Best Chicken Artichoke Skillet Recipes

CREAMY SPINACH AND ARTICHOKE CHICKEN SKILLET

Steps:

• Whisk together the flour, 1 tablespoon salt and a few grinds of pepper in a pie plate or shallow dish. Coat both sides of the chicken breasts in the seasoned flour. Shake off any excess and set aside.
• Heat 3 tablespoons of oil in a large, heavy-bottomed skillet over medium-high heat. Add the chicken and cook, undisturbed, until deeply golden, about 4 minutes (do not turn). Remove the chicken to a plate. Add the remaining tablespoon oil to the skillet. Add the onion and cook, stirring occasionally, until it begins to soften, about 5 minutes. Add the garlic and cook, stirring, until fragrant, about 30 seconds. Add the cream cheese and stir until melted. Pour in the half-and-half and use a wooden spoon to scrape up any brown bits from the bottom of the skillet. Season with salt and pepper. Add the chicken back to the skillet, seared-side up, reduce the heat to medium, cover and cook, turning about halfway through, until an instant-read thermometer inserted into the thickest part of the chicken reaches 165 degrees F, 12 to 14 minutes.
• Transfer the chicken to a serving platter. Add the spinach to the sauce in the skillet, cover and cook until wilted, about 5 minutes. Stir in the artichoke hearts and cook until heated through, about 1 minute. Season with salt and pepper. Pour the creamy sauce over the chicken. Serve with steamed rice.

CHICKEN ARTICHOKE SKILLET

Steps:

• Sprinkle chicken with salt and pepper. In a large skillet, heat oil over medium-high heat; brown chicken on both sides. , Add remaining ingredients; bring to a boil. Reduce heat; simmer, covered, until a thermometer inserted in chicken reads 165°, 4-5 minutes.

CHICKEN SAUSAGE AND ARTICHOKE SKILLET LASAGNA

Steps:

• In a mixing bowl, combine the ricotta, cottage cheese, egg, Parmesan and spinach; season with salt and pepper.
• In a 12-inch deep skillet, heat the olive oil over medium-high heat, then brown the sausage. Remove 1/3 sausage from the skillet to a paper towel lined plate.
• Add 1 cup of the tomato sauce to the skillet and stir to combine with the sausage. On your cutting board, place 2 lasagna noodles side by side and use a spatula to cover them with 1/3 of the ricotta mixture. Using a larger spatula, transfer noodles to the center of the skillet. Scatter 1/3 of the artichokes on top, season with salt and pepper and top with 1/3 of the mozzarella. Add 1 cup of the tomato sauce and the 1/3 of the sausage. Repeat the layers 2 more times. Finish by tearing the remaining mozzarella slices and placing it on top along with the remaining sauce. Cover, adjust the heat, and simmer until the lasagna is cooked through and the cheese is bubbly, about 30 minutes.
• Meanwhile, preheat the broiler. After the lasagna has cooked through, place the skillet under the broiler for 2 to 3 minutes, until the cheese is golden brown and crispy around the edges.
• Garnish with additional Parmesan cheese and basil before serving.

CHICKEN ARTICHOKE SKILLET

Steps:

• Sprinkle chicken with salt and pepper.
• In a large nonstick skillet, cook chicken in oil over medium-high heat for 3 minutes on each side.
• Combine the broth, artichoke hearts, olives, oregano and lemon juice; add to skillet.
• Bring to a boil.
• Reduce heat; cover and simmer for 4-6 minutes or until chicken juices run clear.

CHICKEN, EGGPLANT, AND ARTICHOKE SKILLET

Steps:

• Put eggplant in skillet and let soften. Add in chicken. Cook through. Add artichokes and diced tomatoes. Let simmer while rice is cooking. Add in rice and salsa.

CHICKEN AND ARTICHOKE SKILLET LASAGNE

Steps:

• In fry pan over high heat warm oil. Add chicken and cook, turning once until browned on both sides (5 mins per side). Transfer to plate. Reduce heat to medium and add onion, peppers, s&p and red pepper flakes. Cook, stirring occasionally, until vegs are soft and golden brown, about 15 mins. Return chicken and juice to pan. Add half pasta sauce and 1/4 cup water. Cover, bring to simmer and cook 'til chicken is cooked through, 13-15 mins. Using 2 forks, shred chicken into small chunks. Reserve 1/4 cup of remaining sauce and stir rest into pan. Transfer half of chicken mixture to small bowl. Spread remaining mixture evenly on bottom of pan. Sprinkle one-third of Parm-Regg on top, then sprinkle with one-third of goat cheese. Cover w/single layer of 4 lasagna noodles. Repeat w/remaining chicken mixture, 1/3 each of cheeses and remaining noodles. Spread reserved 1/4 cup pasta sauce on top, making sure to coat edges of noodles to prevent drying during baking. Sprinkle remaining cheeses on top. Cover pan, bake 20 mins. Remove lid and continue baking 15 mins more. Let stand 15 mins before serving. Garnish w/parsley, cut into 8 pieces and serve warm.