19 Flavorful Chicken Artichoke Recipe Delights

Sometimes you just need a dinner that feels special without requiring hours in the kitchen. That’s the magic of chicken and artichokes—a classic combo that’s endlessly adaptable for quick weeknight meals or cozy weekend feasts. We’ve gathered 19 of our most flavorful recipes to inspire your next culinary adventure. Get ready to find your new favorite dish!

Creamy Artichoke Chicken Bake

After a long day chasing my toddler around the house, I crave comfort food that comes together with minimal effort but delivers maximum flavor. This creamy artichoke chicken bake has become my go-to weeknight hero—it’s cozy, satisfying, and always earns rave reviews from my picky husband.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs (I find thighs stay juicier than breasts, but use what you love!)
• 1 (14 oz) can artichoke hearts, drained and quartered (the marinated ones add extra zing if you have them)
• 1 cup heavy cream (for that luscious, velvety sauce we all adore)
• 1/2 cup grated Parmesan cheese (the real stuff, please—it melts so much better)
• 2 cloves garlic, minced (because everything’s better with garlic)
• 1 tbsp olive oil (my trusty extra virgin is always on hand)
• 1 tsp dried Italian seasoning (a little blend I keep in a jar by the stove)
• 1/2 tsp salt (I use fine sea salt for even distribution)
• 1/4 tsp black pepper (freshly ground if you can—it makes a difference)

Instructions

1. Preheat your oven to 375°F to ensure it’s perfectly heated for even baking.
2. Pat the chicken thighs completely dry with paper towels—this helps them brown beautifully instead of steaming.
3. Heat 1 tablespoon of olive oil in a large oven-safe skillet over medium-high heat until it shimmers.
4. Season the chicken thighs evenly on both sides with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
5. Sear the chicken in the hot skillet for 3–4 minutes per side, until golden brown but not cooked through.
6. Remove the chicken from the skillet and set it aside on a plate temporarily.
7. Reduce the heat to medium and add the minced garlic to the skillet, sautéing for 30 seconds until fragrant.
8. Pour in 1 cup of heavy cream, scraping up any browned bits from the bottom of the pan for extra flavor.
9. Stir in 1/2 cup grated Parmesan cheese, 1 teaspoon dried Italian seasoning, and the remaining 1/2 teaspoon salt until the sauce is smooth.
10. Add the drained, quartered artichoke hearts to the sauce, stirring gently to coat them.
11. Return the seared chicken thighs to the skillet, nestling them into the creamy artichoke mixture.
12. Transfer the skillet to the preheated oven and bake uncovered for 20–25 minutes, until the chicken reaches an internal temperature of 165°F and the sauce is bubbly.
13. Let the bake rest for 5 minutes before serving—this allows the sauce to thicken slightly and the chicken to reabsorb juices.

Creamy and rich with tender artichokes, this dish feels like a warm hug in every bite. I love serving it over a bed of fluffy rice or with crusty bread to soak up every last drop of that luxurious sauce—it’s comfort food at its finest.

Lemon Garlic Chicken with Artichoke Hearts

Nothing beats coming home to a kitchen filled with the aroma of lemon and garlic after a long day. I first made this Lemon Garlic Chicken with Artichoke Hearts when I needed a quick, impressive dinner for unexpected guests, and it’s been a staple ever since. It’s the kind of dish that feels fancy but comes together with minimal fuss, perfect for busy weeknights or cozy weekends.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs (I find they stay juicier than breasts)
• 3 tbsp extra virgin olive oil (my go-to for its fruity flavor)
• 4 cloves garlic, minced (fresh only—I keep a jar in the fridge for emergencies, but nothing beats the real thing)
• 1/4 cup fresh lemon juice (about 2 lemons, and I always zest them first to save for garnish)
• 1 (14 oz) can artichoke hearts, drained and quartered (I love the briny tang they add)
• 1/2 cup chicken broth (low-sodium so I can control the salt)
• 1 tsp dried oregano (rubbed between my palms to wake up the oils)
• 1/4 tsp red pepper flakes (just enough for a subtle kick)
• Salt and black pepper (I’m generous with both here)
• 2 tbsp chopped fresh parsley (for that bright finish)

