Artichoke Chicken
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.
Servings: 8 servings
Calories: 247kcal
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
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.
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.
- 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!
Nutrition
Calories: 247kcal | Carbohydrates: 6g | Protein: 22g | Fat: 14g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Cholesterol: 69mg | Sodium: 653mg | Potassium: 347mg | Fiber: 1g | Sugar: 1g | Vitamin A: 574IU | Vitamin C: 10mg | Calcium: 126mg | Iron: 1mg
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