17 Delicious Chicken and Artichoke Recipes for Every Occasion

Nothing brings people together quite like a delicious meal, and when it comes to versatile, crowd-pleasing dishes, chicken and artichoke combinations are hard to beat. Whether you’re in the mood for a quick weeknight dinner, a cozy comfort food feast, or something special to impress your guests, we’ve gathered 17 mouthwatering recipes that promise to delight. Dive in and discover your next favorite dish!

Creamy Chicken and Artichoke Pasta

This creamy chicken and artichoke pasta is a weeknight savior. Tender chicken and tangy artichokes mingle in a rich, velvety sauce.

Ingredients

• 1 lb boneless, skinless chicken breasts
• 1 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 2 cloves garlic, minced
• 1 cup chicken broth
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1 can (14 oz) artichoke hearts, drained and chopped
• 8 oz penne pasta
• 1 tbsp chopped fresh parsley

Instructions

1. Cut chicken into 1-inch pieces. Season with salt and pepper.
2. Heat olive oil in a large skillet over medium-high heat. Add chicken. Cook until golden, about 5 minutes per side. Remove from skillet.
3. In the same skillet, add garlic. Cook for 30 seconds until fragrant.
4. Pour in chicken broth. Scrape up any browned bits from the bottom of the skillet.
5. Stir in heavy cream and Parmesan cheese. Bring to a simmer. Cook for 3 minutes until slightly thickened.
6. Add artichoke hearts and cooked chicken to the skillet. Simmer for 2 minutes.
7. Meanwhile, cook pasta according to package directions. Drain.
8. Add cooked pasta to the skillet. Toss to coat in the sauce.
9. Garnish with fresh parsley before serving.

Creamy with a hint of tang, this pasta is a crowd-pleaser. Serve with a crisp green salad for a complete meal.

Grilled Chicken with Artichoke Hearts

Fancy a quick, flavorful dinner that’s sure to impress? Grilled chicken with artichoke hearts is your go-to dish, combining juicy protein with tangy veggies in under 30 minutes. Perfect for weeknights or entertaining.

Ingredients

• 4 boneless, skinless chicken breasts
• 1 cup marinated artichoke hearts, drained
• 2 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. Preheat grill to medium-high heat (375°F).
2. Brush chicken breasts with 1 tbsp olive oil. Tip: Even coating prevents sticking.
3. Season chicken with garlic powder, salt, and pepper.
4. Grill chicken for 6 minutes per side. Tip: Don’t move chicken until ready to flip for perfect grill marks.
5. Add artichoke hearts to grill during last 2 minutes of cooking. Tip: Quick grill enhances their smoky flavor.
6. Remove from grill. Let chicken rest for 5 minutes before serving.

Outcome: The chicken stays moist inside with a smoky char, while artichokes add a creamy contrast. Serve over a bed of quinoa for a complete meal.

Chicken Artichoke Spinach Lasagna

Something comforting yet sophisticated, this lasagna layers tender chicken, creamy artichokes, and fresh spinach between sheets of pasta. It’s a hearty dish that promises to satisfy with every bite.

Ingredients

– 2 cups shredded cooked chicken
– 1 cup chopped artichoke hearts
– 2 cups fresh spinach
– 9 lasagna noodles
– 2 cups ricotta cheese
– 1 cup grated Parmesan cheese
– 2 cups shredded mozzarella cheese
– 1 tbsp olive oil
– 2 cloves garlic, minced
– 1 tsp salt
– 1/2 tsp black pepper
– 2 cups marinara sauce

Instructions

1. Preheat oven to 375°F.
2. Heat olive oil in a pan over medium heat. Add garlic, sauté for 1 minute until fragrant.
3. Add spinach to the pan, cook until wilted, about 2 minutes. Remove from heat.
4. In a bowl, mix ricotta, Parmesan, salt, and pepper.
5. Spread 1/2 cup marinara sauce at the bottom of a 9×13 inch baking dish.
6. Place 3 lasagna noodles over the sauce.
7. Spread half of the ricotta mixture over the noodles.
8. Layer half of the chicken, artichokes, and spinach over the ricotta.
9. Sprinkle 1 cup mozzarella over the vegetables.
10. Repeat layers: sauce, noodles, ricotta, chicken, artichokes, spinach, and mozzarella.
11. Top with remaining noodles, sauce, and mozzarella.
12. Cover with foil, bake for 25 minutes.
13. Remove foil, bake for another 10 minutes until bubbly and golden.
14. Let stand for 5 minutes before serving.
Tip: For a crispier top, broil for the last 2 minutes of baking.
Tip: Ensure noodles are al dente if pre-boiling to avoid mushiness.
Tip: Let lasagna rest to set layers for cleaner slices.
Expect layers of creamy cheese, tender chicken, and vegetables in every forkful. Serve with a crisp salad to balance the richness.

