Mediterranean Chicken with Mushrooms and Artichokes
Juicy chicken is baked to perfection with tender mushrooms, tangy artichoke hearts, and sweet tomatoes to create the warm flavors of the Mediterranean. Serve over brown rice or quinoa.
Ree Drummond's Spinach Artichoke Chicken | The Pioneer Woman | Food Network
Your favorite creamy, cheesy dip just became the MAIN course!
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Spinach Artichoke Chicken
RECIPE COURTESY OF REE DRUMMOND
Level: Easy
Total: 30 min
Active: 30 min
Yield: 4 servings
Ingredients
2 tablespoons salted butter
2 tablespoons olive oil
4 thin-cut chicken breasts (chicken cutlets)
Kosher salt and freshly ground black pepper
1/2 red onion, diced
2 cloves garlic, minced
Two 8-ounce jars quartered artichokes, drained
3/4 cup white wine
3/4 cup heavy cream
1 cup grated Parmesan
One 4-ounce jar diced pimientos, drained
3 cups baby spinach
1/2 lemon, juiced
Fresh basil leaves, for garnish
Warm bread, for serving
Directions
Heat the butter and olive oil together in a large nonstick skillet over medium-high heat. Sprinkle the chicken on both sides with salt and pepper, then add them to the skillet. Cook until nicely browned and cooked through, about 3 minutes per side. Remove to a plate.
Add the onion and garlic to the skillet and stir until slightly softened, about 30 seconds, then add the artichokes and cook, stirring, until the artichokes are hot and the onions are translucent, 1 to 2 minutes. Pour in the wine and stir, then add the cream and more black pepper, if desired, then stir again. Let the sauce come to a simmer, then add the Parmesan and cook for a minute to thicken.
Add the pimientos, spinach and lemon juice, then stir until the spinach has wilted, for a minute or so. Nestle the chicken back into the skillet, spooning a little sauce over the top. Garnish with torn basil leaves and serve with warm bread.
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Spinach Artichoke Chicken | The Pioneer Woman | Food Network
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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ARTICHOKE CHICKEN PASTA
ARTICHOKE SPINACH PASTA
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Ingredients:
6 Tbsp unsalted butter, divided
10 oz fresh spinach (if using frozen, squeeze out the juices before using)
4 oz cream cheese, cut into pieces
1 cup (8 oz) sour cream
1 cup shredded parmesan cheese
2 cans (15 oz each) quartered artichoke hearts (not marinated), well drained
4 oz can diced jalapeños, drained (optional)
1 large or 2 small garlic cloves pressed
16 oz penne pasta with 1 cup reserved pasta cooking liquid
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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
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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.