Artichoke Chicken Bake (Print)

Tender chicken baked with artichoke hearts in a creamy garlic-herb sauce topped with golden parmesan breadcrumbs.

# What You 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 (optional)

→ Topping

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

# How to Make:

01 - Preheat oven to 375°F. Lightly grease a 9x13-inch baking dish.
02 - Season chicken breasts with salt and pepper, and arrange in a single layer in the prepared baking dish.
03 - In a mixing bowl, combine mayonnaise, sour cream, Parmesan cheese, mozzarella, garlic, Italian herbs, and red pepper flakes. Stir in the artichoke hearts.
04 - Spread the artichoke mixture evenly over the chicken breasts.
05 - In a small bowl, mix together Parmesan, breadcrumbs, and melted butter. Sprinkle evenly over the top.
06 - Bake for 30–35 minutes, or until the chicken is cooked through (internal temperature 165°F) and the top is bubbling and golden brown.
07 - Let rest for 5 minutes before serving.

# Expert Advice:

01 -
  • The creamy artichoke topping keeps the chicken incredibly moist without any fancy techniques
  • Everything comes together in one dish so cleanup is practically nonexistent
  • It looks impressive enough for Sunday supper but is easy enough for Tuesday nights
02 -
  • Do not skip the resting period or the creamy filling will slide right off when you try to serve it
  • The topping can burn quickly so check at 25 minutes and tent with foil if needed
  • Using chicken breasts that are similar in thickness ensures everything finishes cooking at the same time
03 -
  • Use room temperature sour cream and mayonnaise to prevent any curdling when mixed with the hot artichokes
  • Grate your own Parmesan instead of buying pre-grated for better melting and flavor

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