This easy Artichoke Chicken is 6-ingredients and ideal for a busy weeknight. If you love artichoke dip, this is the best dinner recipe for you to try. It also makes delicious leftovers on top of salads and sliced in sandwiches.
If you are artichoke dip lover, this Artichoke Chicken recipe is for you! It's easy to assemble with just 6 ingredients and is a gourmet meal you'll have on the table in about 45 minutes total.
When we developed this recipe, we found some key tips and techniques that are essential to keeping the chicken moist and juicy while baking. The first is to pound the chicken breasts to an even thickness so they bake evenly. This guarantees that all parts of the protein will cook at the same rate, so one part isn't too dry.
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The second is coating the chicken in a mayonnaise artichoke topping. Using mayo as the base is not only extremely delicious but also a requirement to making the juiciest chicken you've ever had!
When it comes to making this chicken and artichokes, we know it will be a meal to add to your recipe arsenal. If you are looking for more easy chicken recipes, try our Garlic Butter Chicken or Honey Mustard Chicken, you can't go wrong!
Table of Contents
Why You'll Love this Recipe
- Easy 6-Ingredient Dinner Recipe. This meal is on the table in about 45 minutes, making it ideal for any busy day.
- Perfect for Meal Prepping. Make some extra of this artichoke chicken and reheat for salads and to put on sandwiches throughout the week.
- A Meal Ideal for Artichoke Dip Lovers. If you love the dip, then this chicken recipe is meant for you and is so simple to make.
Laura Ashley's Tip: You can buy chicken breast cutlets at the store if they are around 1-inch thick. This will omit the pounding of the protein in the recipe.
Ingredients
Scroll Down to the Bottom of this Post for Ingredient Amounts Listed in the Printable Recipe Card
- Boneless, skinless chicken breasts or thighs: Use your favorite here, just be sure they are boneless.
- Marinated artichoke hearts: Use the jarred kind, these are marinated in herbs and a little bit of oil giving them lots of flavor already to add to the chicken.
- Grated parmesan cheese: Adds that salty, cheesy flavor we all love.
- Mayonnaise: Gives the creaminess to each bite, similar to an artichoke dip.
- Garlic cloves or garlic powder: Adds the garlic sweetness.
- Italian seasoning or herbs de Provence: Use whatever you have on hand, this adds more herbed flavor.
- Optional garnish, snipped fresh parsley: A great choice for some freshness at the end.
Tools You'll Need
- 13"x9" Baking Dish
- Mixing Bowls
- Liquid Measuring Cups
- Measuring Cups and Spoons
- Cutting Board
- Chef's Knife
- Spatula
How to Make Artichoke Chicken
- Preheat oven to 375°F. Grease a 13x9-baking dish with butter, oil, or non-stick cooking spray.
- Pound chicken breasts or thighs to a 1-inch thickness for even cooking. Season with seasoning salt or salt and black pepper on both sides. Place in the prepared baking dish.
- In a mixing bowl, combine the chopped artichoke hearts, ¾ cup of the grated Parmesan cheese, mayonnaise, minced garlic, Italian seasoning or herbs de Provence, and a pinch of seasoning salt or salt and pepper. Mix until well combined.
- Spoon and spread the artichoke mixture generously over each chicken piece, ensuring they are evenly covered. Sprinkle over the top the remaining parmesan cheese.
- Bake for 25-30 minutes, or until the chicken is cooked through (165°F) and the topping is golden and bubbly.
- Serve hot. If desired, garnish with snipped fresh parsley.
Expert Tips
- Be sure to pound the chicken breasts to an even thickness. This guarantees even cooking so that your chicken stays moist and juicy.
- Pat the artichokes very dry before mixing. The marinated artichokes may have some excess liquid on them. Use a paper towel to pat them dry before adding on top.
- Add more spices and herbs as desired. You can jazz this up with other spices like paprika, a hint of cayenne, coriander, thyme, or rosemary.
