12 Delicious Chicken and Artichokes Recipes You Must Try

Zesty, juicy, and utterly satisfying—chicken and artichokes are a match made in culinary heaven! Whether you’re craving a quick weeknight dinner or a cozy weekend feast, these 12 recipes promise to deliver mouthwatering flavors that’ll have everyone asking for seconds. From creamy casseroles to zingy skillet dishes, get ready to transform your meals with these must-try combinations. Let’s dive into the deliciousness!

Creamy Chicken and Artichoke Pasta

Begin by gathering your ingredients and prepping your workspace for a seamless cooking experience. This creamy chicken and artichoke pasta combines rich flavors and textures for a comforting meal that’s sure to impress.

Ingredients

• 8 oz. dried penne pasta
• 2 boneless, skinless chicken breasts, cubed
• 1 tbsp. extra virgin olive oil
• 1 tbsp. unsalted butter
• 2 cloves garlic, minced
• 1 cup heavy cream
• 1/2 cup chicken stock
• 1 cup marinated artichoke hearts, drained and quartered
• 1/2 cup grated Parmesan cheese
• 1 tsp. fresh thyme leaves
• Salt and freshly ground black pepper, to taste

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the penne pasta and cook according to package instructions until al dente, about 11 minutes. Drain and set aside.
2. While the pasta cooks, heat the olive oil and butter in a large skillet over medium-high heat. Add the cubed chicken and cook until golden brown and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
3. In the same skillet, add the minced garlic and sauté for 30 seconds until fragrant. Pour in the heavy cream and chicken stock, stirring to combine. Bring the mixture to a simmer and let it reduce slightly, about 3 minutes.
4. Add the artichoke hearts, cooked chicken, and thyme to the skillet. Stir to combine and heat through, about 2 minutes.
5. Remove the skillet from heat and stir in the grated Parmesan cheese until melted and the sauce is creamy. Season with salt and pepper to taste.
6. Add the cooked penne pasta to the skillet and toss until evenly coated with the sauce.

Here, the creamy sauce clings to each piece of pasta, while the artichokes add a tangy contrast to the rich flavors. Serve this dish with a sprinkle of additional Parmesan and a side of crusty bread for a complete meal.

Lemon Garlic Chicken with Artichokes

When the summer heat calls for something light yet flavorful, this Lemon Garlic Chicken with Artichokes is your go-to dish. With its bright citrus notes and tender, juicy chicken, it’s a refreshing meal that doesn’t skimp on depth of flavor.

Ingredients

• 4 boneless, skinless chicken breasts, pasture-raised
• 1/4 cup clarified butter
• 3 cloves garlic, minced
• 1 lemon, zested and juiced
• 1 cup artichoke hearts, quartered
• 1/2 cup chicken stock, homemade preferred
• 2 tbsp fresh parsley, finely chopped
• Salt and freshly ground black pepper, to season

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it reaches the correct temperature by the time the chicken is ready to bake.
2. Season the chicken breasts evenly with salt and freshly ground black pepper on both sides.
3. Heat the clarified butter in a large oven-safe skillet over medium-high heat until it shimmers but does not smoke.
4. Add the chicken breasts to the skillet, searing for 3-4 minutes on each side until golden brown. Tip: Do not overcrowd the skillet to ensure even browning.
5. Remove the chicken from the skillet and set aside on a plate. Lower the heat to medium.
6. In the same skillet, add the minced garlic and sauté for 30 seconds until fragrant, being careful not to burn it.
7. Add the artichoke hearts, lemon zest, and lemon juice to the skillet, stirring to combine and deglaze the pan.
8. Pour in the chicken stock, scraping up any browned bits from the bottom of the skillet for added flavor.
9. Return the chicken breasts to the skillet, nestling them among the artichokes. Transfer the skillet to the preheated oven.
10. Bake for 15-20 minutes, or until the chicken reaches an internal temperature of 165°F (74°C). Tip: Use a meat thermometer for accuracy.
11. Remove from the oven and let the chicken rest for 5 minutes before serving. Tip: Resting allows the juices to redistribute, ensuring moist chicken.
12. Sprinkle with fresh parsley before serving.

Perfectly balanced, the dish offers a succulent texture with a vibrant, tangy sauce that clings to every bite. Serve it over a bed of quinoa or with a side of roasted vegetables for a complete meal that’s as nutritious as it is delicious.

Chicken and Artichoke Stuffed Shells

Stuffed shells are a comforting classic, and this Chicken and Artichoke version elevates the dish with its rich flavors and creamy texture. Perfect for a family dinner or a special occasion, these shells are sure to impress with their gourmet twist on a beloved favorite.

