Best 5 Lemon Chicken And Rice With Artichokes Recipes

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Tantalize your taste buds with a culinary journey to the Mediterranean with our delectable Lemon Chicken and Rice with Artichokes recipe. This vibrant dish bursts with bright citrus flavors, tender chicken, fluffy rice, and the unique charm of artichokes. Embark on a sensory adventure as you explore the delightful combination of tangy lemon, succulent chicken, and the earthy notes of artichokes, all harmoniously blended in a symphony of flavors. Discover the secrets behind this irresistible dish, from selecting the perfect ingredients to mastering the art of achieving a perfect balance of flavors. Unveil the culinary secrets that will transform your kitchen into a Mediterranean paradise.

Also included in this comprehensive article are three additional recipes that will tantalize your taste buds and transport you to the heart of the Mediterranean:

**Mediterranean Chicken and Rice with Artichokes and Spinach**: This vibrant dish incorporates the goodness of spinach, adding an extra layer of texture and nutrition to the classic combination of chicken, rice, and artichokes.

**Lemon Chicken and Rice with Artichokes and Sun-Dried Tomatoes**: Experience a burst of zesty flavors with the addition of sun-dried tomatoes, infusing the dish with a delightful tanginess and a touch of Mediterranean sunshine.

**Lemon Chicken and Rice with Artichokes and Olives**: Embark on a culinary adventure with the addition of briny olives, adding a salty and savory dimension to the harmonious flavors of lemon, chicken, rice, and artichokes.

Prepare to embark on a culinary journey that will leave your taste buds dancing and your heart yearning for more. Let the tantalizing aromas of the Mediterranean fill your kitchen as you create these culinary masterpieces. Bon appétit!

Here are our top 5 tried and tested recipes!

LEMON CHICKEN AND RICE WITH ARTICHOKES



Lemon Chicken and Rice With Artichokes image

I love artichokes and lemon together. I prefer long cooking rice over instant, but using it here speeds things up. This recipe is from Cooking Light.

Provided by Vino Girl

Categories     One Dish Meal

Time 31m

Yield 4 serving(s)

Number Of Ingredients 11

1 lb boneless skinless chicken breast, cut into 1/2 inch strips
2 1/4 cups onions, chopped
1 cup red bell pepper, chopped
2 cups instant rice, uncooked
1/4 cup lemon juice
1/4 teaspoon salt
1/4 teaspoon black pepper
1 (14 ounce) can reduced-sodium chicken broth
1 (14 ounce) can artichoke hearts, drained (cut into quarters if they don't come that way)
2 tablespoons parmesan cheese or 2 tablespoons romano cheese
cooking spray

Steps:

  • Coat a Dutch oven or large pan with cooking spray and heat over medium-high heat.
  • Add chicken, onion, and bell pepper and saute 5 minutes.
  • Stir in rice, lemon juice, salt, pepper, and broth; bring to a boil.
  • Cover and reduce heat; simmer for 15 minutes or until rice is tender.
  • Stir in artichokes and cook for another minute until thoroughly heated.
  • Sprinkle with cheese.

CHICKEN WITH ARTICHOKES AND LEMON



Chicken With Artichokes and Lemon image

If you like artichokes as much as I do, this recipe, often made at Passover by Jews from Morocco, is for you. You can use fresh or frozen artichokes, though trimming fresh artichokes is worth the effort for their delicate texture. To save waste, boil the trimmed artichoke leaves about 15 minutes until tender in water with a lemon, then enjoy them for lunch, dipping them into an easy sauce of yogurt spiked with a spoonful of Dijon mustard. Easily made in a frying pan, this tagine goes well with couscous, or a quinoa or bulgur pilaf, though that might depend on your Passover traditions, and Moroccan Jews do not allow rice or couscous. The dish can easily be made a day or two in advance and refrigerated or even frozen.

