Best 5 Spicy Romano Chicken With Artichoke Hearts Sun Dried Tomatoes Recipes

Tantalize your taste buds with our delectable Spicy Romano Chicken with Artichoke Hearts and Sun-Dried Tomatoes. This flavorful dish combines tender chicken breasts seasoned with a zesty blend of Romano cheese, garlic, paprika, and a hint of cayenne pepper. Perfectly pan-fried until golden brown, the chicken is then smothered in a rich and creamy sauce made with succulent artichoke hearts, sun-dried tomatoes, and a touch of white wine. Served over a bed of fluffy rice or your favorite pasta, this dish is a symphony of flavors that will leave you craving more. Additionally, we offer three more tantalizing recipes: One-Pot Creamy Tomato Pesto Pasta, a quick and easy meal bursting with fresh flavors; Creamy Pesto Chicken and Zucchini Skillet, a flavorful and healthy skillet dish; and Chicken, Bacon, and Avocado Salad, a refreshing and protein-packed salad perfect for summer gatherings.

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

ARTICHOKE AND SUN-DRIED TOMATO CHICKEN

Artichoke and Sun-Dried Tomato Chicken image

Chicken is browned, and then cooked with artichoke hearts, tomatoes, and sun-dried tomato pesto in this simple, elegant recipe.

Provided by LMB27

Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Skillet

Time 35m

Yield 4

Number Of Ingredients 6

Ingredients

4 skinless, boneless chicken breast halves
salt and pepper to taste
2 teaspoons olive oil
1 (14.5 ounce) can diced tomatoes with green peppers and onions
¼ cup sun-dried tomato pesto
1 (14 ounce) can artichoke hearts in water, drained and quartered

Steps:

Season both sides of chicken breasts with salt and pepper. Heat oil in a large skillet over medium-high heat. Place chicken in skillet; cook, turning once to brown each side. Remove chicken from pan, and set aside.
Pour tomatoes into pan; cook for 1 minute, stirring constantly, and incorporating any brown bits from bottom of pan. Stir in pesto and artichokes, and return chicken to pan. Cover, and reduce heat to medium. Simmer for 5 to 10 minutes, or until chicken is cooked through.

Nutrition Facts : Calories 228.2 calories, Carbohydrate 11.4 g, Cholesterol 68.4 mg, Fat 6.5 g, Fiber 3.4 g, Protein 30.5 g, SaturatedFat 1 g, Sodium 865.5 mg, Sugar 0.4 g

SPICY ROMANO CHICKEN W/ARTICHOKE HEARTS

SPICY ROMANO CHICKEN W/ARTICHOKE HEARTS image

This recipe really should not be missed. The original recipe called for sun-dried tomato. I don't like sun-dried tomato...but I love sun-dried tomato pesto...so I swapped. This recipe is amazing--family gives it 5 stars and the "don't play with this recipe and please make it again" speach. I made it without the mushrooms &...

Provided by Tracy Joyner

Categories Pasta

Number Of Ingredients 15

Ingredients

SAUCE
1 pt heavy cream
4 Tbsp butter
2 tsp salt
1 Tbsp pepper
1/4 c parmasean cheese
1/4 c romano cheese
2 tsp cayenne pepper
MIXINS
10 oz bow tie pasta - al dente
1 1/2 Tbsp melted butter
1/2 c sliced mushrooms
1 small jar artichoke hearts-drained
8 oz pre-cooked chicken
1 small jar sun-dried tomato pesto

Steps:

1. •Melt butter in saute pan or skillet. Add cream, salt and pepper, heat to a boil. Remove from heat and fold in cheeses and cayenne pepper. Set aside.
2. •In a large skillet over medium heat, melt butter, then add mushrooms. Stir for one minute. Next add artichokes and chicken and sun-dried tomato pesto. Add bowtie pasta . Stir gently. Serve.

MY VERSION: CARINO'S SPICY ROMANO CHICKEN

My Version: Carino's Spicy Romano Chicken image

My favorite restaurant in the world is Johnny Carino's (a.k.a Carino's Italian Grill) and my favorite recipe is their Spicy Romano Chicken. Well I've tried other recipes that I thought were close but I recently tried a recipe by Guy Fieri and after a few changes I think I've come up with a pretty close alternative. I will make one change when I make it again : I will skip slicing the chicken and just put one breast on each plate. I hope this recipe is enjoyed. I must add that I give Guy all the praise for this recipe :-)

Provided by jennybug

Categories Chicken Breast

Time 1h

Yield 2 cup, 4 serving(s)

Number Of Ingredients 15

Ingredients

4 skinless chicken breasts
1 cup blackening seasoning
2 tablespoons extra virgin olive oil
2 cups mushrooms, chopped
3 tablespoons minced fresh garlic cloves
1 cup roughly chopped marinated sun-dried tomato (or fresh)
1/4 cup white wine or 1/4 cup chicken stock
1 quart heavy cream (or half n half)
3/4 cup parmesan cheese
1/2 cup grated romano cheese
1 teaspoon sea salt
1 teaspoon fresh ground black pepper
12 ounces marinated artichoke hearts
1 lb cooked bow tie pasta
1/2 cup scallion

Steps:

