned over the top. Garnish with chopped parsley, if desired.
Cooking Time: 30-40 minutes
Mediterranean Chicken and Artichoke Pizza
A flavorful and refreshing twist on traditional pizza, this Mediterranean-inspired dish combines the savory flavors of chicken, artichokes, feta cheese, and olives with a hint of lemon zest.
Ingredients:
– 1 lb pizza dough
– 1/2 cup olive oil
– 1 lb boneless, skinless chicken breast, cut into bite-sized pieces
– 1 (14 oz) can artichoke hearts, drained and chopped
– 1/2 cup crumbled feta cheese
– 1/4 cup pitted green olives, sliced
– 1 tsp dried oregano
– Salt and pepper to taste
– Fresh lemon zest for garnish
Instructions:
1. Preheat oven to 425°F (220°C).
2. Roll out pizza dough to desired thickness.
3. In a large skillet, heat olive oil over medium-high heat. Add chicken and cook until browned, about 5-6 minutes.
4. Spread cooked chicken on the pizza dough, leaving a small border around edges.
5. Top with artichoke hearts, feta cheese, and olives.
6. Sprinkle oregano and season with salt and pepper to taste.
7. Bake for 15-20 minutes or until crust is golden brown.
Cooking Time: 20-25 minutes
Chicken Artichoke and Spinach Quesadillas
These Chicken Artichoke and Spinach Quesadillas bring together the flavors of Mediterranean cuisine with the comfort of a warm, melted cheese quesadilla. Perfect for a quick weeknight dinner or a fun appetizer for a party.
Ingredients:
– 1 lb boneless, skinless chicken breast, cooked and shredded
– 1 can artichoke hearts, drained and chopped
– 2 cups fresh spinach leaves
– 4 large tortillas
– 1 cup shredded Monterey Jack cheese
– 1/4 cup chopped fresh cilantro
– Salt and pepper to taste
Instructions:
1. Preheat a large skillet or griddle over medium-high heat.
2. In a bowl, mix together chicken, artichoke hearts, and spinach.
3. Place a tortilla in the skillet and sprinkle with half of the cheese mixture.
4. Fold the tortilla in half and cook for 2-3 minutes or until the cheese is melted and the tortilla is crispy.
5. Flip and cook the other side for an additional 2 minutes.
6. Repeat with remaining ingredients.
7. Serve warm, garnished with cilantro and your favorite dipping sauce.
Cooking Time: 12-15 minutes
Lemon Artichoke Chicken Piccata
This recipe combines the richness of chicken with the brightness of lemon and the earthiness of artichoke hearts, all wrapped up in a crispy piccata. Perfect for a quick weeknight dinner or a special occasion.
Ingredients:
– 4 boneless, skinless chicken breasts
– 1/2 cup olive oil
– 2 lemons, juiced
– 1 can (14 oz) artichoke hearts, drained and chopped
– 2 cloves garlic, minced
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Season chicken breasts with salt and pepper.
2. Dredge chicken in flour, shaking off excess.
3. In a large skillet, heat olive oil over medium-high heat. Add chicken and cook 3-4 minutes per side, or until cooked through.
4. Remove chicken from skillet and set aside.
5. Reduce heat to medium. Add lemon juice, artichoke hearts, and garlic to the skillet. Stir to combine.
6. Return chicken to the skillet and spoon some of the lemon-artichoke mixture over each breast.
7. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 20-25 minutes
Chicken Artichoke and Bacon Alfredo
Elevate your pasta game with this creamy and savory dish that combines the flavors of chicken, artichokes, and bacon.
Ingredients:
– 1 pound boneless, skinless chicken breast, cut into bite-sized pieces
– 2 cups artichoke hearts, canned or fresh
– 6 slices of bacon, cooked and crumbled
– 12 oz fettuccine pasta
– 2 tablespoons olive oil
– 3 cloves garlic, minced
– 1 cup heavy cream
– 1 cup grated Parmesan cheese
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Cook the fettuccine pasta according to package instructions until al dente. Drain and set aside.
2. In a large skillet, heat the olive oil over medium-high heat. Add the chicken and cook until browned, about 5-6 minutes. Remove from heat and set aside.