Instructions

1. Pat the chicken thighs completely dry with paper towels—this helps them sear nicely instead of steaming.
2. Season both sides of the chicken generously with salt and black pepper.
3. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat until it shimmers, about 1 minute.
4. Place the chicken in the skillet and cook for 5–6 minutes per side, until golden brown and internal temperature reaches 165°F.
5. Transfer the chicken to a plate and reduce the heat to medium.
6. Add the remaining 1 tablespoon of olive oil to the same skillet.
7. Sauté the minced garlic for 30 seconds, just until fragrant—be careful not to burn it.
8. Pour in the lemon juice and chicken broth, scraping up any browned bits from the bottom of the pan.
9. Stir in the artichoke hearts, dried oregano, and red pepper flakes.
10. Simmer the sauce for 3–4 minutes, until it slightly thickens.
11. Return the chicken to the skillet and spoon the sauce over it.
12. Cook for another 2 minutes to let the flavors meld.
13. Remove from heat and stir in the chopped parsley.

Every bite of this chicken is tender and infused with zesty lemon, while the artichoke hearts add a lovely, soft texture that soaks up the garlicky sauce. I love serving it over fluffy couscous or with crusty bread to mop up every last drop—it’s a meal that always feels like a hug in a bowl.

Mediterranean Chicken and Artichoke Skewers

Zesty Mediterranean flavors have been my go-to for summer entertaining ever since that unforgettable trip to Greece where I first tasted grilled artichokes. These skewers combine my love for easy grilling with the bright, fresh tastes of the Mediterranean coast—perfect for when you want something impressive but don’t want to spend all day in the kitchen.

Ingredients

– 1.5 lbs boneless chicken thighs (I prefer thighs for their juiciness, but breasts work too)
– 1 (14 oz) can artichoke hearts, drained (the marinated ones add extra flavor)
– 1/4 cup extra virgin olive oil (my go-to for Mediterranean dishes)
– 3 tbsp lemon juice (freshly squeezed makes all the difference)
– 2 cloves garlic, minced (I always add an extra clove because we love garlic)
– 1 tsp dried oregano (rubbed between my palms to release the oils)
– 1/2 tsp salt (I use sea salt for better flavor)
– 1/4 tsp black pepper (freshly ground, of course)
– 1 red bell pepper, cut into 1-inch pieces (the vibrant color makes the skewers pop)
– 1 red onion, cut into 1-inch chunks (they caramelize beautifully on the grill)

Instructions

1. Cut 1.5 lbs boneless chicken thighs into 1.5-inch cubes and place in a large bowl.
2. Drain 1 can of artichoke hearts and pat them dry with paper towels to ensure they brown properly.
3. Whisk together 1/4 cup extra virgin olive oil, 3 tbsp lemon juice, 2 minced garlic cloves, 1 tsp dried oregano, 1/2 tsp salt, and 1/4 tsp black pepper in a small bowl.
4. Pour the marinade over the chicken cubes and toss until evenly coated.
5. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes (tip: marinating for 2 hours maximum prevents the lemon juice from toughening the chicken).
6. While chicken marinates, soak 8-10 wooden skewers in water for 20 minutes to prevent burning.
7. Cut 1 red bell pepper and 1 red onion into 1-inch pieces.
8. Thread marinated chicken, artichoke hearts, bell pepper, and onion alternately onto soaked skewers, leaving small gaps between pieces.
9. Preheat grill to medium-high heat (400°F) and lightly oil the grates.
10. Place skewers on the hot grill and cook for 5-6 minutes.
11. Flip skewers using tongs and cook for another 5-6 minutes (tip: don’t move them too much—let those beautiful grill marks form).
12. Check for doneness by inserting an instant-read thermometer into the thickest chicken piece—it should read 165°F.
13. Remove skewers from grill and let rest for 3 minutes before serving (tip: this resting time allows juices to redistribute throughout the chicken).

Absolutely incredible how the smoky char from the grill complements the tender artichokes and juicy chicken. The edges of the onion pieces caramelize into sweet perfection, while the lemon-garlic marinade keeps everything bright and fresh. I love serving these over a bed of couscous with extra lemon wedges for squeezing—the perfect Mediterranean escape right in your backyard.

