Artichoke and Tomato Chicken Recipe -
Artichoke and Tomato Chicken Recipe

Artichoke and Tomato Chicken

Recipe by  

"This is a delicious recipe that I came up with one afternoon when I couldn't find anything to make for the family!"

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    20 mins
  • COOK

    45 mins

    1 hr 5 mins


  1. Heat oil in a skillet over medium heat. Add tomatoes, basil, oregano, artichoke hearts and red peppers. Cook until just hot, then remove from heat. transfer to a large bowl and toss together with mozzarella cubes.
  2. Preheat oven to 350 degrees F (175 degrees C). Lay out the pounded breasts and spoon filling onto the center, leaving an inch on each side. Adjust filling as you roll so as not to over stuff. Place them seam side down into a 2 quart baking dish. cover with marinara sauce. Place lid onto dish or cover with aluminum foil.
  3. Bake for 35 to 45 minutes in the preheated oven, or until chicken is cooked through. You'll love it!
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Reviews More Reviews

Most Helpful Positive Review
Mar 04, 2004

5 Star plus. While this was cooking I was ready to write this one off. So wrong. It is a recipe that I would now use for company - it would be a great, easy meal for a shower or girl's get together since it could be cooked 3/4 way and finished before serving. Like others said, use the amt. of ingredients you like best. I did 50-50 canned diced tomato and artichokes, did add a little garlic, used less peppers (diced very small) and the spices (dried). Also used shredded mozzarella since that's what I had (I wouldn't change that). Also I changed from marinara (I didn't want a heavy sauce) and used Emeril's "Kicked Up Tomato" which was light but spicy which was a hit here! I made angel hair pasta and just spooned the light sauce juices over it and ended up slicing the chicken rolls about 1 1/2" thick which made such a beautiful presentation seeing the stuffing in the middle. I was so disappointed that I wasn't having company to see and experience this dish. A salad and some garlic bread would touch it off nicely. Maggie, thanks so much for inventing this!! THIS IS A KEEPER - AND AN INEXPENSIVE DISH!

Most Helpful Critical Review
Dec 01, 2003

I made this once with the vegetables under the chicken & once with them on top. I thought it just came out too watery, maybe because of the juices from the chicken. Perhaps it would be better if it was baked without the marinara sauce. The chicken then could be taken out of the liquid & the marinara could be added just before serving.

Jul 30, 2006

As written a 3.5 or 4* recipe but with a few additions, it turned out great. Actually made this as a topping for some sauteed chicken breasts. Used canned diced tomtoes, added fresh garlic, fresh mozzerella, roasted red peppers instead of fresh, balsamic vinegar and brown sugar. Left out the marinara sauce because I didn't think it was needed in the end.

Mar 03, 2006

We thought this was a keeper recipe but agree with others that it needed some doctoring of the proportions. I sauted three cloves of garlic (minced) with the vegetable mixture. I also mixed feta and mozarella cheeses. I have to say the wonderful aroma while it was baking roused even the teenagers out of their rooms! What I love about this recipe is that you can play around with it and it will still be delicious. A definite "taste as you go" cooking experience. Thanks for sharing it. We will make it again!

Sep 23, 2003

this recipe is delicious, i added mushrooms and extra artiokes and garlic. my husband thinks it is the best chicken he has ever eaten. WONDERFUL RECIPE.and quite easy also

Nov 16, 2009

I loved this recipe! I used dry seasonings (adjusting the amounts) because I didn't have fresh and added garlic as others suggested. I omited the pasta sauce because it just wasn't necessary and used canned diced tomatoes. I also used marinated artichoke hearts for extra flavor and chopped them very tiny so the kids wouldn't know what they were eating! I made sure to use fresh mozarella since that is one thing I really enjoy. Sometimes it's the little things that make a dish special. I spooned all the leftover filling on top of the stuffed chicken breasts as there was quite a bit left over. This was a very flavorful dish. I served it on a bed of angelhair pasta and my husband commented that it looked like a pricey dish at a restaurant.

Sep 09, 2005

This recipe was GREAT!! I added some garlic, and reduced the tomatoes, just too much for the stuffing. Next time I will omit the marinara sauce, and just add some more tomatoes to the top. The sauce overpowered all the other great flavors in the stuffing.

Jan 03, 2011

Great recipe. I added some fresh spinach, sun dried tomatoes, and colorful bell peppers to the mix before filling the chicken breasts. Served with cheese ravioli. It was fantastic. See my photo.


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  • Calories
  • 543 kcal
  • 27%
  • Carbohydrates
  • 19.8 g
  • 6%
  • Cholesterol
  • 162 mg
  • 54%
  • Fat
  • 20.4 g
  • 31%
  • Fiber
  • 4.5 g
  • 18%
  • Protein
  • 66.7 g
  • 133%
  • Sodium
  • 817 mg
  • 33%

* Percent Daily Values are based on a 2,000 calorie diet.

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