Best 20 Chicken Hearts Recipes

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Chicken hearts have become an increasingly popular ingredient in many cuisines worldwide. They are a versatile and delicious cut of meat that can be prepared in countless ways, from hearty stews to grilled skewers. They are also a great source of essential nutrients like iron, zinc, and vitamin B12. With their relatively low cost and ease of cooking, chicken hearts are an excellent choice for budget-conscious and time-strapped home cooks alike. In this article, we'll explore some of the best ways to cook chicken hearts and tantalize your taste buds.

Here are our top 20 tried and tested recipes!

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.

CHICKEN PENNE WITH ASPARAGUS, SUN-DRIED TOMATOES, AND ARTICHOKE HEARTS



Chicken Penne with Asparagus, Sun-dried Tomatoes, and Artichoke Hearts image

Delicious, light, easy, and full of flavor; it doesn't get much better than that!

Provided by Emily

Categories     Main Dish Recipes     Pasta     Chicken

Time 55m

Yield 6

Number Of Ingredients 13

1 (12 ounce) package uncooked penne pasta
2 tablespoons olive oil
2 cups cooked, shredded chicken
salt and black pepper to taste
1 pinch garlic salt, or to taste
2 tablespoons minced garlic
1 small onion, diced
1 bunch fresh asparagus, trimmed and cut into 2-inch pieces
3 ounces chopped sun-dried tomatoes (not oil-packed)
⅔ cup reduced-sodium beef broth
1 (14 ounce) can artichoke hearts, drained and quartered
2 tablespoons butter
1 tablespoon grated Parmesan cheese

Steps:

  • Bring a large pot of lightly salted water to a rolling boil. Cook the penne pasta uncovered in the boiling water, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 11 minutes. Drain, set aside, and keep warm.
  • Heat the olive oil in a large skillet over medium-high heat; add the chicken to the skillet and season with salt, pepper, and garlic salt. Cook and stir for about 2 minutes; remove the chicken and set aside. Cook and the garlic and onion in the oil remaining in the skillet until the onion becomes translucent, about 3 minutes. Stir in the asparagus, sun-dried tomatoes, and beef broth; reduce heat to medium-low. Cook until the asparagus is bright green and starting to become tender, about 5 minutes. Return the chicken to the skillet and stir in the artichoke hearts. Cook and stir until hot, about 3 minutes.
  • Gently fold the pasta into the chicken and vegetables, cover the skillet, and turn off the heat. Allow the mixture to sit until the pasta has absorbed any excess broth, about 5 minutes. Mix butter into the pasta mixture until butter melts and coats the pasta; sprinkle with Parmesan cheese to serve.

Nutrition Facts : Calories 731.4 calories, Carbohydrate 113.6 g, Cholesterol 38.8 mg, Fat 15.3 g, Fiber 15.1 g, Protein 38.6 g, SaturatedFat 4.3 g, Sodium 727.1 mg, Sugar 9.8 g

CHICKEN PASTA WITH ARTICHOKE HEARTS



Chicken Pasta with Artichoke Hearts image

Healthy, easy, and delicious. Garnish with parsley.

Provided by Josh

Categories     Main Dish Recipes     Pasta     Chicken

Time 48m

Yield 4

Number Of Ingredients 8

2 cups penne pasta
1 (6 ounce) jar marinated artichokes, coarsely chopped, marinade reserved
3 skinless, boneless chicken breasts, cut into bite-sized pieces
3 cups sliced fresh mushrooms
¾ cup reduced-fat low-sodium chicken broth
½ cup dry white wine
1 tablespoon cornstarch
salt and ground black pepper to taste

Steps:

  • Bring a large pot of lightly salted water to a boil; add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain.
  • Pour artichoke marinade into a large nonstick skillet over medium heat. Add chicken; cook and stir until white, about 3 minutes. Add mushrooms; cook and stir until chicken is no longer pink in the center, 4 to 6 minutes. Stir in artichokes.
  • Mix chicken broth, white wine, and cornstarch together in a bowl until cornstarch is dissolved. Pour into the skillet slowly, stirring constantly until sauce comes to a boil. Reduce heat and simmer until thickened, about 5 minutes.
  • Toss chicken mixture with penne in a large bowl. Season with salt and pepper.