3. In the same skillet, add the garlic and artichoke hearts. Cook for 1-2 minutes until fragrant.
4. Add the cooked chicken back into the skillet and stir in the crumbled bacon.
5. Pour in the heavy cream and bring to a simmer. Let cook for 2-3 minutes until slightly thickened.
6. Stir in the Parmesan cheese until melted. Season with salt and pepper to taste.
7. Combine the cooked pasta, chicken-artichoke mixture, and chopped parsley (if using). Serve hot.
Cooking Time: 20-25 minutes
Herbed Chicken with Artichoke and Olive Tapenade
Elevate your dinner game with this flavorful and aromatic dish that combines the richness of artichokes, the brininess of olives, and the brightness of fresh herbs.
Ingredients:
– 4 boneless, skinless chicken breasts
– 1 (14 oz) can artichoke hearts, drained and chopped
– 1/2 cup olive tapenade
– 2 tbsp chopped fresh rosemary
– 2 tbsp chopped fresh thyme
– Salt and pepper to taste
– 2 tbsp olive oil
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a small bowl, mix together artichoke hearts, tapenade, rosemary, and thyme.
3. Season the chicken breasts with salt and pepper.
4. Drizzle the olive oil over the chicken and rub it in evenly.
5. Spoon the artichoke-tapenade mixture on top of each chicken breast.
6. Bake for 25-30 minutes or until cooked through.
7. Serve hot and enjoy!
Cooking Time: 25-30 minutes
Chicken Artichoke and White Bean Stew
This hearty stew combines tender chicken, artichokes, and creamy white beans in a rich and flavorful broth. Perfect for a cozy night in or a family dinner.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs
– 2 large artichokes, trimmed and quartered
– 1 can (15 oz) Great Northern white beans, drained and rinsed
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 red bell pepper, chopped
– 1 tsp dried thyme
– Salt and pepper, to taste
– 4 cups chicken broth
Instructions:
1. Heat oil in a large pot over medium-high heat. Add the chicken and cook until browned, about 5 minutes.
2. Add the artichokes, onion, garlic, bell pepper, and thyme. Cook for an additional 3-4 minutes.
3. Pour in the chicken broth and bring to a boil. Reduce heat to low and simmer for 20-25 minutes or until the chicken is cooked through and the flavors have melded together.
4. Add the white beans and stir to combine. Simmer for an additional 5-7 minutes, or until heated through.
5. Season with salt and pepper to taste.
Cooking Time: 30-35 minutes
Cheesy Chicken Artichoke Dip Stuffed Bread
A warm, cheesy, and savory twist on traditional bread, filled with the flavors of chicken, artichokes, and a hint of spice.
Ingredients:
– 1 loaf of Italian-style bread (about 12 inches long)
– 1 (14.5 oz) can of artichoke hearts, drained and chopped
– 1 cup of shredded cheddar cheese
– 1/2 cup of cooked, shredded chicken breast
– 1/4 cup of cream cheese, softened
– 1 tablespoon of chopped fresh parsley
– 1/2 teaspoon of garlic powder
– Salt and pepper to taste
Instructions:
1. Preheat oven to 350°F (175°C).
2. Slice the bread in half lengthwise.
3. In a bowl, mix together artichoke hearts, cheddar cheese, chicken breast, cream cheese, parsley, garlic powder, salt, and pepper.
4. Stuff each half of the bread with the mixture, dividing it evenly.
5. Place the stuffed bread on a baking sheet lined with parchment paper.
6. Bake for 15-20 minutes or until the cheese is melted and the bread is toasted.
Cooking Time: 15-20 minutes
Chicken Artichoke and Roasted Red Pepper Panini
Elevate your sandwich game with this flavorful panini, combining juicy chicken, sweet artichokes, and smoky roasted red peppers.
