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Old 07-18-2008, 06:02 AM   #1
Tennessee
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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
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Old 07-18-2008, 08:51 AM   #2
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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!
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Old 07-18-2008, 01:55 PM   #3
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This recipes sounds really good. I'm going to make it next week for sure!!
Thank you for the recipe.
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Old 07-19-2008, 05:24 PM   #4
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Me, too!!

Thanks for the recipe!
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Old 07-19-2008, 05:38 PM   #5
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I love hot artichoke dip, so I bet this is yummy, as it has many of the same ingredients. Thanks for sharing!
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Old 07-19-2008, 05:42 PM   #6
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This looks really elegant - a great dish for company! Thanks for posting it.
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Old 07-21-2008, 08:26 PM   #7
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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!
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Old 07-21-2008, 08:37 PM   #8
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Oh man, I cant wait to make this!
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Old 07-21-2008, 10:08 PM   #9
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Yeah Tennessee!!!

It's the classic Baked Artichoke Dip, gone Main Course!...(My FAVORITE!)
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Old 07-23-2008, 09:15 PM   #10
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Stupid question but, it would work with chicken breasts right? I like them better.
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Old 07-24-2008, 06:38 AM   #11
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Quote:
it would work with chicken breasts right?
Sure thing
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Old 07-24-2008, 07:23 AM   #12
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Quote:
Originally Posted by g8rchic View Post
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.
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Old 07-24-2008, 07:36 AM   #13
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Quote:
Originally Posted by LindaSue View Post
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!!
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Old 07-24-2008, 09:52 AM   #14
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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!
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Old 07-24-2008, 12:16 PM   #15
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Originally Posted by jamingrs View Post
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.
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Old 07-24-2008, 12:33 PM   #16
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The only artichoke hearts in a can I've seen are in vinegar? Is that the type you used?
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Old 07-24-2008, 12:42 PM   #17
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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.

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Old 07-24-2008, 01:24 PM   #18
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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.
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Old 07-24-2008, 01:46 PM   #19
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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.
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Old 07-24-2008, 02:24 PM   #20
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Thanks Tenessee!!!! I have been drooling over this recipe all week. I cant wait for dinner tonight.
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Old 07-24-2008, 05:46 PM   #21
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I have some huge breasts and thighs
Me too thats why I am here Sorry I'm silly!
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Old 07-24-2008, 05:48 PM   #22
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Me too thats why I am here Sorry I'm silly!
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Old 07-24-2008, 08:27 PM   #23
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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.
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Old 07-24-2008, 08:30 PM   #24
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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.
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Old 07-24-2008, 08:53 PM   #25
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Originally Posted by pocahontas View Post
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!
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Old 07-24-2008, 08:55 PM   #26
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Me too thats why I am here Sorry I'm silly!
LOL, that was cute!
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Old 07-25-2008, 04:42 AM   #27
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Guess what I found at the store? A box of frozen artichoke hearts! I'm going to try this recipe this weekend!
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Old 07-25-2008, 10:46 AM   #28
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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.
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Old 07-26-2008, 08:30 AM   #29
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Old 07-26-2008, 10:43 AM   #30
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Quote:
Originally Posted by LindaSue View Post
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.

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