This Artichoke Chicken Bake is the perfect combination of creamy, tangy, and savory flavors. With tender chicken breasts smothered in a rich mixture of artichoke hearts, Parmesan cheese, and a touch of mayo, this dish delivers restaurant-quality taste with minimal effort. The artichokes add a delightful bite and a subtle tang that complements the cheesy topping perfectly. Whether you’re preparing a weeknight dinner or entertaining guests, this easy-to-make bake pairs beautifully with a side of roasted vegetables or a fresh salad.
Ingredients:
- 4 boneless, skinless chicken breasts
- 1 can (14 oz) of artichoke hearts, drained and chopped
- ½ cup mayonnaise or Greek yogurt
- ½ cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon dried Italian seasoning
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ cup shredded mozzarella cheese
- 2 tablespoons olive oil
Instructions:
- Preheat the oven to 375°F (190°C). Grease a 9×13-inch baking dish with olive oil.
- Prepare the chicken: Pat the chicken breasts dry with paper towels. Season both sides with salt, pepper, and Italian seasoning.
- Sear the chicken: Heat the olive oil in a large skillet over medium-high heat. Sear the chicken for 2-3 minutes per side until golden brown (they don’t need to be fully cooked). Transfer the chicken to the prepared baking dish.
- Make the topping: In a mixing bowl, combine the chopped artichoke hearts, mayonnaise (or Greek yogurt), Parmesan cheese, garlic powder, and a pinch of black pepper. Stir until well blended.
- Assemble the bake: Spread the artichoke mixture evenly over each chicken breast. Sprinkle shredded mozzarella cheese on top.
- Bake: Place the dish in the oven and bake for 25-30 minutes, or until the chicken is cooked through (internal temperature should reach 165°F/74°C) and the cheese is golden and bubbly.
- Serve: Let the dish rest for 5 minutes before serving. Garnish with fresh parsley, if desired, and serve hot.
Enjoy your creamy, cheesy Artichoke Chicken Bake as a main course with your favorite sides!