Slow Cooker Chicken and Artichoke Soup

Just when you thought comfort food couldn’t get any easier, this slow cooker recipe proves otherwise. Packed with flavor, it’s a set-it-and-forget-it kind of meal that’s perfect for busy weeknights.

Ingredients

– 1.5 lbs boneless, skinless chicken breasts
– 1 can (14 oz) artichoke hearts, drained and chopped
– 4 cups chicken broth
– 1 cup heavy cream
– 1 tbsp olive oil
– 1 tsp garlic powder
– 1 tsp onion powder
– 1/2 tsp salt
– 1/4 tsp black pepper

Instructions

1. Place chicken breasts in the slow cooker.
2. Add chopped artichoke hearts, chicken broth, olive oil, garlic powder, onion powder, salt, and black pepper to the slow cooker.
3. Cover and cook on LOW for 6 hours or HIGH for 3 hours.
4. Remove chicken from the slow cooker and shred using two forks. Tip: For easier shredding, let the chicken cool slightly before handling.
5. Return shredded chicken to the slow cooker.
6. Stir in heavy cream. Tip: For a thicker soup, let it cook uncovered for an additional 30 minutes.
7. Cover and cook on HIGH for another 15 minutes to heat through. Tip: Taste and adjust seasoning if necessary before serving.
You’ll love the creamy texture and the tender chunks of chicken paired with the subtle tang of artichokes. Serve it with a side of crusty bread for dipping to make it a hearty meal.

Chicken Artichoke Mushroom Pizza

Bold flavors come together in this Chicken Artichoke Mushroom Pizza, a dish that’s as easy to make as it is delicious. Perfect for a weeknight dinner or a casual gathering, this pizza combines tender chicken, earthy mushrooms, and tangy artichokes for a meal that’s sure to impress.

Ingredients

– 1 lb pizza dough
– 1/2 cup marinara sauce
– 1 cup shredded mozzarella cheese
– 1/2 cup cooked chicken, shredded
– 1/2 cup artichoke hearts, chopped
– 1/2 cup mushrooms, sliced
– 1 tbsp olive oil
– 1/2 tsp garlic powder
– 1/4 tsp salt
– 1/4 tsp black pepper

Instructions

1. Preheat oven to 475°F.
2. Roll out pizza dough on a floured surface to a 12-inch circle.
3. Transfer dough to a greased pizza pan or baking sheet.
4. Brush dough with olive oil, then spread marinara sauce evenly over the top.
5. Sprinkle garlic powder, salt, and black pepper over the sauce.
6. Layer shredded mozzarella cheese, chicken, artichoke hearts, and mushrooms on top.
7. Bake for 12-15 minutes, or until the crust is golden and cheese is bubbly.
8. Let pizza cool for 5 minutes before slicing.
Tip: For a crispier crust, preheat the pizza pan in the oven before adding the dough.
Tip: Use a pizza stone for an even crispier crust.
Tip: Freshly grated mozzarella melts better than pre-shredded cheese.
Pizza emerges from the oven with a perfectly crispy crust, melty cheese, and a savory blend of toppings. Serve with a side of garlic butter for dipping or a fresh green salad to round out the meal.

Baked Chicken with Artichokes and Olives

Make this Baked Chicken with Artichokes and Olives for a flavorful, one-pan meal that’s both easy and impressive. Perfect for weeknights or entertaining.

