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Creamy Artichoke Chicken Recipe

My friend Bethany came up with this creamy artichoke chicken recipe (of course I put my own spin on it because that’s just what I do).  She is an amazing cook and I have to admit this recipe is definitely in my top 10 favorites. It’s jammed packed full of fresh, creamy, delicious flavors. I know you love it as much as I do! 

Ingredients:
For the topping
1 can artichoke hearts, rinsed, drained and chopped (I also pat them dry with a paper towel so there’s no water on them)
3 TBS mayonnaise
Zest from 1 lemon
Juice of 1/2 a lemon
1/2 cup Parmesan cheese, grated
3 cloves garlic, minced
1/2 tsp crushed red pepper
1 sprig fresh rosemary, minced
Salt and pepper to taste

Mix all ingredients together and set aside.

For the chicken
4 chicken breasts
1 1/2 cups flour
Salt and pepper
2 sprigs rosemary, minced

Pre-heat oven broiler on high.

1. Take the chicken and butterfly each one, also making crisscross marks with a knife on the bottom of the breast to make it more tender.
2. Mix flour, salt, pepper and rosemary in a gallon size zip lock bag.  Add chicken and toss to coat.
3. Heat skillet over medium-heat with 2 TBS olive oil.  Cook chicken for about 5 min on each side until golden brown.
4. When chicken is done place on a baking sheet.  Place a heap of the topping on top of each chicken breast, covering most of the breast.
5. Broil chicken until the topping starts to bubble and turns golden.  This should take between 3-5 min.

Serve and enjoy!  I promise you will not be disappointed!

5.0 from 3 reviews
Creamy Artichoke Chicken
 
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Prep time
Cook time
Total time
 
Author:
Serves: 4
Ingredients
  • For the topping
  • 
1 can artichoke hearts, rinsed, drained and chopped
  • 3 TBS mayonnaise

  • Zest from 1 lemon

  • Juice of ½ a lemon

  • ½ cup Parmesan cheese, grated

  • 3 cloves garlic, minced

  • ½ tsp crushed red pepper

  • 1 sprig fresh rosemary, minced

  • Salt and pepper, to taste
  • For the chicken
  • 
4 chicken breasts 

  • 1½ cups flour

  • Salt and pepper
, to taste
  • 2 sprigs rosemary, minced
Instructions
  1. Mix all the topping ingredients together, set aside.
  2. Take the chicken and butterfly each one, also making crisscross marks with a knife on the bottom of the breast to make it more tender.
  3. Mix flour, salt, pepper and rosemary in a gallon size zip lock bag.  Add chicken and toss to coat.
  4. Heat skillet over medium heat with 2 TBS olive oil.
  5. Cook chicken for about 5 min on each side until golden brown and no longer pink inside.
  6. When chicken is done place on a baking sheet.  Place a heap of the topping on top of each chicken breast, covering most of the breast.
  7. Broil chicken until the topping starts to bubble and turns golden.  This should take between 3-5 min.

 

About Anna

"Hi, I'm Anna! Wife, mother, child of God, and the founder of Ask Anna. I have always enjoyed cleaning, organizing, decorating and helping people, so I've put that all together on the pages of this blog. I truly hope my tips help you in your home and make sure to contact me if you have a question!"

Comments

  3. InMyOwnStyle says

    Hi Anna-This looks yummy, I love artichokes and don't have many recipes using them. I think I will try making it this weekend.My best- Diane

  4. Cozy Home Scenes says

    Thanks for reminding me of this recipe. I used to make it, then I got in a rut of making the same recipes all the time. I'll have to try something like this again someday.

  5. Debra says

    I love artichokes. The dish looks delicious. Thanks for sharing. I'm following from Totally Tuesday. Have a great day!Debrahttp://thecookbookdiva.wordpress.com/

  11. roz says

    Hi Anna, I know that this has to be delicious, because a friend also gave me a recipe that was similar to this only in a casserole form . . . and it is delicious! I adore artichokes and with chicken like this the dish is superb! Thank you for sharing. I'm putting this in my 'to cook' file!

  19. Lisa Richey says

    Delicious! The flavors are both refreshingly light and creamy. I tried this recipe for the first time when my in-laws were visiting. It was a hit! I serve it over pasta with a cream sauce I make from the juices that remained after topping the chicken. My husband loves that I have incorporated this recipe into my repertoire. Thank you, Ask Anna!

  20. Courtney says

    I made this tonight. I dint have any lemon, so I used a dash or so of Italian dressing and a bit more garlic. It turned out SO good! Even my kiddos ate it. We love artichokes and I cook with them a lot. Thanks for the recipe!

  21. Karla says

    Hi, Anna,

    I came across this wonderful recipe a few months ago, and it immediately became a favorite. I apologize for just now leaving a thank-you message. Because I live alone, I freeze portions of it, and it reheats quite well. And because I am disabled, a woman comes in every day to cook, do other household tasks, shopping, etc., She has made it at home, and she and her husband really like it, too. Thanks from all of us!

  22. Laurel says

    Hey, I am looking to make this later this week, but I just have big jars of artichokes from Costco. About how many ounces is the can you use?

    • Anna says

      When I make it I use a 15oz can, like the size of a can of beans. I think it works out to being about 2 cups once they’re all cut up into quarters. Enjoy! I just made it last week, it’s so yummy. 🙂

  23. April says

    This was good. I cut the recipe in half for two of us. We still had leftover topping, but I plan to eat that with tortilla chips. We had it with salad and rotini with butter, salt, garlic powder, and parmesan cheese. Yum!