One-Pan Chicken Artichoke Pasta

Last week, when my schedule was packed with back-to-school events and work deadlines, this one-pan chicken artichoke pasta became my saving grace. I love how it comes together with minimal cleanup, letting me enjoy a comforting meal without the usual pile of dishes—perfect for those hectic weeknights when time is precious.

Ingredients

– 1 lb boneless, skinless chicken breasts, cut into 1-inch pieces (I always pat them dry with paper towels for better browning)
– 2 tbsp extra virgin olive oil (my go-to for its fruity flavor)
– 1 small yellow onion, finely chopped (it adds a sweet base without overpowering)
– 3 cloves garlic, minced (fresh is key here—I avoid jarred for maximum aroma)
– 1 (14 oz) can artichoke hearts, drained and quartered (I prefer the brine-packed ones for tanginess)
– 8 oz penne pasta (whole wheat works great if you want extra fiber)
– 2 cups chicken broth (low-sodium lets me control the salt)
– 1 cup heavy cream (it makes the sauce luxuriously creamy)
– 1/2 cup grated Parmesan cheese (I grate it fresh for the best melt)
– 1 tsp dried oregano (rubbing it between my palms wakes up the flavor)
– 1/4 tsp red pepper flakes (optional, but I add a pinch for subtle heat)
– Salt and black pepper to taste (I start with 1/2 tsp salt and adjust later)

Instructions

1. Heat 2 tbsp olive oil in a large, deep skillet over medium-high heat until it shimmers, about 1 minute.
2. Add the chicken pieces in a single layer and season with 1/2 tsp salt and 1/4 tsp black pepper.
3. Cook the chicken for 5–7 minutes, turning occasionally, until golden brown and cooked through (tip: avoid overcrowding to get a good sear).
4. Transfer the chicken to a plate using a slotted spoon, leaving any drippings in the skillet.
5. Reduce the heat to medium and add the chopped onion to the skillet.
6. Sauté the onion for 3–4 minutes, stirring often, until softened and translucent.
7. Stir in the minced garlic and cook for 30–60 seconds until fragrant (tip: don’t let it brown or it can turn bitter).
8. Add the penne pasta, chicken broth, heavy cream, dried oregano, and red pepper flakes to the skillet.
9. Bring the mixture to a boil, then reduce the heat to low and cover the skillet with a lid.
10. Simmer for 12–15 minutes, stirring halfway, until the pasta is al dente and most liquid is absorbed (tip: check at 12 minutes to avoid overcooking).
11. Stir in the artichoke hearts, cooked chicken, and Parmesan cheese until evenly combined.
12. Cook for 2–3 more minutes, uncovered, until the cheese melts and the sauce thickens slightly. Every bite of this dish delivers tender chicken and creamy pasta with a hint of tang from the artichokes. I love serving it straight from the skillet with a sprinkle of extra Parmesan and a side of garlic bread for dipping into that rich sauce.

Chicken and Artichoke Stuffed Bell Peppers

Keeping my kitchen organized while cooking has always been a challenge for me, but these Chicken and Artichoke Stuffed Bell Peppers changed everything—they’re the perfect all-in-one meal that comes together beautifully without creating a mountain of dishes. I first made them during a busy weeknight when I needed something comforting yet impressive enough for guests, and now they’re my go-to recipe when I want to feel both accomplished and well-fed.

Ingredients

– 4 large bell peppers (I like using a mix of red and yellow for color, but green work too if that’s what you have on hand)
– 1 lb ground chicken (I find the 93% lean variety holds moisture best)
– 1 cup cooked rice (leftover jasmine rice from last night’s takeout works perfectly here)
– 1 cup canned artichoke hearts, drained and chopped (the marinated ones add extra flavor if you have them)
– 1/2 cup shredded mozzarella cheese (I always keep a block to shred fresh—it melts so much better)
– 1/4 cup grated Parmesan cheese (the real stuff from the refrigerated section makes all the difference)
– 1/4 cup chopped fresh parsley (my herb garden provides this, but store-bought works fine)
– 2 tbsp extra virgin olive oil (this is my go-to for sautéing)
– 1 small yellow onion, finely diced (I prefer yellow over white for their sweeter flavor when cooked)
– 2 cloves garlic, minced (freshly minced garlic beats the jarred stuff every time)
– 1 tsp dried oregano (crush it between your palms to release the oils before adding)
– 1/2 tsp salt
– 1/4 tsp black pepper