Ingredients

• 12 jumbo pasta shells
• 2 cups cooked chicken breast, shredded
• 1 cup marinated artichoke hearts, drained and chopped
• 1 cup whole milk ricotta cheese
• 1/2 cup grated Parmesan cheese
• 1 large pasture-raised egg, lightly beaten
• 2 cloves garlic, minced
• 1 tbsp extra virgin olive oil
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 2 cups marinara sauce
• 1/2 cup mozzarella cheese, shredded

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a baking dish with olive oil.
2. Bring a large pot of salted water to a boil and cook the jumbo pasta shells according to package instructions until al dente, about 9 minutes. Drain and set aside to cool.
3. In a mixing bowl, combine the shredded chicken, chopped artichoke hearts, ricotta cheese, Parmesan cheese, beaten egg, minced garlic, sea salt, and black pepper. Mix until well incorporated.
4. Using a spoon, carefully fill each cooked pasta shell with the chicken and artichoke mixture, placing them seam side up in the prepared baking dish.
5. Pour the marinara sauce evenly over the stuffed shells, then sprinkle with shredded mozzarella cheese.
6. Bake in the preheated oven for 25 minutes, or until the cheese is bubbly and slightly golden.
7. Let the stuffed shells rest for 5 minutes before serving to allow the filling to set.

With their creamy filling and tangy artichoke flavor, these Chicken and Artichoke Stuffed Shells offer a delightful contrast of textures. Serve them alongside a crisp green salad and a glass of white wine for a complete meal that’s both elegant and satisfying.

Slow Cooker Chicken and Artichoke Soup

Here’s a comforting and flavorful soup that’s perfect for any season, combining tender chicken with the unique taste of artichokes. This slow cooker method ensures deep flavors with minimal effort, making it ideal for both weeknights and special occasions.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs, trimmed of excess fat
• 1 cup artichoke hearts, quartered (preferably in brine, drained)
• 3 cups low-sodium chicken stock, homemade preferred
• 1 cup heavy cream
• 2 tbsp clarified butter
• 1 medium yellow onion, finely diced
• 2 cloves garlic, minced
• 1 tsp dried thyme
• 1/2 tsp freshly ground black pepper
• 1/2 tsp sea salt
• 1 tbsp fresh parsley, finely chopped for garnish

Instructions

1. In a slow cooker, combine the chicken thighs, artichoke hearts, chicken stock, heavy cream, clarified butter, onion, garlic, thyme, black pepper, and sea salt.
2. Set the slow cooker to low and cook for 6 hours, ensuring the chicken is tender and fully cooked. Tip: For a richer flavor, briefly sauté the onions and garlic in clarified butter before adding to the slow cooker.
3. Remove the chicken thighs from the slow cooker and shred them using two forks. Tip: Shredding the chicken while it’s warm ensures it blends seamlessly back into the soup.
4. Return the shredded chicken to the slow cooker and stir to combine. Cook on high for an additional 30 minutes to allow the flavors to meld. Tip: If the soup is too thick, adjust the consistency by adding a small amount of additional chicken stock.
5. Ladle the soup into bowls and garnish with fresh parsley before serving.

Artichokes lend a slightly tangy and nutty flavor to this creamy soup, while the slow-cooked chicken ensures every spoonful is packed with tenderness. Serve with a crusty baguette to soak up the rich broth, or add a sprinkle of grated Parmesan for an extra layer of flavor.

Grilled Chicken and Artichoke Skewers

Kicking off our culinary journey today, we’re diving into a dish that’s as delightful to prepare as it is to devour. Grilled Chicken and Artichoke Skewers combine the succulence of perfectly marinated chicken with the tangy bite of artichokes, creating a harmony of flavors that’s bound to impress.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch cubes
• 1 cup marinated artichoke hearts, drained and halved
• 1/4 cup extra-virgin olive oil
• 2 tbsp fresh lemon juice
• 2 cloves garlic, minced
• 1 tsp smoked paprika
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 8 wooden skewers, soaked in water for 30 minutes

Instructions

1. In a large mixing bowl, whisk together the extra-virgin olive oil, fresh lemon juice, minced garlic, smoked paprika, sea salt, and freshly ground black pepper to create the marinade.
2. Add the cubed chicken thighs to the marinade, ensuring each piece is thoroughly coated. Cover and refrigerate for at least 2 hours, or overnight for deeper flavor penetration.
3. Preheat your grill to a medium-high heat of 375°F, ensuring the grates are clean and lightly oiled to prevent sticking.
4. Thread the marinated chicken cubes and halved artichoke hearts onto the soaked wooden skewers, alternating between the two for even cooking and presentation.
5. Place the skewers on the preheated grill, cooking for 4-5 minutes per side, or until the chicken reaches an internal temperature of 165°F and exhibits a golden-brown char.
6. Remove the skewers from the grill and let them rest for 3 minutes before serving to allow the juices to redistribute.

