The secret to truly tender and flavorful artichoke chicken lies in creating a rich, protective topping that keeps the chicken moist while baking. This artichoke chicken recipe achieves just that, combining a creamy, cheesy mixture with perfectly seasoned chicken breasts for an effortless meal. This recipe is designed for busy home cooks who want a delicious, impressive dish without spending hours in the kitchen. It’s a fantastic way to improve standard chicken breasts into something special, making it a staple for family dinners.

⏱ Time: 45 min
👥 Servings: 6
📊 Level: Easy
🥗 6 ingredients
Cheesy Artichoke Chicken Bake - Artichoke chicken: bake this creamy, savory chicken dish in under an hour. Perfect for a weeknight dinner with minimal prep and

Cheesy Artichoke Chicken Bake

Artichoke chicken: bake this creamy, savory chicken dish in under an hour. Perfect for a weeknight dinner with minimal prep and maximum flavor.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 6
Course: Main Course
Cuisine: American
Calories: 480
Ingredients Method Notes

Ingredients
  

  • 6 boneless skinless chicken breast halves (with even thickness)
  • 1 (14 ounce) can water-packed artichoke hearts, well drained and chopped
  • 3/4 cup grated parmesan cheese
  • 3/4 cup mayonnaise
  • 2 garlic cloves (minced)
  • 1/2 teaspoon black pepper

Method
 

  1. Preheat oven to 375 degrees F and spray a 13×9 inch baking dish with cooking spray.
  2. Season chicken breast halves with salt and pepper, then place them in the prepared dish.
  3. In a medium bowl, combine the artichoke hearts, parmesan cheese, mayonnaise, and minced garlic. Stir until well combined.
  4. Evenly spread the artichoke mixture over the chicken breasts.
  5. Bake, uncovered, for 30-35 minutes or until chicken juices run clear and internal temperature is 165 degrees F and the top is slightly browned.

Notes

– For best results, ensure your chicken breasts are of even thickness. If they are thick on one end, pound them gently between two pieces of plastic wrap to ensure even cooking and prevent drying out.
– The first time I made this, I worried the topping would dry out, but the mayonnaise and cheese create a wonderful, rich crust. Don’t be shy with the topping!
– Chicken breasts should reach an internal temperature of 165°F (74°C) at their thickest part. Use a reliable meat thermometer to check for doneness.
– Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven at 300°F (150°C) until warmed through to prevent drying.
Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.

Pro tips

  • For best results, ensure your chicken breasts are of even thickness. If they are thick on one end, pound them gently between two pieces of plastic wrap to ensure even cooking and prevent drying out.
  • The first time I made this, I worried the topping would dry out, but the mayonnaise and cheese create a wonderful, rich crust. Don’t be shy with the topping!
  • Chicken breasts should reach an internal temperature of 165°F (74°C) at their thickest part. Use a reliable meat thermometer to check for doneness.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven at 300°F (150°C) until warmed through to prevent drying.

This artichoke chicken is a proven winner, combining ease with incredible flavor. Give it a try for your next weeknight meal and enjoy the creamy, cheesy goodness!

Try this next: Melted Cheesy Chicken Skillet!

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