Artichoke chicken

Tennessee · 07-18-2008, 05:02 AM

This is one of my favorite recipes that my sister makes, and I thought I'd share. It's a little heavy, but really good. I hope you like it to.
Artichoke Chicken
6 boneless, skinless chicken thighs
1 16 oz can artichoke hearts, drained and chopped
1/2 c mayo
1/2 c sour cream
1 c parmesan cheese
black pepper to taste
Heat oven to 350.
Place meat in a greased casserole dish.
Mix remaining ingredients and spread over chicken.
Bake about 40 minutes (till the top is browned and the chicken is cooked through)

I like it served w/a side of broccoli

Charski · 07-18-2008, 07:51 AM

Funny you should post this - my Dad called me last night and said he'd bought a pack of boneless, skinless thighs by accident and wondered if I had a recipe?

I'll pass this great-sounding dish on to him - and I'm SURE he'll like it too! Thanks!

Nigel · 07-18-2008, 12:55 PM

This recipes sounds really good. I'm going to make it next week for sure!!
Thank you for the recipe.

jigglenomore · 07-19-2008, 04:24 PM

Me, too!!

Thanks for the recipe!

Cap57 · 07-19-2008, 04:38 PM

I love hot artichoke dip, so I bet this is yummy, as it has many of the same ingredients. Thanks for sharing!

Rachelocity · 07-19-2008, 04:42 PM

This looks really elegant - a great dish for company! Thanks for posting it.

pri17cess72 · 07-21-2008, 07:26 PM

I just made this for dinner tonight. I added some garlic and onion powder. It was so yummy. I plan to be making this often. BF liked it also!

Thanks for posting this recipe!

pocahontas · 07-21-2008, 07:37 PM

Oh man, I cant wait to make this!

LeighDear · 07-21-2008, 09:08 PM

Yeah Tennessee!!!

It's the classic Baked Artichoke Dip, gone Main Course!...(My FAVORITE!)

g8rchic · 07-23-2008, 08:15 PM

Stupid question but, it would work with chicken breasts right? I like them better.

Tennessee · 07-24-2008, 05:38 AM

Quote:

it would work with chicken breasts right?

Sure thing

LindaSue · 07-24-2008, 06:23 AM

Quote:

Originally Posted by g8rchic

Stupid question but, it would work with chicken breasts right? I like them better.

This recipe sounds very similar to a recipe I tried a couple years ago but mine had spinach in it instead of artichoke hearts. I added a comment to the recipe when I posted it that it needs the full 40 minutes of baking to get the topping good and brown. For that reason, chicken breasts could be a problem because they might end up over cooked in 40 minutes. I suggest using rather large chicken breasts so that they won't come out too dry. Also, for this amount of topping, I'd use no more than 3 breasts unless they're very small. Otherwise you may be disappointed in the amount of topping per serving. As you'll see when you try this, it's the topping that makes this dish and you won't want the amount to be skimpy.

g8rchic · 07-24-2008, 06:36 AM

Quote:

Originally Posted by LindaSue

This recipe sounds very similar to a recipe I tried a couple years ago but mine had spinach in it instead of artichoke hearts. I added a comment to the recipe when I posted it that it needs the full 40 minutes of baking to get the topping good and brown. For that reason, chicken breasts could be a problem because they might end up over cooked in 40 minutes. I suggest using rather large chicken breasts so that they won't come out too dry. Also, for this amount of topping, I'd use no more than 3 breasts unless they're very small. Otherwise you may be disappointed in the amount of topping per serving. As you'll see when you try this, it's the topping that makes this dish and you won't want the amount to be skimpy.

Thanks LindaSue!!

jamingrs · 07-24-2008, 08:52 AM

g8rchic, I prefer breasts too, and my DH likes thighs. I'm going to try a combination of both, and bump the oven temp up from 350 to 375, and only bake for 30 minutes. That way the topping will brown quicker, without overcooking the breasts. I'll post how it turns out!

