Best 7 Chicken With Tomato Artichoke Sauce Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Chicken with tomato artichoke sauce is a classic dish that is both delicious and easy to make. The combination of tangy tomatoes, salty artichokes, and tender chicken makes for a flavorful and satisfying meal. The sauce can be made ahead of time, making it a great option for busy weeknights. Serve it over pasta, rice, or quinoa for a complete meal.

Here are our top 7 tried and tested recipes!

ARTICHOKE AND TOMATO CHICKEN



Artichoke and Tomato Chicken image

This is a delicious recipe that I came up with one afternoon when I couldn't find anything to make for the family!

Provided by Maggie

Categories     World Cuisine Recipes     European     Italian

Time 1h5m

Yield 6

Number Of Ingredients 9

¼ cup olive oil
4 fresh tomatoes, diced
3 tablespoons chopped fresh basil
2 tablespoons chopped fresh oregano
6 artichoke hearts, drained and chopped
2 red bell peppers, chopped
1 (8 ounce) package mozzarella cheese, cubed
6 skinless, boneless chicken breast halves - pounded to 1/4 inch thickness
2 cups marinara sauce

Steps:

  • Heat oil in a skillet over medium heat. Add tomatoes, basil, oregano, artichoke hearts and red peppers. Cook until just hot, then remove from heat. transfer to a large bowl and toss together with mozzarella cubes.
  • Preheat oven to 350 degrees F (175 degrees C). Lay out the pounded breasts and spoon filling onto the center, leaving an inch on each side. Adjust filling as you roll so as not to over stuff. Place them seam side down into a 2 quart baking dish. cover with marinara sauce. Place lid onto dish or cover with aluminum foil.
  • Bake for 35 to 45 minutes in the preheated oven, or until chicken is cooked through. You'll love it!

Nutrition Facts : Calories 542.7 calories, Carbohydrate 19.8 g, Cholesterol 162.4 mg, Fat 20.4 g, Fiber 4.5 g, Protein 66.7 g, SaturatedFat 6.4 g, Sodium 817.1 mg, Sugar 11.5 g

TOMATO ARTICHOKE CHICKEN



Tomato Artichoke Chicken image

Preparing the pizza sauce early in the week sure saves time later when it's used in this fast dinner. Tender chicken, roasted red peppers and marinated artichoke hearts put a flavorful spin on the red sauce that's served over pasta.

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 6

1 jar (12 ounces) marinated quartered artichoke hearts
4 boneless skinless chicken breasts (4 ounces each)
1 tablespoon olive oil
2 cups pizza sauce
1 jar (7 ounces) roasted sweet red peppers, drained and cut into strips
Hot cooked fettuccine

Steps:

  • Drain artichoke hearts, reserving 1/4 cup marinade. In a large skillet, brown chicken in oil. Add the pizza sauce, artichokes, red peppers and reserved artichoke marinade. , Bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or until a thermometer reads 170°. Serve with fettuccine.

Nutrition Facts : Calories 262 calories, Fat 19g fat (3g saturated fat), Cholesterol 16mg cholesterol, Sodium 982mg sodium, Carbohydrate 15g carbohydrate (8g sugars, Fiber 2g fiber), Protein 8g protein.

CHICKEN IN TOMATO ARTICHOKE SAUCE



Chicken in Tomato Artichoke Sauce image

Make and share this Chicken in Tomato Artichoke Sauce recipe from Food.com.

Provided by Parsley

Categories     Chicken

Time 30m

Yield 4 serving(s)

Number Of Ingredients 8

4 boneless skinless chicken breast halves (about 1 lb)
1 tablespoon olive oil
15 ounces tomato sauce
14 ounces artichoke hearts, drained and chopped
2 teaspoons fresh rosemary
2 teaspoons oregano
1 teaspoon basil
1/4 cup sliced black olives

Steps:

  • In a large skillet, brown chicken breasts in olive oil over medium heat; about 2 minutes per side.
  • Add tomato sauce, artichokes, rosemary and basil. Bring to a boil.
  • Reduce heat and simmer, covered, 10-12 minutes or until chicken is done.
  • Remove chicken with a slotted spoon and place on a serving platter.
  • Return sauce in skillet to a boil; reduce heat and simmer, uncovered until desired consistancy. Spoon over chicken and sprinkle with olives.
  • Serve.

