Parmesan Chicken with Artichoke Hearts Recipe

4.5 6 6
Parmesan Chicken with Artichoke Hearts Recipe
Parmesan Chicken with Artichoke Hearts Recipe photo by Taste of Home
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Parmesan Chicken with Artichoke Hearts Recipe

Read Reviews
4.5 6 6
Publisher Photo
I've liked the chicken and artichoke combo for a long time. Here's my own lemony twist. With all the praise it gets, this dinner is so much fun to serve. —Carly Giles, Hoquiam, Washington
MAKES:
4 servings
TOTAL TIME:
Prep: 20 min. Bake: 20 min.
MAKES:
4 servings
TOTAL TIME:
Prep: 20 min. Bake: 20 min.

Ingredients

  • 4 boneless skinless chicken breast halves (6 ounces each)
  • 3 teaspoons olive oil, divided
  • 1 teaspoon dried rosemary, crushed
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon pepper
  • 2 cans (14 ounces each) water-packed artichoke hearts, drained and quartered
  • 1 medium onion, coarsely chopped
  • 1/2 cup white wine or reduced-sodium chicken broth
  • 2 garlic cloves, chopped
  • 1/4 cup shredded Parmesan cheese
  • 1 lemon, cut into 8 slices
  • 2 green onions, thinly sliced

Directions

Preheat oven to 375°. Place chicken in a 15x10x1-in. baking pan coated with cooking spray; drizzle with 1-1/2 teaspoons oil. In a small bowl, mix rosemary, thyme and pepper; sprinkle half over chicken.
In a large bowl, combine artichoke hearts, onion, wine, garlic, remaining oil and remaining herb mixture; toss to coat. Arrange around chicken. Sprinkle chicken with cheese; top with lemon slices.
Roast 20-25 minutes or until a thermometer inserted in chicken reads 165°. Sprinkle with green onions. Yield: 4 servings.
Originally published as Parmesan Chicken with Artichoke Hearts in Simple & Delicious February/March 2015

Nutritional Facts

1 chicken breast half with 3/4 cup artichoke mixture: 339 calories, 9g fat (3g saturated fat), 98mg cholesterol, 667mg sodium, 18g carbohydrate (2g sugars, 1g fiber), 42g protein. Diabetic Exchanges: 5 lean meat, 1 vegetable, 1 fat, 1/2 starch.

  • 4 boneless skinless chicken breast halves (6 ounces each)
  • 3 teaspoons olive oil, divided
  • 1 teaspoon dried rosemary, crushed
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon pepper
  • 2 cans (14 ounces each) water-packed artichoke hearts, drained and quartered
  • 1 medium onion, coarsely chopped
  • 1/2 cup white wine or reduced-sodium chicken broth
  • 2 garlic cloves, chopped
  • 1/4 cup shredded Parmesan cheese
  • 1 lemon, cut into 8 slices
  • 2 green onions, thinly sliced
  1. Preheat oven to 375°. Place chicken in a 15x10x1-in. baking pan coated with cooking spray; drizzle with 1-1/2 teaspoons oil. In a small bowl, mix rosemary, thyme and pepper; sprinkle half over chicken.
  2. In a large bowl, combine artichoke hearts, onion, wine, garlic, remaining oil and remaining herb mixture; toss to coat. Arrange around chicken. Sprinkle chicken with cheese; top with lemon slices.
  3. Roast 20-25 minutes or until a thermometer inserted in chicken reads 165°. Sprinkle with green onions. Yield: 4 servings.
Originally published as Parmesan Chicken with Artichoke Hearts in Simple & Delicious February/March 2015

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Reviews forParmesan Chicken with Artichoke Hearts

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tsuop User ID: 6274346 264393
Reviewed Apr. 6, 2017

"I find Artichokes tasteless so I used Broccoli, Very good!!"

MY REVIEW
lvalcani User ID: 4394375 258367
Reviewed Dec. 20, 2016

"I love artichokes so I gave this a try. It's pretty good. Will make again."

MY REVIEW
leeart User ID: 2566328 252674
Reviewed Aug. 14, 2016

"This was an easy to fix meal and very tasty. I added some partially cooked potato chunks and used marinated artichokes and some of the marinade in the jar to the recipe, Also salt the chicken and potatoes. One-dish meal - love it !!!"

MY REVIEW
w_and_d User ID: 8419386 245776
Reviewed Mar. 21, 2016

"I had to double the baking time to get the chicken to 165. I substituted tarragon for the rosemary as I realized I was out of rosemary while preparing the dish. Flavor was very good. It was very easy prep which is a nice option after a full day of work."

MY REVIEW
Chynna86 User ID: 8357153 241463
Reviewed Jan. 10, 2016

"This made my home smell wonderful while it was cooking! I am not a big garlic fan, but I did use some minced garlic when I made this (very little, probably less than a 1/2 tsp.). The recipe was still good. I served this over a cup of linguine pasta and added some salt, pepper and extra grated cheese to the top. Delicious!"

MY REVIEW
coppertop67 User ID: 376928 228331
Reviewed Jun. 22, 2015

"I found this to be rather bland. I also couldn't find water-packed artichokes in my store, so used some in brine, but that seemed to work fine. This wasn't bad, just wasn't as flavorful as I hoped."

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