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Artichoke Chicken 113

Artichoke Chicken

Amanda Bibb

"This is the most flavorful chicken you will ever have in your life! It is melt in your mouth to die for!"
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40 m servings 548 cals
Serving size has been adjusted!
Original recipe yields 4 servings


  • Calories:
  • 548 kcal
  • 27%
  • Fat:
  • 39.9 g
  • 61%
  • Carbs:
  • 13.4g
  • 4%
  • Protein:
  • 34.4 g
  • 69%
  • Cholesterol:
  • 96 mg
  • 32%
  • Sodium:
  • 1225 mg
  • 49%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 375 degrees F (190 degrees C).
  2. In a medium bowl, mix together the artichoke hearts, Parmesan cheese, mayonnaise, and garlic pepper. Place chicken in a greased baking dish, and cover evenly with artichoke mixture.
  3. Bake, uncovered, for 30 minutes in the preheated oven, or until chicken is no longer pink in the center and juices run clear.


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

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Read all reviews 2020
  1. 2626 Ratings

Most helpful positive review

WOW! Super-fantastic! We LOVED this chicken dish! I used marinated artichokes and chopped them fine (I believe they added to the overall flavor). I used 1.5t minced garlic and a dash of salt and...

Most helpful critical review

I thought this was ok, might try it again with sour cream as others have mentioned.

Most helpful
Most positive
Least positive

WOW! Super-fantastic! We LOVED this chicken dish! I used marinated artichokes and chopped them fine (I believe they added to the overall flavor). I used 1.5t minced garlic and a dash of salt and...

I hate to change my prior five-star rating to a four-star, but the first time I made this I subbed half the mayo with sour cream. I just made this as-writte, with the full amount mayo, and it's ...

This was so good! I did make a few changes: I was cooking for 6 and used 8oz fat free sour cream, 1/2c light Hellmans mayo, 1c shredded parm. I also sauteed in 1 Tbs. butter: 3 large garlic clov...

This was fantastic. We caramelized 1/2 onion in 3 tbsps of olive oil and a 1/4 tsp. of red pepper flakes. We removed the onion and then sauteed a 1/2 pound of fresh sliced mushrooms with 3 clove...

I've been making this recipe for years, having gotten it from my mom. I don't change a thing and can't imagine why anyone would want to. It has never failed to receive rave reviews and my guests...

this was delicious and very easy to make. i recommend using half mayo and half sour cream, i thought it tasted better then when i used only mayo.

Used half sour cream half RF Miracle Whip and marinated artichoke hearts. Turned out moist and full of flavor. Made half this way, and the other half with 10 oz. thawed spinach and sauteed porto...

This is a standby for me. Everyone loves it. You can also make it with frozen artichoke hearts for a little less sodium. Sprinkle a few capers on top. Top with a little paprika or cayenne. Use b...

I thought this recipe was very good. Its not real appetizing when it comes out of the oven. I would definitely sprinkle it with breadcrumbs next time and some paprika....or maybe put it under ...

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