Instructions

1. Preheat your oven to 375°F and lightly grease a 9×13 inch baking dish with olive oil.
2. Cut the tops off the bell peppers and remove all seeds and membranes, then place them cut-side up in the prepared baking dish.
3. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat until shimmering, about 1 minute.
4. Add the diced onion and cook, stirring frequently, until translucent and slightly golden around the edges, approximately 4-5 minutes.
5. Add the minced garlic and cook for exactly 30 seconds until fragrant but not browned.
6. Add the ground chicken, breaking it up with a wooden spoon, and cook until no pink remains, about 6-7 minutes.
7. Stir in the cooked rice, chopped artichoke hearts, dried oregano, salt, and black pepper until fully combined.
8. Remove the skillet from heat and fold in the chopped parsley, mozzarella, and Parmesan cheeses.
9. Spoon the chicken and artichoke mixture evenly into the bell pepper cavities, pressing down gently to pack it in.
10. Cover the baking dish tightly with aluminum foil and bake at 375°F for 25 minutes.
11. Remove the foil and continue baking uncovered until the peppers are tender and the filling is bubbling, about 15-20 minutes.
12. Let the stuffed peppers rest for 5 minutes before serving to allow the filling to set.

What really makes these peppers special is how the tender bell pepper walls give way to the savory chicken and artichoke filling, with the melted cheeses creating little pockets of creaminess throughout. I love serving them alongside a simple arugula salad with lemon vinaigrette to cut through the richness, and the colorful presentation always makes them the star of the dinner table.

Slow Cooker Chicken Artichoke Stew

Oh, the number of times I’ve come home to a cold, dark kitchen after a long day, wishing dinner would magically appear! That’s exactly why this slow cooker chicken artichoke stew has become my weekday hero. It’s the kind of hearty, comforting meal that practically cooks itself while you’re out living your life, filling the house with the most incredible savory aroma that welcomes you at the door.

Ingredients

– 2 pounds boneless, skinless chicken thighs (I find thighs stay juicier than breasts during long cooking)
– 1 large yellow onion, chopped (my eyes always water with this step, but it’s worth it!)
– 4 cloves garlic, minced (fresh garlic makes all the difference here)
– 2 cups chicken broth (I prefer low-sodium so I can control the salt)
– 1 (14-ounce) can artichoke hearts, drained and quartered (the marinated ones add extra flavor)
– 1 (14.5-ounce) can diced tomatoes, undrained (fire-roasted are my favorite for deeper flavor)
– 1 cup heavy cream (room temperature blends in smoother)
– 2 tablespoons all-purpose flour (for that perfect stew thickness)
– 1 tablespoon olive oil (extra virgin is my go-to for everything)
– 1 teaspoon dried thyme (rubbed between my palms to release the oils)
– 1/2 teaspoon black pepper (freshly ground if you have it)

Instructions

1. Pat the 2 pounds of boneless, skinless chicken thighs completely dry with paper towels.
2. Season both sides of the chicken thighs evenly with the 1/2 teaspoon black pepper.
3. Heat 1 tablespoon olive oil in a large skillet over medium-high heat until it shimmers.
4. Brown the chicken thighs for 3-4 minutes per side until golden brown but not cooked through.
5. Transfer the browned chicken thighs to your slow cooker using tongs.
6. Add the chopped yellow onion to the same skillet and cook for 4 minutes until softened.
7. Add the 4 minced garlic cloves and cook for 1 minute until fragrant.
8. Sprinkle the 2 tablespoons all-purpose flour over the onion mixture and stir constantly for 1 minute.
9. Gradually whisk in the 2 cups chicken broth until the mixture is smooth and thickened.
10. Pour the onion and broth mixture over the chicken in the slow cooker.
11. Add the undrained diced tomatoes, quartered artichoke hearts, and 1 teaspoon dried thyme to the slow cooker.
12. Stir all ingredients gently to combine without breaking up the chicken.
13. Cover and cook on LOW for 6 hours or HIGH for 3 hours until chicken is tender.
14. Stir in the 1 cup room temperature heavy cream until fully incorporated.
15. Cook for an additional 15 minutes on HIGH to heat through.

