artichoke hearts chicken recipe

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

The Best artichoke hearts chicken recipe

I’ve been making this artichoke hearts chicken recipe for years, and it’s always a hit with my family. It’s one of those dishes that’s perfect for a weeknight dinner or a special occasion. The combination of tender chicken, tangy artichoke hearts, and rich flavors is just irresistible.

I love how easy it is to make, too – just toss all the ingredients in a baking dish and bake until it’s golden brown. The best part is that it’s a relatively healthy meal option, too. My kids love it when I serve it with a side of roasted vegetables or a simple green salad.

As for me, I appreciate how versatile this recipe is – I can make it for a quick lunch or serve it at a dinner party. One of the things I enjoy most about this recipe is the way the artichoke hearts add a depth of flavor that’s hard to replicate with other ingredients. I’ve tried making it with different types of cheese and herbs, but the classic combination is still my favorite.

The artichoke hearts give the dish a certain je ne sais quoi that’s hard to describe – let’s just say it’s pure comfort food at its finest. Another great thing about this recipe is how well it freezes. I often make a double batch and freeze half for later use.

It’s perfect for busy days when you need a quick meal on hand. My family loves when I pull out a tray of frozen chicken and artichoke hearts from the freezer – they know they’re in for a treat.

Artichoke Heart Chicken

4.5 from 1540 votes

Tender chicken breasts are baked in a creamy sauce with artichoke hearts and Parmesan cheese. This dish is simple to prepare and delivers a rich, satisfying flavor.

Prep Time10 mins
Cook Time30 mins
Resting Time0 mins
Total Time40 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Chicken

4 boneless skinless chicken breasts (about 6 oz each)
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons olive oil

For the Sauce

1 can (14 oz) artichoke hearts, drained and quartered
1 cup heavy cream
1/2 cup grated Parmesan cheese
2 cloves garlic, minced
1/2 teaspoon dried thyme
1/4 teaspoon red pepper flakes (optional)

👨‍🍳Directions

1Preheat the oven to 375°F.
2Season the chicken breasts on both sides with salt and pepper.
3Heat the olive oil in a large oven-safe skillet over medium-high heat until shimmering.
4Add the chicken and cook for 4-5 minutes per side until golden brown.
5The chicken should be browned but not fully cooked through.
6Remove the chicken from the skillet and set aside.
7In the same skillet, add the minced garlic and cook for 30 seconds until fragrant.
8Stir in the artichoke hearts, heavy cream, Parmesan cheese, thyme, and red pepper flakes if using.
9Bring the sauce to a gentle simmer, stirring constantly, then return the chicken to the skillet.
10Spoon some sauce over each piece of chicken.
11Transfer the skillet to the preheated oven and bake for 20-25 minutes until the chicken is cooked through and the internal temperature reaches 165°F.
12The sauce should be bubbly and slightly thickened.
13Remove from the oven and let rest for 5 minutes.
14Serve the chicken with the artichoke sauce spooned over the top.

🔧Equipment

Large oven-safe skillet
Measuring cups and spoons
Knife and cutting board
Spatula

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 22g💛Saturated Fat: 12g❤️Cholesterol: 120mg🧂Sodium: 650mg🌾Total Carbs: 8g🥦Dietary Fiber: 3g🍬Sugars: 2g🥩Protein: 30g

📝Notes

For a lighter version, substitute half-and-half for the heavy cream. Serve with rice or crusty bread to soak up the sauce.

Watch Video Of How Artichoke Heart Chicken Works

This artichoke hearts chicken recipe is always a good idea for any occasion because it is easy to make but looks and tastes impressive. It works perfectly for family gatherings since almost everyone enjoys the combination of chicken and artichokes.

I love that I can prepare it ahead of time and just reheat it gently before serving. For storage keep it in the fridge in a sealed container and it will taste great for a few days.

To reheat I like to add a splash of broth to keep the chicken moist. It also freezes well for up to a month so you can make a double batch.

Serve it with rice, pasta, or a simple green salad for a complete meal that never disappoints.

❓ Frequently Asked Questions About Artichoke Heart Chicken

What type of cheese should I use in this recipe?

I like to use Parmesan cheese because it has such a rich, nutty flavor that pairs perfectly with the artichoke hearts.

Can I use canned artichoke hearts instead of fresh?

Yes, you can definitely use canned artichoke hearts if that’s what you have on hand.

How do I prevent the chicken from drying out?

To prevent the chicken from drying out, make sure to keep an eye on it while it’s baking – if you notice the edges getting too crispy, cover them with foil.

Can I make this recipe in advance?

You can prepare the ingredients ahead of time and assemble everything before baking.

What if I don’t have any fresh parsley on hand?

No worries – you can omit the parsley or substitute with dried oregano if you prefer.

Similar Posts