Nutrition Facts : Calories 300.7 calories, Carbohydrate 35.3 g, Cholesterol 45 mg, Fat 5.1 g, Fiber 3.3 g, Protein 24.7 g, SaturatedFat 0.7 g, Sodium 452 mg, Sugar 2.6 g

CHICKEN PICCATA WITH LEMON, CAPERS AND ARTICHOKE HEARTS



Chicken Piccata with Lemon, Capers and Artichoke Hearts image

Provided by Robin Miller : Food Network

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 14

4 (4-ounce) boneless, skinless chicken breast halves
Salt and ground black pepper
1/3 cup all-purpose flour
1/2 teaspoon finely grated lemon zest
1/2 teaspoon paprika
1/2 teaspoon garlic powder
1 tablespoon olive oil
1/4 cup fresh lemon juice
1/2 cup dry white wine
1/2 cup reduced-sodium chicken broth
1 (14-ounce) can artichoke hearts, quartered
1/4 cup drained capers
1 cup quick-cooking brown rice
1/2 cup frozen lima beans

Steps:

  • Place chicken in zip-top bags and pound with a meat mallet or rolling pin until 1/4-inch thick. Remove chicken from bag and season all over with salt and black pepper. In a shallow dish (or plastic bag), combine flour, lemon zest, paprika, and garlic powder. Mix well. Add chicken and turn to coat. Remove chicken from flour mixture and shake off excess flour.
  • Heat oil in a large skillet over medium-high heat. Add chicken and saute 2 minutes per side, until golden brown and cooked through. Add lemon juice, wine and chicken broth and bring to a simmer. Simmer 5 minutes, until chicken is cooked through and sauce thickens. Add artichoke hearts and capers and simmer 1 minute to heat through.
  • Cook rice according to package directions, adding lima beans at the beginning of cooking process. Serve chicken and sauce with rice.

CHICKEN PICCATA WITH ARTICHOKE HEARTS



Chicken Piccata with Artichoke Hearts image

After eating chicken piccata in many restaurants and finding many that were 'greasy,' I came up with this recipe through much trial and error. It has wonderful flavor and is even better the next day! I like to serve it over angel hair pasta or linguine.

Provided by JAMMINMARTIN

Categories     World Cuisine Recipes     European     Italian

Time 50m

Yield 4

Number Of Ingredients 15

¾ cup all-purpose flour
⅛ teaspoon garlic powder
¼ teaspoon salt
⅛ teaspoon black pepper
½ teaspoon Italian seasoning
4 skinless, boneless chicken breast halves, pounded 1/2 inch thick and cut into thirds
2 tablespoons olive oil
1 clove garlic, minced
1 onion, minced
½ cup white wine
1 (14.5 ounce) can chicken broth
2 tablespoons lemon juice
1 (13.75 ounce) can artichoke hearts, drained and chopped, liquid reserved
¼ cup capers, with liquid
2 tablespoons butter

Steps:

  • Mix together the flour, garlic powder, salt, pepper, and Italian seasoning on a plate. One by one, dredge the chicken pieces lightly in the prepared flour mixture.
  • Heat the olive oil in a large skillet over medium-high heat. Cook the chicken pieces for 2 minutes per side, or until nicely browned. Remove from the skillet and set aside.
  • Using the same skillet, cook and stir the garlic and onion until translucent, about 5 minutes. Pour the white wine into the skillet, turn the heat to high, and cook until the wine reduces by half, 4 to 5 minutes. Add the chicken broth, lemon juice, artichoke hearts, reserved artichoke liquid, and browned chicken to the skillet. Reduce the heat to medium and cook until the sauce thickens, about 20 minutes. Stir in the capers and butter.

Nutrition Facts : Calories 424.1 calories, Carbohydrate 34 g, Cholesterol 82.1 mg, Fat 15.8 g, Fiber 4.9 g, Protein 30.7 g, SaturatedFat 5.4 g, Sodium 1528.4 mg, Sugar 2.4 g

CHICKEN FRANCAISE WITH ARTICHOKE HEARTS



Chicken Francaise With Artichoke Hearts image

Thinly sliced and succulent chicken breast, sauteed with artichokes in a deliciuosly rich lemon, wine and butter sauce.