The tender chicken practically falls apart at the touch of a fork, while the artichokes add a wonderful texture contrast against the creamy broth. That rich, savory flavor with hints of thyme and garlic makes this stew feel like a warm hug in a bowl. Try serving it over creamy polenta or with crusty bread for dipping—it’s absolutely divine for soaking up every last drop of that delicious sauce.

Sun-Dried Tomato and Artichoke Chicken

Here’s a dish that never fails to impress my dinner guests yet comes together with minimal fuss on busy weeknights. I first discovered this flavor combination when cleaning out my pantry and now it’s become my go-to comfort meal.

Ingredients

• 4 boneless, skinless chicken breasts (I like to pound them to even thickness for consistent cooking)
• 1 cup sun-dried tomatoes in oil (reserve 2 tablespoons of that flavorful oil for cooking)
• 1 can (14 oz) artichoke hearts, drained and quartered (the marinated ones add extra zing if you have them)
• 3 cloves garlic, minced (fresh is always better than jarred in my kitchen)
• 1/2 cup chicken broth (low-sodium lets you control the salt level)
• 1/2 cup heavy cream (room temperature blends more smoothly)
• 1/4 cup grated Parmesan cheese (the real stuff melts so much better)
• 2 tbsp fresh basil, chopped (I grow my own in little pots on the windowsill)
• 1 tsp dried oregano (crush it between your fingers to release the oils)

Instructions

1. Pat chicken breasts completely dry with paper towels to ensure proper browning.
2. Season both sides of chicken generously with salt and pepper.
3. Heat 2 tablespoons of reserved sun-dried tomato oil in a large skillet over medium-high heat until shimmering.
4. Add chicken breasts and cook for 6-7 minutes per side until golden brown and internal temperature reaches 165°F.
5. Transfer chicken to a plate and tent with foil to keep warm.
6. Reduce heat to medium and add minced garlic to the same skillet, cooking for 30 seconds until fragrant.
7. Add sun-dried tomatoes and artichoke hearts, stirring to coat in the pan drippings.
8. Pour in chicken broth, using a wooden spoon to scrape up all the browned bits from the bottom of the pan.
9. Simmer the mixture for 3 minutes until the liquid reduces by about half.
10. Stir in heavy cream and bring to a gentle bubble, being careful not to boil vigorously.
11. Sprinkle in Parmesan cheese, stirring continuously until the sauce thickens slightly, about 2 minutes.
12. Return chicken to the skillet, spooning sauce over each piece.
13. Simmer everything together for 2 more minutes to allow flavors to meld.
14. Remove from heat and stir in fresh basil and dried oregano.

Unbelievably creamy and tangy, this chicken emerges with the most velvety sauce that clings perfectly to every bite. The sun-dried tomatoes provide that intense umami punch while the artichokes add just the right amount of earthy balance. I love serving this over creamy polenta or angel hair pasta to soak up every last drop of that incredible sauce.

Spinach and Artichoke Stuffed Chicken Breasts

Keeping my kitchen organized is half the battle when trying new recipes, but this spinach and artichoke stuffed chicken has become such a weeknight favorite that I’ve practically memorized the steps by now. It’s the kind of comforting yet elegant dish that makes you feel like a gourmet chef without spending hours at the stove, and I love how the creamy filling keeps the chicken incredibly moist.

