Are you tired of the same old boring chicken dishes? Look no further! Chicken and artichoke is a match made in heaven, and when combined with some creative cooking techniques, it’s a flavor combination that will never go out of style. In this article, we’re going to take you on a culinary journey through 20 mouthwatering recipes that showcase the best of chicken and artichoke.
From comforting casseroles and creamy pasta bakes to zesty salads and savory stir-fries, there’s something for everyone in this list. And the best part? Each recipe is designed to be easy to make and packed with flavor, so you can impress your friends and family without breaking a sweat.
In this article, we’ll dive into each of these 20 recipes, sharing the ingredients, instructions, and tips for making them a reality. Whether you’re a seasoned cook or just starting out in the kitchen, you’ll find inspiration and ideas to spice up your mealtime routine.
Creamy Chicken and Artichoke Casserole
A comforting, flavorful casserole that combines the richness of chicken, artichokes, and cream with a hint of spice. This recipe is perfect for a weeknight dinner or special occasion.
Ingredients:
– 1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
– 1 can (14 oz) artichoke hearts, drained and chopped
– 1 cup cream of chicken soup
– 1 cup heavy cream
– 1 cup shredded cheddar cheese
– 1 teaspoon paprika
– Salt and pepper to taste
– 6 crackers, crushed
Instructions:
1. Preheat oven to 350°F (180°C).
2. In a large skillet, sauté chicken until cooked through.
3. Add artichoke hearts, cream of chicken soup, heavy cream, paprika, salt, and pepper. Stir until combined.
4. In a greased 9×13-inch baking dish, arrange half the crushed crackers. Top with chicken mixture and remaining crackers.
5. Bake for 35-40 minutes or until golden brown.
Cooking Time: 35-40 minutes
Lemon Garlic Chicken with Artichokes
Brighten up your dinner plate with this flavorful and aromatic dish that combines the zest of lemon, the pungency of garlic, and the tender sweetness of chicken paired with artichoke hearts.
Ingredients:
– 4 boneless, skinless chicken breasts
– 1/2 cup freshly squeezed lemon juice
– 3 cloves garlic, minced
– 1 can (14 oz) artichoke hearts, drained and chopped
– 1 tablespoon olive oil
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a small bowl, whisk together lemon juice, garlic, salt, and pepper.
3. Place chicken breasts in a large baking dish and brush with the lemon-garlic mixture.
4. Top each breast with chopped artichoke hearts and drizzle with olive oil.
5. Bake for 25-30 minutes or until chicken is cooked through and artichokes are tender.
6. Garnish with chopped parsley, if desired.
Cooking Time: 25-30 minutes
Chicken and Artichoke Stuffed Shells
Elevate your pasta game with this creative twist on traditional stuffed shells. Chicken, artichoke hearts, and Parmesan cheese come together to create a rich and satisfying dish that’s sure to please.
Ingredients:
– 12 jumbo pasta shells
– 1 lb boneless, skinless chicken breast, cooked and diced
– 1 (14 oz) can artichoke hearts, drained and chopped
– 1 cup ricotta cheese
– 1/2 cup shredded Parmesan cheese
– 1 egg, beaten
– Salt and pepper to taste
– 1 cup marinara sauce
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 375°F.
2. Cook pasta shells according to package instructions. Drain and set aside.
3. In a mixing bowl, combine chicken, artichoke hearts, ricotta cheese, Parmesan cheese, and egg. Mix well.
4. Stuff each pasta shell with the chicken-artichoke mixture.
5. Place stuffed shells in a baking dish and cover with marinara sauce.
6. Bake for 25-30 minutes or until cheese is melted and bubbly.
7. Sprinkle with chopped parsley, if desired.
Cooking Time: 25-30 minutes
Grilled Chicken and Artichoke Skewers
Elevate your summer gatherings with these flavorful and colorful skewers, perfect for a quick dinner or outdoor party. Marinate chicken and artichoke hearts in a zesty mixture of olive oil, lemon juice, garlic, and herbs, then grill to perfection.
Ingredients:
– 1 pound boneless, skinless chicken breast, cut into 1-inch pieces
– 1 (14 oz) can artichoke hearts, drained and quartered
– 1/4 cup olive oil
– 2 cloves garlic, minced
– 2 tablespoons freshly squeezed lemon juice
– 1 teaspoon dried oregano
– Salt and pepper to taste
– 10 bamboo skewers, soaked in water for at least 30 minutes
Instructions:
1. In a large bowl, whisk together olive oil, garlic, lemon juice, and oregano.
2. Add chicken and artichoke hearts; toss to coat. Season with salt and pepper to taste.
3. Preheat grill to medium-high heat. Thread chicken and artichoke onto skewers, leaving a small space between each piece.