Provided by Brenda Lanzilli

Categories     Chicken Breast

Time 30m

Yield 2-4 serving(s)

Number Of Ingredients 15

1 -1 1/4 lb thinly sliced chicken breast
1 (14 ounce) can quartered water-packed artichoke hearts, drained
1/2 cup white wine
1/2 cup chicken stock
1/4 cup fresh squeezed lemon juice
1/4 cup minced shallot
1/3 cup flour, and
1 tablespoon flour
2 tablespoons butter
2 tablespoons olive oil
1 tablespoon chopped fresh parsley
1 1/2 teaspoons kosher salt
1 teaspoon cracked black pepper
1/2 teaspoon paprika
eggwash -one egg beaten with 3 tbs water

Steps:

  • 1.Over medium heat melt 1 tbsp of butter and 1 tbsp olive oil in large saucepan.
  • 2.You'll need two shallow dishes, one for the eggwash and in the other combine 1/3 cup flour, 1 tsp salt, ½ tsp pepper, and ½ tsp paprika.
  • 3.Pat THINLY sliced chicken dry (pound them thin, if you can't buy them thin) Dredge the chicken in the flour, shake off excess, and evenly coat in the egg wash. Then place in pan. You'll probably have to work in batches, depending on the size of your pan.
  • 4.Brown the chicken on both sides on med-high heat, about 4 minutes on each side. Repeat steps until all the chicken has been browned and set aside.
  • 5.Turn heat down to medium and add 1 tbsp of olive oil to pan. Sautee shallots until translucent, being careful not to burn. Add artichokes and turn the heat up to medium high so that artichokes will get a little crisp to them.
  • 6.Return heat to medium. Push the artichokes and shallots to one side of the pan, leaving an area for you to melt a tbsp of butter and a tbsp of flour together. Whisk together to create a roux which will thicken the sauce.
  • 7.Mix together roux, shallots, and artichokes in pan. Add chicken stock, white wine, lemon juice, ½ tsp of salt, and ½ tsp pepper, and parsley. Stir to make sure the roux dissolves evenly in the liquid to prevent clumping. Let sauce reduce and flavors connect for about 10 minutes.
  • 8.Return chicken to pan and spoon sauce over so that it is completely immersed in the sauce. Cook the chicken thoroughly, about 7-10 minutes, depending on thickness of chicken.
  • 9.Remove chicken and put on serving platter or plate and pour sauce over top.

CHICKEN HEARTS WITH MUSHROOMS



Chicken Hearts with Mushrooms image

Chicken hearts are quick to cook in the pan and if you combine them with mushrooms you'll get a wonderful meal.

Provided by Natalie Titanov

Categories     Meat and Poultry Recipes     Chicken

Time 27m

Yield 4

Number Of Ingredients 5

2 tablespoons vegetable oil
1 small onion, minced
1 pound chicken hearts, quartered lenghtwise
½ pound button mushrooms, quartered or sliced
salt and freshly ground black pepper

Steps:

  • Heat oil in a skillet over medium heat and cook and stir onion until soft and translucent, 4 to 6 minutes. Add chicken hearts and brown, stirring constantly, about 3 minutes. Cover skillet, reduce heat, and cook until hearts are no longer pink in the center, about 10 minutes. Add mushrooms and mix well. Cook, covered, for an additional 5 minutes. Season with salt and pepper.

Nutrition Facts : Calories 197.6 calories, Carbohydrate 3.6 g, Cholesterol 154.3 mg, Fat 12.1 g, Fiber 0.9 g, Protein 18.8 g, SaturatedFat 2.5 g, Sodium 72.9 mg, Sugar 1.7 g

DEVILED EGG SPREAD TOASTS WITH CHICKEN HEARTS



Deviled Egg Spread Toasts With Chicken Hearts image

Doubling down on proteins speaks to a hallmark of Soul cuisine-utilizing the entire animal. Chicken hearts provide an earthiness to the dish.

Provided by Todd Richards

Categories     Egg     Chicken     Lunch     Appetizer     snack     Condiment/Spread     Peanut Free     Soy Free     Tree Nut Free     Onion     Garlic     Stock     Rosemary     Radish     Jalapeño

Yield 4 servings

Number Of Ingredients 17

3 tablespoons blended olive oil
1 pound chicken hearts
½ cup Seasoned Flour
1 small white onion, thinly sliced (about 1 ½ cups)
2 garlic cloves, minced
4 cups (32 ounces) chicken stock
1 cup (8 ounces) dry white wine
4 bay leaves
1 rosemary sprig
Pinch of red pepper flakes
1 ounce (2 tablespoons) salted butter, softened
4 (1 ½-ounce) sourdough bread slices, toasted
¾ cup Deviled Egg Spread, plus chopped egg whites
¼ cup thinly sliced radish (from 2 radishes)
16 thin jalapeño chile slices (from 1 small jalapeño)
¼ teaspoon freshly ground black pepper
Pinch of gray sea salt

