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Artichoke Chicken

SUBMITTED BY: Amanda Bibb      PHOTO BY: JenInCalifornia

"This is the most flavorful chicken you will ever have in your life! It is melt in your mouth to die for!"
PREP TIME  10 Min
COOK TIME  30 Min
READY IN  40 Min
SERVINGS & SCALING
Original recipe yield: 4 servings
    
About  scaling  and  conversions

INGREDIENTS

  • 1 (15 ounce) can artichoke hearts, drained and chopped
  • 3/4 cup grated Parmesan cheese
  • 3/4 cup mayonnaise
  • 1 pinch garlic pepper
  • 4 skinless, boneless chicken breast halves

DIRECTIONS

  1. Preheat oven to 375 degrees F (190 degrees C).
  2. In a medium bowl, mix together the artichoke hearts, Parmesan cheese, mayonnaise, and garlic pepper. Place chicken in a greased baking dish, and cover evenly with artichoke mixture.
  3. Bake, uncovered, for 30 minutes in the preheated oven, or until chicken is no longer pink in the center and juices run clear.
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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 10, 2005 by MONARCH38
WOW! Super-fantastic! We LOVED this chicken dish! I used marinated artichokes and chopped them fine (I believe they added to the overall flavor). I used 1.5t minced garlic and a dash of salt and pepper in place of the garlic pepper (I didn't have any). I completely drained the artichokes but still ended up with some liquid in the pan (I'm puzzled where it came from), but it may have helped to flavor the chicken. Company-worthy or a nice change of pace for everyday fare. Excellent post! 01/10/05 - Made this AGAIN and realized that the water is definitely coming from the artichokes. I squeezed them before chopping and extracted a lot more liquid. You simply got to use marinated artichokes to capture that extra flavor! We also sliced the chicken breasts into strips, and added 5 pieces of precooked bacon (heated & crumbled) to the artichoke mixture. Simply FANTASTIC! I've NEVER rated a recipe twice - this is that good!! Just drain and squeeze the artichokes and your water problem will disappear!

28 users found this review helpful
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 10, 2006 by nfl
this was delicious and very easy to make. i recommend using half mayo and half sour cream, i thought it tasted better then when i used only mayo.

27 users found this review helpful
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 11, 2006 by Holly
Used half sour cream half RF Miracle Whip and marinated artichoke hearts. Turned out moist and full of flavor. Made half this way, and the other half with 10 oz. thawed spinach and sauteed portobello mushrooms. Yum!

25 users found this review helpful


 
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Recipe Submitter:

Amanda Bibb
Photo by Amanda Bibb
Cooking Level: Expert
Home Town: Essex Junction, Vermont, USA
Living In: Columbus, Mississippi, USA
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NUTRITION INFORMATION

Servings Per Recipe: 4

Amount Per Serving

Calories: 569

  • Total Fat: 41.2g
  • Cholesterol: 106mg
  • Sodium: 1345mg
  • Total Carbs: 13.3g
  •     Dietary Fiber: 3.8g
  • Protein: 36.6g

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