Zesty and vibrant, these skewers offer a juicy interior with a slightly charred exterior, making them a perfect centerpiece for your next outdoor gathering. Serve them atop a bed of wild rice or alongside a crisp, green salad for a complete meal that’s as nutritious as it is flavorful.

Chicken and Artichoke Pizza

Just when you thought pizza couldn’t get any more indulgent, along comes this Chicken and Artichoke Pizza, a harmonious blend of savory chicken, tender artichokes, and melted cheese atop a crispy crust. Perfect for those who love a gourmet twist on a classic favorite.

Ingredients

• 1 lb pizza dough, homemade or store-bought
• 1/2 cup marinara sauce, preferably San Marzano tomato-based
• 1 cup cooked chicken breast, shredded (preferably free-range)
• 1/2 cup artichoke hearts, quartered (packed in water, drained)
• 1 1/2 cups mozzarella cheese, freshly grated
• 1/4 cup Parmesan cheese, finely grated
• 2 tbsp extra virgin olive oil
• 1 tsp garlic, minced
• 1/2 tsp dried oregano
• 1/4 tsp red pepper flakes
• Salt, to season

Instructions

1. Preheat your oven to 475°F (245°C) with a pizza stone or baking sheet inside to heat up, ensuring a crispy crust.
2. On a floured surface, roll out the pizza dough to a 12-inch circle, then brush the edges lightly with olive oil for a golden finish.
3. Spread the marinara sauce evenly over the dough, leaving a 1-inch border for the crust.
4. Distribute the shredded chicken and artichoke hearts evenly over the sauce.
5. Sprinkle the mozzarella and Parmesan cheeses over the toppings, followed by the minced garlic, oregano, and red pepper flakes.
6. Season lightly with salt, then transfer the pizza to the preheated stone or sheet, baking for 12-15 minutes until the crust is golden and the cheese is bubbly and slightly browned.
7. Remove from the oven and let rest for 2 minutes before slicing to allow the toppings to set.

Savory with a hint of spice, this pizza offers a delightful contrast between the creamy cheese and the tangy artichokes. Serve it with a side of arugula salad dressed in lemon vinaigrette to cut through the richness.

Chicken and Artichoke Casserole

Let’s dive into creating a comforting Chicken and Artichoke Casserole, a dish that marries tender poultry with the subtle, nutty flavors of artichokes, all enveloped in a creamy sauce. This recipe is perfect for those looking to impress with minimal fuss, guiding you through each step with precision.

Ingredients

• 2 cups cooked, shredded chicken breast
• 1 can (14 oz) artichoke hearts, drained and quartered
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 2 tbsp clarified butter
• 1 tbsp all-purpose flour
• 1 tsp garlic powder
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1/4 cup breadcrumbs

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it reaches the correct temperature by the time the casserole is assembled.
2. In a medium saucepan over medium heat, melt the clarified butter, then whisk in the flour to create a roux, cooking for 1-2 minutes until golden.
3. Gradually add the heavy cream to the roux, whisking continuously to prevent lumps, and cook until the mixture thickens slightly, about 3-4 minutes.
4. Stir in the garlic powder, sea salt, and black pepper, then remove the saucepan from the heat.
5. Fold the shredded chicken and quartered artichoke hearts into the sauce, ensuring they are evenly coated.
6. Transfer the mixture to a greased casserole dish, spreading it out evenly.
7. Sprinkle the grated Parmesan cheese and breadcrumbs over the top for a crispy, golden finish.
8. Bake in the preheated oven for 25-30 minutes, or until the top is bubbly and lightly browned.
9. Let the casserole rest for 5 minutes before serving to allow the sauce to set slightly.

Zesty and rich, this casserole boasts a creamy interior with a satisfyingly crisp topping. Serve it alongside a crisp green salad or over a bed of steamed rice for a complete meal that delights the senses.

Spinach Artichoke Chicken Bake

One of the most comforting dishes to bring to your dinner table is a creamy, cheesy Spinach Artichoke Chicken Bake. This dish combines tender chicken with the rich flavors of spinach and artichoke, baked to perfection for a meal that’s both satisfying and straightforward to prepare.

