August 05

Garlic Artichoke Baked Chicken

Every person (or I suppose, most people) has at least a couple of “go-to” recipes. These are recipes that are fast, easy and you know everyone will enjoy eating.

Garlic Artichoke Baked Chicken has long since been one of my most important go to recipes. It is easy to put together, tastes amazing, feeds multiple people (or will feed just you for multiple meals), and keeps really well in the fridge. Personally, I think it tastes cold the next day over a bed of arugula. Just for example.

Magical.

Magical.

It has a creamy, casserole-like feel – so it’s especially on point if you are the type of person that craves comfort food. I don’t personally know anyone like that, but you might. (Right).

Enjoy!

GARLIC ARTICHOKE CHICKEN 

INGREDIENTS:

  • 1/3 cup olive oil
  • 2 – 2.5 T of butter – you can also substitute ghee
  • 6 preserved anchovy fillets – do not be afraid, they are just salty & tasty
  • 6-7 garlic cloves, finely chopped
  • 1 large lemon
  • 1.5lb. chicken breasts, cut into cubes/chunks
  • 2 14-oz. cans of artichoke hearts, quartered (in water or olive oil – either is fine)
  • Salt & Pepper to taste

    I like to get mine just a bit crispy on top.

    I like to get mine just a bit crispy on top.

INSTRUCTIONS:

1. In a skillet over medium heat, combine the olive oil, butter/ghee and anchovies. As the butter melts, smash the anchovies into a paste with a wooden spoon.

2. Once the anchovies have dissolved and the oil/butter start to bubble, turn off the heat and mix in the chopped garlic and zest 2 sides of your lemon over the top. “Zesting” just means finely grate the peel with the smallest side of your grater. Stir thoroughly.

3. Turn your oven broiler on high. If any of you are “broiler newcomers,” there is only one setting on your oven for the broiler that it automatically sets to (mine is 525 degrees). So, when you have something under the broiler, WATCH IT. It’s easy to forget about it and it will burn to a crisp.

4. Combine the chicken and artichokes in a baking dish and sprinkle with salt and pepper to taste. Then, pour your sauce from the skillet over the top and mix well (I use my hands to make sure everything gets fully coated).

6. Cook for 15-17 minutes under the broiler, stirring several times until done.

Brussels sprouts + sweet potato fries

Brussels sprouts + sweet potato fries