Ingredients

• 4 boneless, skinless chicken breasts
• 1 cup marinated artichoke hearts, drained
• 1/2 cup pitted kalamata olives
• 2 tbsp olive oil
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 cloves garlic, minced
• 1/2 cup chicken broth

Instructions

1. Preheat oven to 375°F.
2. Season chicken breasts with salt, pepper, and oregano.
3. Heat olive oil in a large oven-safe skillet over medium-high heat.
4. Add chicken to skillet, cook for 3-4 minutes per side until golden. Tip: Don’t overcrowd the pan to ensure a good sear.
5. Remove chicken from skillet, set aside.
6. In the same skillet, add garlic, artichokes, and olives. Cook for 1 minute.
7. Pour in chicken broth, scrape up any browned bits. Tip: This adds depth to the dish.
8. Return chicken to skillet, nestling it among the artichokes and olives.
9. Transfer skillet to oven, bake for 20 minutes or until chicken reaches 165°F. Tip: Use a meat thermometer for accuracy.

The chicken comes out juicy, with a tangy mix from the artichokes and olives. Serve over quinoa or with crusty bread to soak up the sauce.

Chicken and Artichoke Stuffed Shells

Bold flavors and comforting textures define this dish, perfect for a cozy dinner. Chicken and artichoke stuffed shells combine creamy, savory, and slightly tangy notes in every bite.

Ingredients

– 12 oz jumbo pasta shells
– 2 cups cooked chicken, shredded
– 1 cup marinated artichoke hearts, chopped
– 1.5 cups ricotta cheese
– 1 cup mozzarella cheese, shredded
– 1/2 cup Parmesan cheese, grated
– 1 egg
– 2 cloves garlic, minced
– 1 tsp Italian seasoning
– 1/4 tsp salt
– 1/4 tsp black pepper
– 2 cups marinara sauce

Instructions

1. Preheat oven to 375°F.
2. Boil pasta shells according to package instructions until al dente, then drain and set aside.
3. In a large bowl, mix shredded chicken, artichoke hearts, ricotta, mozzarella, Parmesan, egg, garlic, Italian seasoning, salt, and pepper.
4. Spread 1 cup marinara sauce on the bottom of a 9×13 inch baking dish.
5. Fill each pasta shell with the chicken and artichoke mixture, placing them seam side up in the dish.
6. Pour remaining marinara sauce over the stuffed shells.
7. Cover with foil and bake for 25 minutes.
8. Remove foil and bake for an additional 10 minutes until cheese is bubbly and slightly golden.
9. Let stand for 5 minutes before serving.

Warm, cheesy, and packed with flavor, these stuffed shells offer a satisfying meal. Serve with a crisp green salad or garlic bread for a complete dinner.

Artichoke Chicken Salad

Zesty and fresh, this Artichoke Chicken Salad combines tender chicken with the tangy crunch of artichokes for a quick, satisfying meal. Perfect for lunches or light dinners, it’s a no-fuss dish that delivers on flavor.

Ingredients

– 2 cups cooked chicken, shredded
– 1 cup artichoke hearts, chopped
– 1/2 cup mayonnaise
– 1 tbsp lemon juice
– 1/4 tsp salt
– 1/4 tsp black pepper
– 1/4 cup red onion, finely diced

Instructions

1. In a large bowl, combine 2 cups cooked chicken, shredded, and 1 cup artichoke hearts, chopped.
2. Add 1/2 cup mayonnaise, 1 tbsp lemon juice, 1/4 tsp salt, and 1/4 tsp black pepper to the bowl. Tip: For a lighter version, substitute half the mayonnaise with Greek yogurt.
3. Mix all ingredients until well combined. Tip: Let the salad chill in the refrigerator for 30 minutes to enhance the flavors.
4. Stir in 1/4 cup red onion, finely diced, just before serving for added crunch. Tip: Soak the diced onion in cold water for 10 minutes to mellow its sharpness.
Now ready to serve, this Artichoke Chicken Salad offers a creamy texture with a bright, tangy flavor. Try it stuffed in a pita or atop a bed of greens for a refreshing twist.

Chicken Artichoke and Sun-Dried Tomato Panini

Just when you thought your lunch routine couldn’t get any better, this Chicken Artichoke and Sun-Dried Tomato Panini comes along. Packed with flavors that pop, it’s a game-changer for your midday meal.