LindaSue · 07-24-2008, 11:16 AM

Quote:

Originally Posted by jamingrs

g8rchic, I prefer breasts too, and my DH likes thighs. I'm going to try a combination of both, and bump the oven temp up from 350 to 375, and only bake for 30 minutes. That way the topping will brown quicker, without overcooking the breasts. I'll post how it turns out!

That's a good idea. Let us know how that works out.

Mackenzie · 07-24-2008, 11:33 AM

The only artichoke hearts in a can I've seen are in vinegar? Is that the type you used?

LindaSue · 07-24-2008, 11:42 AM

I would use the kind canned with water rather than pickled but maybe they're both good. Maybe you could rinse them really well to remove most of the vinegar. The Reese brand that I have contains artichoke hearts, water, salt and citric acid. I got them at Wal-Mart.

pocahontas · 07-24-2008, 12:24 PM

About how many pounds of chicken do you think it is? I have some huge breasts and thighs and I would like to do a mix of the two but am wondering if I need to double the atrichokes and sauce.

Tennessee · 07-24-2008, 12:46 PM

Quote:

About how many pounds of chicken do you think it is?

The package of thighs I used weighed about 2.5 pounds.

Linda Sue,
That's the exact can of artichokes I used. I didn't want the marinaded ones, I think the vinegar, oil and herbs they're soaked in would change the taste too much.

pocahontas · 07-24-2008, 01:24 PM

Thanks Tenessee!!!! I have been drooling over this recipe all week. I cant wait for dinner tonight.

g8rchic · 07-24-2008, 04:46 PM

Quote:

Originally Posted by pocahontas

I have some huge breasts and thighs

Me too thats why I am here

Sorry I'm silly!

pocahontas · 07-24-2008, 04:48 PM

Quote:

Originally Posted by g8rchic

Me too thats why I am here

Sorry I'm silly!

pocahontas · 07-24-2008, 07:27 PM

This is sooooo good!

Mine was really juicy. Did everyone else have a ton of juice in the pan?

Just curious, it didnt distract from the recipe at all but I am just wondering if it is normal.

KOO · 07-24-2008, 07:30 PM

Oh, this looks good. Thighs were on sale tonight at the store and I couldn't think what to do with them. Will definitely be trying this over the weekend.

pri17cess72 · 07-24-2008, 07:53 PM

Quote:

Originally Posted by pocahontas

This is sooooo good!

Mine was really juicy. Did everyone else have a ton of juice in the pan?

Just curious, it didnt distract from the recipe at all but I am just wondering if it is normal.

I had juice in my pan as well. Not a ton but it was there. I love this dish!

KOO · 07-24-2008, 07:55 PM

Quote:

Originally Posted by g8rchic

Me too thats why I am here

Sorry I'm silly!

LOL, that was cute!

Mackenzie · 07-25-2008, 03:42 AM

Guess what I found at the store? A box of frozen artichoke hearts!

I'm going to try this recipe this weekend!

pocahontas · 07-25-2008, 09:46 AM

Quote:

Originally Posted by pri17cess72

I had juice in my pan as well. Not a ton but it was there. I love this dish!

Ok, then I guess I didnt screw it up!

It didnt even matter that there was juice in the bottom of the pan anyway, it was delish!

I had two large servings for dinner and am so looking forward to leftovers for lunch.

jenks · 07-26-2008, 07:30 AM

Patlaf · 07-26-2008, 09:43 AM

Quote:

Originally Posted by LindaSue

This recipe sounds very similar to a recipe I tried a couple years ago but mine had spinach in it instead of artichoke hearts. I added a comment to the recipe when I posted it that it needs the full 40 minutes of baking to get the topping good and brown. For that reason, chicken breasts could be a problem because they might end up over cooked in 40 minutes. I suggest using rather large chicken breasts so that they won't come out too dry. Also, for this amount of topping, I'd use no more than 3 breasts unless they're very small. Otherwise you may be disappointed in the amount of topping per serving. As you'll see when you try this, it's the topping that makes this dish and you won't want the amount to be skimpy.