4. Grill for 8-10 minutes, turning occasionally, or until chicken is cooked through.
5. Serve hot with your favorite sides and enjoy!
Cooking Time: 8-10 minutes
Chicken and Artichoke Pasta Bake
A creamy, flavorful pasta dish loaded with tender chicken, artichoke hearts, and a rich tomato sauce, all baked to perfection.
Ingredients:
– 8 oz. pasta (penne or fusilli work well)
– 1 lb. boneless, skinless chicken breasts, cut into bite-sized pieces
– 1 can artichoke hearts, drained and chopped
– 2 cups marinara sauce
– 1 cup shredded mozzarella cheese
– 1/4 cup grated Parmesan cheese
– 1 tsp dried oregano
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 375°F.
2. Cook pasta according to package instructions until al dente. Drain and set aside.
3. In a large skillet, sauté chicken and artichoke hearts in a little olive oil until the chicken is cooked through.
4. Add marinara sauce, oregano, salt, and pepper to the skillet. Stir to combine.
5. In a large bowl, combine cooked pasta, chicken-artichoke mixture, mozzarella cheese, and Parmesan cheese. Mix well.
6. Transfer the pasta mixture to a 9×13-inch baking dish. Top with additional mozzarella cheese if desired.
7. Bake for 20-25 minutes or until golden brown.
Cooking Time: 25-30 minutes
Slow Cooker Chicken and Artichoke Stew
This hearty stew is a perfect blend of flavors and textures, with tender chicken, artichokes, and vegetables slow-cooked to perfection. Serve it with crusty bread or over rice for a satisfying meal.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs
– 1 (14 oz) can artichoke hearts, drained and chopped
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 red bell pepper, chopped
– 1 can (14.5 oz) diced tomatoes
– 1 cup chicken broth
– 1 tsp dried oregano
– Salt and pepper to taste
Instructions:
1. Place the chicken, artichoke hearts, onion, garlic, and red bell pepper in a slow cooker.
2. In a separate bowl, whisk together the diced tomatoes, chicken broth, and oregano. Pour the mixture over the ingredients in the slow cooker.
3. Season with salt and pepper to taste.
4. Cook on low for 6-8 hours or high for 3-4 hours.
5. Serve hot, garnished with fresh parsley if desired.
Cooking Time: 6-8 hours (low) or 3-4 hours (high)
Chicken and Artichoke Pizza
Elevate your pizza game with this flavorful combination of chicken, artichokes, and melted mozzarella cheese!
Ingredients:
– 1 lb pizza dough
– 1 lb boneless, skinless chicken breast, cooked and diced
– 1 (14 oz) can artichoke hearts, drained and chopped
– 2 cloves garlic, minced
– 1 cup shredded mozzarella cheese
– 1/4 cup chopped fresh parsley
– Salt and pepper to taste
– Olive oil for brushing
Instructions:
1. Preheat oven to 425°F (220°C).
2. Roll out the pizza dough to a thickness of about 1/8 inch.
3. Spread the chicken, artichoke hearts, garlic, and mozzarella cheese evenly over the dough, leaving a small border around the edges.
4. Brush the crust with olive oil and sprinkle with parsley.
5. Bake for 15-20 minutes or until the crust is golden brown and the cheese is melted.
Cooking Time: 15-20 minutes
Spinach and Artichoke Stuffed Chicken Breasts
Add a flavorful twist to classic chicken breasts with this simple recipe that combines the richness of artichokes, spinach, and creamy cheese.
Ingredients:
– 4 boneless, skinless chicken breasts
– 1 (14 oz) can artichoke hearts, drained and chopped
– 2 cups fresh spinach leaves
– 1 cup shredded cheddar cheese
– 1/2 cup cream cheese, softened
– Salt and pepper to taste
– Optional: breadcrumbs for topping
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a medium bowl, combine artichoke hearts, spinach leaves, and shredded cheese.
3. Place the chicken breasts on a flat surface. Spoon about 1/4 cup of the artichoke-spinach mixture onto each breast, leaving a 1-inch border around edges.
4. Fold the chicken breast over the filling to form a neat package. Secure with toothpicks if needed.
5. Place the stuffed chicken breasts on a baking sheet lined with parchment paper. Drizzle with cream cheese and season with salt and pepper.