Ingredients

• 2 cups shredded cooked chicken
• 1 cup marinated artichoke hearts, drained and chopped
• 1/2 cup sun-dried tomatoes, chopped
• 1/4 cup mayonnaise
• 1 tbsp Dijon mustard
• 4 ciabatta rolls, sliced in half
• 2 cups baby spinach
• 1 cup shredded mozzarella cheese
• 2 tbsp olive oil

Instructions

1. Preheat a panini press to 375°F.
2. In a large bowl, mix 2 cups shredded cooked chicken, 1 cup chopped artichoke hearts, and 1/2 cup chopped sun-dried tomatoes.
3. Add 1/4 cup mayonnaise and 1 tbsp Dijon mustard to the bowl. Stir until evenly combined.
4. Brush the outsides of 4 ciabatta rolls with 2 tbsp olive oil.
5. Layer the bottom halves of the rolls with 1/2 cup baby spinach each.
6. Divide the chicken mixture evenly among the rolls, topping the spinach.
7. Sprinkle 1/4 cup shredded mozzarella cheese over the chicken mixture on each roll.
8. Place the top halves of the rolls on the sandwiches.
9. Grill each sandwich in the panini press for 5 minutes, or until the cheese is melted and the bread is golden.
10. Remove from the press. Let stand for 1 minute before slicing.

Buttery, crispy ciabatta gives way to a creamy, tangy filling with a hint of sweetness from the sun-dried tomatoes. Serve with a side of sweet potato fries for a satisfying crunch contrast.

One-Pot Chicken and Artichoke Rice

Great for busy weeknights, this one-pot meal combines tender chicken and tangy artichokes with fluffy rice. Just a few ingredients create a dish that’s both comforting and elegant.

Ingredients

• 1 tbsp olive oil
• 1 lb chicken thighs, boneless, skinless, cut into 1-inch pieces
• 1 cup onion, diced
• 2 cloves garlic, minced
• 1 cup long-grain white rice
• 2 cups chicken broth
• 1 can (14 oz) artichoke hearts, drained and quartered
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup parsley, chopped

Instructions

1. Heat olive oil in a large pot over medium-high heat until shimmering.
2. Add chicken pieces, season with salt and pepper, and cook until browned, about 5 minutes. Tip: Don’t overcrowd the pot to ensure even browning.
3. Remove chicken and set aside. In the same pot, add onion and garlic, sautéing until soft, about 3 minutes.
4. Stir in rice, coating it with the onion mixture, then pour in chicken broth. Tip: Rinsing rice removes excess starch for fluffier results.
5. Return chicken to the pot, add artichoke hearts, and bring to a boil.
6. Reduce heat to low, cover, and simmer until rice is tender and liquid is absorbed, about 20 minutes. Tip: Keep the lid on to trap steam and cook rice evenly.
7. Remove from heat, let stand covered for 5 minutes, then fluff with a fork and stir in parsley.

Juicy chicken and creamy artichokes meld with perfectly cooked rice for a satisfying bite. Serve with a squeeze of lemon for a bright finish.

Chicken Artichoke and Feta Cheese Wrap

Craving a quick yet flavorful meal? This Chicken Artichoke and Feta Cheese Wrap combines tender chicken, tangy artichokes, and creamy feta for a satisfying bite.

Ingredients

• 1 cup cooked chicken, shredded
• 1/2 cup artichoke hearts, chopped
• 1/4 cup feta cheese, crumbled
• 2 tbsp mayonnaise
• 1 tbsp lemon juice
• 1/2 tsp garlic powder
• 1/4 tsp salt
• 1/4 tsp black pepper
• 4 large flour tortillas
• 1 cup spinach leaves

Instructions

1. In a medium bowl, combine shredded chicken, chopped artichoke hearts, crumbled feta cheese, mayonnaise, lemon juice, garlic powder, salt, and black pepper. Mix well.
2. Heat a large skillet over medium heat. Warm each tortilla for about 30 seconds per side until pliable.
3. Divide the chicken mixture evenly among the tortillas, spreading it in the center.
4. Top each with 1/4 cup of spinach leaves.
5. Fold the sides of the tortilla over the filling, then roll tightly from the bottom to enclose the filling completely.
6. Heat the same skillet over medium heat. Place each wrap seam-side down and cook for 2-3 minutes until golden brown. Flip and cook the other side for another 2-3 minutes.
7. Remove from skillet and let cool for 1 minute before slicing in half diagonally.

Here’s a wrap that’s crispy on the outside with a creamy, tangy filling. Serve it with a side of sweet potato fries for a complete meal.

