Artichoke chicken is juicy baked chicken breasts under a golden, creamy layer of chopped artichoke hearts, Parmesan, mayonnaise and garlic. It tastes like warm artichoke dip spread over chicken, and it’s an easy weeknight dinner that goes from fridge to table in 40 minutes.
How to make artichoke chicken: season six chicken breast halves, spread them with a mix of drained, chopped artichoke hearts, Parmesan, mayonnaise and garlic, and bake uncovered at 375°F for 30 to 35 minutes, until the chicken reaches 165°F.
Why You’ll Love It
- Five ingredients plus salt and pepper.
- 10 minutes of prep and one baking dish to wash.
- A cheesy, garlicky top that turns golden in the oven.
- Tastes like artichoke dip, baked right onto the chicken.
- Feeds 6, so there’s enough for a family dinner or lunch the next day.
Ingredient Notes
Chicken breasts. Six boneless, skinless breast halves. Pick pieces that are about the same thickness all the way across, so they’re all done at the same moment.
Artichoke hearts. One 14-ounce can of water-packed artichoke hearts. Drain them well, then chop them into small pieces so they spread into an even layer.
Parmesan and mayonnaise. 3/4 cup of each. Stir them together with the artichokes and garlic in one bowl.
Garlic. Two cloves, minced. Garlic powder can stand in if that’s what you have.
Salt and pepper. Season the chicken itself before it goes into the dish. The topping gets no extra salt; the Parmesan and mayonnaise bring their own.
Baking dish. A 13×9-inch dish, sprayed with cooking spray, holds all six breast halves side by side.
Ingredients
- 6 boneless skinless chicken breast halves, with even thickness
- 1 can water-packed artichoke hearts (14 ounces), well drained and chopped; marinated artichoke hearts also work
- 3/4 cup grated Parmesan cheese
- 3/4 cup mayonnaise
- 2 cloves garlic, minced, or use some garlic powder
- Salt and black pepper, to season the chicken
How to Make Artichoke Chicken
1. Heat the oven. Preheat the oven to 375°F and spray a 13×9-inch baking dish with cooking spray.
2. Season the chicken. Season the chicken breast halves with salt and pepper and place them in the dish.
3. Mix the topping. In a bowl, combine the chopped artichoke hearts, Parmesan, mayonnaise and garlic. Stir until combined.
4. Top the chicken. Spread the artichoke mixture over the top of the chicken breasts.
5. Bake uncovered. Bake uncovered for 30 to 35 minutes, until the chicken juices run clear, the top starts to brown slightly and the internal temperature reaches 165°F.
How to Get a Golden Artichoke Topping
The topping is the whole reason to make this dish, so treat it with a little care. You want a thick, even, golden layer that covers every piece of chicken.
Drain, then chop. Tip the artichoke hearts into a colander and let them drain well before you chop them. Small pieces fold into the Parmesan and mayonnaise and spread into one even layer.
Even chicken, even layer. Breast halves of the same thickness give you a flat surface to spread on. Cover each piece edge to edge with a thick layer of the mixture.
Bake it uncovered. No foil. Leave the dish open for the full 30 to 35 minutes so the top can start to brown.
Done right, you get a creamy, cheesy layer full of soft artichoke pieces, browned in spots across the top, sitting on tender white chicken. Each forkful has some of both.
Check the chicken, not the color. The top browning is a good sign, and so are clear juices, but the only sure cue is a food thermometer. Push it into the thickest part of the largest breast; it’s done at 165°F.
Tips for Success
Why is some of my chicken done before the rest?
The pieces were different thicknesses. Thin pieces reach 165°F first while thick ones lag behind. Choose breast halves that match, and check the thickest one with the thermometer before you take the dish out.
Why didn’t my topping brown?
Give it the full time. Bake the dish uncovered at 375°F for 30 to 35 minutes; by the end, the top should start to brown slightly.
Storage & Reheating
Refrigerate leftovers within 2 hours in shallow, covered containers and eat them within 3 to 4 days. You can freeze them for 3 to 4 months, but USDA FSIS lists mayonnaise among foods that don’t freeze well, so the topping may separate and look curdled after thawing. Thaw in the fridge, then reheat covered in the oven, microwave or on the stove until the chicken reaches 165°F.
What to Serve With It
Pasta and noodles are an easy match, so try garlic broccoli olive oil pasta or slow cooker Amish buttered noodles. For a vegetable, add roasted asparagus and carrots Rice or couscous with a green salad works too. If you like easy baked chicken like this, try oven-baked 3-ingredient creamy chicken, 4-ingredient French onion chicken or broccoli cheddar stuffed chicken breasts next.
Frequently Asked Questions
Does artichoke go with chicken?
Yes. Here the artichokes are mixed with Parmesan, mayonnaise and garlic and baked on top, so every bite of chicken tastes like it was dipped in warm artichoke dip.
What sauce is good with artichokes?
A creamy Parmesan and garlic mixture like this one is the easiest. A white wine, lemon and caper pan sauce is a lighter choice for chicken and artichokes.
Can I use marinated artichoke hearts?
Yes. Drain and chop them the same way as water-packed hearts and use the same amount.
Can I use thin chicken cutlets?
Yes. Cut each breast in half horizontally and pound the pieces to an even 1/4 inch; even cutlets cook evenly. They are thinner than whole breast halves, so start checking with the thermometer early and pull them when they reach 165°F.
Can I use garlic powder instead of fresh garlic?
Yes. Garlic powder can replace some or all of the fresh garlic in the topping.
Final Notes
Put the chicken in the dish first and spread the topping right there, so none of it ends up on the cutting board. If you try it, tell me in the comments what you served on the side.
Artichoke Chicken
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Ingredients
- 6 boneless skinless chicken breast halves with even thickness
- 1 can water-packed artichoke hearts 14 ounces, well drained and chopped; marinated artichoke hearts also work
- 3/4 cup grated Parmesan cheese
- 3/4 cup mayonnaise
- 2 cloves garlic minced, or use some garlic powder
- salt and black pepper to season the chicken
Instructions
- Preheat the oven to 375°F and spray a 13x9-inch baking dish with cooking spray.
- Season the chicken breast halves with salt and pepper and place them in the dish.
- In a bowl, combine the chopped artichoke hearts, Parmesan, mayonnaise and garlic. Stir until combined.
- Spread the artichoke mixture over the top of the chicken breasts.
- Bake uncovered for 30 to 35 minutes, until the chicken juices run clear, the top starts to brown slightly and the internal temperature reaches 165°F.
Notes
Nutrition
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