Baked Artichoke Hearts and Chicken Recipe
If you’re craving a simple, comforting dinner that feels a little elevated, this Artichoke Chicken is exactly what you need. It’s creamy, cheesy, and packed with flavor, yet it comes together with minimal prep and just a few pantry staples.
I love making this on nights when I don’t feel like spending hours in the kitchen but still want something that tastes homemade and special. The creamy artichoke topping keeps the chicken incredibly tender, and it’s one of those meals everyone asks for seconds of.
If you enjoy easy baked dinners like this, you might also love oven baked garlic & rosemary drumsticks, baked chicken fajitas, or baked chicken tenders. They’re all satisfying meals perfect for busy weeknights.
Table of Contents
Why You’ll Love This Recipe
- Quick and Easy: Just 10 minutes of prep and the oven does the rest.
- Creamy and Flavorful: The artichokes and Parmesan create a rich, savory topping.
- Family Favorite: It’s picky-eater approved and always a hit at the table.
- Great for Leftovers: It reheats beautifully for lunch the next day.
Ingredients
This is a list of the ingredients that you need to make your grocery shopping easier. You can find the full list of the ingredients and amounts needed in the recipe card at the bottom of this post.
- Boneless, Skinless Chicken Breasts: The perfect lean protein base that stays juicy under the creamy topping.
- Canned Artichoke Hearts: Adds tangy flavor and delicious texture to every bite.
- Grated Parmesan Cheese: Brings salty, nutty richness to the mixture.
- Mayonnaise (or Greek Yogurt): Creates the creamy base that locks in moisture while baking.
- Garlic Powder: Adds savory depth without overpowering the dish.
- Black Pepper: Gives a subtle kick to balance the richness.
- Salt: Enhances and ties together all the flavors.
How to Make Baked Artichoke Chicken
This is a quick overview of the step-by-step instructions for making this recipe. You can find the complete list of instructions in the printable recipe card at the bottom of this post.
- In a medium bowl, combine the chopped artichokes, Parmesan cheese, mayonnaise (or Greek yogurt), garlic powder, pepper, and salt. Mix until well blended
- Arrange the chicken breasts in a single layer in the prepared dish.
- Spread the artichoke mixture evenly over each chicken breast.
- Bake for 30 minutes, or until the internal temperature reaches 165°F (74°C). Bake for 30 minutes, or until the internal temperature reaches 165°F (74°C).
Substitutions and Additions
- Lighter Version: Swap mayonnaise for plain Greek yogurt.
- Extra Cheesy: Add shredded mozzarella on top before baking.
- Add Greens: Mix in chopped spinach with the artichokes.
- Spicy Option: Stir in red pepper flakes for a little heat.
How To Store
- Storage: Store leftover artichoke chicken in an airtight container in the refrigerator for up to 4 days.
- Reheating: Warm in the microwave in 30-second intervals or reheat in a 350°F oven until heated through.
- Freezing: Freeze cooked artichoke chicken in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.
Sandra’s Pro Tips
- Pound the chicken breasts to an even thickness for consistent cooking.
- Drain the artichokes well to prevent excess liquid in the dish.
- Freshly grated Parmesan melts and tastes better than pre-shredded.
- Let the chicken rest before serving to keep it juicy.
FAQs
Do you have questions about this recipe? Here are the answers to the most commonly asked questions for this recipe.
Yes! Boneless, skinless thighs work well, just adjust cook time as needed.
The chicken should reach an internal temperature of 165°F (74°C).
Yes, you can assemble it and refrigerate for a few hours before baking.
Other Delicious Artichoke Recipes You May Enjoy
- Keto Chicken Artichoke Casserole
- Grilled Globe Artichoke
- Baked Artichoke Balls
- Spinach Artichoke Dip
Equipment
- 9" x 13" baking dish
- mixing bowl
Ingredients
- 4 boneless skinless chicken breasts
- 1 14 oz can quartered artichoke hearts drained and chopped
- 1 cup grated Parmesan cheese
- 1 cup mayonnaise or Greek yogurt for a lighter option
- 1 teaspoon garlic powder
- ½ teaspoon black pepper
- ½ teaspoon salt
Instructions
- Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish and set aside.
- Place the chicken breasts in the prepared dish and pierce with a fork.
- In a medium bowl, combine the chopped artichokes, Parmesan cheese, mayonnaise or Greek yogurt, garlic powder, pepper, and salt.
- Spread the artichoke mixture evenly over the chicken breasts.
- Bake for 30 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
- Let rest for 5 minutes before serving.
Notes
- Pound the chicken breasts to an even thickness for consistent cooking.
- Drain the artichokes well to prevent excess liquid in the dish.
- Freshly grated Parmesan melts and tastes better than pre-shredded.
- Let the chicken rest before serving to keep it juicy.
Nutrition
Disclaimer
Please note that the nutritional information provided are guidelines and may vary based on the brand of products used. For your specific nutritional goals use My Fitness Pal or Verywell Fit recipe calculators. All content within this site is not intended as medical diagnosis or treatment and should not be considered a substitute for professional medical expertise.
