Baked Chicken and Artichokes

Baked Chicken and Artichokes Recipe - Flavorful & Healthy Dinner Option

Preparation time: 15 minutes | Cooking time: 20 minutes | Servings: 4

Introduction

Baked Chicken and Artichokes is a delightful dish that combines the tender, juicy flavors of chicken with the unique, slightly tangy taste of artichokes. This recipe is perfect for those who appreciate a meal that is both nutritious and full of flavor. It's a versatile dish that can be served on various occasions, from a simple family dinner to a more formal gathering. The combination of vegetables and herbs adds a fresh and aromatic touch to the chicken, making it a dish that's sure to impress.

History

The history of combining chicken with artichokes dates back to Mediterranean cuisine, where both ingredients are staples in the diet. Artichokes have been cultivated in the Mediterranean region since ancient times, and their unique flavor has been prized in a variety of dishes. Chicken, being a versatile and widely consumed meat, naturally found its way into recipes with artichokes. This particular recipe, with its blend of vegetables, herbs, and a touch of white wine, reflects the Mediterranean tradition of using fresh, local ingredients to create dishes that are both flavorful and wholesome.

Ingredients

1 tbsp olive oil
1 onion, chopped
2 cloves garlic, minced
1 bag (9 oz or 255 g) frozen artichoke hearts, quartered
1 cup sliced mushrooms
1 red pepper, seeded and sliced into strips
salt to taste
freshly ground black pepper
4 skinless, boneless chicken breasts, about 4 to 6 oz (170 g) each
1 tsp chopped fresh rosemary
0.25 cup dry white wine
1 cup low-sodium chicken broth

How to prepare

Preheat the oven to 350°F (177°C).
Heat the olive oil in a large skillet over medium heat.
Add the onion and cook, stirring occasionally, until it becomes soft and translucent, approximately 5 minutes.
Add the garlic, artichokes, mushrooms, and peppers. Season with salt and pepper. Cook for an additional 2 minutes, then set aside.
Slice the chicken breasts into strips that are approximately 0.5 inches wide.
Season the chicken pieces with rosemary, salt, and pepper. Place them in a large baking dish, arranging them in a single layer.
Evenly spoon the artichoke mixture over the chicken. Add the wine and broth.
Bake for approximately 18 to 20 minutes, or until the chicken is thoroughly cooked.

Variations

Add olives or capers for a briny flavor.
Use bone-in chicken thighs instead of breasts for a richer taste.
Incorporate spinach or kale for added greens.

Cooking Tips & Tricks

To ensure the best results when preparing Baked Chicken and Artichokes, consider the following tips and tricks:

- Use fresh artichokes if they are in season and available. Fresh artichokes can add a depth of flavor that frozen ones might not.

- Sear the chicken strips briefly before baking to lock in moisture and flavor.

- Deglaze the skillet with white wine after cooking the vegetables to incorporate all the flavorful bits into the dish.

- Let the dish rest for a few minutes after baking before serving to allow the flavors to meld together.

Serving Suggestions

Serve the Baked Chicken and Artichokes with a side of quinoa or brown rice for a complete meal. A fresh green salad dressed with olive oil and lemon juice also pairs well with this dish.

Cooking Techniques

Baking is the primary cooking technique used in this recipe, which helps to retain the moisture and tenderness of the chicken. Sautéing the vegetables before baking enhances their flavor and texture.

Ingredient Substitutions

Use boneless, skinless chicken thighs instead of breasts for a juicier result.

- Substitute the white wine with chicken broth or lemon juice if preferred.

- Use fresh artichokes instead of frozen when in season.

Make Ahead Tips

Prepare the vegetable and chicken mixture ahead of time and refrigerate. When ready to cook, add the wine and broth, and bake as directed. This can save time on busy days.

Presentation Ideas

Garnish the dish with fresh rosemary sprigs and lemon slices for a touch of elegance. Serve in a beautiful, oven-to-table dish for simplicity and style.

Pairing Recommendations

A light, crisp white wine such as Sauvignon Blanc or Pinot Grigio pairs beautifully with the flavors of this dish. For a non-alcoholic option, try sparkling water with a squeeze of lemon.

Storage and Reheating Instructions

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until thoroughly warmed.

Nutrition Information

Calories per serving

A serving of Baked Chicken and Artichokes contains approximately 200-250 calories, making it a light yet satisfying meal option. This calorie count can vary depending on the exact size and proportions of the ingredients used.