Roasted Chicken with Artichokes and Potatoes

Mouthwatering and hearty, this dish combines tender chicken with earthy artichokes and creamy potatoes for a satisfying meal. Perfect for a cozy dinner, it’s straightforward yet impressive.

Ingredients

– 1 whole chicken (3-4 lbs)
– 1 lb baby potatoes, halved
– 1 can (14 oz) artichoke hearts, drained
– 2 tbsp olive oil
– 1 tsp salt
– 1/2 tsp black pepper
– 1 tsp dried thyme
– 1/2 tsp garlic powder

Instructions

1. Preheat oven to 375°F.
2. Rinse the chicken under cold water and pat dry with paper towels.
3. In a large bowl, toss potatoes and artichokes with olive oil, salt, pepper, thyme, and garlic powder.
4. Place the chicken in a roasting pan and arrange the potato mixture around it.
5. Roast for 1 hour 15 minutes, or until the chicken’s internal temperature reaches 165°F.
6. Let the chicken rest for 10 minutes before carving.
7. Serve the chicken with the roasted vegetables on the side.
Oven-roasted to perfection, the chicken is juicy inside with a golden skin. The potatoes and artichokes caramelize slightly, adding a sweet depth. Try garnishing with fresh parsley for a pop of color.

Chicken Artichoke and Bacon Quesadilla

Outstanding for a quick dinner or a hearty snack, this quesadilla combines savory chicken, tangy artichokes, and crispy bacon. It’s a crowd-pleaser that’s ready in minutes.

Ingredients

– 2 cups shredded cooked chicken
– 1 cup canned artichoke hearts, drained and chopped
– 6 strips bacon, cooked and crumbled
– 1 cup shredded Monterey Jack cheese
– 4 large flour tortillas
– 2 tbsp olive oil
– 1/2 tsp garlic powder
– 1/2 tsp salt

Instructions

1. Heat 1 tbsp olive oil in a large skillet over medium heat (350°F).
2. Place one tortilla in the skillet. Sprinkle half with 1/2 cup chicken, 1/4 cup artichokes, 1/4 cup bacon, and 1/4 cup cheese.
3. Fold the tortilla over the filling. Press down lightly with a spatula.
4. Cook for 2-3 minutes until the bottom is golden brown. Flip carefully.
5. Cook for another 2-3 minutes until the other side is golden and the cheese is melted.
6. Remove from the skillet. Repeat with the remaining ingredients.
7. Tip: For extra crispiness, brush the tortillas with olive oil before cooking.
8. Tip: Let the quesadilla sit for a minute before cutting to keep the filling inside.
9. Tip: Serve with a side of salsa or sour cream for added flavor.
Every bite offers a perfect blend of creamy, crunchy, and savory flavors. Try serving it with a fresh avocado salad for a complete meal.

Artichoke and Chicken Alfredo

Oven-baked Artichoke and Chicken Alfredo combines creamy sauce with tender chicken and artichokes for a hearty meal. Perfect for weeknights, it’s ready in under an hour.

Ingredients

– 2 cups heavy cream
– 1 cup grated Parmesan cheese
– 2 tbsp unsalted butter
– 1 lb chicken breast, cubed
– 1 can (14 oz) artichoke hearts, drained and quartered
– 8 oz fettuccine pasta
– 2 cloves garlic, minced
– 1 tsp salt
– 1/2 tsp black pepper
– 1/4 tsp nutmeg

Instructions

1. Preheat oven to 375°F.
2. Cook fettuccine according to package instructions until al dente. Drain and set aside.
3. In a large skillet, melt butter over medium heat. Add chicken, salt, and pepper. Cook until chicken is no longer pink, about 5-7 minutes. Tip: Don’t overcrowd the skillet to ensure even cooking.
4. Add garlic and artichokes to the skillet. Cook for 2 minutes until fragrant.
5. Stir in heavy cream, Parmesan, and nutmeg. Bring to a simmer. Cook for 3 minutes until sauce thickens slightly. Tip: Constant stirring prevents the sauce from sticking.
6. Combine cooked pasta with the sauce in the skillet. Transfer to a baking dish.
7. Bake for 15 minutes until bubbly and slightly golden on top. Tip: For a crispier top, broil for the last 2 minutes.

