Skip to main content Share
& Save

Chicken and Artichoke Frittata

By Paula Deen


Difficulty: Easy

Prep time: 5 minutes

Cook time: 45 minutes

Servings: 6-8



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


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.