Steps:

  • Heat the oil in a deep skillet over medium-high.
  • Dredge the chicken hearts in the Seasoned Flour, and shake off excess. Brown the chicken hearts in the hot oil on all sides, about 10 minutes.
  • Remove the hearts from the skillet, and set aside. Add the onion to the skillet, and cook until browned and softened, about 4 to 5 minutes. Add the garlic, and cook 30 seconds. Return the hearts to the skillet.
  • Add the chicken stock and next 4 ingredients to the skillet; bring to a simmer. Cover, reduce heat to medium-low, and simmer until the hearts are tender, about 30 minutes.
  • Remove and discard the bay leaves and rosemary sprig. Let stand for 15 minutes. Remove the hearts from the skillet, and finely chop. Discard the braising liquid.
  • Spread ½ tablespoon butter onto 1 side of each toasted bread slice. Cook, buttered sides down, in a skillet over medium until toasted, about 2 minutes. Cut each slice in half diagonally. Spread 1 ½ tablespoons of the Deviled Egg Spread onto each toasted bread slice.
  • Spoon chicken hearts evenly onto each toast piece. Top with the chopped egg whites, radishes, and jalapeño slices. Sprinkle with the black pepper and gray sea salt.
  • Serve with: Grits, tomato, or rice dishes; green salads, soups.

CHICKEN W SUN-DRIED TOMATOES & ARTICHOKE HEARTS



Chicken W Sun-Dried Tomatoes & Artichoke Hearts image

I first had this dish at a wonderful Italian restaurant that would eventually become my favorite place to eat. My request for the recipe was, of course, denied. Over the months, as I got to know the servers, I questioned the ingredients of this dish. This is extremely close to the restaurant dish. You may use your choice of alfredo sauces and pasta. recipe #76 appears very close to the restaurant style alfredo. I like this with fettuccine but some like angel hair pasta. Your choice. :-)

Provided by racrgal

Categories     Chicken

Time 55m

Yield 4

Number Of Ingredients 9

4 boneless skinless chicken breasts
2 tablespoons olive oil
2 teaspoons garlic
1 (10 ounce) can artichoke hearts, in water
1/2 cup sun-dried tomato, dicedl
1/4 teaspoon oregano
1/8 teaspoon red pepper flakes
2 cups alfredo sauce
3 cups cooked pasta

Steps:

  • If using dried sun dried tomatoes, dice and place in a cup of water to soak. If using oil packed sun dried tomatoes, rinse off oil and dice.
  • Place olive oil in a large skillet. Add chicken and garlic and saute until chicken is tender.
  • Place artichoke hearts, sun dried tomatoes, oregano, red pepper and alfredo sauce in large saucepan. Heat through but do not bring to a boil.
  • Stir chicken into artichoke mixture.
  • Serve over your choice of pasta.

Nutrition Facts : Calories 383.8, Fat 11, SaturatedFat 1.8, Cholesterol 75.5, Sodium 321.2, Carbohydrate 42, Fiber 12, Sugar 3.3, Protein 30.9

GRILLED CHICKEN PASTA SALAD WITH ARTICHOKE HEARTS



Grilled Chicken Pasta Salad With Artichoke Hearts image

Use canned artichoke hearts but make sure to rinse them thoroughly. I've also used this recipe with turkey sausage or pepperoni instead of the grilled chicken and both make fun substitutions. This travels well! If you want to cut down on oil, try subbing half chicken broth.

Provided by Bakabeth

Categories     < 30 Mins

Time 30m

Yield 4 serving(s)

Number Of Ingredients 12

1 lb boneless skinless chicken breast
7 tablespoons olive oil
1 1/4 teaspoons salt
1/4 teaspoon garlic powder
1/2 teaspoon fresh ground black pepper
3/4 lb fusilli
1 1/4 cups artichoke hearts, drained, rinsed and cut into 6 wedges each (1 14 ounce can)
3 scallions, including green tops, chopped
1/4 cup flat leaf parsley, chopped
1 tablespoon red wine vinegar, plus
2 teaspoons red wine vinegar
2 tablespoons parmesan cheese, grated (and more to taste)