Nutrition Facts : Calories 253.3, Fat 7.9, SaturatedFat 1.4, Cholesterol 75.5, Sodium 819.8, Carbohydrate 18.3, Fiber 10.5, Sugar 5.5, Protein 29.4

CHICKEN WITH TOMATO-ARTICHOKE SAUCE



Chicken With Tomato-Artichoke Sauce image

Make and share this Chicken With Tomato-Artichoke Sauce recipe from Food.com.

Provided by Thea

Categories     Chicken Breast

Time 22m

Yield 4 serving(s)

Number Of Ingredients 6

4 boneless skinless chicken breast halves
1 tablespoon olive oil
1 (15 ounce) can contadina Italian-style tomato sauce
1 (14 ounce) can artichoke hearts, drained
1 1/2 teaspoons chopped fresh rosemary or 1/2 teaspoon dried rosemary, crushed
1/4 cup halved pitted ripe olives (optional)

Steps:

  • Brown chicken in hot oil in large skillet over medium heat about 2 minutes per side.
  • Add tomato sauce, artichokes and rosemary. Bring to boil; reduce heat. Simmer, covered 10 to 12 minutes or until chicken is done. Remove chicken and artichokes with slotted spoon to serving platter.
  • Bring sauce to boil; reduce heat. Simmer, uncovered, until desired consistency. Spoon over chicken. Sprinkle with olives and serve with hot cooked orzo, rice or pasta if desired. Garnish with fresh rosemary, if desired.

Nutrition Facts : Calories 246.3, Fat 5.3, SaturatedFat 0.9, Cholesterol 68.4, Sodium 1007.1, Carbohydrate 19.6, Fiber 7.1, Sugar 5.9, Protein 32.2

ROAST CHICKEN WITH ARTICHOKES, TOMATOES AND PEPPERS



Roast Chicken With Artichokes, Tomatoes And Peppers image

Provided by Molly O'Neill

Categories     dinner, roasts, main course

Time 1h45m

Yield Four servings

Number Of Ingredients 11

1 13 3/4-ounce can artichoke hearts, well drained
2 cloves garlic, peeled
1 tablespoon olive oil
1/2 teaspoon salt, plus more to taste
Freshly ground pepper to taste
1 3 1/2-pound roasting chicken
1/2 lemon, quartered
3 sprigs fresh rosemary
1 14 1/2-ounce can peeled tomatoes, well drained and coarsely chopped
1 green bell pepper, roasted, peeled, cored, deribbed and julienned
1/8 teaspoon cayenne

Steps:

  • Preheat the oven to 450 degrees. Place about two-thirds of the artichokes in a food processor with the garlic, 2 teaspoons of the olive oil, 1/2 teaspoon of the salt and pepper. Process until smooth, stopping as necessary to scrape the sides of the bowl.
  • Carefully loosen the skin over the breast from the meat, forming 2 pouches. Stuff the pouches with the artichoke mixture. Rub the skin with the remaining teaspoon of olive oil and season with salt and pepper. Fill the cavity with the lemon, the rosemary and the remaining artichoke hearts. Place in a roasting pan and roast for 35 minutes, running a spatula under the chicken once or twice to prevent it from sticking to the pan.
  • Combine the tomato, roasted pepper and cayenne and spoon the mixture over the chicken. Continue roasting until the juices run clear when pricked in the thickest part of the thigh, about 35 minutes longer, basting every 10 minutes. Remove from the oven and let stand for 10 minutes before carvings. Carve and divide among 4 plates, serving a little of the artichoke puree with each serving.

Nutrition Facts : @context http, Calories 729, UnsaturatedFat 31 grams, Carbohydrate 19 grams, Fat 49 grams, Fiber 9 grams, Protein 54 grams, SaturatedFat 13 grams, Sodium 703 milligrams, Sugar 4 grams

CHICKEN WITH HEIRLOOM TOMATOES, ARTICHOKES, AND ROSEMARY



Chicken with Heirloom Tomatoes, Artichokes, and Rosemary image

A quick and wholesome dish. Very tasty when paired with orzo pasta and garnished with cracked olives and lemon slices.

