Best 2 Greek Chicken Artichokes Recipes

**Indulge in the Mediterranean Delight of Greek Chicken and Artichokes: A Culinary Journey to Greece**

Embark on a tantalizing culinary journey to the heart of Greece with this delectable Greek chicken and artichoke dish. This classic Mediterranean recipe combines tender chicken, succulent artichokes, juicy tomatoes, aromatic herbs, and tangy lemon in a symphony of flavors that will transport your taste buds to the sun-kissed shores of Greece. Discover the two irresistible variations presented in this article: a one-pot skillet version that effortlessly blends all the ingredients in a single pan for a fuss-free meal, and a succulent baked version that allows the flavors to meld and deepen in a flavorful embrace. Prepare to be captivated by the vibrant colors, enticing aromas, and exquisite tastes of this Greek masterpiece.

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

GREEK CHICKEN & ARTICHOKES

Greek Chicken & Artichokes image

Because it's so easy and fast, this recipe was a perennial favorite with my friends during our college years. I've also added olives and onions to the mix to give it a little something extra. -Caitlin Chaney, Palm Harbor, Florida

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 8

Ingredients

3/4 pound boneless skinless chicken breasts, cubed
1-1/4 teaspoons Greek seasoning
1 tablespoon olive oil
1 cup sliced fresh mushrooms
1 can (14-1/2 ounces) no-salt-added diced tomatoes, undrained
1 can (14 ounces) water-packed quartered artichoke hearts, drained
2 cups cooked brown rice
1/4 cup crumbled feta cheese

Steps:

Toss chicken with Greek seasoning. In a large skillet, heat oil over medium-high heat. Add chicken; cook and stir until lightly browned. Add mushrooms; cook and stir 2 minutes longer., Stir in tomatoes and artichoke hearts. Bring to a boil. Reduce heat; simmer, covered, 8-12 minutes or until chicken is cooked through. Serve with rice. Top with cheese.

Nutrition Facts : Calories 309 calories, Fat 7g fat (2g saturated fat), Cholesterol 51mg cholesterol, Sodium 704mg sodium, Carbohydrate 34g carbohydrate (4g sugars, Fiber 4g fiber), Protein 25g protein. Diabetic Exchanges

GREEK ISLAND CHICKEN WITH MARINATED ARTICHOKES

Greek Island Chicken With Marinated Artichokes image

A tasty chicken dish - with a flavoursome blend of herbs, spices, vegetables and honey - which is nonetheless still reasonably low both in calories and in fat. Adapted from Paige Morehouse's recipe which appears in Prevention Healthy Cooking's 'Eat Up, Slim Down: Tried-and-true recipes and tips from real weight-loss winners' by Jane Kirby and David Joachim. Because the recipe contains several vegetables, it really is a stand-alone dish. When I've made it, I've added a bit more garlic (personal preference). The original recipe had 2 cloves of garlic; and I've included more like 8 ounces of mushrooms (again, personal preference). The original recipe had 3 ounces of mushrooms. I've always used kalamata olives when making this dish.

Provided by bluemoon downunder

Categories One Dish Meal

Time 1h

Yield 4 serving(s)

Number Of Ingredients 16

Ingredients

1 tablespoon olive oil
4 boneless chicken breasts, skinned
1 onion, chopped
4 garlic cloves, finely chopped
8 ounces mushrooms
1 cup white wine
8 ounces bottled marinated artichoke hearts
1 ounce sun-dried tomato, dry-packed coarsely chopped
1 1/2 ounces Greek olives, pitted, halved
1 teaspoon lemon-pepper seasoning
1 teaspoon honey
1/4 teaspoon salt
1/2 teaspoon oregano
1/2 teaspoon cinnamon
2 1/2 ounces feta cheese, crumbled
4 lemon wedges or 4 lemon slices

Steps:

Warm the oil in a large non-stick pan (which has a lid) over a medium-high heat. Add the chicken and cook for 5 minutes on each side, or until browned. Transfer to a plate.
Reduce the heat to medium, add the onion and garlic. Cook for 5 minutes, or until the onion has softened.
Stir in the mushrooms and cook for a further 10 minutes or until the mushrooms have softened and the juices have reduced.
Add the wine, artichokes, tomatoes, olives, lemon-pepper seasoning, honey, salt, oregano, cinnamon and chicken.
Reduce the heat to low, cover and cook for 15 minutes.
Uncover and cook for 5 minutes, or until the sauce thickens slightly and a thermometer inserted in the thickest part of the breasts registers 70ºC/169ºF and the juices run clear.
Sprinkle with the cheese and serve over rice with the lemon wedges.

Tips:

To save time, use pre-cooked or canned artichoke hearts.
If you're using fresh artichokes, trim and cook them before adding them to the recipe.
Season the chicken generously with salt and pepper to enhance its flavor.
Use a good quality olive oil to add richness and depth of flavor to the dish.
Don't overcrowd the pan when searing the chicken. This will prevent it from cooking evenly.
Cook the chicken until it is golden brown and cooked through. This will ensure that it is juicy and flavorful.
Add the artichoke hearts, sun-dried tomatoes, and olives to the pan and cook until heated through.
Serve the chicken and vegetables over rice, pasta, or your favorite side dish.

Conclusion:

This Greek chicken and artichoke recipe is a flavorful and easy-to-make dish that is perfect for a weeknight meal or a special occasion. The combination of tender chicken, savory artichokes, and tangy sun-dried tomatoes is sure to please everyone at the table. Serve this dish with your favorite sides, such as rice, pasta, or roasted vegetables, for a complete and satisfying meal.