Artichoke Chicken Recipe
This Artichoke Chicken is a flavorful and creamy dish featuring tender chicken breasts baked with artichoke hearts, Parmesan cheese, garlic, and a rich sauce. This easy-to-make recipe combines simple ingredients to create a satisfying, comforting meal. Perfect for weeknight dinners, potlucks, or even dinner parties, it’s a crowd-pleaser that pairs beautifully with pasta, rice, or a side of steamed vegetables.
Ingredients:
4 boneless, skinless chicken breasts
1 (14 oz) can artichoke hearts, drained and quartered
1 cup mayonnaise (or Greek yogurt for a lighter option)
1 cup grated Parmesan cheese
2 cloves garlic, minced
1 tablespoon lemon juice
1 teaspoon dried basil (or fresh, chopped)
1 teaspoon black pepper
½ teaspoon salt
1 tablespoon olive oil (for searing, optional)
Instructions:
Preheat the Oven:
Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish with a bit of olive oil or cooking spray.
Prepare the Chicken:
Pat the chicken breasts dry and season with salt and black pepper. Optional: Sear the chicken in a hot skillet with olive oil over medium heat for 2-3 minutes on each side until golden brown. This step adds extra flavor.
Mix the Topping:
In a bowl, combine the mayonnaise (or Greek yogurt), Parmesan cheese, minced garlic, lemon juice, and dried basil. Stir until well-mixed.
Assemble the Dish:
Place the chicken breasts in the baking dish. Spread the artichoke hearts evenly over the chicken, then generously coat with the Parmesan mixture.
Bake:
Bake uncovered for 30-35 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the topping is golden brown and bubbly.
Serve:
Let it rest for a few minutes before serving. Enjoy with pasta, rice, or a side of vegetables.
Notes and Tips
Artichoke Options:
Use canned, jarred, or frozen artichoke hearts. If using frozen, thaw them before adding.
For a tangier flavor, opt for marinated artichoke hearts.
Chicken Thickness:
For even cooking, pound the chicken breasts to an even thickness or use chicken cutlets.
Make It Healthier:
Substitute mayonnaise with Greek yogurt or a mix of yogurt and sour cream for a lower-calorie version.
Add Extra Veggies:
Include spinach, sun-dried tomatoes, or mushrooms for more variety and nutrients.
Cheese Variations:
Mix in other cheeses like mozzarella, fontina, or Gruyère for a different flavor profile.
Storage:
Leftovers can be stored in an airtight container in the fridge for up to 4 days. Reheat in the oven or microwave.
Serving Suggestions
Serve with:
Pasta (linguine or penne)
Rice (white, brown, or cauliflower rice)
Steamed vegetables (asparagus, green beans, or broccoli)
Crusty bread to soak up the sauce
This recipe serves 4 people.
Nutritional Info (Per Serving)
Calories: ~450-500 kcal
Protein: 35g
Fat: 30g
Carbohydrates: 8g
Fiber: 2g
Sodium: 750mg
Frequently Asked Questions
Can I make this dish ahead of time?
Yes! You can assemble the dish a few hours ahead, store it in the fridge, and bake when ready to serve.
Can I use chicken thighs instead of breasts?
Absolutely! Boneless, skinless chicken thighs work well and stay juicy. Adjust the cooking time as needed.
What can I substitute for artichoke hearts?
If you’re not a fan of artichokes, try using asparagus, zucchini, or mushrooms instead.
Can I freeze this dish?
It’s best enjoyed fresh, but you can freeze leftovers. Allow them to cool completely, then store in an airtight container for up to 3 months. Thaw and reheat thoroughly before serving.
How can I make the sauce less rich?
Substitute half the mayonnaise with Greek yogurt or light sour cream to reduce the richness while keeping the flavor.
This Artichoke Chicken is a flavorful, satisfying dish that’s easy to customize and perfect for any occasion!