6. Cook for 25-30 minutes or until chicken is cooked through, golden brown, and crispy.
Cooking Time: 25-30 minutes
Chicken and Artichoke Risotto
This classic Italian dish combines tender chicken, artichoke hearts, and creamy risotto, perfect for a special occasion or cozy night in.
Ingredients:
– 1 lb boneless, skinless chicken breast, cut into bite-sized pieces
– 2 cups Arborio rice
– 4 cups vegetable broth, warmed
– 1/2 cup white wine (optional)
– 2 tbsp olive oil
– 1 large onion, finely chopped
– 2 cloves garlic, minced
– 1 can artichoke hearts, drained and quartered
– 1 cup grated Parmesan cheese
– Salt and pepper to taste
Instructions:
1. Heat oil in a large skillet over medium-high heat. Add chicken; cook until browned, about 5 minutes. Remove from heat.
2. In a separate pot, bring broth to a simmer. Keep warm.
3. In a large skillet, sauté onion and garlic until softened. Add Arborio rice; cook for 1-2 minutes.
4. Add wine (if using); stir until absorbed. Add 1/2 cup warmed broth; stir until creamy. Repeat process, adding broth in 1/2 cup increments, stirring until absorbed, about 20-25 minutes.
5. Stir in cooked chicken, artichoke hearts, and Parmesan cheese. Season with salt and pepper to taste.
6. Serve immediately.
Cooking Time: Approximately 30-35 minutes.
Artichoke and Chicken Quiche
A delicious twist on the classic quiche, this Artichoke and Chicken Quiche combines the savory flavors of artichokes and chicken with a flaky crust.
Ingredients:
– 1 pie crust (homemade or store-bought)
– 1 1/2 pounds boneless, skinless chicken breast, diced
– 1 can (14 oz) artichoke hearts, drained and chopped
– 1 cup grated cheddar cheese
– 1/2 cup heavy cream
– 2 large eggs
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. Roll out the pie crust and place in a 9-inch tart pan with a removable bottom.
3. In a skillet, cook the chicken until browned; set aside.
4. In the same skillet, add chopped artichokes and cook until tender; set aside.
5. In a bowl, whisk together eggs, heavy cream, salt, and pepper.
6. Arrange cooked chicken and artichokes in the pie crust, then pour in the egg mixture and sprinkle with cheese.
7. Bake for 35-40 minutes or until the quiche is golden brown.
Cooking Time: 35-40 minutes
Chicken and Artichoke Tacos
Elevate your taco game with this flavorful and refreshing recipe that combines the tender taste of chicken, the earthy sweetness of artichokes, and the crunch of crispy lettuce.
Ingredients:
– 1 pound boneless, skinless chicken breasts
– 1 (14 oz) can artichoke hearts, drained and chopped
– 1/2 cup lime juice
– 1/4 cup olive oil
– 1 tablespoon cumin
– 1 teaspoon paprika
– Salt and pepper to taste
– 8-10 corn tortillas
– Shredded lettuce
– Chopped cilantro (optional)
– Sliced radishes (optional)
Instructions:
1. Preheat grill or grill pan to medium-high heat.
2. In a bowl, whisk together lime juice, olive oil, cumin, paprika, salt, and pepper.
3. Add chicken breasts to the marinade and refrigerate for at least 30 minutes or up to 2 hours.
4. Grill chicken until cooked through, about 5-6 minutes per side.
5. Slice grilled chicken into thin strips.
6. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
7. Assemble tacos with sliced chicken, chopped artichokes, shredded lettuce, and cilantro or radishes (if using).
Cooking Time: 45 minutes
Mediterranean Chicken and Artichoke Salad
A refreshing twist on classic chicken salad, this Mediterranean-inspired dish combines juicy chicken, artichoke hearts, and tangy feta cheese with the bold flavors of Greece.
Ingredients:
– 1 lb cooked chicken breast, diced
– 1 (14 oz) can artichoke hearts, drained and chopped
– 1/2 cup crumbled feta cheese
– 1/4 cup Kalamata olives, pitted
– 1/4 cup red onion, thinly sliced
– 2 tbsp olive oil
– 2 tbsp freshly squeezed lemon juice
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. In a large bowl, combine chicken, artichoke hearts, feta cheese, olives, and red onion.
