Creamy Artichoke Chicken Bake (Printable)
Tender chicken breasts baked with artichoke hearts and creamy golden Parmesan topping.
# 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 (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 Steps:
01 - Preheat oven to 375°F. Lightly grease a 9x13-inch baking dish with cooking spray or butter.
02 - Season chicken breasts evenly with salt and pepper on both sides. 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. Fold in the 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, breadcrumbs, and melted butter until combined. Sprinkle evenly over the top of the chicken.
06 - Bake for 30–35 minutes, or until the chicken is cooked through (internal temperature reaches 165°F) and the topping is bubbling and golden brown.
07 - Let the dish rest for 5 minutes before serving to allow the juices to redistribute.
# Expert Tips:
01 -
- The creamy artichoke mixture keeps the chicken incredibly moist without any fancy techniques
- You can assemble it ahead and bake when needed, making dinner parties stress free
- That golden cheesy crust makes people think you spent hours on something special
02 -
- Do not skip the resting period, the sauce needs those few minutes to thicken up slightly
- If your chicken breasts are very thick, pound them to even thickness first or they will finish cooking before the sauce is bubbly
03 -
- Room temperature chicken cooks more evenly, so take it out of the fridge 20 minutes before starting
- Grate your own Parmesan from a wedge instead of using pre grated for way better flavor