Ingredients:
– 4 boneless, skinless chicken breasts
– 1 (14 oz) can artichoke hearts, drained and chopped
– 2 roasted red peppers, sliced
– 2 tbsp olive oil
– 2 cloves garlic, minced
– 1 tsp dried thyme
– Salt and pepper to taste
– 4 slices of bread ( Ciabatta or baguette work well)
– 2 tbsp mayonnaise or spread
– Provolone or cheddar cheese, sliced
Instructions:
1. Preheat a panini press or grill to medium-high heat.
2. In a bowl, mix chicken with olive oil, garlic, thyme, salt, and pepper. Grill the chicken until cooked through.
3. Assemble sandwiches by spreading mayonnaise on each slice of bread, then layering with chicken, artichoke hearts, roasted red peppers, and cheese.
4. Place sandwiches in the panini press or grill for 2-3 minutes, or until the cheese is melted and the bread is toasted.
Cooking Time: 10-12 minutes
Garlic Butter Chicken with Artichoke and Asparagus
This recipe combines the richness of garlic butter sauce with the tender flavor of chicken, artichoke, and asparagus. Perfect for a quick weeknight dinner that’s sure to please!
Ingredients:
– 1 lb boneless, skinless chicken breasts
– 2 cloves of garlic, minced
– 2 tbsp unsalted butter
– 1 cup mixed artichoke hearts (canned or fresh)
– 1 lb fresh asparagus spears, trimmed
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a small bowl, mix together garlic and butter until well combined.
3. Season chicken breasts with salt and pepper. Place on a baking sheet lined with parchment paper.
4. Spread the garlic butter mixture evenly over each chicken breast.
5. Arrange artichoke hearts and asparagus spears around the chicken.
6. Bake for 25-30 minutes or until chicken is cooked through and vegetables are tender.
Cooking Time: 25-30 minutes
Chicken Artichoke and Pesto Flatbread
A flavorful and satisfying flatbread recipe featuring chicken, artichokes, and pesto.
Ingredients:
– 1 lb boneless, skinless chicken breast, cut into bite-sized pieces
– 2 artichoke hearts, canned or fresh
– 2 tbsp olive oil
– 2 cloves garlic, minced
– 1/4 cup pesto
– 1 tsp dried oregano
– Salt and pepper to taste
– 1 flatbread (homemade or store-bought)
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large skillet, heat olive oil over medium-high. Add chicken and cook until browned, about 5-6 minutes.
3. Add garlic, artichoke hearts, pesto, oregano, salt, and pepper. Stir to combine.
4. Place the flatbread on a baking sheet and spoon the chicken-artichoke mixture onto the bread.
5. Bake for 10-12 minutes or until the crust is golden brown and crispy.
6. Garnish with chopped parsley if desired.
Cooking Time: 15-18 minutes
Spicy Chicken Artichoke and Jalapeño Poppers
Elevate your appetizer game with these bold and creamy poppers, packed with spicy chicken, artichoke hearts, and the perfect kick from jalapeños.
Ingredients:
– 1 pound boneless, skinless chicken breast, finely chopped
– 1 (14 oz) can artichoke hearts, drained and chopped
– 1/2 cup cream cheese, softened
– 1/4 cup shredded cheddar cheese
– 1/2 teaspoon garlic powder
– 1/2 teaspoon paprika
– Salt and pepper to taste
– 12 large jalapeño peppers, seeded and halved
– 1 tablespoon olive oil
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a bowl, mix chicken, artichoke hearts, cream cheese, cheddar cheese, garlic powder, paprika, salt, and pepper until well combined.
3. Stuff each jalapeño half with the chicken mixture, leaving a small border around the edges.
4. Place poppers on a baking sheet lined with parchment paper, drizzle with olive oil, and bake for 15-20 minutes or until golden brown.
Cooking Time: 15-20 minutes
Summary
Get ready to indulge in the ultimate comfort food with these 20 creamy chicken and artichoke recipes! From pasta dishes like Creamy Garlic Chicken and Artichoke Pasta, to salads like Grilled Chicken with Artichoke and Feta Salad, and casseroles like Slow Cooker Chicken Artichoke Casserole, there’s something for every palate. Whether you’re in the mood for a rich and creamy sauce or a light and refreshing bite, these recipes showcase the perfect combination of chicken, artichokes, and flavors. Dive into this collection and discover your new favorite dish!