Provided by Joan Nathan

Categories     dinner, one pot, poultry, vegetables, main course

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 11

2 large lemons
8 fresh globe artichokes (or 8 frozen artichoke bottoms, quartered, or about 1 1/2 cups frozen artichoke hearts)
6 bone-in, skin-on chicken thighs (about 2 pounds total)
Kosher salt and freshly ground pepper
2 tablespoons olive oil
1 medium yellow onion, diced
4 garlic cloves, chopped
1 tablespoon chopped fresh parsley, plus more to garnish
1/2 teaspoon saffron
1/2 teaspoon ground cinnamon
1 1/2 cups chicken broth, plus more if needed

Steps:

  • If using fresh artichokes, fill a large bowl with water. Cut 1 lemon in half then squeeze the juice into the water; add the spent lemon halves to the bowl, too.
  • Prepare the artichokes one at a time, rubbing them all over with the spent lemon halves as you cut and expose the inner artichoke heart. First, cut off at least 1 inch of the thorny top. Trim the stem near the heart, leaving about 2 inches of stem if possible, then peel off the outer green fiber of the stem. Using your fingers, tear off the tough outer leaves, then switch to a sharp paring or bird's beak knife, when necessary, to shave more inner artichoke leaves until you reach the tender pale green or yellow leaves and create a bulbous shape. Gently open the leaves and remove the choke using a grapefruit spoon or melon baller, then scrape and tear (or slice) the remaining leaves off so that only the bottom remains. Cut the artichoke heart in quarters; put the quarters in the lemon water as you work to prevent discoloration. Discard the rest of the artichoke, leaves and stem, or reserve for another use.
  • Pat chicken dry, then season all over with salt and pepper. In a large skillet, warm the olive oil over medium-high heat, then add the chicken, skin-side down. Cook, undisturbed until well browned, 7 to 8 minutes. Flip and brown the other side, about 5 minutes. Transfer chicken thighs to a plate and spoon out about 3 tablespoons of fat from the pan, if desired. (You can discard the excess fat or save for another use.)
  • Return the skillet to medium heat and add the onion, garlic, parsley and saffron. Season with salt and pepper, and cook, stirring occasionally, until onion is translucent, about 5 minutes. Sprinkle the cinnamon over the onion, then stir to combine.
  • Add the broth to deglaze, scraping the bottom of the pan, and bring to a simmer over medium-high. Return the chicken to the pan, nestling it into the pan skin-side up. Arrange the artichokes between the chicken pieces, cover, and simmer over medium-low until the chicken is cooked through, 20 to 25 minutes. Remove the chicken with a slotted spoon and transfer to a plate.
  • Raise the heat to medium-high and cook until the sauce is thickened and the artichokes slightly browned, about 5 minutes. Stir in the juice from half the remaining lemon, taste, and adjust with salt and more lemon juice if needed. Spoon artichokes and pan sauces over the chicken, sprinkle with parsley to garnish, and serve.

LEMON CHICKEN WITH ARTICHOKE HEARTS



Lemon Chicken with Artichoke Hearts image

Provided by Aida Mollenkamp

Time 20m

Yield 3 to 4 servings

Number Of Ingredients 10

2 tablespoons olive oil
1/2 medium yellow onion, finely chopped
3 medium garlic cloves, thinly sliced
1 1/2 pounds boneless skinless chicken meat, large dice
1 1/2 cups quartered artichoke hearts (canned or jarred - not frozen)
2/3 cup dry white wine
1/3 cup water
1 teaspoon freshly squeezed lemon juice
1/2 cup lightly packed thinly sliced basil leaves
1 teaspoon lemon zest

Steps:

  • Heat oil in a large frying pan over medium-high heat. When it shimmers, add onion and garlic, season with salt and freshly ground black pepper, and cook until golden, about 4 minutes. Add chicken and cook, stirring rarely, until well browned on all sides, about 5 minutes. Add artichoke hearts and cook until slightly broken down, about 3 minutes.
  • Add wine, water, and juice and scrape the bottom of the pan to incorporate any browned bits. Cook until alcohol smell is cooked off and sauce is slightly reduced, about 5 minutes. Remove from heat, stir in basil and lemon, and serve.