Carbohydrates

This dish is relatively low in carbohydrates, with the primary sources being the vegetables used in the recipe. On average, a serving of Baked Chicken and Artichokes contains approximately 10-15 grams of carbohydrates. The exact amount can vary depending on the size of the vegetables and any additional ingredients or substitutions.

Fats

The fats in this recipe come mainly from the olive oil and the chicken. Olive oil is a healthy monounsaturated fat, beneficial for heart health. The total fat content per serving is approximately 10-15 grams, with less than 3 grams of saturated fat, making this dish a heart-healthy option.

Proteins

Chicken is an excellent source of lean protein. Each serving of Baked Chicken and Artichokes provides roughly 25-30 grams of protein, making it a satisfying and muscle-friendly meal option.

Vitamins and minerals

This dish is rich in vitamins and minerals, thanks to the variety of vegetables used. Artichokes are a good source of vitamin C, vitamin K, folate, and magnesium. The red peppers add vitamin A and vitamin C, while mushrooms provide selenium and B vitamins. Together, these ingredients make the dish a nutritional powerhouse.

Alergens

This recipe is free from most common allergens, including dairy, nuts, and gluten. However, those with sensitivities to specific vegetables or wine should adjust the recipe accordingly.

Summary

Overall, Baked Chicken and Artichokes is a nutritious dish that provides a balanced mix of proteins, healthy fats, and essential vitamins and minerals. It's low in calories and carbohydrates, making it suitable for those watching their intake.

Summary

Baked Chicken and Artichokes is a nutritious, flavorful dish that's easy to prepare and sure to please any palate. With its combination of lean protein, healthy fats, and a variety of vitamins and minerals, it's a wholesome meal option suitable for any occasion.

How did I get this recipe?

The first time I saw this recipe, I knew it was something I had to make. It was a simple yet elegant dish called Baked Chicken and Artichokes. I came across it in an old cookbook that I had inherited from my mother. The pages were yellowed with age, and the handwriting was faded, but the recipe itself seemed to leap off the page with its enticing description.

I had always loved cooking, ever since I was a young girl watching my own grandmother work her magic in the kitchen. She was a master at creating delicious meals out of whatever ingredients she had on hand, and I had learned so much from her over the years. This recipe for Baked Chicken and Artichokes seemed like the perfect combination of flavors and techniques, and I couldn't wait to try it out for myself.

The ingredients were simple enough: chicken thighs, artichoke hearts, garlic, lemon, white wine, and a handful of fresh herbs. I had most of these things already in my pantry, so I set to work gathering everything I needed. As I chopped and diced, the kitchen filled with the warm, comforting scents of garlic and herbs, and I felt a sense of contentment wash over me.

I preheated the oven and arranged the chicken thighs in a baking dish, nestling the artichoke hearts around them. I sprinkled the garlic and herbs over the top, then poured the white wine and lemon juice over everything. The dish looked beautiful, with vibrant colors and enticing aromas that promised a delicious meal to come.

As I slid the dish into the oven, I couldn't help but think back to all the recipes I had collected over the years. Some had come from cookbooks, others from friends and family members, and still others from my own experiments in the kitchen. Each recipe told a story, a tale of where it had come from and who had shared it with me. This recipe for Baked Chicken and Artichokes was no different, and I knew that it would become a cherished part of my own culinary repertoire.

After about an hour in the oven, the dish was ready. The chicken was golden and crispy, the artichoke hearts tender and flavorful. I spooned some of the pan juices over the top and took a bite. The flavors exploded in my mouth, a perfect balance of savory and tangy, rich and bright. I knew then that this recipe was a keeper, one that would become a favorite in my household for years to come.

As I sat down to enjoy my meal, I thought about all the recipes I had learned over the years. Each one was a treasure, a gift from someone who had shared their love of cooking with me. I felt grateful for the knowledge and experience that had been passed down through the generations, and I knew that I would continue to learn and grow in the kitchen for many more years to come.

And so, as I savored each delicious bite of Baked Chicken and Artichokes, I said a silent thank you to all those who had taught me how to cook, and to the recipe itself for bringing so much joy and satisfaction into my life. Cooking had always been a passion of mine, and with each new recipe I tried, I felt my love for it grow stronger. I knew that as long as I had a kitchen and a stove, I would always find joy and comfort in the act of creating delicious meals for myself and my loved ones.