Tuesday, July 21, 2009

QUICK Chicken & Artichokes

I am prepping for a family vacation this week so I picked meals I know I could get on the table quickly. This one well......it could have gone quicker, I needed to be more prepared, & I am so lazy dragging tired this week by 5:00 pm. From working out & running errands, I wish we were a call for pizza delivery type family. But alas we are not so here's what's cooking.

QUICK Chicken & Artichokes
borrowed from someone but I don't know who?

1 can artichokes (chopped)
1/2 cup sour cream
1/2 cup mayo
3/4 cup shredded Parmesan
1/2 tsp garlic powder
1 envelope Garlic and Herb soup mix (lipton's, Knorr's, etc.)-I used ½ the pack and it was plenty
4-5 chicken breasts

1. Mix all ingredients together. Place chicken in a greased baking dish. Cover with artichoke mixture. Bake uncovered for 30-40 minutes at 375 Degrees


borrowed from The Pioneer Women Cooks

New Potatoes (or other small, round potato) I used Red potatoes

Olive Oil

Kosher Salt


Any herbs you like. I used Dill & garlic It turned out great!

Directions:So, all you do is boil some small potatoes for about 15 minutes.

Then, drizzle some oil on a foil lined pan.

Place the potatoes on the pan far enough apart that they have room to spread and using a masher or something flat, smoosh them until they are flat, but not TOO flat!

Then, put a little more oil on top of each potato, sprinkle with salt and pepper and your choice of herbs.

Bake them in the oven at 450 degrees for about 25 minutes. They are crispy and scrumptious.

Hmmm, aren't they pretty?


I have made the chicken a few times so there isn't much to say. Its a good go-to in a hurry no muss no fuss dinner. You can get it on the table in 30 minutes with only about 5 minutes prep. YAY CHICKEN! Next time I am going to add frozen spinach and see what happens.

THESE POTATOES ROCK!! I had seen them on several blogs so I figured I had to get on the Crash bandwagon. I didn't read the actual original source and now that I linked it, it might have been helpful in choosing a better sized potato and getting them to smash better. But hey they were still yummy, but hers look a lot nicer and more uniform. I think the potatoes I used were still on the bigger size and they needed to be mashed a bit more. Can I tell you the crispy potato skin was as close to heaven you can get with a potato. You must make these potatoes. You wont be sorry!!! I cant wait to make them again.


  1. This is right up my alley...I'm developing an addiction to artichokes. A little salty, will take your recommendation of only using a 1/2 of a packet of the soup mix next time. Definately made its way into the rotation :)

  2. We made the potatoes last night and they were delicious. So much flavor. The potatoes were cooked perfect. I cant wait to make them again. Thanks for a great recipe idea!.

    Courtney G