Best 5 Artichoke Ratatouille Chicken Recipes
When it comes to comfort food, few dishes can beat the classic French dish, ratatouille. This hearty stew is packed with fresh, flavorful vegetables, simmered in a rich tomato sauce. But what if we added a little protein to the mix? Enter artichoke ratatouille chicken, a delightful combination of vegetables, chicken, and artichokes. With a golden brown crust and a tender, juicy interior, the chicken adds a satisfying depth of flavor to the dish, while the artichokes offer a unique and slightly nutty taste. Served over a bed of fluffy rice or mashed potatoes, this dish is sure to be a hit with the whole family.
Here are our top 5 tried and tested recipes!
ARTICHOKE RATATOUILLE CHICKEN
I loaded all the fresh produce I could find into this speedy chicken dinner. Serve it on its own or over pasta. -Judy Armstrong, Prairieville, Louisiana
Provided by Taste of Home
Categories Dinner
Time 1h25m
Yield 6 servings.
Number Of Ingredients 15
Steps:
- Preheat oven to 350°. Cut eggplants, tomatoes, peppers and onion into 3/4-in. pieces; transfer to a large bowl. Stir in artichoke hearts, thyme, capers, oil, garlic and 1/2 teaspoon Creole seasoning., Sprinkle chicken with remaining Creole seasoning. Transfer chicken to a 13x9-in. baking dish coated with cooking spray; spoon vegetable mixture over top. Drizzle wine over vegetables., Bake, covered, 30 minutes. Uncover; bake until chicken is no longer pink and vegetables are tender, 30-45 minutes longer. Sprinkle with cheese. If desired, serve with pasta.
Nutrition Facts : Calories 252 calories, Fat 9g fat (2g saturated fat), Cholesterol 67mg cholesterol, Sodium 468mg sodium, Carbohydrate 15g carbohydrate (4g sugars, Fiber 4g fiber), Protein 28g protein. Diabetic Exchanges
ARTICHOKE RATATOUILLE
Steps:
- In a high-sided skillet, heat the oil over medium heat. Add the eggplant, vegetable stir-fry blend, artichokes hearts, garlic, red pepper flakes and season with salt and pepper. Saute until vegetables are almost completely cooked through, about 5 minutes. Add the diced tomatoes, cover and simmer on low until the eggplant is soft and the ratatouille is thickened slightly, 15 to 20 minutes. Just before serving, stir in the basil. Taste and adjust seasoning, if necessary.
- In a high-sided skillet, heat the oil over medium heat. Add the eggplant, vegetable stir-fry blend, artichokes hearts, garlic, red pepper flakes and season with salt and pepper. Saute until vegetables are almost completely cooked through, about 5 minutes. Add the diced tomatoes, cover and simmer on low until the eggplant is soft and the ratatouille is thickened slightly, 15 to 20 minutes. Just before serving, stir in the basil. Taste and adjust seasoning, if necessary.
Nutrition Facts : Calories 221 calorie, Fat 11.5 grams, SaturatedFat 1 grams, Cholesterol 0 milligrams, Sodium 439 milligrams, Carbohydrate 24 grams, Fiber 9.5 grams, Protein 5 grams, Sugar 9 grams
CHICKEN WITH RATATOUILLE
Provided by Marian Burros
Categories dinner, main course
Time 35m
Yield 2 or 4 servings
Number Of Ingredients 6
Steps:
- Wash and dry chicken breasts. Sprinkle with pepper.
- Heat oil in skillet and saute chicken over medium heat until breasts are browned on both sides.
- Spread half of the ratatouille on the bottom of two shallow baking dishes; top with chicken breasts. Top breasts with remaining ratatouille, covering well. Sprinkle with cheese.
- Wrap dishes well with double thickness of aluminum foil and freeze or refrigerate.
- To serve, defrost if frozen. If serving 4, transfer ratatouille and chicken to one shallow baking dish and cook, covered, on top of the stove over medium-low heat for 20 to 25 minutes. (If only 2 servings are desired, cook in original baking dish.) If desired, run dish under broiler to brown cheese.
- While chicken is cooking, cook macaroni according to package directions.
ARTICHOKE CHICKEN
This is the most flavorful chicken you will ever have in your life! It is melt in your mouth to die for!
Provided by Amanda Bibb
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 40m
Yield 4
Number Of Ingredients 5
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- 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.
- Bake, uncovered, for 30 minutes in the preheated oven, or until chicken is no longer pink in the center and juices run clear.
Nutrition Facts : Calories 548.4 calories, Carbohydrate 13.4 g, Cholesterol 96 mg, Fat 39.9 g, Fiber 3.8 g, Protein 34.4 g, SaturatedFat 8.3 g, Sodium 1225 mg, Sugar 0.6 g
GREEK SHEET-PAN CHICKEN
I love roasted vegetables and keeping things simple. One bowl and one sheet pan, that's it. You could certainly use boneless chicken and add other veggies to this Greek sheet-pan chicken. Then serve it with cucumber salad. -Sara Martin, Whitefish, Montana
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 375°. Spray a 15x10x1-in. baking pan with cooking spray; set aside., In a large bowl, combine the first 7 ingredients; toss to coat. Place chicken and vegetables in a single layer on baking pan; sprinkle with pepper. Bake until a thermometer inserted in chicken reads 170°- 175° and vegetables are tender, 30-35 minutes., If desired, preheat broiler. Broil chicken and vegetables 3-4 inches from heat until lightly browned, 2-3 minutes. Remove from oven, cool slightly. Sprinkle with feta cheese.
Nutrition Facts : Calories 481 calories, Fat 24g fat (5g saturated fat), Cholesterol 92mg cholesterol, Sodium 924mg sodium, Carbohydrate 31g carbohydrate (3g sugars, Fiber 4g fiber), Protein 31g protein.
Tips:
- Mise en place: Before you start cooking, make sure you have all of your ingredients and equipment ready to go. This will help you stay organized and avoid scrambling around for things while you're cooking.
- Season your food well: Don't be afraid to use salt and pepper to taste. Seasoning is essential for bringing out the flavor of your ingredients.
- Use fresh, high-quality ingredients: The better the quality of your ingredients, the better your dish will taste. Whenever possible, use fresh vegetables, fruits, and herbs.
- Don't overcrowd your pan: When you're cooking meat or vegetables, don't overcrowd the pan. This will prevent them from cooking evenly and will make them more likely to steam rather than brown.
- Be patient: Cooking takes time. Don't rush the process, or you'll end up with a dish that's undercooked or overcooked.
- Have fun! Cooking should be enjoyable, so relax and have fun with it. Experiment with different flavors and techniques, and don't be afraid to make mistakes.
Conclusion:
The artichoke ratatouille chicken is a delicious and easy-to-make dish that is perfect for a weeknight meal. The chicken is tender and juicy, the ratatouille is flavorful and colorful, and the artichokes add a unique touch. This dish is sure to please everyone at your table. So next time you're looking for a quick and easy dinner idea, give this artichoke ratatouille chicken a try.
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