Best 2 Greek Chicken Artichokes Recipes

Greek chicken artichokes is a delightful Mediterranean dish that is sure to impress your taste buds. This flavorful combination of tender chicken, plump artichoke hearts, and aromatic herbs and spices creates a culinary experience that will transport you to the sunny shores of Greece. Whether you're hosting a special occasion dinner or simply looking for a weeknight meal that's both delicious and nutritious, this dish is sure to be a hit.

Let's cook with our recipes!

GREEK CHICKEN & ARTICHOKES

Greek Chicken & Artichokes image

Because it's so easy and fast, this recipe was a perennial favorite with my friends during our college years. I've also added olives and onions to the mix to give it a little something extra. -Caitlin Chaney, Palm Harbor, Florida

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 8

Ingredients

3/4 pound boneless skinless chicken breasts, cubed
1-1/4 teaspoons Greek seasoning
1 tablespoon olive oil
1 cup sliced fresh mushrooms
1 can (14-1/2 ounces) no-salt-added diced tomatoes, undrained
1 can (14 ounces) water-packed quartered artichoke hearts, drained
2 cups cooked brown rice
1/4 cup crumbled feta cheese

Steps:

Toss chicken with Greek seasoning. In a large skillet, heat oil over medium-high heat. Add chicken; cook and stir until lightly browned. Add mushrooms; cook and stir 2 minutes longer., Stir in tomatoes and artichoke hearts. Bring to a boil. Reduce heat; simmer, covered, 8-12 minutes or until chicken is cooked through. Serve with rice. Top with cheese.

Nutrition Facts : Calories 309 calories, Fat 7g fat (2g saturated fat), Cholesterol 51mg cholesterol, Sodium 704mg sodium, Carbohydrate 34g carbohydrate (4g sugars, Fiber 4g fiber), Protein 25g protein. Diabetic Exchanges

GREEK ISLAND CHICKEN WITH MARINATED ARTICHOKES

Greek Island Chicken With Marinated Artichokes image

A tasty chicken dish - with a flavoursome blend of herbs, spices, vegetables and honey - which is nonetheless still reasonably low both in calories and in fat. Adapted from Paige Morehouse's recipe which appears in Prevention Healthy Cooking's 'Eat Up, Slim Down: Tried-and-true recipes and tips from real weight-loss winners' by Jane Kirby and David Joachim. Because the recipe contains several vegetables, it really is a stand-alone dish. When I've made it, I've added a bit more garlic (personal preference). The original recipe had 2 cloves of garlic; and I've included more like 8 ounces of mushrooms (again, personal preference). The original recipe had 3 ounces of mushrooms. I've always used kalamata olives when making this dish.

Provided by bluemoon downunder

Categories One Dish Meal

Time 1h

Yield 4 serving(s)

Number Of Ingredients 16

Ingredients

1 tablespoon olive oil
4 boneless chicken breasts, skinned
1 onion, chopped
4 garlic cloves, finely chopped
8 ounces mushrooms
1 cup white wine
8 ounces bottled marinated artichoke hearts
1 ounce sun-dried tomato, dry-packed coarsely chopped
1 1/2 ounces Greek olives, pitted, halved
1 teaspoon lemon-pepper seasoning
1 teaspoon honey
1/4 teaspoon salt
1/2 teaspoon oregano
1/2 teaspoon cinnamon
2 1/2 ounces feta cheese, crumbled
4 lemon wedges or 4 lemon slices

Steps:

Warm the oil in a large non-stick pan (which has a lid) over a medium-high heat. Add the chicken and cook for 5 minutes on each side, or until browned. Transfer to a plate.
Reduce the heat to medium, add the onion and garlic. Cook for 5 minutes, or until the onion has softened.
Stir in the mushrooms and cook for a further 10 minutes or until the mushrooms have softened and the juices have reduced.
Add the wine, artichokes, tomatoes, olives, lemon-pepper seasoning, honey, salt, oregano, cinnamon and chicken.
Reduce the heat to low, cover and cook for 15 minutes.
Uncover and cook for 5 minutes, or until the sauce thickens slightly and a thermometer inserted in the thickest part of the breasts registers 70ºC/169ºF and the juices run clear.
Sprinkle with the cheese and serve over rice with the lemon wedges.

Tips:

- To ensure the chicken breasts remain tender and juicy during cooking, consider brining them prior to baking. Simply dissolve 1/4 cup of kosher salt in 4 cups of cold water, submerge the chicken breasts in the mixture, and refrigerate for at least 30 minutes. Rinse and pat dry before seasoning and baking. - If you prefer a crispier chicken exterior, increase the baking temperature to 425°F (220°C) for the final 10 minutes of cooking. Keep a close eye to prevent burning. - Enjoy the versatility of this dish by experimenting with different vegetables. Try using baby potatoes, bell peppers, or zucchini for a colorful and flavorful variation. - For a more robust flavor profile, marinate the chicken breasts in a mixture of olive oil, lemon juice, garlic, and oregano for at least 2 hours before baking. - Don't be afraid to adjust the seasoning to suit your taste preferences. Add more or less garlic, lemon, or herbs as desired.

Conclusion:

This delightful Greek Chicken and Artichokes recipe is a perfect blend of Mediterranean flavors that is sure to impress your taste buds. The tender chicken, succulent artichokes, and tangy lemon-herb sauce create a harmonious and satisfying meal. Serve it alongside a fresh and crisp salad and some warm pita bread for a complete and delicious dinner experience. With its ease of preparation and mouthwatering flavors, this recipe is a must-try for any home cook looking to explore the vibrant cuisine of Greece.