LEMON CHICKEN AND RICE



Lemon Chicken and Rice image

Make and share this Lemon Chicken and Rice recipe from Food.com.

Provided by Nicole Brummett

Categories     One Dish Meal

Time 40m

Yield 6 serving(s)

Number Of Ingredients 11

1 lb boneless skinless chicken breast, cut up
1 medium onion, chopped
1 large carrot, thinly sliced
2 cloves garlic, minced
2 tablespoons butter
1 tablespoon cornstarch
1 (14 1/2 ounce) can chicken broth
2 tablespoons lemon juice
1/2 teaspoon salt (optional)
1 1/2 cups uncooked instant rice
1 cup frozen peas

Steps:

  • In a skillet, cook chicken, onion, carrot, and garlic in butter for 5 to 7 minutes or until chicken is no longer pink.
  • In a bowl, combine cornstarch, broth, lemon juice, and salt (if desired) until smooth.
  • Add to skillet; bring to a boil.
  • Cook and stir for 2 minutes or until thickened.
  • Stir in rice and peas.
  • Remove from heat; cover and let stand for 5 minutes.

Nutrition Facts : Calories 259.4, Fat 6.6, SaturatedFat 3, Cholesterol 58.6, Sodium 383, Carbohydrate 27.6, Fiber 2.1, Sugar 2.8, Protein 21

LEMONY CHICKEN WITH ARTICHOKE HEARTS



Lemony Chicken with Artichoke Hearts image

A delicious chicken dish. It's great served over a bed of angel hair pasta.

Provided by Merry A Kelly

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 50m

Yield 4

Number Of Ingredients 14

1 tablespoon unsalted butter
⅓ cup all-purpose flour
¼ teaspoon salt
4 skinless, boneless chicken breast halves
2 lemons, juiced
1 cup chicken broth
2 tablespoons Worcestershire sauce
¼ cup vermouth
½ teaspoon minced garlic
1 bay leaf
1 teaspoon dried basil
1 (14 ounce) can artichoke hearts, drained and chopped
1 tablespoon cornstarch
¼ cup water

Steps:

  • Melt butter in a large skillet over medium heat. Combine the flour and salt on a plate, then gently press the chicken breasts into the flour mixture to coat. Shake off the excess flour. Arrange the chicken in the skillet and cook until browned on each side, about 10 minutes. Add the lemon juice, chicken broth, Worcestershire sauce, vermouth, garlic, bay leaf, and basil. Bring to a boil, then cover and simmer on low heat for 15 minutes. Stir in the artichoke hearts, and continue simmering until the chicken is no longer pink in the center, about 15 minutes more.
  • Mix the cornstarch and water in a small bowl. Stir the mixture into the chicken, and continue cooking until thickened, about 5 minutes.

Nutrition Facts : Calories 260.2 calories, Carbohydrate 22.2 g, Cholesterol 68.5 mg, Fat 5.4 g, Fiber 2.7 g, Protein 26.3 g, SaturatedFat 2.5 g, Sodium 665.7 mg, Sugar 2.6 g

Tips:

  • Prep your ingredients in advance. This will help you save time and ensure that your dish is cooked evenly.
  • Use fresh, high-quality ingredients. This will make a big difference in the flavor of your dish.
  • Don't be afraid to experiment with different flavors. Lemon and artichoke are a classic combination, but you could also try adding other herbs and spices, such as rosemary, thyme, or paprika.
  • Serve your dish immediately. This is when it will be at its best.

Conclusion:

This lemon chicken and rice with artichokes is a delicious and easy-to-make dish that is perfect for a weeknight meal. It is also a great way to use up leftover chicken. The combination of lemon, artichoke, and chicken is simply divine, and the rice is the perfect accompaniment. So next time you are looking for a quick and easy meal, give this recipe a try.

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