Ingredients

– 4 boneless, skinless chicken breasts (I always buy the thicker cuts for easier stuffing)
– 1 cup frozen chopped spinach, thawed and thoroughly squeezed dry (seriously, get all that water out or your filling will be soupy)
– 1 cup canned artichoke hearts, drained and chopped (the marinated ones add extra flavor if you have them)
– 4 oz cream cheese, softened to room temperature (this makes blending so much easier)
– 1/2 cup shredded mozzarella cheese
– 1/4 cup grated Parmesan cheese (the real stuff, not the powder)
– 2 cloves garlic, minced (I always add an extra clove because we’re garlic lovers)
– 1 tbsp olive oil (extra virgin is my go-to for better flavor)
– 1/2 tsp salt
– 1/4 tsp black pepper
– 1/4 tsp paprika (smoked paprika adds a nice depth if you have it)

Instructions

1. Preheat your oven to 375°F and lightly grease a baking dish with olive oil.
2. Pat the chicken breasts completely dry with paper towels—this helps with browning.
3. Using a sharp knife, carefully cut a deep pocket horizontally into each chicken breast, being careful not to cut all the way through.
4. In a medium bowl, combine the squeezed-dry spinach, chopped artichokes, softened cream cheese, mozzarella, Parmesan, minced garlic, salt, and pepper.
5. Mix the filling ingredients thoroughly until well combined and creamy.
6. Spoon approximately 1/4 cup of the spinach-artichoke mixture into each chicken pocket.
7. Use toothpicks to securely seal the openings of each stuffed chicken breast.
8. Rub the outside of each chicken breast with olive oil and sprinkle with paprika.
9. Place the stuffed chicken breasts in the prepared baking dish, making sure they aren’t touching.
10. Bake for 25-30 minutes until the chicken reaches an internal temperature of 165°F when tested with a meat thermometer.
11. Let the chicken rest for 5 minutes before removing toothpicks and serving.

Fantastic straight from the oven, this dish delivers tender chicken with a gooey, savory center that oozes comfort. For a complete meal, I love serving it over lemon rice or with roasted asparagus—the bright flavors cut through the richness beautifully.

Chicken Artichoke Flatbread with Parmesan

Remember that time I discovered the magical combination of chicken and artichokes at my favorite Italian spot? I’ve been obsessed with recreating that flavor at home ever since, and this flatbread version has become my go-to weeknight dinner. There’s something so satisfying about that crispy crust loaded with savory toppings that makes everyone at my table happy.

Ingredients

• 1 pound pizza dough (I always let mine come to room temperature for easier stretching)
• 2 cups shredded cooked chicken (rotisserie chicken is my secret weapon here)
• 1 cup marinated artichoke hearts, chopped (I drain them well but save that flavorful oil)
• 1 cup shredded mozzarella cheese (the whole milk kind melts so beautifully)
• ½ cup grated Parmesan cheese (I use the good stuff from the cheese section)
• 2 tablespoons olive oil (extra virgin is my kitchen staple)
• 2 cloves garlic, minced (fresh makes all the difference)
• 1 teaspoon dried oregano (from my little herb garden when possible)
• ½ teaspoon red pepper flakes (just enough for a subtle kick)

Instructions

1. Preheat your oven to 425°F and position a rack in the center for even cooking.
2. Lightly flour your work surface and stretch the pizza dough into a 12×8 inch rectangle.
3. Transfer the dough to a parchment-lined baking sheet and brush evenly with olive oil.
4. Sprinkle minced garlic over the oiled dough, making sure it’s evenly distributed.
5. Scatter the shredded chicken across the dough in a single layer.
6. Arrange the chopped artichoke hearts evenly over the chicken layer.
7. Combine mozzarella and Parmesan cheeses in a small bowl, then sprinkle over the toppings.
8. Evenly distribute dried oregano and red pepper flakes across the cheese layer.
9. Bake for 15-18 minutes until the crust is golden brown and cheese is bubbly with slight browning spots.
10. Remove from oven and let rest for 3 minutes before slicing to allow the cheese to set properly.

Out of the oven, this flatbread delivers the perfect contrast of crispy edges against that soft, chewy center. The Parmesan adds this wonderful salty nuttiness that plays so well with the tender artichokes, while the shredded chicken keeps every bite substantial. I love serving it cut into squares for easy sharing, though sometimes I’ll add a simple arugula salad right on top for a fresh crunch that cuts through the richness beautifully.

