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Creamy Artichoke Chicken

Yield: 4 Servings | Time: 23 minutes | Source:


For the topping

  • 1 can artichoke hearts, rinsed, drained, chopped
  • 3 TBS mayonnaise
  • Zest from 1 lemon
  • Juice of ½ a lemon
  • ½ cup Parmesan cheese, grated
  • 3 cloves garlic, minced
  • ½ tsp crushed red pepper
  • 1 sprig fresh rosemary, minced
  • Salt and pepper, to taste

For the chicken

  • 4 chicken breasts
  • 1½ cups flour
  • Salt and pepper
, to taste
  • 2 sprigs rosemary, minced


  1. Mix all the topping ingredients together, set aside.
  2. Take the chicken and butterfly each one, also making crisscross marks with a knife on the bottom of the breast to make it more tender.
  3. Mix flour, salt, pepper and rosemary in a gallon size zip lock bag.  Add chicken and toss to coat.
  4. Heat skillet over medium heat with 2 TBS olive oil.
  5. Cook chicken for about 5 min on each side until golden brown and no longer pink inside.
  6. When chicken is done place on a baking sheet.  Place a heap of the topping on top of each chicken breast, covering most of the breast.
  7. Broil chicken until the topping starts to bubble and turns golden.  This should take between 3-5 min.
Artichokes Powerhouse