Artichoke and Chicken Bake

Total Time
Prep 5 mins
Cook 35 mins

This easy but elegant entree first appeared in "Quick Cooking" magazine. Someone posted this at the Somersize website, which is where I found it. I usually have this over a bed of fried spinach or zucchini ribbons.


  1. Preheat oven to 375.
  2. Spray an 11x7 inch baking dish with Pam.
  3. Salt and pepper the chicken breast halves and place in the dish.
  4. In a bowl, combine the artichoke hearts, parmesan cheese, mayonnaise and garlic powder; mix well.
  5. Spread artichoke mixture over chicken breasts.
  6. Bake, uncovered, 30-35 minutes or until chicken juices run clear.


Most Helpful

I thought this was excellent! I used miracle whip instead of mayo because of the comments that the meal was rich. I also added spinach and mushrooms into the mixture. I then topped the dish with breadcrumbs. This will definitely become part of the meal rotation at my house!

K James January 22, 2012

This has turned into my hubbys favorite meal, and has turned into a must have dinner. I just recently tried some of the tips on the other comments, and used 2/4 cup mayo (the kind made with olive oil) and the last 1/4 cup using light sour cream and it was fabulous! I also used the marinated artichoke hearts over the regular ones, the flavor is just delish! Truly one of my favorite meals to make.

jayde noctus October 25, 2011

I have a recipe for Artichoke dip that has the exact same ingredience (less the chicken) so I decided to try this. The only change I made was I added about a 1/4 cup of half and half to water down the artichoke mixture. I didn't make it runny, just a little less thick than it is. I served this over a bed of white rice along with side salads and garlic bread. It was a major hit!

alwayskissthecook October 17, 2011

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a