Steps:

  • Light the grill or heat the broiler. Coat the chicken with 1 tbsp of the oil and season with 1/4 tsp salt, 1/4 tsp garlic powder and 1/4 tsp pepper.
  • Grill or broil until just done, 4-5 minutes per side. Let the chicken rest for 5 minutes and then cut crosswise into 1/4-inch slices.
  • In a large pot of boiling salted water, cook the fusilli until just done. Drain, rinse with cold water, and drain thoroughly.
  • In a large bowl, toss the pasta with 1 tbsp olive oil. Make sure to coat all the pasta thoroughly, so it won't stick together.
  • Add the chicken, artichoke hearts, scallions, parsley, remaining 5 tbsp oil, the vinegar, remaining 1 tsp salt, 1/4 tsp pepper, and the Parmesan to pasta and toss well.
  • Serve with additional parmesan and Enjoy!

CHICKEN HEARTS



Chicken Hearts image

Chicken hearts are often overlooked. If you have never tried them, do. They are really quite tender, if you don't overcook them. You can always chop them up and make a stuffing (dressing) to use them up if you don't like eating them. Does that make it easier to give them a try?

Provided by Ambervim

Categories     Very Low Carbs

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 7

1 lb chicken, hearts
1 leek, chopped (or onion)
1 tablespoon garlic, chopped
pepper, to taste
salt, to taste
olive oil
1 tablespoon ginger (optional)

Steps:

  • Marinate (optional): combine the garlic, olive oil, and salt/pepper in a bag and add the chicken hearts; marinate for 2-3 hours.
  • Saute the leek or onion and additional garlic and ginger (if using) in olive oil until soft.
  • Add the chicken hearts and saute over medium heat until done, stirring occasionally.
  • Alternatively, saute chicken hearts halfway and finish in the broiler.
  • Can also be cooked on skewers on the grill. Be sure to soak the skewers in water first.
  • Time does not include optional marination time.

CHICKEN PANDORA WITH SUN-DRIED TOMATOES AND ARTICHOKE HEARTS



Chicken Pandora with Sun-Dried Tomatoes and Artichoke Hearts image

This chicken recipe from Joan Nathan's "Jewish Cooking in America" is a flavorful make-ahead dinnerto serve for Passover.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Number Of Ingredients 15

1/2 cup red-wine vinegar
1/2 cup plus 1 tablespoon extra-virgin olive oil
1/2 cup fresh oregano leaves
1/2 cup fresh flat-leaf parsley, chopped
1 head garlic, peeled and pureed
Coarse salt and freshly ground pepper, to taste
3 bay leaves
1 cup pitted kalamata olives, halved
5 pounds boneless skinless chicken breast, halved crosswise
3/4 cup light-brown sugar
1 cup red wine
8 shallots, chopped
1 tablespoon margarine
1 cup oil-packed sun-dried tomatoes, halved
1 (16-ounce) can artichoke hearts, drained

Steps:

  • In a 9-by-13-inch baking dish, mix together vinegar, 1/2 cup olive oil, oregano, parsley, garlic, salt, pepper, bay leaves, and olives. Add chicken breasts and stir to coat. Cover and transfer to refrigerator; let marinate overnight.
  • Preheat oven to 350 degrees. Uncover and sprinkle with brown sugar. Pour wine over chicken breasts and cover with parchment paper-lined foil. Transfer to oven and bake for 1 hour.
  • Meanwhile, heat margarine and remaining tablespoon olive oil in a medium skillet over medium-high heat. Add shallots and cook, stirring, until translucent. Stir in sun-dried tomatoes and artichoke hearts; remove from heat and set aside.
  • Uncover chicken and pour sun-dried tomato mixture over chicken. Return to oven until sun-dried tomato mixture is heated through, about 15 minutes. Discard bay leaf and serve immediately.

GREEK CHICKEN WITH ARTICHOKE HEARTS



Greek Chicken with Artichoke Hearts image

Another recipe I made when I was learning to cook and trying to impress the boyfriend who is now my DH! I really like this dish a lot, and add lots more lemon, pepper, garlic, and oregano, but that's my taste! I've also added parboiled, quartered potatoes at the start, and really like the artichoke hearts and potatoes together. Adapted from Betty Croker's New International Cookbook.