Linda Sue, this is currently my favorite recipe of yours. I could eat it every day. I'll bet it would be delicious with artichoke hearts too.

Pat

07-18-2008, 05:02 AM	#1
Tennessee Senior LCF Member Join Date: Nov 2005 Location: East Tennessee Posts: 854 Gallery: Tennessee WOE: Low carb, high protein Start Date: 10/21/2005 restart 7/15/08	Artichoke chicken This is one of my favorite recipes that my sister makes, and I thought I'd share. It's a little heavy, but really good. I hope you like it to. Artichoke Chicken 6 boneless, skinless chicken thighs 1 16 oz can artichoke hearts, drained and chopped 1/2 c mayo 1/2 c sour cream 1 c parmesan cheese black pepper to taste Heat oven to 350. Place meat in a greased casserole dish. Mix remaining ingredients and spread over chicken. Bake about 40 minutes (till the top is browned and the chicken is cooked through) I like it served w/a side of broccoli __________________ "Opportunity may knock once, but temptation bangs on your front door forever. "

07-26-2008, 07:30 AM	#29
jenks Senior LCF Member Join Date: May 2003 Location: Newnan, Georgia Posts: 193 Gallery: jenks Stats: 179/142/130 WOE: HCG shots Start Date: April 2003/Jan 2004/March 2005/ April 2008	save

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07-18-2008, 07:51 AM	#2
Charski Way too much time on my hands! Join Date: Sep 2004 Location: Mostly in the kitchen! Posts: 27,289 Gallery: Charski Stats: 174 (WW)/139/150 goal 5'5" 58 years YOUNG! WOE: ATKINS always Start Date: May 2003	Funny you should post this - my Dad called me last night and said he'd bought a pack of boneless, skinless thighs by accident and wondered if I had a recipe? I'll pass this great-sounding dish on to him - and I'm SURE he'll like it too! Thanks!

07-18-2008, 12:55 PM	#3
Nigel Major LCF Poster! Join Date: Nov 2006 Posts: 2,415 Gallery: Nigel	This recipes sounds really good. I'm going to make it next week for sure!! Thank you for the recipe.

07-19-2008, 04:24 PM	#4
jigglenomore Senior LCF Member Join Date: Oct 2007 Location: SW Missouri Ozarks Posts: 893 Gallery: jigglenomore Stats: Mac Truck/Small SUV/Mini-Cooper WOE: Atkins/South Beach/Low Glycemic/Voodoo	Me, too!! Thanks for the recipe!

07-19-2008, 04:38 PM	#5
Cap57 Major LCF Poster! Join Date: Oct 2003 Location: Maine Posts: 1,488 Gallery: Cap57 Stats: 155/150/135 (5'8") WOE: low carb Start Date: Sept. 2003	I love hot artichoke dip, so I bet this is yummy, as it has many of the same ingredients. Thanks for sharing!

07-19-2008, 04:42 PM	#6
Rachelocity Blabbermouth!!! Join Date: May 2007 Location: Montreal Posts: 7,461 Gallery: Rachelocity Stats: 219.4/159.4/134 WOE: WW the healthy way! Start Date: December 23, 2008	This looks really elegant - a great dish for company! Thanks for posting it.

07-21-2008, 07:26 PM	#7
pri17cess72 Major LCF Poster! Join Date: Nov 2006 Location: SF Bay Area CA Posts: 2,720 Gallery: pri17cess72 Stats: 190/171/130 5'5" WOE: Atkins Start Date: Re-start March 2011	I just made this for dinner tonight. I added some garlic and onion powder. It was so yummy. I plan to be making this often. BF liked it also! Thanks for posting this recipe!