- Add some spinach like spinach dip! You can use frozen and thawed spinach for this. Squeeze completely dry in a clean dish towel so the topping doesn't become watery. We love to serve it on top of sautéed spinach.
- Assemble in advance. If you want to make this ahead, you can assemble and keep in the fridge the morning you plan to eat it. Just bake and serve.
- Add some breadcrumbs for crunch. Toast up some panko breadcrumbs on the stove with butter and sprinkle them on tip of the mayonnaise mixture before baking, yum!
What to Serve with Artichoke Chicken
We love to serve this with a side salad, vegetables, rice, or even mashed potatoes. Here are some of our favorite recipes:
- 3-Ingredient Rice
- Whipped Mashed Potatoes
- Viral Crock Pot Mashed Potatoes
- Easy Cooked Vegetables
- Garlicky Green Beans
- House Salad
Storage
Store any leftovers in an airtight container in the fridge for up to 4 days. Reheat in the microwave or oven for a few minutes until warmed through.
You can also freeze the leftovers for up to 2 months. Just be sure to thaw in the fridge overnight before reheating with the same steps mentioned above.
Frequently Asked Questions
Be sure to bake to the right temperature and don't overcook or it. Use a meat thermometer to help you gage when the meat hits 165ºF.
Yes, thinner cut boneless, skinless chicken breasts work great for this recipe.
You could assemble the morning of serving and keep in the fridge. Just pop it into the oven when you're ready to eat.
Yes, for a spinach and artichoke dip flair, just use frozen and thawed spinach. Squeeze it extra dry in the kitchen towel to remove any moisture.
More Easy Chicken Recipes
- Garlic Butter Chicken
- Chicken French Onion Soup
- Chicken Cordon Bleu Casserole
- Crockpot Teriyaki Chicken
Artichoke Chicken
Ingredients
- 1 ½-2 pounds boneless skinless chicken breasts or thighs
- seasoning salt or salt and black pepper amount as desired
- 12-14 ounce jar marinated artichoke hearts drained and chopped
- 1 cup grated parmesan cheese divided
- ¾ cup mayonnaise
- 2 minced garlic cloves or 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning or herbs de Provence
- Optional garnish: snipped fresh parsley
Instructions
- Preheat oven to 375°F. Grease a 13x9-baking dish with butter, oil, or non-stick cooking spray.
- Pound chicken breasts or thighs to a 1-inch thickness for even cooking. Season with seasoning salt or salt and black pepper on both sides. Place in the prepared baking dish.
- In a mixing bowl, combine the chopped artichoke hearts, ¾ cup of the grated Parmesan cheese, mayonnaise, minced garlic, Italian seasoning or herbs de Provence, and a pinch of seasoning salt or salt and pepper. Mix until well combined.
- Spoon and spread the artichoke mixture generously over each chicken piece, ensuring they are evenly covered. Sprinkle over the top the remaining parmesan cheese.
- Bake for 25-30 minutes, or until the chicken is cooked through (165°F) and the topping is golden and bubbly.
- Serve hot. If desired, garnish with snipped fresh parsley.
Video
Notes
- Be sure to pound the chicken breasts to an even thickness. This guarantees even cooking so that your chicken stays moist and juicy.
- Pat the artichokes very dry before mixing. The marinated artichokes may have some excess liquid on them. Use a paper towel to pat them dry before adding on top.
- Add more spices and herbs as desired. You can jazz this up with other spices like paprika, a hint of cayenne, coriander, thyme, or rosemary.
- Add some spinach like spinach dip! You can use frozen and thawed spinach for this. Squeeze completely dry in a clean dish towel so the topping doesn't become watery.
- Assemble in advance. If you want to make this ahead, you can assemble and keep in the fridge the morning you plan to eat it. Just bake and serve.
- Add some breadcrumbs for crunch. Toast up some panko breadcrumbs on the stove with butter and sprinkle them on tip of the mayonnaise mixture before baking, yum!
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