Ingredients
Method
- Preheat oven to 375 degrees F and spray a 13x9 inch baking dish with cooking spray.
- Season chicken breast halves with salt and pepper, then place them in the prepared dish.
- In a medium bowl, combine the artichoke hearts, parmesan cheese, mayonnaise, and minced garlic. Stir until well combined.
- Evenly spread the artichoke mixture over the chicken breasts.
- 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.
- 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.