Artichoke Chicken Bake (Printable Version)

Tender chicken baked with artichokes in a creamy cheese sauce

# What You'll Need:

→ Chicken

01 - 4 boneless skinless chicken breasts (about 1.5 lbs)
02 - 1/2 teaspoon salt
03 - 1/2 teaspoon freshly ground black pepper

→ Artichoke & Filling

04 - 1 can (14 oz) artichoke hearts, drained and quartered
05 - 1 cup mayonnaise
06 - 1/2 cup sour cream
07 - 1/2 cup grated Parmesan cheese
08 - 1 cup shredded mozzarella cheese
09 - 2 cloves garlic, minced
10 - 1 teaspoon dried Italian herbs
11 - 1/4 teaspoon crushed red pepper flakes

→ Topping

12 - 1/2 cup grated Parmesan cheese
13 - 1/2 cup breadcrumbs
14 - 2 tablespoons unsalted butter, melted

# Method:

01 - Preheat oven to 375°F. Lightly grease a 9x13-inch baking dish with butter or cooking spray.
02 - Season both sides of chicken breasts with salt and pepper. Arrange in a single layer in the prepared baking dish.
03 - In a mixing bowl, combine mayonnaise, sour cream, Parmesan cheese, mozzarella, minced garlic, Italian herbs, and red pepper flakes. Fold in the quartered artichoke hearts until evenly distributed.
04 - Spoon the artichoke mixture evenly over each chicken breast, covering completely.
05 - In a small bowl, mix together Parmesan cheese, breadcrumbs, and melted butter until combined.
06 - Sprinkle the crumb mixture evenly over the artichoke-topped chicken. Bake for 30-35 minutes until chicken reaches an internal temperature of 165°F and topping is golden brown and bubbly.
07 - Remove from oven and let rest for 5 minutes to allow juices to redistribute before serving.

# Chef's Tips:

01 -
  • The creamy artichoke mixture keeps the chicken incredibly moist without any fancy techniques
  • Everything comes together in one dish, meaning less cleanup and more time enjoying dinner
  • That golden buttery topping creates the most irresistible contrast to the creamy filling underneath
02 -
  • Don't skip the resting period, otherwise those precious juices will run all over your cutting board instead of staying in the chicken
  • The topping can go from perfectly golden to burnt quickly, so check it at the 25-minute mark and tent with foil if needed
03 -
  • Pound thicker chicken breasts to an even thickness before starting so they all finish cooking at the same time
  • Leftovers reheat surprisingly well in the oven at 350°F for about 15 minutes, though the topping won't be quite as crispy

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