Chicken Artichoke French Recipe

Name: Chicken Artichoke French
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1- 1/2 cup Milk; 7 Eggs; 4 cups Bread Crumbs; 1 teaspoon Garlic Powder; 1 teaspoon Onion Powder; 2 teaspoons Oregano; 1/4 cups Pecorino Romano Cheese, Grated; 1/2 cups Asiago Cheese, Grated; 1/4 cups Olive Oil, Up To Double The Amount As Needed; 10 pieces Chicken Thighs, Or Other Meaty Pieces; 1 can (14 Oz. Size) Artichokes In Water, Drained And Patted Dry; 4 cups Chicken Broth; 1- 1/2 cup Dry White Wine; 3 Tablespoons Butter; 1 Tablespoon Minced Garlic; 1 Lemon, Juiced, Plus More To Serve; 1 cup Asiago, Grated; 1/2 cups Pecorino Romano, Grated

Servings: persons

1- 1/2 cup Milk
7 Eggs
4 cups Bread Crumbs
1 teaspoon Garlic Powder
1 teaspoon Onion Powder
2 teaspoons Oregano
1/4 cups Pecorino Romano Cheese, Grated
1/2 cups Asiago Cheese, Grated
1/4 cups Olive Oil, Up To Double The Amount As Needed
10 pieces Chicken Thighs, Or Other Meaty Pieces
1 can (14 Oz. Size) Artichokes In Water, Drained And Patted Dry
4 cups Chicken Broth
1- 1/2 cup Dry White Wine
3 Tablespoons Butter
1 Tablespoon Minced Garlic
1 Lemon, Juiced, Plus More To Serve
1 cup Asiago, Grated
1/2 cups Pecorino Romano, Grated

1
Preheat oven to 350 degrees F. Prepare two 9x13 baking dishes, and three medium bowls or shallow containers for the dredging station.
2
Into one bowl, pour the milk.
3
In a second bowl, lightly beat the eggs.
4
In the third bowl, combine breadcrumbs with seasonings and cheeses.
5
In a heavy-bottomed skillet over medium-high heat, heat olive oil, making sure you have about 1/4 inch of oil for frying.
6
Dredge chicken and artichokes in milk, then breadcrumbs, then in eggs.
7
Fry until brown on all sides.
8
Be careful not to lose the coating when you turn them.
9
Place cooked chicken and artichokes in the prepared 9x13 baking dishes.
10
For the sauce, add chicken broth and wine into the pan used to brown the chicken.
11
Add butter and minced garlic, simmer about 10 minutes.
12
Add lemon juice and simmer 5 minutes.
13
Pour sauce over chicken and artichokes.
14
Cover dishes with foil and bake for about 1/2 hour.
15
Uncover and top with both cheeses.
16
Bake uncovered until cheese is melted.
17
Squeeze additional lemon juice over top and serve.
18
Goes well with mashed potatoes.

1419

kcal

Calories

Fat

Carbs

164

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 1- 1/2 cup Milk, 7 Eggs, 4 cups Bread Crumbs, 1 teaspoon Garlic Powder, and more.

Yes, Chicken Artichoke French falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chicken Artichoke French

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions