Best 2 Foil Packed Chicken Artichoke Dinner Recipes

Indulge in a delightful culinary journey with our savory Foil-Packed Chicken Artichoke Dinner, a symphony of flavors that will tantalize your taste buds. This delectable dish, prepared with tender chicken breasts, succulent artichoke hearts, vibrant sun-dried tomatoes, and aromatic herbs, promises an effortless and flavorful meal.

Unleash your inner chef with our detailed step-by-step recipe, guiding you through the process of creating this irresistible dish. Discover the magic of combining simple ingredients to craft a wholesome and satisfying meal.

In addition to the main recipe, embark on a culinary adventure with our curated collection of complementary recipes. Delight in the tangy and refreshing Artichoke Dip, perfect for dipping your favorite crackers or vegetables. Create a vibrant and flavorful side dish with our vibrant Artichoke Salad, featuring a medley of fresh vegetables tossed in a zesty dressing.

Elevate your dining experience with our selection of delectable chicken recipes. Try our succulent Grilled Chicken with Lemon and Herbs, bursting with Mediterranean flavors. Indulge in the comforting goodness of our Creamy Chicken and Mushroom Skillet, a classic dish that exudes warmth and satisfaction.

Our culinary journey doesn't end there. Explore our diverse range of recipes, spanning cuisines and flavors from around the world. From traditional favorites to innovative creations, we have something to satisfy every palate.

Let's cook with our recipes!

FOIL-PACKED CHICKEN & ARTICHOKE DINNER

Foil-Packed Chicken & Artichoke Dinner image

Make and share this Foil-Packed Chicken & Artichoke Dinner recipe from Food.com.

Provided by ElizabethKnicely

Categories One Dish Meal

Time 1h

Yield 6 chicken breasts with veggies, 6 serving(s)

Number Of Ingredients 7

Ingredients

3 cups instant rice, uncooked
3 cups warm water
6 small boneless skinless chicken breast halves, 1/2-inch thick (1 1/2 pounds)
1 (10 3/4 ounce) can artichoke hearts, drained, quartered
2 large tomatoes, chopped
1/2 cup KRAFT Zesty Italian Dressing
1/4 cup pesto sauce

Steps:

Heat oven to 400°F.
Mix rice and water; spoon onto centers of 6 large sheets heavy-duty foil. Top with chicken, artichokes and tomatoes; drizzle with combined dressing and pesto.
Bring up foil sides. Double fold top and both ends to seal each packet, leaving room for heat circulation inside. Place in 15x10x1-inch pan.
Bake 30 to 35 minutes or until chicken is done (165°F). Remove packets from oven; let stand 5 minutes. Cut slits in foil with sharp knife to release steam before opening.
KITCHEN TIPS:.
Cooking Know-How: If the chicken breast halves in your market are larger than 4 ounces, they will take longer to cook. Be sure to cook them long enough so that they are no longer pink in the center and the juices run clear.
How To Safely Handle Raw Chicken:.
Always wash hands, preparation surfaces and utensils in hot, soapy water before and after contact with raw chicken. Dry hands and surfaces with a clean towel or paper towels. Take special care in washing worn cutting boards as there may be hard-to-clean grooves or cracks that can collect bacteria.

CHICKEN ARTICHOKE SKILLET

Chicken Artichoke Skillet image

My fast chicken entree featuring artichokes and olives has real Greek flair. Seasoned with lemon juice and oregano, the stovetop chicken turns out moist and tender. -Carol Latimore, Arvada, Colorado

Provided by Taste of Home

Categories Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 10

Ingredients

4 boneless skinless chicken breast halves (4 ounces each)
1/4 teaspoon salt
1/4 teaspoon pepper
2 teaspoons olive oil
1 can (14 ounces) water-packed quartered artichoke hearts, rinsed and drained
2/3 cup reduced-sodium chicken broth
1/4 cup halved pimiento-stuffed olives
1/4 cup halved pitted Greek olives
2 tablespoons minced fresh oregano or 2 teaspoons dried oregano
1 tablespoon lemon juice

Steps:

Sprinkle chicken with salt and pepper. In a large skillet, heat oil over medium-high heat; brown chicken on both sides. , Add remaining ingredients; bring to a boil. Reduce heat; simmer, covered, until a thermometer inserted in chicken reads 165°, 4-5 minutes.

Nutrition Facts : Calories 225 calories, Fat 9g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 864mg sodium, Carbohydrate 9g carbohydrate (0 sugars, Fiber 0 fiber), Protein 26g protein. Diabetic Exchanges

Tips:

Use a variety of vegetables: In addition to artichokes, this recipe can be made with a variety of other vegetables, such as potatoes, carrots, celery, and onions.
Add some herbs and spices: To give the chicken and vegetables more flavor, add some herbs and spices, such as rosemary, thyme, oregano, garlic powder, and onion powder.
Use a good quality olive oil: The olive oil you use will make a big difference in the flavor of the dish. Choose a good quality extra virgin olive oil.
Cook the chicken until it is cooked through: To ensure that the chicken is cooked through, use a meat thermometer to check that it has reached an internal temperature of 165 degrees Fahrenheit.

Conclusion:

Foil-packed chicken and artichoke dinner is a delicious and easy one-pan meal. It is perfect for a busy weeknight dinner or a casual weekend meal. The chicken and vegetables are cooked in a flavorful sauce, and the foil packet keeps the food moist and tender. This recipe is also very versatile - you can use a variety of vegetables and herbs to create a dish that is customized to your liking.