Creamy Baked Chicken and Artichokes is an easy oven-baked chicken dinner recipe. Chicken breasts are topped with mayonnaise, parmesan cheese, artichoke hearts and seasonings and baked to golden perfection.
This baked artichoke chicken is a simple, comforting dinner that feels special but requires no extra effort.
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Baked Artichoke Chicken
This easy oven-baked chicken recipe is perfect for those busy weeknights. Just add a side salad and a vegetable and call it a day!
I love that this is a recipe that also looks and tastes fancy enough to impress your guests when entertaining.
You can’t go wrong when juicy baked chicken breasts are topped with a creamy artichoke Parmesan mixture and baked until golden, bubbly, and full of flavor.
Weeknight dinners don’t get easier than this baked artichoke chicken recipe.
This is a chicken casserole recipe that you will definitely want to add into your family dinners menu rotation.
Cozy, comforting, and simple, this artichoke chicken will always be a favorite.
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How to make creamy baked chicken
This is a quick overview of how to make this artichoke chicken recipe. Scroll down for the full recipe instructions and ingredient amounts in the recipe card below.
- Step 1: Preheat oven to 425F. In a mixing bowl combine the ingredients for the mayonnaise topping
- Step 2: Arrange the chicken in a single layer in the baking dish.
- Step 3: Spread the creamy topping over the chicken to cover.
- Step 4: Bake until the chicken is cooked through and the topping is golden.
Hint: Trim the chicken breasts so that they are as uniform in sie as possible. This ensures that they bake evenly.
Expert recipe tips
- If the chicken breasts are not uniform in thickness you can pound them to an even thickness for even and consistent cooking.
- Be sure to drain the artichoke hearts and then roughly chop them so that the topping spreads evenly.
- Freshly grated Parmesan cheese will give you the best flavor and a cheesy melt.
- Bake uncovered so that the topping becomes lightly golden and bubbly.
- Let the chicken rest for a few minutes before serving to redistribute the juices.
Substitutions
- Artichokes - For a tangy flavor, replace the canned artichokes with marinated artichokes, drained and chopped.
- Chicken - You can make this recipe with boneless chicken thighs in place of boneless chicken breasts.
- Garlic Powder - Use minced fresh garlic for a slightly stronger garlic flavor in place of garlic powder.
- Italian Seasoning – Dried oregano or dried basil, or a combination of both together, can be used in place of dried Italian seasoning.
- Mayonnaise – For a lighter topping, replace mayonnaise with Greek yogurt or you can replace just half of the mayonnaise with Greek yogurt and use ½ cup mayonnaise and ½ cup Greek yogurt for the topping
- Parmesan - Asiago cheese or Romano cheese can be substituted for Parmesan.
- Seasonings – You can replace the kosher salt, pepper and garlic powder with 1 teaspoon seasoning salt
Variations
- Breaded Chicken Casserole – Sprinkle 2 Tablespoons seasoned Italian breadcrumbs over the topping before baking for a toasted breadcrumb crust
- Cheesy Artichoke Chicken – For a cheesier topping,add shredded mozzarella or grated provolone to the topping.
- Healthier Artichoke Chicken – You can replace the mayonnaise with Greek yogurt for a healthier alternative
- Spicy Artichoke Chicken - Add crushed red pepper flakes or a pinch of cayenne to the topping.
- Spinach Artichoke Chicken Bake- If you love spinach artichoke dip then you'll want to make this variation and add cooked, chopped and squeezed dry spinach into the artichoke mixture. You can also use frozen chopped spinach, thawed and squeezed dry.
Storage
- Storage – You can store leftover Parmesan artichoke chicken in an airtight container in the refrigerator for about 3 days.
- Reheating – Preheat your oven to 350F and reheat the leftover chicken, uncovered, until it is heated through.
- See more guidelines at USDA.gov.
Ingredients
Ingredients for chicken with artichokes
- Artichoke hearts – Canned artichoke hearts are mild and tender and add subtle tang and a tender texture to the creamy topping
- Black pepper – Black pepper adds mild heat and depth.
- Chicken breasts – Boneless, skinless chicken breasts are a lean, juicy protein that bakes beautifully under the creamy topping.
- Chopped parsley – Chopped parsley is a fresh garnish that brightens and adds a pop of color to the finished recipe.
- Dried Italian seasoning – This is a classic blend of herbs that complements the chicken and artichokes and adds a mediterranean flavor.
- Garlic powder – Garlic powder adds a savory flavor
- Grated Parmesan cheese – Parmesan cheese adds a salty, nutty flavor and helps to make the topping become golden
- Kosher salt – Kosher salt makes all the flavors in the recipe pop.
- Mayonnaise – Mayonnaise is the creamy base of the topping that keeps the chicken moist
Easy chicken dinners
What to serve with Parmesan artichoke chicken
Baked Chicken and Artichokes Recipe
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Equipment
Ingredients
- 4 boneless, skinless chicken breasts
- 1 can (14 ounces) quartered artichoke hearts, drained and chopped
- 1 cup mayonnaise
- 1/2 cup grated Parmesan cheese
- 1/2 teaspoon garlic powder
- ½ teaspoon dried Italian seasoning
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1 Tablespoon chopped parsley
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Instructions
- Preheat the oven to 425F Coat a 9x13-inch baking dish with cooking spray.
- Arrange the chicken in a single layer in the prepared casserole dish.
- In a medium bowl, combine the chopped artichokes, Parmesan cheese, mayonnaise, garlic powder, kosher salt and pepper.
- Spread the artichoke mixture evenly over the top of the chicken breasts to cover.
- Bake for 25 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F.
- Let the chicken casserole rest for about 5 minutes then sprinkle with chopped parsley and serve.
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