Provided by Samantha

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 40m

Yield 6

Number Of Ingredients 9

6 skinless, boneless chicken breast halves
1 tablespoon olive oil, divided
salt and ground black pepper to taste
4 cups heirloom cherry tomatoes
2 (14 ounce) cans artichoke hearts, drained and rinsed
3 sprigs fresh rosemary
¼ teaspoon red pepper flakes
¼ cup Kalamata olives
½ lemon, juiced

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C).
  • Coat chicken breasts with 1/2 tablespoon olive oil and season with salt and pepper. Arrange chicken breasts in a large baking dish.
  • Bake in the preheated oven until opaque, about 12 minutes.
  • Meanwhile, gently mash 1 cup tomatoes. Combine with remaining tomatoes, remaining olive oil, artichokes, rosemary sprigs, salt, and red pepper flakes.
  • Flip chicken breasts and cover with tomato mixture. Continue baking until chicken is no longer pink in the center, about 12 minutes more.
  • Place olives on a cutting board and use a rolling pin to break them into irregular pieces. Plate chicken breasts with tomato mixture; drizzle lemon juice on top. Garnish with rosemary sprigs and cracked olives.

Nutrition Facts : Calories 215.7 calories, Carbohydrate 14.1 g, Cholesterol 58.5 mg, Fat 6.4 g, Fiber 4.1 g, Protein 25.9 g, SaturatedFat 1.2 g, Sodium 660.3 mg, Sugar 0.1 g

CHICKEN WITH BASIL ARTICHOKE SAUCE



Chicken with Basil Artichoke Sauce image

Lemon-flavored chicken and a basil-artichoke sauce make this an elegant entree for Easter. It's delicious served over hot cooked pasta or rice. -Andrea Metzler, Moscow, Idaho

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 4 servings.

Number Of Ingredients 15

4 boneless skinless chicken breast halves (4 ounces each)
1/4 teaspoon salt
1/4 teaspoon pepper
1 tablespoon canola oil
2 tablespoons lemon juice
SAUCE:
3-1/2 teaspoons cornstarch
1-1/2 cups milk
1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and quartered
3 tablespoons grated Parmesan cheese
2 tablespoons minced fresh basil
2 tablespoons white wine or chicken broth
2 teaspoons lemon juice
1/4 teaspoon salt
1/4 teaspoon pepper

Steps:

  • Rub chicken with salt and pepper. In a large skillet, brown chicken in oil on both sides. Transfer to a greased 13-in. x 9-in. baking dish. Drizzle with lemon juice. Bake, uncovered, at 375° for 20-25 minutes or until chicken juices run clear., Meanwhile, in a small heavy saucepan, whisk cornstarch and milk until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the remaining ingredients; heat through. Serve sauce with chicken.

Nutrition Facts : Calories 282 calories, Fat 10g fat (3g saturated fat), Cholesterol 75mg cholesterol, Sodium 692mg sodium, Carbohydrate 15g carbohydrate (4g sugars, Fiber 0 fiber), Protein 30g protein. Diabetic Exchanges

Tips:

  • To save time, use a jarred or canned tomato sauce as the base for the dish.
  • If you don't have artichoke hearts on hand, you can substitute canned or frozen peas or corn.
  • For a creamier sauce, add 1/2 cup of heavy cream or sour cream to the skillet before simmering.
  • Serve the chicken with a side of rice, pasta, or roasted vegetables.
  • Leftover chicken can be used in sandwiches, wraps, or salads.

Conclusion:

Chicken with Tomato Artichoke Sauce is a quick and easy meal that can be made in under 30 minutes. It's a versatile dish that can be served with a variety of sides, and it's a great way to use up leftover chicken. The combination of juicy chicken, flavorful sauce, and tender artichoke hearts makes this a dish that the whole family will love. If you're looking for a delicious and easy weeknight meal, look no further than this recipe. So next time you're in a hurry, give this recipe a try and you won't be disappointed.

Related Topics