2. In a small bowl, whisk together olive oil and lemon juice.
3. Pour the dressing over the salad and toss to combine.
4. Season with salt and pepper to taste.
5. Garnish with chopped parsley if desired.
Cooking Time: 10 minutes
Chicken and Artichoke Soup with Orzo
Warm up on a chilly day with this rich and comforting soup, featuring tender chicken, artichoke hearts, and nutty orzo. This hearty soup is perfect for a cozy night in.
Ingredients:
– 1 pound boneless, skinless chicken breast or thighs
– 2 medium artichoke hearts (canned or fresh)
– 1 medium onion, chopped
– 3 cloves of garlic, minced
– 1 cup orzo pasta
– 4 cups chicken broth
– 1/2 cup heavy cream
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. In a large pot, sauté the onion and garlic in a little bit of oil until softened.
2. Add the chicken and cook until browned, about 5 minutes.
3. Add the artichoke hearts, orzo, and broth. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until the orzo is cooked.
4. Stir in the heavy cream and season with salt and pepper to taste.
5. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 30-40 minutes
Chicken and Artichoke Flatbread
This Mediterranean-inspired flatbread combines the flavors of grilled chicken, artichokes, feta cheese, and fresh herbs, all on a crispy flatbread crust. Perfect for a quick weeknight dinner or as an appetizer for a gathering.
Ingredients:
– 1 package flatbread dough (homemade or store-bought)
– 1 pound boneless, skinless chicken breast, cut into bite-sized pieces
– 1/2 cup artichoke hearts, chopped
– 1/4 cup crumbled feta cheese
– 1 tablespoon olive oil
– 1 clove garlic, minced
– 1/4 cup chopped fresh parsley
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C). Roll out the flatbread dough to a thickness of about 1/8 inch.
2. In a small bowl, mix together chicken, artichoke hearts, feta cheese, garlic, and parsley.
3. Brush the flatbread with olive oil and sprinkle with salt and pepper.
4. Top the flatbread with the chicken-artichoke mixture, leaving a 1-inch border around the edges.
5. Bake for 12-15 minutes or until the crust is golden brown and the filling is heated through.
6. Slice into wedges and serve immediately.
Cooking Time: 12-15 minutes
Artichoke and Chicken Stir-Fry
This artichoke and chicken stir-fry recipe combines the sweetness of fresh artichokes with the savory flavor of chicken, all in a quick and easy dish. Perfect for a weeknight dinner or a special occasion.
Ingredients:
– 1 lb boneless, skinless chicken breast, cut into bite-sized pieces
– 2 large artichoke hearts, canned or fresh (about 2 cups)
– 2 cloves garlic, minced
– 1 tablespoon soy sauce
– 1 tablespoon olive oil
– 1 teaspoon grated ginger
– Salt and pepper to taste
– Chopped green onions for garnish (optional)
Instructions:
1. Heat the olive oil in a large skillet or wok over medium-high heat.
2. Add the chicken and cook until browned, about 5-6 minutes. Remove from the skillet.
3. Add the garlic, ginger, and artichoke hearts to the skillet. Cook for 2-3 minutes, stirring frequently.
4. Return the chicken to the skillet and stir in soy sauce.
5. Season with salt and pepper to taste.
6. Serve hot, garnished with chopped green onions if desired.
Cooking Time: 15-20 minutes
Chicken and Artichoke Pot Pie
This comforting pot pie combines the flavors of chicken, artichokes, and a creamy sauce, all wrapped up in a flaky pastry crust.
Ingredients:
– 1 pound boneless, skinless chicken breast or thighs, cut into 1-inch pieces
– 1 (14 oz) can artichoke hearts, drained and chopped
– 2 tablespoons butter
– 1 medium onion, chopped
– 2 cloves garlic, minced
– 1 cup all-purpose flour
– 1 cup heavy cream
– Salt and pepper to taste
– 1 pie crust (homemade or store-bought)
– 1 egg, beaten (for brushing pastry)
Instructions:
1. Preheat oven to 375°F.
2. In a large skillet, sauté chicken, onion, and garlic until cooked through.
3. Add artichoke hearts, flour, and heavy cream. Stir until smooth. Season with salt and pepper.
4. Roll out pie crust to fit a 9-inch pie dish. Fill with the chicken mixture.
5. Brush pastry edges with beaten egg.
6. Bake for 35-40 minutes or until pastry is golden brown.
Cooking Time: 35-40 minutes
Chicken and Artichoke Enchiladas
This recipe combines the flavors of shredded chicken, artichoke hearts, and creamy enchilada sauce for a delicious and satisfying meal. Perfect for a weeknight dinner or a special occasion.
