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Baked Chicken With Artichokes

Artichoke marinade adds zip to a simple sauce. This is a great make-ahead dish.

Type: Chicken, Poultry
Courses: Main Course
Serves: 4 people

Recipe Ingredients

2 tablespoons 30mlOlive oil
6   Boneless skinless chicken thighs
1/4 cup 27g / 1ozAtkins Bake Mix
1 can  Marinated artichokes - (12 oz) - drained, and marinade reserved
1   Yellow onion - chopped (small)
1/2 lb 227g / 8ozFresh mushrooms - cleaned, sliced
3   Garlic cloves - finely chopped
1/2 teaspoon 2.5mlDried oregano
1/2 teaspoon 2.5mlDried rosemary
1/2 cup 118mlWhite wine
  Salt - to taste
  Freshly-ground black pepper - to taste

Recipe Instructions

Heat oven to 350 degrees. In large skillet, heat oil over medium heat. Dredge chicken in bake mix. Cook chicken until lightly browned, turning once. Transfer to baking dish.

Add marinade to skillet; cook 5 minutes, until liquid turns syrupy. Add onion, mushrooms, garlic, oregano and rosemary; cook 5 minutes, until onion is tender. Stir in artichokes and wine. Heat to boiling and season with salt and pepper.

Pour onion mixture over chicken, cover and bake 40 minutes, until chicken is tender and cooked through.

Dietary Information:

Carbohydrates: 12.5 grams Net Carbs: 8.5 grams Fiber: 4 grams Protein: 25 grams Fat: 18.5 grams Calories: 343

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