Baked Parmesan Artichoke Chicken

by Sabrina Snyder

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7 Comments

4.34 from 3 votes
4 Servings
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
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Baked Parmesan Artichoke Chicken is a yummy weeknight meal that you can make ahead of time. It’s both savory and hearty!

There’s nothing better than an easy Chicken Dinner Recipe to try out when you’re tired of your old favorites. Quick weeknight meals like Crispy Butter Chicken and Brown Sugar Garlic Chicken are some of the most delicious chicken dinners you’ll ever try, and ready in about a half hour.

Sabrina’s Baked Parmesan Artichoke Chicken Recipe

If you want an easy weeknight dinner that has a short cook time and is both hearty and delicious, then this is the recipe for you. This baked chicken is a great comfort food dish that you can make ahead of time and reheat when you need something quick and delicious in a pinch. In fact, it’s so easy that it may end up being one of your new favorite dinner recipes.

Recipe Card

Dinner, then Dessert

Baked Parmesan Artichoke Chicken Recipe

Baked Parmesan Artichoke Chicken is a yummy weeknight meal that you can make ahead of time. It's both savory and hearty!
Yield 4 Servings
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Dinner
Cuisine American
Author Sabrina Snyder
Baked Parmesan Artichoke Chicken on serving plate 1x1
PrintRate

Ingredients
 

  • 15 ounce can artichoke hearts , rinsed if desired (check note at bottom), drained and chopped
  • 3/4 cup grated Parmesan cheese
  • 3/4 cup mayonnaise
  • 3 cloves garlic , minced
  • 1/2 teaspoon Kosher salt
  • 1/4 teaspoon coarse ground black pepper
  • 2 boneless skinless chicken breast , halved and trimmed down in size to match

Instructions

  • Preheat oven to 375 degrees.
  • In a medium bowl, mix together the artichoke hearts, Parmesan cheese, mayonnaise, garlic, salt, and pepper.
  • Place chicken in a greased baking dish, and cover evenly with artichoke mixture.
  • Bake, uncovered, for 30 minutes or until chicken is no longer pink in the center and juices run clear.

Notes

Note: If the canned flavor from the artichokes is over powering for your palette, give them a good rinse under cold water, drain well, and chop as directed.

Nutrition

Calories: 550kcal | Carbohydrates: 9g | Protein: 19g | Fat: 48g | Saturated Fat: 9g | Polyunsaturated Fat: 19g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 70mg | Sodium: 1355mg | Potassium: 263mg | Fiber: 2g | Sugar: 1g | Vitamin A: 1270IU | Vitamin C: 24mg | Calcium: 198mg | Iron: 1mg

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About This Recipe

The great thing about this yummy chicken dinner is that it’s packed full of flavor, but it’s also easy to make. It’s a simple recipe that you can prepare in minutes, so you don’t have to spend the whole afternoon in the kitchen wrestling with complicated ingredients. It’s savory, hearty and it’s made from ingredients that you may already have lying around.

Ingredients

  • Chicken: Boneless skinless chicken breasts will cook evenly and quickly. Cut each breast in half lengthwise to create 4 thinner cutlets. This allows each piece to have more surface area for the artichoke topping to be spread on top.
  • Artichoke Hearts: Canned artichoke hearts are typically packed in a briny liquid. Drain off the liquid and pat them dry with paper towels to prevent them from making your sauce runny.
  • Mayonnaise: The mayonnaise is a tangy base for your Parmesan artichoke topping. Use regular full fat mayonnaise for the best flavor and creamiest result.

Can this be made ahead of Time?

If you want to make your dinnertime even easier, follow instructions and stop before the baking step. Cover tightly with plastic wrap and place in the refrigerator up to 24 hours in advance. When you are ready for dinner, preheat your oven, remove the plastic wrap and bake at 375 for 30 minutes.

What To Pair With

Serve with classic side dishes like Roasted Garlic Butter Mushrooms and Easy Mashed Potatoes. Finish the meal with Tiramisu for an easy Italian-American dinner at home.

How To Store

  • Serve: You should never leave your chicken out at room temperature for longer than about 2 hours after cooking for health reasons.
  • Store: Let the chicken completely cool down to room temperature, then wrap it in plastic wrap or put it in an airtight container and it will last for up to 3 days before it’s time to make a new batch.
  • Freeze: Wrap up the chicken in an airtight container and it will last for up to 3 months in the freezer.

Variations

  • Protein: If you prefer dark meat, use boneless skinless chicken thighs instead of breasts for this baked chicken dish. This recipe would also be delicious with boneless pork cutlets or turkey breast cutlets.
  • Veggies: To add more flavor and nutrition to your chicken dinner, mix 1 cup frozen spinach, rinsed and drained well, into the mayonnaise mixture. Increase the mayonnaise to 1 cup.
  • Spices: You can add a dash of red pepper flakes, paprika, or any other spices you’d like to play with the flavor without having to switch up any of the other ingredients. If you don’t have any garlic cloves, you can use garlic powder instead of running to the store.
  • Herbs: Add your favorite fresh or dried Italian herbs like oregano, parsley, basil, marjoram, or thyme to the mayonnaise mixture before topping the chicken.
  • Dairy: Replace half of the mayonnaise with sour cream, greek yogurt, or softened cream cheese to add a creamy finish and extra flavor to the Parmesan artichoke sauce.
  • Cheese: Add more cheesy flavor by sprinkling shredded mozzarella cheese, provolone, Pecorino Romano or Asiago on the artichoke chicken dish in the last 10 minutes of baking.
  • Lemon: Add 2 tablespoons of fresh lemon juice and 1 tablespoon lemon zest into the mayonnaise mixture to add a zesty lemon flavor.
  • Breadcrumb Topping: Melt 2 tablespoons butter and combine with 1 cup of breadcrumbs, panko, or crushed Ritz crackers. Optionally add ½ cup parmesan cheese and ½ teaspoon salt. Sprinkle on top of artichoke mixture before baking.

More Delicious Baked Chicken Recipes

Baked Parmesan Artichoke Chicken collage

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

See more posts by Sabrina

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. Read my disclosure and copyright policy. This post may contain affiliate links.

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Comments

  1. I’ve made this many times without the artichokes and loved it. Tried this with the artichokes, drained and squeezed and found the artichokes diluted the taste of the sauce. Maybe put the artichokes around the chicken and put the sauce on them.

    Reply

    1. Hi Lynn, did you make sure to chop up the artichokes? Also, giving the artichokes a good rinse before cutting can lighten the canned flavor. That should help round out the taste all around if the strength of the artichokes is over powering.

      Reply

    1. Do you prefer Vegenaise? I haven’t tested sour cream or yogurt with this recipe so I’m reticent to recommend a substitute without amounts. Putting this on the list to research!

      Reply

  4. This is delicious! I’m a Huge fan of artichoke dip for many years, so I was excited to make this. I actually bought breast cutlets(as they are already cut for you). I added fresh lemon juice to the topping, to taste.
    Make sure you pat dry the artichokes as suggested, to prevent the topping from becoming watery. The topping texture should be super thick, before putting into the oven.
    Thanks Sabrina! Great recipe.

    Reply