Creamy Artichoke Chicken Bake (Printable)
Tender chicken baked with artichoke hearts, creamy cheese sauce, and golden parmesan breadcrumb topping
# 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
→ 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.
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.
# Helpful Tips:
01 -
- The creamy sauce keeps the chicken incredibly moist without any fancy techniques
- Everything bakes in one dish so cleanup is practically nonexistent
02 -
- The mayonnaise might seem unusual but it keeps the chicken from drying out better than anything else I have tried
- Letting the dish rest for those five minutes actually makes a huge difference in how everything holds together
03 -
- Pound the chicken to even thickness so every piece finishes cooking at the same time
- Grate your own Parmesan instead of buying pre grated for way better melting