Main Dishes

Chicken and Artichoke Rice Recipe

This recipe for Chicken and Artichoke Rice was submitted by Serena B. of Surviving Madness in the Main Dish Category in the zuuzs Grand Spring Recipe Challenge!

Chicken & Artichoke Rice - An easy meal your family will love!

Chicken & Artichoke Rice - An easy meal your family will love!

Promote your blog and showcase your recipe in zuuzs Grand Spring Recipe Challenge. The prizes include a $500 Gift Card as the Grand Prize and three $200 Gift Cards as the top Category prizes you can use to buy kitchen related wares. Submissions end on April 28th. 

Chicken & Artichoke Rice - An easy meal your family will love!

Yield: 4

Chicken and Artichoke Rice

An easy meal your family will love!


  • 2 teaspoons olive oil
  • 1 1/2 pounds boneless, skinless chicken thighs (cut into 1-inch pieces)
  • 1/2 tsp kosher* salt
  • 1/4 tsp freshly ground black pepper
  • 1/2 tsp paprika
  • 1/4 cup pine nuts
  • 2 teaspoons olive oil
  • 1 1/2 cups uncooked, long grain rice
  • 1 1/2 cups canned/bottled marinated quartered artichoke hearts (drained and rinsed)
  • 1 1/2 Tablespoons Italian (or Greek) Seasoning
  • 1 1/4 teaspoons kosher* salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 Tablespoon freshly grated lemon peel (approx. 1 large lemon)
  • Juice from the grated lemon, divided
  • 3 cups reduced sodium chicken (or vegetable) broth
  • 1/4 cup chopped fresh parsley


  1. Sprinkle the chicken pieces with 1/2 tsp. salt, 1/4 tsp. freshly ground black pepper and 1/2 tsp. paprika. Heat 2 tsp. olive oil in a nonstick skillet over medium-high heat – add chicken to the skillet when pan/oil is hot and cook for 3 minutes on each side. Remove from skillet and set aside.
  2. Add pine nuts to skillet and gently toast (stirring constantly) over medium heat for 2-3 minutes or until the nuts begin to take on a golden brown color. Add 2 teaspoons olive oil, uncooked rice, artichoke hearts, Italian (or Greek) seasoning, salt, pepper, lemon peel and juice of 1/2 of the lemon and the chicken broth. Add the chicken along with its juices and gently nestle the chicken in to the rice mixture.
  3. Bring to a boil, reduce the heat to low and cover tightly. Simmer for 20-25 minutes or until rice is cooked. Sprinkle with the remaining half of the lemon and parsley.
  4. *NOTE: If using regular (table) salt you will need to reduce the amount of salt by 1/4 teaspoon.


Stacie Vaughan

Stacie is the mom of two girls and lives in Ontario, Canada. She enjoys cooking/baking, photography, reading, DIY and is fueled by lots of coffee!

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