Ingredients

• 1.5 lbs boneless, skinless chicken breasts, patted dry
• 1 cup heavy cream
• 1 cup grated Parmesan cheese, freshly grated
• 1 cup chopped artichoke hearts, drained
• 2 cups fresh spinach, roughly chopped
• 2 cloves garlic, minced
• 1 tbsp clarified butter
• 1 tsp sea salt
• 1/2 tsp black pepper, freshly ground
• 1/2 tsp smoked paprika

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13 inch baking dish with clarified butter.
2. Season the chicken breasts evenly with sea salt, black pepper, and smoked paprika.
3. In a large skillet over medium heat, sear the chicken breasts for 3-4 minutes on each side until golden brown. Tip: Do not overcrowd the skillet to ensure even browning.
4. Transfer the seared chicken breasts to the prepared baking dish.
5. In the same skillet, sauté the minced garlic until fragrant, about 30 seconds, then add the chopped spinach and artichoke hearts, cooking until the spinach is wilted.
6. Pour the heavy cream over the chicken in the baking dish, then sprinkle with Parmesan cheese and top with the spinach and artichoke mixture.
7. Bake in the preheated oven for 25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C). Tip: Let the dish rest for 5 minutes before serving to allow the flavors to meld.
8. For a golden top, broil for an additional 2-3 minutes, watching closely to prevent burning. Tip: This step is optional but adds a delightful texture contrast.

This Spinach Artichoke Chicken Bake emerges from the oven with a creamy, velvety texture and a depth of flavor that’s both rich and balanced. Serve it alongside a crisp green salad or over a bed of al dente pasta for a complete meal that’s sure to impress.

Chicken and Artichoke Salad

Venturing into the realm of salads that are both nourishing and satisfying, the Chicken and Artichoke Salad stands out as a delightful choice. This dish combines tender, succulent chicken with the tangy, slightly nutty flavor of artichokes, creating a harmonious blend that’s perfect for any season.

Ingredients

• 2 cups cooked, shredded chicken breast (preferably free-range)
• 1 cup marinated artichoke hearts, drained and chopped
• 1/2 cup mayonnaise (preferably made with avocado oil)
• 1 tbsp Dijon mustard
• 1/4 cup finely chopped red onion
• 1 tbsp fresh lemon juice
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1/4 cup chopped fresh parsley

Instructions

1. In a large mixing bowl, combine the shredded chicken and chopped artichoke hearts.
2. In a separate small bowl, whisk together the mayonnaise, Dijon mustard, fresh lemon juice, sea salt, and black pepper until smooth.
3. Pour the dressing over the chicken and artichoke mixture, ensuring all components are evenly coated.
4. Gently fold in the finely chopped red onion and fresh parsley for added flavor and color.
5. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld together.
6. Before serving, give the salad a quick stir to redistribute the dressing and check for seasoning adjustments.

Chicken and Artichoke Salad offers a creamy texture with a bright, tangy flavor profile, making it an excellent choice for sandwiches, lettuce wraps, or simply enjoyed on its own. The freshness of the parsley and the sharpness of the red onion add layers of flavor that elevate this dish beyond the ordinary.

Artichoke and Chicken Quesadillas

Zesty and satisfying, Artichoke and Chicken Quesadillas are a delightful twist on the classic, combining tender chicken with the unique flavor of artichokes for a meal that’s both comforting and sophisticated. Perfect for a quick dinner or a flavorful snack, this recipe guides you through each step to ensure delicious results every time.

Ingredients

• 2 cups shredded, cooked chicken breast
• 1 cup marinated artichoke hearts, drained and chopped
• 1/2 cup grated Monterey Jack cheese
• 1/2 cup grated sharp cheddar cheese
• 4 large flour tortillas
• 2 tbsp clarified butter
• 1/4 cup finely diced red onion
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• Salt to taste

Instructions

1. In a medium bowl, combine the shredded chicken, chopped artichoke hearts, Monterey Jack cheese, cheddar cheese, red onion, ground cumin, and smoked paprika. Mix thoroughly to ensure even distribution of ingredients.
2. Heat a large skillet over medium heat (350°F) and brush one side of a tortilla with clarified butter.
3. Place the tortilla, buttered side down, in the skillet. Spread half of the chicken and artichoke mixture evenly over one half of the tortilla.
4. Fold the tortilla over the filling, pressing gently with a spatula to seal. Cook for 3-4 minutes, or until the bottom is golden brown and crispy.
5. Carefully flip the quesadilla and cook the other side for an additional 3-4 minutes, until golden and the cheese is fully melted.
6. Remove the quesadilla from the skillet and let it rest for 1 minute before cutting into wedges. Repeat the process with the remaining tortillas and filling.
7. Tip: For extra crispiness, press down lightly on the quesadilla with the spatula while cooking. Tip: Letting the quesadilla rest before cutting helps the cheese set, preventing it from oozing out. Tip: Serve with a side of salsa or sour cream for added flavor.