Baked Chicken with Artichoke Lemon Sauce

After a particularly hectic week of deadlines and school runs, I found myself craving something comforting yet elegant enough to make an ordinary Tuesday feel special. This baked chicken with artichoke lemon sauce has become my go-to solution—it’s surprisingly simple to prepare but tastes like something from a fancy bistro.

Ingredients

• 4 boneless, skinless chicken breasts (I like to buy them thick-cut for juicier results)
• 1 tablespoon extra virgin olive oil (my everyday pantry staple)
• 1 teaspoon kosher salt (I find it distributes more evenly than table salt)
• ½ teaspoon freshly ground black pepper (freshly cracked makes all the difference)
• 1 (14-ounce) can artichoke hearts, drained and quartered (the marinated ones work beautifully too)
• 2 cloves garlic, minced (my trick: press them with the flat of a knife first)
• ½ cup chicken broth (low-sodium lets me control the seasoning)
• ¼ cup heavy cream (room temperature blends in smoother)
• 2 tablespoons fresh lemon juice (about 1 medium lemon—I always zest it first and save the zest for garnish)
• 1 tablespoon chopped fresh parsley (from my little windowsill herb garden)

Instructions

1. Preheat your oven to 375°F—this moderate temperature ensures the chicken cooks through without drying out.
2. Pat the chicken breasts completely dry with paper towels (this helps them brown beautifully).
3. Rub both sides of each chicken breast with olive oil, then season evenly with salt and pepper.
4. Heat a large oven-safe skillet over medium-high heat for 2 minutes until properly hot.
5. Sear the chicken for 3-4 minutes per side until golden brown—don’t move them until a crust forms.
6. Remove chicken to a plate temporarily and reduce heat to medium.
7. Add artichoke hearts and garlic to the same skillet, sautéing for 2 minutes until fragrant.
8. Pour in chicken broth, using a wooden spoon to scrape up all those flavorful browned bits from the bottom.
9. Stir in heavy cream and lemon juice, simmering for 1 minute until slightly thickened.
10. Return chicken to the skillet, nestling it into the sauce.
11. Transfer the entire skillet to the preheated oven and bake for 15-18 minutes until chicken reaches 165°F internally.
12. Sprinkle with fresh parsley right before serving. During those final baking minutes, the sauce reduces to a lovely creamy consistency that clings to every bite. Don’t be shy about spooning extra sauce over each portion—it’s fantastic soaked up by mashed potatoes or crusty bread.

Grilled Chicken with Artichoke Pesto

Zesty grilled chicken has been my go-to summer dinner for years, but this artichoke pesto version has completely transformed my backyard cooking game. I first tried this combination after my neighbor brought over a jar of homemade artichoke spread, and the creamy, tangy flavor paired so perfectly with smoky grilled chicken that it’s become a weekly staple in our household.

Ingredients

– 4 boneless, skinless chicken breasts (I always buy air-chilled—they grill up so much juicier)
– 1 cup canned artichoke hearts, drained (the water-packed kind work best here)
– 1/2 cup fresh basil leaves (I grow my own in little pots on the windowsill)
– 1/4 cup grated Parmesan cheese (the real stuff, not the green can)
– 1/4 cup extra virgin olive oil (my go-to for all pesto recipes)
– 2 cloves garlic (freshly minced makes all the difference)
– 1/4 cup pine nuts (toasted first for maximum flavor)
– 1 tbsp lemon juice (freshly squeezed, never bottled)
– 1 tsp salt (I use coarse kosher salt for better texture)
– 1/2 tsp black pepper (freshly ground, of course)

