Description
This delicious Artichoke Chicken recipe features tender, juicy chicken breasts baked with a creamy, tangy artichoke and Parmesan topping that is both flavorful and comforting. Perfectly baked to golden perfection, this dish pairs wonderfully with a fresh Caesar salad for a wholesome meal.
Ingredients
Scale
Artichoke Mixture
- ½ cup pickled artichoke hearts, diced small
- ½ cup Parmesan cheese, grated
- ¼ cup mayonnaise
- ¼ cup sour cream
- 2 teaspoons chives, minced
- 1 tablespoon garlic, fresh diced
Chicken
- 4 chicken breasts, boneless, skinless
- 4 tablespoons dry bread crumbs
Instructions
- Preheat Oven: Preheat your oven to 375°F to prepare for baking the chicken.
- Prepare Artichokes: Squeeze all the liquid out of the pickled artichoke hearts, dice them finely, then squeeze out any remaining liquid again to maintain a dry mixture.
- Mix Topping: In a medium bowl, combine the diced artichoke hearts, grated Parmesan cheese, mayonnaise, sour cream, and fresh diced garlic until well mixed.
- Arrange Chicken: Place the boneless, skinless chicken breasts in a greased 9 x 13-inch baking dish, spacing them evenly.
- Apply Topping: Spread the prepared artichoke mixture evenly over each chicken breast, ensuring full coverage.
- Add Parmesan and Bread Crumbs: Sprinkle additional Parmesan cheese over each piece of chicken, then top each with 1 tablespoon of dry bread crumbs for a crispy finish.
- Bake: Bake the chicken uncovered for 40-55 minutes until the chicken is cooked through, the top is starting to brown, and the internal temperature reaches at least 165°F for safe consumption.
- Garnish and Serve: Garnish the baked chicken with fresh parsley and minced chives. Serve hot with a Caesar salad for a complete meal.
Notes
- Ensure artichoke hearts are well drained to prevent a soggy topping.
- Use a meat thermometer to check for the chicken’s internal temperature to guarantee it’s fully cooked.
- For extra crispiness, broil for 2-3 minutes at the end of baking, watching carefully to avoid burning.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- May substitute Greek yogurt for sour cream for a lighter option.
Nutrition
- Serving Size: 1 chicken breast with topping
- Calories: 380 kcal
- Sugar: 2 g
- Sodium: 650 mg
- Fat: 24 g
- Saturated Fat: 7 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 1 g
- Protein: 34 g
- Cholesterol: 110 mg