07-21-2008, 07:37 PM	#8
pocahontas Way too much time on my hands! Join Date: Jun 2002 Location: San Francisco Bay Area Posts: 13,020 Gallery: pocahontas	Oh man, I cant wait to make this!

07-21-2008, 09:08 PM	#9
LeighDear Blabbermouth!!! Join Date: Dec 2000 Location: Pensacola, Florida Posts: 5,427 Gallery: LeighDear	Yeah Tennessee!!! It's the classic Baked Artichoke Dip, gone Main Course!...(My FAVORITE!)

07-23-2008, 08:15 PM	#10
g8rchic Senior LCF Member Join Date: Apr 2008 Location: Tampa, FL Posts: 641 Gallery: g8rchic Stats: 259(highest ever)/216/175 by Oct! WOE: Atkins	Stupid question but, it would work with chicken breasts right? I like them better.

07-24-2008, 08:52 AM	#14
jamingrs Senior LCF Member Join Date: Aug 2004 Location: southeast pennsylvania Posts: 368 Gallery: jamingrs Stats: 224.8/210.2/148 WOE: Atkins Start Date: Sometime in 2000	g8rchic, I prefer breasts too, and my DH likes thighs. I'm going to try a combination of both, and bump the oven temp up from 350 to 375, and only bake for 30 minutes. That way the topping will brown quicker, without overcooking the breasts. I'll post how it turns out!

07-24-2008, 11:33 AM	#16
Mackenzie Way too much time on my hands! Join Date: Apr 2005 Posts: 11,437 Gallery: Mackenzie WOE: Lower Carb Start Date: Restart 9/13/05	The only artichoke hearts in a can I've seen are in vinegar? Is that the type you used?

07-24-2008, 11:42 AM	#17
LindaSue Way too much time on my hands! Join Date: Jun 2002 Location: Spring, TX Posts: 10,163 Gallery: LindaSue Stats: 167/117/120 - 5'7" WOE: Atkins Maintenance Start Date: July 2002	I would use the kind canned with water rather than pickled but maybe they're both good. Maybe you could rinse them really well to remove most of the vinegar. The Reese brand that I have contains artichoke hearts, water, salt and citric acid. I got them at Wal-Mart.

07-24-2008, 12:24 PM	#18
pocahontas Way too much time on my hands! Join Date: Jun 2002 Location: San Francisco Bay Area Posts: 13,020 Gallery: pocahontas	About how many pounds of chicken do you think it is? I have some *huge* breasts and thighs and I would like to do a mix of the two but am wondering if I need to double the atrichokes and sauce.

07-24-2008, 01:24 PM	#20
pocahontas Way too much time on my hands! Join Date: Jun 2002 Location: San Francisco Bay Area Posts: 13,020 Gallery: pocahontas	Thanks Tenessee!!!! I have been drooling over this recipe all week. I cant wait for dinner tonight.

07-24-2008, 07:27 PM	#23
pocahontas Way too much time on my hands! Join Date: Jun 2002 Location: San Francisco Bay Area Posts: 13,020 Gallery: pocahontas	This is sooooo good! Mine was really juicy. Did everyone else have a ton of juice in the pan? Just curious, it didnt distract from the recipe at all but I am just wondering if it is normal.

07-24-2008, 07:30 PM	#24
KOO Way too much time on my hands! Join Date: May 2007 Posts: 17,712 Gallery: KOO Stats: Starting 183(2/06)now below.... WOE: Hcg 4/8/12...146/139/130	Oh, this looks good. Thighs were on sale tonight at the store and I couldn't think what to do with them. Will definitely be trying this over the weekend.

07-25-2008, 03:42 AM	#27
Mackenzie Way too much time on my hands! Join Date: Apr 2005 Posts: 11,437 Gallery: Mackenzie WOE: Lower Carb Start Date: Restart 9/13/05	Guess what I found at the store? A box of frozen artichoke hearts! I'm going to try this recipe this weekend!