Wonderfully crispy on the outside with a gooey, flavorful filling, these quesadillas are a hit at any table. For a creative twist, try adding a sprinkle of fresh cilantro or a dash of hot sauce before serving to elevate the flavors even further.

Chicken and Artichoke Stir Fry

Here’s a delightful way to bring a touch of elegance to your weeknight dinners with a dish that’s as nutritious as it is flavorful.

Ingredients

• 1 lb boneless, skinless chicken thighs, cut into 1-inch pieces
• 2 tbsp extra virgin olive oil
• 1 cup marinated artichoke hearts, drained and quartered
• 1/2 cup chicken stock, low sodium
• 2 cloves garlic, minced
• 1 tbsp fresh lemon juice
• 1 tsp lemon zest
• 1/4 tsp red pepper flakes
• 1/4 cup fresh parsley, finely chopped
• Salt, to taste

Instructions

1. Heat 1 tbsp of extra virgin olive oil in a large skillet over medium-high heat until shimmering, about 1 minute.
2. Add the chicken pieces to the skillet, seasoning lightly with salt. Cook until golden brown on all sides, approximately 5 minutes. Tip: Avoid overcrowding the skillet to ensure even browning.
3. Remove the chicken from the skillet and set aside on a plate.
4. In the same skillet, add the remaining 1 tbsp of olive oil and the minced garlic. Sauté until fragrant, about 30 seconds.
5. Add the artichoke hearts and red pepper flakes to the skillet, stirring to combine. Cook for 2 minutes to lightly brown the artichokes.
6. Pour in the chicken stock, lemon juice, and lemon zest, scraping up any browned bits from the bottom of the skillet. Tip: This step, known as deglazing, adds depth to the dish’s flavor.
7. Return the chicken to the skillet, stirring to coat with the sauce. Simmer for 3 minutes, or until the chicken is cooked through and the sauce has slightly thickened.
8. Remove from heat and stir in the chopped parsley. Tip: Adding herbs at the end preserves their color and freshness.

Velvety chicken pieces paired with tangy artichokes create a harmonious balance of textures and flavors. Serve over a bed of quinoa or alongside roasted vegetables for a complete meal that’s sure to impress.

Chicken and Artichoke Dip

Begin by gathering your ingredients and prepping your workspace for a smooth cooking experience. This Chicken and Artichoke Dip is a creamy, savory delight that’s perfect for sharing at any gathering.

Ingredients

• 1 cup cooked chicken breast, finely shredded
• 1 cup artichoke hearts, drained and chopped
• 1/2 cup mayonnaise
• 1/2 cup sour cream
• 1/2 cup grated Parmesan cheese
• 1/2 cup shredded mozzarella cheese
• 1 clove garlic, minced
• 1 tbsp clarified butter
• 1/2 tsp smoked paprika
• 1/4 tsp sea salt
• 1/4 tsp freshly ground black pepper

Instructions

1. Preheat your oven to 350°F (175°C) to ensure it’s ready for baking.
2. In a medium skillet over medium heat, melt the clarified butter and sauté the minced garlic until fragrant, about 1 minute.
3. Add the shredded chicken and chopped artichoke hearts to the skillet, stirring to combine with the garlic. Cook for 2-3 minutes to warm through.
4. In a large mixing bowl, combine the mayonnaise, sour cream, Parmesan cheese, mozzarella cheese, smoked paprika, sea salt, and black pepper. Stir until well blended.
5. Fold the chicken and artichoke mixture into the cheese mixture until evenly distributed.
6. Transfer the mixture to a greased baking dish, spreading it out evenly with a spatula.
7. Bake in the preheated oven for 20-25 minutes, or until the top is golden and bubbly.
8. Let the dip cool for 5 minutes before serving to allow the flavors to meld together beautifully.

When served, this dip boasts a creamy texture with a delightful crunch from the artichokes, and a rich, cheesy flavor that’s irresistibly savory. For an extra touch, serve with toasted baguette slices or crisp vegetable crudités for dipping.

Conclusion

Outstanding flavors await in these 12 chicken and artichoke recipes, perfect for any home cook looking to spice up their meal rotation. From creamy pastas to hearty casseroles, there’s something for everyone. We’d love to hear which dish becomes your favorite—drop us a comment below! Don’t forget to share the love by pinning this article on Pinterest for your fellow food enthusiasts to discover. Happy cooking!