Did you know that artichoke is extremely healthy for you? It even has been shown to have antioxidizing properties which mean it may help prevent cancer (nfcr). This creamy artichoke chicken recipe is the perfect way to introduce artichoke into your diet in a delicious way.
Don’t miss out on a great meal that may just become your next favorite like it has become mine.
This post may contain some affiliate links. This means I make a small profit from your purchase but at no increased cost to you. I only recommend products that I love and would purchase myself! Full disclaimer here.
Rusty Bellies Chicken Dakota Copycat Recipe
When my husband and I moved to Tampa almost two years ago he was so excited to eat all the fresh seafood he could find. I on the other hand am not a big fan of seafood so I tend to avoid seafood restaurants. So when my girlfriends suggested Rusty Bellies, a decidedly seafood full restaurant, for our girls night out I was less than stoked.
I asked the waitress to help me pick between two non-seafood options without high hopes for anything good, seafood restaurants have pretty unspectacular “other” options in my experience. She expressed that she loved the chicken dakota and said it was one of the best things on the menu. To my huge surprise SHE WAS RIGHT! The chicken dakota at Rusty Bellies is absolutely amazing.
I couldn’t stop thinking about it and kept asking my husband if we could eat there for dinner. He was always down to go for the seafood but it became a pricy habit. Rusty Bellies is not the cheapest place to eat even if it is worth every penny.
I set out to find the perfect copycat recipe for Rusty Bellies chicken dakota and I finally did. This creamy artichoke chicken is a near perfect match and now I get to eat it whenever I want for dinner for less than half the price.
Creamy Artichoke Chicken Ingredients:
- 3 Tbs Oil
- 4 Chicken Breasts
- 1 Onion
- 1 Red Pepper
- 4 Cloves Garlic
- 2 C Chicken Broth
- 2 C Heavy Whipping Cream
- 1 1/2 C Parmesan Cheese
- 2 14 oz Cans Quartered Artichoke Hearts
- 3 Tbs Lemon Juice
- 4 Tbs Olive Oil
- 1 tsp Dried Oregano
- 1 Tbs Parsley
- Salt and Pepper to taste
Shop Supplies:
Instructions:
- Start by draining and rinsing the 28 oz of quartered artichoke.
- Make the artichoke marinade. In a bowl mix together the lemon juice, 4 Tbs olive oil, and oregano. Add in the artichoke and gently, but thoroughly, mix it together. Set it aside for now.
- Chop the onion, garlic and red pepper to get them ready, then set them aside for now.
- Prep your chicken. Defrost it, trim the fat and cut any thick chicken breasts in half.
- Cook your chicken. You can either put 1-2 Tbs of oil in a pan and pan sear the chicken. My preferred method is to grill the chicken using our indoor George Foreman grill while the sauce cooks in a pan.
- Put the remaining tablespoon of oil in a large pan. Add in the onion, red pepper and garlic and saute until softened.
- Add the chicken broth and the heavy whipping cream. Stir occasionally and make sure to scrape the bottom of the pan to prevent burning. Bring the sauce to a low boil and allow it to simmer for 1 minute.
- Lower the heat to low, then slowly add in the parmesan cheese while whisking constantly. Whisk until the cheese is melted and completely mixed in.
- Add in the artichokes by gently stirring to mix them into the sauce.
- Mix in the parsley, salt and pepper.
- Finally, submerge the chicken in the sauce and serve over rice.
Other Yummy Chicken Recipes:
Creamy Artichoke Chicken
This isn’t my typical quick and easy meal that you can whip up for dinner last minute. Some meals are worth the extra work though and this creamy artichoke chicken is definitely one of them. Give it a try and let me know what you think!
Do you have any recipes that you love that involve “less common” ingredients?
Creamy Artichoke Chicken
Ingredients
- 1 tbsp Olive Oil
- 4 Chicken Breasts
- 1 Onion chopped
- 1 Red Pepper chopped
- 4 Garlic Cloves chopped
- 2 C Chicken Broth
- 2 C Heavy Whipping Cream
- 1 1/2 C Parmesan Cheese
- 2 14 oz Cans Quartered Artichokes
- 3 tbsp Lemon Juice
- 4 tbsp Olive Oil
- 1 tsp Dried Oregano
- 1 tbsp Dried Parsley
- Salt and Pepper to taste
Instructions
- Drain and rinse the 28 oz of quartered artichoke.
- Make the artichoke marinade. In a bowl mix together the lemon juice, 4 Tbs olive oil, and oregano. Add in the artichoke and gently, but thoroughly, mix it together. Set it aside for now.
- Chop the onion, garlic and red pepper to get them ready, then set them aside for now.
- Prep your chicken. Defrost it, trim the fat and cut any thick chicken breasts in half.
- Cook your chicken. You can either put 1-2 Tbs of oil in a pan and pan sear the chicken. My preferred method is to grill the chicken using our indoor george foreman grill while the sauce cooks in a pan.
- Put the remaining tablespoon of oil in a large pan. Add in the onion, red pepper and garlic and saute until softened.
- Add the chicken broth and the heavy whipping cream. Stir occasionally and make sure to scrape the bottom of the pan to prevent burning. Bring the sauce to a low boil and allow it to simmer for 1 minute.
- Lower the heat to low, then slowly add in the parmesan cheese while whisking constantly. Whisk until the cheese is melted and completely mixed in.
- Add in the artichokes by gently stirring to mix them into the sauce.
- Mix in the parsley, salt and pepper.
- Submerge the chicken in the sauce and serve over rice.
