Artichoke and Chicken Bake

"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."
 
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photo by LimeandSpoon photo by LimeandSpoon
photo by LimeandSpoon
photo by Lily Y. photo by Lily Y.
photo by anniesnomsblog photo by anniesnomsblog
photo by anniesnomsblog photo by anniesnomsblog
photo by LimeandSpoon photo by LimeandSpoon
Ready In:
40mins
Ingredients:
5
Serves:
4
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ingredients

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directions

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

Questions & Replies

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  1. monique-paquette
    I only have a fresh artichoke. Can I use it?
     
  2. fmd353
    Can you use chicken tenders instead of CB halves?
     
  3. fmd353
    How much garlic powder do you use? The recipe doesn’t list as an ingredient.
     
  4. fmd353
    Is there a substitution for using something other than mayo in the recipe?
     
  5. Chris C.
    What about sauteeing the chicken before you assemble? Maybe for a little xtra color and flavor. Ya,lls thoughts please. Tks!!
     
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Reviews

  1. K James
    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!
     
  2. jayde noctus
    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.
     
  3. Sauce Lover
    I really liked this dish because you can make it as directed and its good and easy, or you can add what you have on hand and really turn it into something special. I made as directed except that I had marinated artichokes, not waterpacked. I also lined my 13x9 pyrex with foil, sprayed it with Pam and then put my heavily seasoned, thinly sliced, pounded out chicken breast tenders down. I spread the mayonnaise, artichoke, parmesan spread all over the chicken pieces. I had some yellow bell pepper which needed to be used up so I chopped that up and spread that all over the chicken in addition to some sliced mushrooms( uncooked ). I then baked it at 350 for about 30 minutes. Then, I poured about 1/4 to 1/2 cup of heavy cream all over it and sprinkled that with cayenne pepper. Then I used up some fresh spinach leaves I had by spreading that all over. Then(phew!!) I had some sliced provolone cheese which I covered the spinach with and I then sprinkled a bit more parmesan all over everything and cooked it for about 15 minutes more until the spinach was wilted and the cheese was bubbly. Thats the nice thing about this dish. Anything that you like can be added and it tastes fabulous. Try it!
     
  4. alwayskissthecook
    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!
     
  5. wsegulin
    I make this also, but I put all the ingredients into the crockpot until chicken shreds and is cooked through. I serve it with homemade noodles and mashed potatoes all piled into a bowl or on a plate. Yum!
     
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Tweaks

  1. YborChef
    Excellent and easy. I used lowfat yogurt instead of mayonnaise, added a can of mushrooms, and used additional garlic, some minced onion, a dash of cayenne pepper and dash of turmeric (because I just NEED spicy food). The artichokes make this unusual and wonderful.
     
  2. Maria E.
    I used tenderloins instead of the whole breast. And turned out amazing.
     
    • Review photo by Maria E.
  3. JohnnyLitro
    Super delicious. After reading many of the reviews, I made a few tweaks. Many said it was basically artichoke dip over chicken, and I have a favorite artichoke dip recipe. So changes I made were: 1. Decided to dice the raw chicken breasts into one inch cubes. Seasoned them well with kosher salt, black pepper and a little seasoned salt. 2. Used marinated artichoke hearts (a first for me...next time I would probably use half packed in water and half marinated). 3. We don't do mayonnaise, so substituted what I had on hand...half greek yogurt and half ricotta cheese. 4. Seasoned the wet mixture with garlic powder, onion powder, a couple of splashes of Worcestershire sauce and a couple of splashes of hot sauce...just for flavor and a hint of heat. This is definitely a "come as you like it" kind of recipe. Have fun with it. It's delicious no matter how you put it together!
     
  4. luvbdylan1
    Marinated artichokes rinsed and drained
     
  5. Pam V.
    I have made this recipe, as is, for years. Recently, I used 6 boneless chicken thighs, which fit in a 11x7 pan. It had to cook for 40 minutes. The thighs are juicy. I serve the thighs with egg noodles and green beans. Love this recipe. My husband asked me to make it for his birthday dinner instead of going to a restaurant!
     

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