baked artichoke chicken recipe

Written ByJenny Smyth Posted on
Jump to Recipe Jump to Video Print Recipe

The Best baked artichoke chicken recipe

I’ve been making this baked artichoke chicken recipe for years, and it’s always a hit with my family. The dish originated in the Mediterranean, where artichokes are a staple ingredient.

I love how the artichoke flavor pairs with the chicken, creating a delicious and savory taste experience. The key to this recipe is using fresh artichokes and not overcooking them, which can make them tough and unpleasant to eat.

I also appreciate how this recipe is easy to make and requires minimal prep time, making it perfect for a weeknight dinner or a special occasion. My kids love helping me in the kitchen, especially when we’re chopping up the artichokes and mixing together the sauce.

It’s a great way to get them involved in cooking and teach them about different flavors and textures. As a bonus, this recipe is also relatively healthy, with lean protein from the chicken and plenty of fiber from the artichokes.

Baked Artichoke Chicken

4.5 from 1321 votes

This baked artichoke chicken combines tender chicken breasts with a creamy artichoke and spinach sauce, all topped with melted mozzarella cheese. It is a one-dish meal that is both comforting and elegant, perfect for a weeknight dinner or a special occasion.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Chicken

4 boneless, skinless chicken breasts (about 6 oz each)
1 tsp salt
1/2 tsp black pepper
2 tbsp olive oil

For the Artichoke Sauce

1 can (14 oz) artichoke hearts, drained and chopped
1 cup frozen spinach, thawed and squeezed dry
1/2 cup mayonnaise
1/2 cup sour cream
1/2 cup grated Parmesan cheese
1 tsp garlic powder
1/2 tsp onion powder

For the Topping

1 cup shredded mozzarella cheese
2 tbsp chopped fresh parsley (optional)

👨‍🍳Directions

1Preheat your oven to 375°F (190°C).
2Season the chicken breasts on both sides with salt and pepper.
3Heat olive oil in a large skillet over medium-high heat.
4Sear the chicken breasts for 3-4 minutes per side until golden brown but not fully cooked through.
5In a mixing bowl, combine the chopped artichoke hearts, spinach, mayonnaise, sour cream, Parmesan cheese, garlic powder, and onion powder.
6Stir until well blended.
7Place the seared chicken breasts in a single layer in a 9×13 inch baking dish.
8Spoon the artichoke mixture evenly over each chicken breast, spreading to cover.
9Sprinkle the shredded mozzarella cheese over the top of the artichoke mixture.
10Bake in the preheated oven for 25-30 minutes, until the chicken is cooked through (internal temperature reaches 165°F) and the cheese is bubbly and lightly browned.
11Remove from the oven and let rest for 5 minutes.
12Garnish with chopped fresh parsley if desired before serving.

🔧Equipment

9×13 inch baking dish
Mixing bowl
Measuring cups and spoons
Knife and cutting board
Oven

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 22g💛Saturated Fat: 8g❤️Cholesterol: 95mg🧂Sodium: 800mg🌾Total Carbs: 8g🥦Dietary Fiber: 3g🍬Sugars: 2g🥩Protein: 32g

📝Notes

For a lighter version, you can substitute Greek yogurt for the sour cream and use reduced-fat mayonnaise. If you prefer a crispier topping, broil for the last 2-3 minutes, watching carefully to avoid burning.

Watch Video Of How Baked Artichoke Chicken Works

This baked artichoke chicken recipe is always a good idea for any occasion. It’s easy to make and requires minimal prep time, making it perfect for a weeknight dinner or a special event.

My family loves it because it’s flavorful and satisfying without being too heavy or rich. One of my favorite things about this recipe is that it’s easy to reheat and serve again on another day if you have leftovers.

❓ Frequently Asked Questions About Baked Artichoke Chicken

Q: What type of chicken breasts should I use for this recipe?

I recommend using boneless, skinless chicken breasts for this recipe. They’ll cook more evenly and quickly than bone-in breasts.

Q: Can I substitute the artichokes with another vegetable?

No, artichokes are an essential ingredient in this recipe. They add a unique flavor and texture that can’t be replicated with other vegetables.

Q: How do I prevent the artichokes from becoming too soggy?

To prevent the artichokes from becoming too soggy, make sure to pat them dry with paper towels before adding them to the baking dish.

Q: Can I make this recipe ahead of time?

Yes, you can prepare the ingredients ahead of time and store them in the refrigerator until you’re ready to bake.

Q: Is this recipe suitable for vegetarians?

No, this recipe contains chicken breast as the main protein source. If you’re looking for a vegetarian alternative, consider substituting the chicken with portobello mushrooms or eggplant slices.

Similar Posts