Baked Parmesan Artichoke Chicken

4 Servings
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes

Baked Parmesan Artichoke Chicken is a yummy weeknight meal with chicken, parmesan cheese, and artichoke hearts in a creamy sauce.

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, Baked Spinach Artichoke 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.

Baked Parmesan Artichoke Chicken on serving plate

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. Baked Parmesan Artichoke 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.

You simply mix mayonnaise with Parmesan cheese, minced garlic, salt and pepper and top your boneless skinless chicken breasts, then bake for 30 minutes and you’re done! As it bakes, the chicken juices meld with the mayonnaise mixture to create a rich, savory artichoke sauce. The result is a flavorful chicken dish with enough savory sauce to serve atop rice, pasta, or with fresh Dinner Rolls for dipping.

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.  As far as comfort food goes, this ticks a lot of boxes: it’s savory, it’s hearty and it’s made from ingredients that you may already have lying around.

Serve Baked Parmesan Artichoke Chicken with classic side dishes like Roasted Garlic Butter Mushrooms and Easy Mashed Potatoes, and finish the meal with Tiramisu for an easy Italian-American dinner at home.

Baked Parmesan Artichoke Chicken chopping artichokes

How to Make Baked Parmesan Artichoke Chicken

  • 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 in the preheated oven, or until chicken is no longer pink in the center and juices run clear.

Frequently Asked Questions

Can I use frozen artichoke hearts instead of canned?


Frozen artichoke hearts can be used in place of canned. Just make sure to thaw the artichoke hearts before using and squeeze out any excess water so that the final dish is not runny.


How can I tell when chicken is cooked through?


The best way to tell if chicken is cooked to a safe temperature is with a meat thermometer. Insert the thermometer into the thickest part of the chicken and make sure it is cooked to 165 degrees. You can also cut into a piece to see that the meat is white throughout and juices run clear.


How do I cut chicken breasts into cutlets?


To cut a boneless skinless chicken breasts lengthwise, place onto your cutting board and lay your hand flat on top. With the other hand, use a sharp knife to slice into the thickest part of the chicken breast, carefully slicing it in half evenly until there are two even pieces. If one side is much thicker than the other, pound it a few times until the chicken cutlet is close to an even thickness.


Baked Parmesan Artichoke Chicken in baking dish before baking

Key Ingredients in Baked Parmesan Artichoke Chicken

  • 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. 

Baked Parmesan Artichoke Chicken grating parmesan over artichoke mixture

Slow Cooker Baked Parmesan Artichoke Chicken

  • Prepare chicken breasts by cutting in half lengthwise and placing on the bottom of a Crock Pot that’s been sprayed lightly with oil.
  • Mix the artichoke hearts with Parmesan cheese, mayonnaise, garlic, salt and pepper, and spread mixture on top of the chicken.
  • Cook on high for 3-4 hours until the chicken is cooked through.

Can Baked Parmesan Artichoke Chicken Be Made Ahead?

If you want to make your dinnertime even easier, for the instructions for Baked Parmesan Artichoke Chicken 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, simply preheat your oven, remove the plastic wrap and bake at 375 for 30 minutes. Take the baking dish out of the refrigerator while the oven is pre-heating so that it is not as cold when it goes into the oven.

You can also use Baked Parmesan Artichoke Chicken for easy meal prep. After baking, portion the 4 chicken pieces with white rice, pasta noodles, or mashed potatoes. If you are on a Keto or low-carb diet, pair it with cauliflower rice, zoodles, or a fresh green salad. Then just reheat and enjoy for an easy lunch or dinner.

What to do with Leftover Baked Parmesan Artichoke Chicken

Leftover Baked Parmesan Artichoke Chicken can be reused in many delicious ways. Chop the chicken into pieces and toss it with cooked pasta for a cold Parmesan Artichoke Chicken Pasta Salad. Add a little Italian dressing or mayonnaise if it is too dry. You can also reheat the artichoke chicken and place it on a crusty toasted French roll along with melted provolone cheese for a delicious hot chicken artichoke sandwich. Or shred the chicken and mix it into the Parmesan artichoke sauce, add some shredded mozzarella cheese on top and reheat it all together. Then eat it with crackers or tortilla chips for a yummy dip.

Baked Parmesan Artichoke Chicken in baking dish after baking

Variations on Baked Parmesan Artichoke Chicken

  • 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 to Baked Parmesan Artichoke Chicken.
  • 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.

What to Serve with Baked Parmesan Artichoke Chicken

How to Store Baked Parmesan Artichoke Chicken

  • Serve: You should never leave your Baked Parmesan Artichoke 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 Baked Parmesan Artichoke Chicken in an airtight container and it will last for up to 3 months in the freezer.

Baked Parmesan Artichoke Chicken on serving plate

Pin this recipe now to remember it later

Pin Recipe

Baked Parmesan Artichoke Chicken

Baked Parmesan Artichoke Chicken is a yummy weeknight meal with chicken, parmesan cheese, and artichoke hearts in a creamy sauce.
Yield 4 Servings
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Dinner
Cuisine American
Author Sabrina Snyder


  • 15 ounce can artichoke hearts , 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


  • 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.


Calories: 551kcal | Carbohydrates: 7g | Protein: 21g | Fat: 48g | Saturated Fat: 10g | Cholesterol: 70mg | Sodium: 1314mg | Potassium: 242mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1270IU | Vitamin C: 24mg | Calcium: 239mg | Iron: 1mg
Keyword: Baked Parmesan Artichoke Chicken

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 upcoming cookbook: Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients which is being 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.

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. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.


Leave a comment & rating

Your email address will not be published. Required fields are marked *

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.


    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!

  1. 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.