Provided by Lizzie-Babette

Categories     Chicken

Time 1h15m

Yield 4-6 serving(s)

Number Of Ingredients 9

2 1/2-3 lbs chicken, cut into pieces or 2 1/2-3 lbs your favorite mix of bone-in skin-on chicken pieces
1/2 cup fruity olive oil
1/4-1/2 cup lemon juice (I love it really lemony, but you may prefer less lemon to start...can always add more!)
2 1/2 teaspoons dried oregano
1 teaspoon salt
1/2-1 teaspoon pepper (I use fresh ground black)
1 -4 clove chopped garlic, to taste (I use way more)
1 can artichoke heart, quartered (NOT marinated)
lemon slice

Steps:

  • Preheat oven to 375 degrees fahrenheit.
  • Rinse chicken pieces and pat dry.
  • Put chicken in 13 x 9 x 2 inch baking dish.
  • Whisk together remaining ingredients (except artichoke hearts and lemon slices) and pour evenly over chicken.
  • Cook uncovered, spooning juices over chicken occasionally, for about 30 minutes.
  • Turn chicken over and cook for 10 minutes more.
  • Remove the pan from the oven, scatter artichoke heart among the chicken, and spoon cooking juices over them.
  • Continue to cook for about 20 minutes more, basting once or twice more, until chicken is done (juices run clear when the thickest part of the largest piece is pierced).
  • Remove pan from oven, garnish with lemon slices and a final quick grind of pepper, if you like, let rest about 5 minutes and serve.

CURRIED CHICKEN AND ARTICHOKE HEARTS CASSEROLE



Curried Chicken and Artichoke Hearts Casserole image

I refer to this as "best friend casserole" because it was given to my mom from her best friend, who is no longer with us. I guarantee after you make it, you will call me your best friend! Delicious dish!! We make this often and it is great served over rice. You'll love it.

Provided by MadzMom

Categories     Curries

Time 45m

Yield 6-8 serving(s)

Number Of Ingredients 10

2 2/3 cups cooked chicken breasts
2 cloves garlic, chopped
2 cans artichoke hearts
1 cup mayonnaise
2 cans cream of chicken soup
1 teaspoon lemon juice
1/2 teaspoon curry powder
1/8 cup soft bread cubes
1 1/4 cups sharp cheddar cheese
2 tablespoons melted butter

Steps:

  • Heat olive oil and saute garlic and drained artichoke hearts together.
  • Put mixture in a greased 9 x 13 pan.
  • Mix together mayonnaise, soup, lemon juice and curry powder and pour over the chicken and artichoke hearts.
  • Top with bread cubes and cheese then drizzle melted butter over top.
  • Bake at 350 for 25 minutes or until bubbly.

Nutrition Facts : Calories 375.4, Fat 30.6, SaturatedFat 10.9, Cholesterol 53.2, Sodium 1120.9, Carbohydrate 17.6, Fiber 0.1, Sugar 3.2, Protein 8.8

CHICKEN THIGHS WITH PLUM TOMATOES, SPINACH, MUSHROOMS, AND ARTICHOKE HEARTS



Chicken Thighs with Plum Tomatoes, Spinach, Mushrooms, and Artichoke Hearts image

Chicken thighs cooked on the stove with a hearty sauce of spinach, mushrooms, artichoke hearts, garlic, and sofrito. The lower the heat, the longer the cooking time and the more tender and juicy the chicken will be. Serve with linguini: place a portion of pasta on a large plate and pile the chicken mixture on top with juices and the chunks of good stuff.

Provided by Laura Del Savio

Categories     Meat and Poultry Recipes     Chicken     Chicken Thigh Recipes

Time 1h40m

Yield 3

Number Of Ingredients 13

¼ cup olive oil
4 cloves garlic, minced
6 (4 ounce) bone-in chicken thighs
2 tablespoons sofrito
salt and ground black pepper to taste
1 tablespoon olive oil, or more if needed
1 (8 ounce) package baby portobello mushrooms, sliced
1 (10 ounce) bag baby spinach
4 plum tomatoes, cored and chopped
¾ cup Cabernet Sauvignon
2 cups chicken broth, or as needed
½ cup pine nuts (pignoli)
1 (8 ounce) can artichoke hearts, drained and quartered

Steps:

