Chicken & Artichokes

There's really no trick to recipes like this: Using moist, flavorful chicken thighs and good marinated artichoke hearts will result in a simple but memorable single-pan dish. Gourmet, April 2008

Yield: 4 servings ( Serving Size: servings )
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  • 1 jar(s) marinated artichoke hearts , drained and quarter
  • 1/4 cup(s) bread crumbs , buttered
  • 3 tablespoon(s) extra-virgin olive oil , divided
  • 3 clove(s) garlic minced
  • 8 piece(s) skinless boneless chicken thighs (2 1/2 pound)
  • 3 tablespoon(s) sun dried tomatoes , sliced
  • 1 vidalia onion , thickly sliced


  1. Preheat oven to 500.

  2. Toss chicken, garlic, onion, tomatoes and artichokes with 2 tablespoons oil, 1 teaspoon salt, and 1/2 teaspoon pepper in a bowl, then bake, turning chicken once (do not turn artichokes), until lightly browned and cooked through, about 30 minutes.

  3. Transfer chicken and vegetables to a platter. Deglaze pan with wine or broth and spoon over chicken. Sprinkle with parsley and cheese. Serve with buttered egg noodles and sauteed zucchini.
February 2013

This recipe is a personal recipe added by ftcollinsco and has not been tested or endorsed by MyRecipes.

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