Preheat the oven to 350 degrees F.
Dredge the chicken breasts in blackening spice and place in a cast iron skillet over very high heat. Blacken both sides of the chicken and place in the oven for 10 minutes, or until juices run clear. Slice in strips and set aside.
In a saute pan over medium heat, add 2 tablespoons of extra-virgin olive oil. Add mushrooms,garlic and cook until mushrooms have released most of their liquid. Then add the sun-dried tomatoes and the chicken slices. Pour the white wine or chicken stock in the pan and scrape pan. Add the heavy cream, increase the heat to a simmer, and reduce the cream sauce by half.
When the cream sauce is to desired consistency, stir in 1/2 cup Parmesan, 1/2 cup romano cheese, salt and pepper. Before serving open your artichoke hearts and slice in half. Drain well and put in pan, let cook til warm. I used the ready to serve artichoke hearts.
Nest the pasta on large rimmed plates, pour sauce over pasta, and garnish with scallions and the remaining 1/4 cup Parmesan.

CHICKEN WITH ARTICHOKES AND SUNDRIED TOMATOES

Chicken with Artichokes and Sundried Tomatoes image

Sun-dried tomatoes and feta cheese give this simple chicken dish a delightfully different twist.

Provided by Bren

Categories World Cuisine Recipes European Italian

Time 35m

Yield 6

Number Of Ingredients 14

Ingredients

2 tablespoons olive oil
½ onion, sliced
2 cloves garlic, minced
1 pound skinless, boneless chicken breast halves, cut into 1-inch pieces
½ cup chicken broth
1 (15 ounce) can quartered artichoke hearts, undrained
1 (6 ounce) jar sun-dried tomatoes, drained and cut into quarters
1 (4 ounce) can sliced olives, drained
1 teaspoon salt
½ teaspoon dried oregano
½ teaspoon dried basil
freshly ground black pepper to taste
1 (12 ounce) package angel hair pasta
1 (8 ounce) package crumbled feta cheese

Steps:

Heat olive oil in a large skillet over medium-high heat; cook and stir onion and garlic in hot oil for 1 minute. Add chicken; cook and stir until chicken is no longer pink, 5 to 10 minutes. Stir chicken broth, artichoke hearts with juice, sun-dried tomatoes, olives, salt, oregano, basil, and black pepper into chicken mixture; cover skillet and simmer until chicken is cooked through, about 10 more minutes.
Bring a large pot of lightly salted water to a boil. Cook angel hair in the boiling water, stirring occasionally until cooked through but firm to the bite, 4 to 5 minutes. Drain and transfer pasta to a platter; spoon chicken mixture over pasta. Sprinkle with feta cheese.

Nutrition Facts : Calories 512.1 calories, Carbohydrate 49.9 g, Cholesterol 78 mg, Fat 21 g, Fiber 7.2 g, Protein 33.3 g, SaturatedFat 7.3 g, Sodium 1722 mg, Sugar 3.4 g

SPICY ROMANO CHICKEN

Spicy Romano Chicken image

Make and share this Spicy Romano Chicken recipe from Food.com.

Provided by JLBurnell

Categories < 30 Mins

Time 30m

Yield 2-4 serving(s)

Number Of Ingredients 10

Ingredients

2 tablespoons butter
2 boneless skinless chicken breasts (cooked, thinly sliced)
1/2 cuo sliced mushrooms
1/4 cup diced green onion
1/8 cup sliced sun-dried tomato
alfredo sauce (made from your favorite recipe or from a jar)
1/4 cup grated romano cheese
1 (12 ounce) can artichoke hearts, drained and chopped
cayenne pepper
bow tie pasta, cooked

Steps:

In pan melt butter, saute chicken, mushrooms, green onions, and sudried tomatoes until hot.
Add Alfredo sauce and ROmano cheese. Simmer.
Add cayenne pepper to taste. Serve over bowtie pasta. ENJOY!

Nutrition Facts : Calories 381.4, Fat 18.2, SaturatedFat 9.9, Cholesterol 117.1, Sodium 541.1, Carbohydrate 23.7, Fiber 15.4, Sugar 3.4, Protein 34.3

Tips:

For the best flavor, use fresh artichoke hearts. If using canned artichoke hearts, be sure to rinse them well and drain them thoroughly.
Use a good quality dry white wine for the sauce. A Sauvignon Blanc or Pinot Grigio would be a good choice.
If you don't have sun-dried tomatoes on hand, you can substitute chopped fresh tomatoes.
Be sure to season the chicken breasts well with salt and pepper before cooking.
Cook the chicken breasts over medium-high heat so that they brown nicely.
Once the chicken breasts are cooked through, remove them from the pan and set them aside.
Add the artichoke hearts, sun-dried tomatoes, and white wine to the pan and cook until the vegetables are heated through.
Stir in the cream and Parmesan cheese and cook until the sauce is thickened.
Return the chicken breasts to the pan and cook until they are heated through.
Serve the chicken breasts with the sauce spooned over the top.

Conclusion:

This spicy Romano chicken with artichoke hearts and sun-dried tomatoes is a delicious and easy-to-make dish that is perfect for a weeknight meal. The chicken is cooked in a flavorful sauce made with white wine, artichoke hearts, sun-dried tomatoes, and Parmesan cheese. The dish is sure to be a hit with your family and friends.