Ingredients:
– 1 pound boneless, skinless chicken breasts
– 1 (14 oz) can artichoke hearts, drained and chopped
– 1 cup shredded cheddar cheese
– 1/2 cup heavy cream
– 1 tablespoon olive oil
– 8-10 corn tortillas
– 1 teaspoon cumin
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F.
2. In a large skillet, heat the olive oil over medium-high. Add the chicken and cook until browned, about 5 minutes. Shred with two forks and set aside.
3. In the same skillet, add the chopped artichoke hearts and cook for an additional minute.
4. In a separate bowl, mix together the shredded cheese and heavy cream.
5. Assemble the enchiladas by dipping each tortilla in the chicken-artichoke mixture, then rolling up and placing seam-side down in a baking dish. Top with the creamy cheese mixture.
6. Bake for 25-30 minutes or until hot and bubbly.
Cooking Time: 35-40 minutes
Artichoke and Chicken Stuffed Peppers
A flavorful twist on traditional stuffed peppers, this recipe combines the sweetness of artichokes with the savory taste of chicken.
Ingredients:
– 4 large bell peppers, any color
– 1 can (14 oz) artichoke hearts, drained and chopped
– 1 lb boneless, skinless chicken breast, cooked and diced
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 cup shredded cheddar cheese
– 1/4 cup breadcrumbs
– Salt and pepper to taste
– Cooking spray or olive oil
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cut off the tops of the peppers and remove seeds and membranes.
3. In a bowl, mix chopped artichoke hearts, chicken, onion, garlic, cheese, and breadcrumbs.
4. Stuff each pepper with the mixture and place in a baking dish.
5. Spray or drizzle with cooking spray or olive oil.
6. Bake for 25-30 minutes, or until peppers are tender.
Cooking Time: 25-30 minutes
Chicken and Artichoke Alfredo
This classic Italian-American dish is a comforting combination of sautéed chicken, artichoke hearts, and creamy pasta.
Ingredients:
– 1 pound boneless, skinless chicken breast, cut into bite-sized pieces
– 2 tablespoons olive oil
– 1 large onion, chopped
– 2 cloves garlic, minced
– 1 (14 oz) can artichoke hearts, drained and chopped
– 1 cup heavy cream
– 1/2 cup grated Parmesan cheese
– 8 ounces fettuccine pasta
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Cook fettuccine according to package instructions; set aside.
2. In a large skillet, heat olive oil over medium-high heat. Add chicken and cook until browned, about 5-6 minutes. Remove from heat and set aside.
3. In the same skillet, add chopped onion and cook until translucent, about 4-5 minutes. Add garlic and cook for an additional minute.
4. Stir in artichoke hearts, heavy cream, Parmesan cheese, salt, and pepper.
5. Add cooked chicken back into the skillet and stir to combine with sauce.
6. Toss cooked fettuccine with the chicken and sauce mixture.
7. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 20-25 minutes
Chicken and Artichoke Dumplings
This comforting dish combines tender chicken, artichoke hearts, and fluffy dumplings, perfect for a cozy evening meal. With this simple recipe, you’ll be enjoying a hearty and satisfying bowl of goodness in no time.
Ingredients:
– 1 pound boneless, skinless chicken breast or thighs
– 2 cloves garlic, minced
– 1 can (14 oz) artichoke hearts, drained and chopped
– 2 cups all-purpose flour
– 2 teaspoons baking powder
– 1/4 teaspoon salt
– 1/4 cup butter, melted
– 3/4 cup chicken broth
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large skillet, cook the chicken and garlic until the chicken is browned and cooked through.
3. Add the artichoke hearts, flour, baking powder, and salt to the skillet; stir to combine.
4. Gradually add the melted butter and chicken broth, stirring until a dough forms.
5. Drop by spoonfuls onto the top of the chicken mixture in the skillet.
6. Cover and bake for 20-25 minutes or until the dumplings are golden brown.
Cooking Time: 45-50 minutes
Summary
Indulge in the rich flavors of chicken and artichoke with these 20 comforting recipes. From creamy casseroles to zesty salads, there’s something for every palate. Try your hand at classic comfort foods like Chicken and Artichoke Casserole or Stuffed Shells, or spice things up with international twists like Mediterranean Salad or Enchiladas. Whether you’re in the mood for a hearty stew or a quick weeknight meal, these recipes are sure to satisfy.
Leave a Reply