  • Heat 1/4 cup oil in a heavy skillet over medium heat. Stir in garlic and cook until fragrant, about 30 seconds. Add chicken thighs and cook, turning occasionally, until fully browned and garlic has burned slightly, about 10 minutes; the burnt garlic will add to the smoky flavor of the dish.
  • Add sofrito to the skillet and stir until chicken is coated in sofrito and oil. Season with salt and pepper. Turn heat to low and cook until chicken is no longer pink at the bone and the juices run clear, 10 to 15 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Remove from the heat and set aside.
  • Meanwhile, heat 1 tablespoon oil in a Dutch oven over medium heat. Add mushrooms and season with salt and pepper. Cook until mushrooms are slightly brown, adding a bit more oil if pan gets too dry, about 5 minutes. Stir in spinach and cook for 5 minutes. Add tomatoes and chicken, garlic, and sofrito mixture from the skillet; stir to mix.
  • Return the skillet to the stove and turn heat to high. Pour Cabernet Sauvignon into the pan and bring to a boil while scraping the browned bits of food off the bottom of the pan with a wooden spoon. Transfer wine glaze to the Dutch oven; mix to combine. Add 2 cups chicken broth or more to fully cover the chicken. Reduce heat to low and simmer for at least 1 hour.
  • Shortly before serving, place pine nuts in a dry skillet over medium-low heat. Cook, stirring frequently, until browned, about 3 minutes. Add pine nuts to the chicken mixture. Stir in artichoke hearts and allow to heat for 1 minute prior to serving.

Nutrition Facts : Calories 812.6 calories, Carbohydrate 25.9 g, Cholesterol 141.4 mg, Fat 51.9 g, Fiber 8.1 g, Protein 54 g, SaturatedFat 9.1 g, Sodium 1596.7 mg, Sugar 5.9 g

GRILLED CHICKEN HEARTS



Grilled Chicken Hearts image

Provided by James Beard

Categories     Chicken     Ginger     Poultry     Appetizer     Marinate     Sherry     Summer     House & Garden     Sugar Conscious     Dairy Free     Peanut Free     Tree Nut Free     No Sugar Added     Kosher

Yield This will serve 25 as an appetizer course

Number Of Ingredients 5

2 to 3 pounds of chicken hearts
equal parts soy sauce and sherry wine
2 cloves garlic, crushed
1 teaspoon freshly ground black pepper
1 teaspoon ground ginger

Steps:

  • Marinate chicken hearts in the following mixture: To equal parts of soy sauce and sherry wine add 2 crushed cloves of garlic, 1 teaspoon of freshly ground black pepper and 1 teaspoon of ground ginger. Let the hearts soak for an hour or two before cooking. Arrange 3 to 4 chicken hearts on each small skewer and grill them until nicely brown on all sides. Bamboo chopsticks can be whittled down to make excellent skewers. Soak them in water for an hour before using or they will burn and char.

WINE-BRAISED CHICKEN WITH ARTICHOKE HEARTS



Wine-Braised Chicken with Artichoke Hearts image

Categories     Chicken

Number Of Ingredients 9

4 pieces Chicken Thighs, Bone in with skin on
1 Kosher salt and black pepper, to taste
1 tablespoon Olive Oil, plus more for drizzling
2 cans Canned Artichoke Hearts 14 oz cans, drained and halved lengthwise)
1 Red Onion (Medium, sliced)
1 1/4 cup Dry white wine
3 sprigs Thyme, Oregano, or Marjoram
1 cup Parsley leaves
1 Sumac (optional), for serving

Steps:

  • Heat oven to 425 degrees. Season chicken on both sides with salt and pepper.
  • Heat tablespoon oil in a large skillet over medium-high, and add chicken, skin side down. Cook, without flipping, unitl the skin is deeply golden and much of the fat has rendered, 8 to 10 minutes. (You may need to pour off some of the fat)
  • Using tongs, flip the chicken skin side up. Let the undersides cook for anoother 5 or so mlinutes. Set chicken aside. Add artichoke haearts and onions to the pan, letting them sizzle until they get a little color, 3 to 4 minutes.
  • Add wine and thyme, shaking skillet to make sure the wine is evenly distributed and scaping up any golden-brown bits. Add chicken back to the pan, over the artichoke hearts and onions. Bring to a simmer and place in the oven until chicken has finished cooking and sauce is reduced by about half, 10 to 12 minutes.
  • Remove chicken from oven and scatter with parsley. Finish with more pepper, a drizzle of olive oil, and a sprinkle of sumac, if you have it.