Yield a creamy, rich dish with a perfect balance of flavors. Serve with a side of garlic bread to soak up the sauce.

Chicken Artichoke and Pesto Flatbread

Bold flavors meet in this Chicken Artichoke and Pesto Flatbread, a quick dish that’s perfect for busy weeknights or casual gatherings.

Ingredients

• 1 lb pre-made flatbread dough
• 1/2 cup basil pesto
• 1 cup cooked chicken, shredded
• 1/2 cup marinated artichoke hearts, drained and chopped
• 1 cup mozzarella cheese, shredded
• 1 tbsp olive oil
• 1/4 tsp salt

Instructions

1. Preheat oven to 425°F.
2. Roll out flatbread dough on a floured surface to a 12-inch diameter.
3. Brush dough with olive oil to prevent sticking.
4. Spread pesto evenly over the dough, leaving a 1-inch border.
5. Top with shredded chicken, artichoke hearts, and mozzarella cheese.
6. Sprinkle salt evenly over the toppings.
7. Bake for 12-15 minutes, until the crust is golden and cheese is bubbly.
8. Let cool for 2 minutes before slicing.

Perfectly crispy crust with a gooey, cheesy center, this flatbread is a crowd-pleaser. Serve with a side of marinara for dipping or a fresh arugula salad to balance the richness.

Stuffed Chicken Breast with Artichokes and Cheese

Just when you thought chicken couldn’t get any better, this stuffed version comes along. Packed with artichokes and cheese, it’s a game-changer for weeknight dinners.

Ingredients

– 4 boneless, skinless chicken breasts
– 1 cup chopped artichoke hearts
– 1 cup shredded mozzarella cheese
– 1/2 cup grated Parmesan cheese
– 1 tbsp olive oil
– 1 tsp garlic powder
– 1/2 tsp salt
– 1/2 tsp black pepper

Instructions

1. Preheat oven to 375°F.
2. In a bowl, mix artichoke hearts, mozzarella, and Parmesan.
3. Cut a pocket into each chicken breast, being careful not to cut through.
4. Stuff each breast with the cheese mixture, securing with toothpicks if needed.
5. Rub chicken with olive oil, then sprinkle with garlic powder, salt, and pepper.
6. Place chicken in a baking dish, bake for 25-30 minutes until internal temperature reaches 165°F.
7. Let rest for 5 minutes before slicing.
Tip: For extra flavor, add a pinch of red pepper flakes to the stuffing.
Tip: Ensure the pocket is just big enough to hold the stuffing without tearing.
Tip: Use a meat thermometer to avoid overcooking.
The chicken emerges juicy with a gooey, flavorful center. Serve over a bed of greens for a light yet satisfying meal.

Chicken and Artichoke Heart Skewers

You won’t believe how these Chicken and Artichoke Heart Skewers transform simple ingredients into a gourmet appetizer. Perfect for grilling season, they’re a crowd-pleaser with minimal effort.

Ingredients

– 1.5 lbs chicken breast, cut into 1-inch cubes
– 1 cup artichoke hearts, drained and halved
– 2 tbsp olive oil
– 1 tbsp lemon juice
– 1 tsp garlic powder
– 1 tsp salt
– 1/2 tsp black pepper
– 8 wooden skewers, soaked in water for 30 minutes

Instructions

1. Preheat grill to medium-high heat (375°F).
2. In a large bowl, combine chicken cubes, artichoke hearts, olive oil, lemon juice, garlic powder, salt, and black pepper. Toss to coat evenly.
3. Thread chicken and artichoke pieces alternately onto soaked skewers, leaving small gaps between pieces for even cooking.
4. Place skewers on the grill. Cook for 5 minutes per side, turning once, until chicken reaches an internal temperature of 165°F.
5. Remove skewers from grill. Let rest for 2 minutes before serving.

Not only do these skewers offer a juicy bite with a tangy twist, but they also pair wonderfully with a side of garlic aioli or over a bed of mixed greens for a lighter option.

Conclusion

Outstanding in variety and flavor, this roundup of 17 chicken and artichoke recipes offers something for every taste and occasion. Whether you’re planning a cozy family dinner or a festive gathering, these dishes promise to delight. We’d love to hear which recipes become your favorites—drop us a comment below! Don’t forget to share the love by pinning this article on Pinterest for others to enjoy. Happy cooking!