Instructions

1. Preheat your outdoor grill to medium-high heat (about 400°F) for 15 minutes with the lid closed.
2. Pat the chicken breasts completely dry with paper towels—this helps them get that beautiful sear instead of steaming.
3. Season both sides of the chicken breasts evenly with the salt and black pepper.
4. Place the pine nuts in a dry skillet over medium heat and toast for 3-4 minutes, shaking the pan frequently until golden brown and fragrant.
5. Combine the artichoke hearts, basil, Parmesan cheese, toasted pine nuts, garlic, and lemon juice in a food processor.
6. Pulse the ingredients 5-6 times until roughly chopped, then scrape down the sides with a spatula.
7. With the food processor running, slowly drizzle in the olive oil until the pesto reaches a smooth, spreadable consistency.
8. Place the seasoned chicken breasts on the preheated grill and close the lid immediately.
9. Grill the chicken for 6-7 minutes without moving it to develop those perfect grill marks.
10. Flip the chicken breasts using tongs and grill for another 6-7 minutes with the lid closed.
11. Check for doneness by inserting an instant-read thermometer into the thickest part—it should read 165°F.
12. Transfer the grilled chicken to a clean plate and let it rest for 5 minutes—this keeps all the juices inside.
13. Spread a generous 2 tablespoons of the artichoke pesto over each chicken breast just before serving.

Seriously, the contrast between the smoky, juicy chicken and that bright, creamy pesto is absolutely magical. I love serving this over a bed of quinoa with roasted cherry tomatoes, or slicing it thin for the most incredible chicken sandwiches the next day. The pesto keeps beautifully in the fridge for up to a week, so I always make extra for quick pasta dinners later in the week.

Artichoke Chicken Casserole with Mushrooms

Yesterday, I was craving something comforting yet elegant, the kind of dish that feels like a warm hug after a long day. That’s when I remembered my grandmother’s artichoke chicken casserole, which I’ve tweaked over the years to include earthy mushrooms—it’s become my ultimate weeknight savior. Trust me, the aroma alone will have your family gathered in the kitchen before it’s even out of the oven!

Ingredients

• 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes (I like to pat them dry with a paper towel for better browning)
• 2 cups sliced cremini mushrooms (their earthy flavor beats white mushrooms, in my opinion)
• 1 (14 oz) can artichoke hearts, drained and quartered (I always give them a quick rinse to reduce brineiness)
• 1 cup heavy cream (it makes the sauce luxuriously rich—no skimping!)
• 1/2 cup grated Parmesan cheese (freshly grated melts so much smoother)
• 2 tbsp extra virgin olive oil (my go-to for sautéing because of its mild fruitiness)
• 1 tbsp minced garlic (I keep a jar in the fridge for convenience, but fresh works too)
• 1 tsp dried thyme (crush it between your fingers to wake up the aroma)
• 1/2 tsp salt (I use fine sea salt for even distribution)
• 1/4 tsp black pepper (freshly ground adds a nice kick)

Instructions

1. Preheat your oven to 375°F to ensure it’s ready for baking later.
2. Heat 2 tbsp extra virgin olive oil in a large oven-safe skillet over medium-high heat until it shimmers, about 2 minutes.
3. Add 1.5 lbs cubed chicken breasts in a single layer and cook for 4–5 minutes, turning occasionally, until golden brown on all sides (tip: don’t overcrowd the pan—work in batches if needed for even browning).
4. Stir in 2 cups sliced cremini mushrooms and 1 tbsp minced garlic, sautéing for 3–4 minutes until mushrooms soften and release their juices.
5. Pour in 1 cup heavy cream, then add 1 tsp dried thyme, 1/2 tsp salt, and 1/4 tsp black pepper, stirring to combine.
6. Gently fold in 1 (14 oz) can quartered artichoke hearts and 1/2 cup grated Parmesan cheese until evenly distributed (tip: reserve a sprinkle of cheese for topping if you like a crispy crust).
7. Transfer the skillet to the preheated oven and bake uncovered for 20–25 minutes, until the sauce is bubbly and lightly golden on top (tip: check at 20 minutes—if it’s not bubbling, give it another 5).
8. Remove from the oven and let it rest for 5 minutes before serving to allow the sauce to thicken slightly.

Buttery artichokes and tender chicken mingle in a creamy, herb-infused sauce that’s downright irresistible. I love serving this over a bed of fluffy rice to soak up every last drop, or alongside a crisp green salad for a balanced meal that feels fancy without the fuss.

Conclusion

Kick your weeknight dinners up a notch with these 19 delicious chicken and artichoke recipes! From creamy pastas to zesty skillet meals, there’s something for every taste. We’d love to hear which recipes become your new favorites—drop us a comment below and don’t forget to share this tasty roundup on Pinterest for your fellow food lovers to enjoy!