The first time I had this Artichoke Chicken dish was the day we brought our firstborn home from the hospital. My sweetie of a sister Katie had dinner simmering, the house all cleaned, and the dog all spit-shined and waiting for our homecoming. One of those amazing meals you just won’t ever forget. It may have been one of the only quiet meals we had (since my sissie was snuggling with the sweet baby girl while we ate) for the first six months of her life. So this is really Katie’s recipe, and it’s a keeper. That was 18 years ago and I still make it quite often, it’s not too heavy, but very satisfying. Enjoy it, and let me know what you think.
This recipe, it’s pretty much all from the pantry (have canned tomatoes, will cook!). So if you have them on hand, all the time, boom dinner can be ready in an hour, with only about 15-20 minutes of prep!
You can’t beat it!
Artichoke Chicken
- Prep Time: 15 minutes
- Cook Time: 1 hour +
- Total Time: 1 hour 15 minutes
- Yield: 4-6 1x
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Description
This recipe uses mostly canned veg, but artichokes and tomatoes are the only canned veg I usually have in the pantry. Fresh chopped onions, mushrooms, and garlic of course and some nice feta cheese to top it all off.
Ingredients
- 4 bone-in, skin-on chicken breasts and/or thighs (you can use boneless if you prefer)
- 2 teaspoons Beau Monde seasoning*
- 1 tablespoon olive oil
- 1 large onion, sliced
- 8 oz. mushrooms , (any variety) sliced
- 2 cloves garlic, minced
- 1 14 oz. can whole tomatoes (preferrably fire-roasted)
- 1 14 oz. can quartered artichokes, rinsed and drained
- 1 cup chicken stock or dry white wine
- Kosher salt (affiliate link) and fresh cracked pepper to taste
- 2 teaspoons dried oregano
- 1/4 cup Parmesan cheese , grated
- 1/2 cup Feta cheese, crumbled
For the Lemon Rice:
- 1 tablespoon olive oil
- 1 large shallot diced
- 1 1/4 cup heaping long-grain white rice (same procedure for brown rice, just follow cooking time from package)
- 2 cups chicken stock
- 1/2 teaspoon kosher salt (affiliate link)
- 1 tablespoon lemon zest**
- 1/4 cup fresh lemon juice
Instructions
For the Chicken:
- Season chicken with the Beau Monde* seasoning. In a large dutch oven or large pan (with a lid) heat to medium-high. Add oil to the pan and brown chicken on both sides, about 4 minutes per side, no need to cook through. Remove the chicken to a plate and set it aside.
- Add onions to the pan, sauté for a few minutes, add mushrooms and cook until browned, about 5 minutes, add garlic, artichokes, tomatoes and oregano, stir around a little. Nestle the chicken in the sauce, pour in any accumulated juices from the plate. Cover with Parmesan and Feta cheeses and simmer for about half-hour to 45 minutes. Serve over Lemon Rice.
For the Lemon Rice:
- Heat oil in a heavy, large saucepan over medium heat. Add shallots and sauté 3 minutes. Add rice stir for another 2 minutes. Stir in chicken stock and salt; bring to boil. Reduce heat to lowest setting; cover and cook until liquid is absorbed and rice is tender, about 15-20 minutes (or package instructions). Mix in lemon juice and zest. Season with salt and pepper and serve.
- You may want to serve this on the bottom of individual shallow bowls so it can soak up all the remarkable juices from the chicken, artichokes, and tomatoes.
*Beau Monde can be hard to find, here’s a great replacement recipe. Mix together and keep in an air-tight jar with your other spices.
- 2 tablespoons onion powder
- 2 tablespoons celery salt
- 1 tablespoon brown sugar
Notes
**always zest your lemon before juicing, trust me on this one, it’s a lot easier!
Love artichokes?
Try this recipe
- Spinach and Artichoke Quiche it’s really delish
This is my all around, fool proof, feeds a crowd, easy peasy go to meal! Shout out to Joan for this winner!
FYI. Beau Monde is no longer available. Penzeys Spices English Prime Rib Rub is a a perfect match! 😉