Chicken and Artichoke Frittata Recipe by Paula Deen

Level: Easy

Time: 45 MINUTES

0 ratings


  • 2 (6 oz) jars marinated artichoke hearts
  • 1 small onion, finely chopped
  • 1 clove garlic, minced
  • 4 eggs, lightly beaten
  • 1/4 cup bread crumbs, plain
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1/8 teaspoon oregano
  • 1/8 teaspoon hot sauce
  • 1 cup low-fat cheddar cheese, shredded
  • 2 boneless skinless chicken breast, grilled
  • 2 teaspoons fresh parsley, minced


Pre-heat oven to 325°F. Drain the artichoke heart marinade into large skillet. Chop drained artichokes and set aside. Heat the marinade over medium heat. Add the onion and garlic and sauté for 5 minutes. Place the beaten eggs into a large bowl, add the breadcrumbs, salt, pepper, oregano and hot sauce to the eggs. Stir in the cheese, chicken, chopped artichokes, sautéed onions and garlic, along with the liquid in the skillet. Pour into a greased 7-by-11-inch casserole dish. Bake for 30 minutes or until set. To serve, cut into squares. The frittata may be served hot or cold.


It may be frozen after baking. Reheat in a 300°F oven for 10 minutes.

Chicken and Artichoke Frittata


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