Description
This flavorful Artichoke Chicken recipe features tender marinated chicken breasts topped with a creamy mixture of artichoke hearts, Parmesan cheese, and mayonnaise. Seared briefly on the stovetop then baked to perfection, it’s an easy and delicious main dish perfect for weeknight dinners or casual entertaining.
Ingredients
Scale
Chicken and Marinade
- 1 cup bottled Italian dressing
- 4 skinless boneless chicken breast halves
- 1 Tbsp olive oil
Artichoke Topping
- 1 (15-oz) can artichoke hearts, drained and chopped
- ¾ cup grated Parmesan cheese
- ¾ cup mayonnaise
- ¼ tsp garlic powder
Instructions
- Marinate Chicken: Marinate the chicken breasts in Italian dressing for several hours or overnight to infuse them with flavor and tenderize the meat.
- Preheat Oven: Preheat your oven to 375ºF (190ºC) to prepare for baking the chicken after searing.
- Sear Chicken: Heat olive oil in a non-stick skillet over medium-high heat. Remove the chicken from the marinade and sear it for 2 minutes on each side to develop a golden color and lock in juices.
- Prepare Artichoke Mixture: In a medium bowl, combine the chopped artichoke hearts, grated Parmesan cheese, mayonnaise, and garlic powder. Mix well to create a creamy topping.
- Assemble and Bake: Place the seared chicken breasts on a foil-lined baking sheet. Evenly spread the artichoke mixture on top of each breast. Bake for 20 to 25 minutes, or until the chicken’s juices run clear and the internal temperature reaches 165ºF (74ºC).
Notes
- Marinating the chicken overnight enhances flavor and tenderness.
- If you prefer, substitute mayonnaise with Greek yogurt for a lighter topping.
- Ensure the artichoke hearts are well drained to avoid excess moisture in the topping.
- To verify doneness, use a meat thermometer to check that internal temperature reaches 165ºF.
- Serve with a side of roasted vegetables or a green salad for a complete meal.
