Best 2 Artichoke Chicken Breast Recipes

Indulge in a culinary delight with our tantalizing Artichoke Chicken Breast recipes, a symphony of flavors that will tantalize your taste buds. These recipes offer a delightful fusion of savory chicken and tender artichoke hearts, creating a satisfying and nutritious meal. Whether you prefer a creamy sauce, a tangy marinade, or a crispy breading, we have a recipe that will cater to your palate. Prepare to embark on a culinary journey that will elevate your dinner table and leave you craving for more.

Check out the recipes below so you can choose the best recipe for yourself!

ARTICHOKE-STUFFED CHICKEN BREAST, BUT WITH A DIFFERENT HAT

Artichoke-Stuffed Chicken Breast, but With a Different Hat image

This is based on Recipe #350909, and I thought I would try it a bit differently one night. It's done basically the same, just roasted red bell pepper and Provolone cheese on top, instead of mozzarella. Enjoy!

Provided by VickyJ

Categories Chicken

Time 55m

Yield 2 serving(s)

Number Of Ingredients 11

Ingredients

2 chicken breasts
1 (6 ounce) jar marinated artichoke hearts, drained and chopped
1/2 sweet onion, diced fine
1/2 cup shredded mozzarella cheese
1 tablespoon parmesan cheese
1 teaspoon garlic powder
1 teaspoon lemon-pepper seasoning
1 teaspoon dried basil
2 slices provolone cheese
1/2 roasted red pepper, divided (sliced in strips)
italian seasoning (to garnish)

Steps:

Preheat oven to 375°F
Line sheet pan with aluminum foil and treat with nonstick cooking spray.
Slice chicken breast in half carefully and open up to a larger piece (butterfly).
Salt and pepper both sides.
Mix next 7 ingredients, reserving 1/4 cup mozz cheese for the topping.
Place 1 Tbsp of filling on each opened breast and fold over gently (egg roll-style)
Bake for 30 min or until chicken is done. (this could vary due to the thickness of the chicken breast and your oven).
Take out and top each breast with half of sliced red pepper and one slice of Provolone cheese, and italian seasoning.
Put back in the oven for 5 - 10 min, or until cheese just starts to melt.

Nutrition Facts : Calories 502.4, Fat 28, SaturatedFat 12.8, Cholesterol 136.4, Sodium 633.1, Carbohydrate 14.9, Fiber 5.3, Sugar 2.8, Protein 48.1

ARTICHOKE-STUFFED CHICKEN BREAST

Artichoke-Stuffed Chicken Breast image

Provided by Selena Parisher

Categories Chicken

Number Of Ingredients 10

Ingredients

6 chicken breasts
1 garlic clove, minced
1 1/2 c artichoke hearts, rinsed and drained
1 egg yolk
2 Tbsp heavy cream
1 c bread crumbs
1/4 tsp nutmeg
1/3 c chopped parsley
1/4 c chicken broth
1/4 tsp paprika

Steps:

1. Heat the oven to 425 degrees.
2. Grease a baking pan.
3. Salt and pepper the chicken breasts.
4. With a very sharp small knife, cut a pocket horizontally into each breast. Do not cut in half.
5. Set aside while you make the stuffing.
6. In a food processor, place the garlic, artichoke hearts, egg yolk, cream, bread crumbs, nutmeg and about 1/4 cup of parsley.
7. Process to mix, but do not puree.
8. Place 2 to 3 tablespoons of stuffing in each breast pocket.
9. Do not close the pocket-the stuffing will puff up and out a bit.
10. Place the stuffed breasts in the baking dish.
11. Pour the chicken broth over the chicken.
12. Sprinkle with paprika.
13. Bake 20 to 22 minutes.
14. Place the breasts on a platter, spoon the pan juices over and sprinkle with reserved 2 tablespoons parsley.

Tips:

Choose the right chicken breasts. For this recipe, it's best to use boneless, skinless chicken breasts that are about the same size so they cook evenly.
Pound the chicken breasts to an even thickness. This will help them cook more quickly and evenly. You can use a meat mallet or a rolling pin to do this.
Season the chicken breasts generously. Use a combination of salt, pepper, and garlic powder to taste. You can also add other seasonings, such as paprika, chili powder, or cumin.
Brown the chicken breasts in a skillet. This will help to seal in the juices and give the chicken a nice golden color. Cook the chicken breasts for about 3 minutes per side, or until they are browned.
Add the artichoke hearts, sun-dried tomatoes, and spinach to the skillet. Sauté the vegetables until they are heated through.
Add the chicken broth and white wine to the skillet. Bring the liquid to a simmer and then reduce the heat to low. Cover the skillet and cook the chicken breasts for about 10 minutes, or until they are cooked through.
Serve the chicken breasts with the artichoke hearts, sun-dried tomatoes, and spinach. You can also serve the chicken breasts with a side of rice, pasta, or vegetables.

Conclusion:

This artichoke chicken breast recipe is a delicious and easy-to-make weeknight meal. The chicken breasts are tender and juicy, and the artichoke hearts, sun-dried tomatoes, and spinach add a delicious flavor. This recipe is also a good source of protein and vegetables.