ANGEL HAIR W/CHICKEN AND ARTICHOKE HEARTS



Angel Hair W/Chicken and Artichoke Hearts image

This dish is a delightful change of pace from the typical pasta dish. I got this recipe at a Taste of Home Cooking School that I attended. It is so good that I make it every two-three weeks.

Provided by Three-olive Martini

Categories     Chicken

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 13

3 tablespoons olive oil, divided
4 ounces prosciutto, thinly sliced and coarsely chopped
6 tablespoons butter, divided (reserve 1 tbsp & cube the remainder)
1 tablespoon garlic, minced
2 tablespoons capers, rinsed and drained
6 1/2 ounces artichoke hearts
1 cup Chardonnay wine
1 lemon, sliced into 1/4-inch rounds. (remove seeds)
1 1/4 lbs chicken (cubed)
1/2 lb angel hair pasta
1/4 cup parmesan cheese, grated
1/2 bunch parsley, chopped
salt & pepper

Steps:

  • Bring salted water to a boil for angel hair pasta. Heat 1 tbsp olive oil in large sauté pan over medium heat, add prosciutto and sauté until lightly brown. Add remaining olive oil, 1 tbsp butter, garlic, capers, artichoke hearts and cook until garlic is fragrant, about 3 minutes.
  • Scrape up any browned bits on pan bottom and add chardonnay to deglaze. Add lemon rounds and simmer over medium heat until liquid is reduced by half. Add remaining butter, stirring over low heat until incorporated. Remove lemon rinds.
  • Place cooked chicken in the sauce to warm through, adding salt and pepper to taste. Meanwhile cook angel hair pasta according to package instructions and drain. Pour chicken and sauce over pasta and sprinkle with parmesan cheese and parsley.
  • Serve immediately with additional parmesan cheese on the side.

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

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.

CHICKEN PICCATA WITH LEMON, CAPERS AND ARTICHOKE HEARTS RECIPE - (4.5/5)



Chicken Piccata with Lemon, Capers and Artichoke Hearts Recipe - (4.5/5) image

Provided by Belinda

Number Of Ingredients 13

4 (4-ounce) boneless, skinless chicken breast halves
Salt and ground black pepper
1/3 cup all-purpose flour
1/2 teaspoon finely grated lemon zest
1/2 teaspoon paprika
1/2 teaspoon garlic powder
1 tablespoon olive oil
1/4 cup fresh lemon juice
1/2 cup dry white wine
1/2 cup reduced-sodium chicken broth
1 (14-ounce) can artichoke hearts, quartered
1/4 cup drained capers
1 cup quick-cooking brown rice

Steps:

  • Chicken Piccata with Lemon, Capers and Artichoke Hearts Copyright, 2006, Robin Miller, All rights reserved Show: Quick Fix Meals with Robin Miller Episode: Spring Fling Place chicken in zip-top bags and pound with a meat mallet or rolling pin until 1/4-inch thick. Remove chicken from bag and season all over with salt and black pepper. In a shallow dish (or plastic bag), combine flour, lemon zest, paprika, and garlic powder. Mix well. Add chicken and turn to coat. Remove chicken from flour mixture and shake off excess flour. Heat oil in a large skillet over medium-high heat. Add chicken and saute 2 minutes per side, until golden brown and cooked through. Add lemon juice, wine and chicken broth and bring to a simmer. Simmer 5 minutes, until chicken is cooked through and sauce thickens. Add artichoke hearts and capers and simmer 1 minute to heat through. Cook rice according to package directions.

Tips:

  • Clean the chicken hearts thoroughly: Remove any excess fat or connective tissue, and rinse them under cold water.
  • Marinate the chicken hearts: Marinating the hearts in a mixture of olive oil, herbs, and spices will help to tenderize them and add flavor.
  • Cook the chicken hearts over medium heat: This will help to prevent them from becoming tough.
  • Do not overcook the chicken hearts: Overcooked chicken hearts will become tough and chewy. Cook them just until they are cooked through, about 5-7 minutes.
  • Serve the chicken hearts immediately: Chicken hearts are best served hot, so cook them just before you're ready to eat them.

Conclusion:

Chicken hearts are a delicious and versatile ingredient that can be used in a variety of dishes. They are a good source of protein, iron, and zinc. With their mild flavor, chicken hearts can be marinated and cooked in a variety of ways, making them a great addition to any meal. Whether you're looking for a quick and easy appetizer or a hearty main course, chicken hearts are a great option.

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