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READY IN 40 mins

Artichoke Chicken

Read Reviews (1452)

"This is the most flavorful chicken you will ever have in your life! It is melt in your mouth to die for!" — Amanda Bibb

Ingredients Edit and Save

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Original recipe makes 4 servings Change Servings

1 (15 ounce) can artichoke hearts, drained and chopped
3/4 cup grated Parmesan cheese
3/4 cup mayonnaise

1 pinch garlic pepper
4 skinless, boneless chicken breast halves

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Directions

Preheat oven to 375 degrees F (190 degrees C).
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.
Bake, uncovered, for 30 minutes in the preheated oven, or until chicken is no longer pink in the center and juices run clear.

Kitchen-Friendly View

PREP 10 mins
COOK 30 mins
READY IN 40 mins

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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 pepper in place of the garlic pepper (I didn't have any). I completely drained the artichokes but still ended up with some liquid in the pan (I'm puzzled where it came from), but it may have helped to flavor the chicken. Company-worthy or a nice change of pace for everyday fare. Excellent post! 01/10/05 - Made this AGAIN and realized that the water is definitely coming from the artichokes. I squeezed them before chopping and extracted a lot more liquid. You simply got to use marinated artichokes to capture that extra flavor! We also sliced the chicken breasts into strips, and added 5 pieces of precooked bacon (heated & crumbled) to the artichoke mixture. Simply FANTASTIC! I've NEVER rated a recipe twice - this is that good!! Just drain and squeeze the artichokes and your water problem will disappear!

—MONARCH38

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Most Helpful Critical Review

Feb 10, 2011

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

—bostoncook

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1,884 Ratings

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Aug 29, 2006

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 really really oily, and leaves an aftertaste. I still love this recipe and will make it again, but you really need to swap out some of the mayo for sour cream. With that change, it's fabulous. Once again, thanks for sharing :)

—M. Stoffel

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Nov 08, 2006

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 cloves (minced) with an 8oz jar of mushrooms (drained and chopped.) I let the mushroom mixture cool and then mixed the ingredients as in recipe. I did use marinated artichokes as others suggested. I also sprinkled a little Italian Bread Crumbs over the top and then sprayed with Butter cooking spray to get it to "crisp the top" I baked mine for 40 minutes in a 375 oven. I served the chicken on top of whole wheat egg noodles. Juicey, Tastey....no left overs!!!!

—BFit4You

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Oct 10, 2006

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.

—nfl

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May 19, 2008

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 think I spent hours in the kitchen. There is so much flavor that it needs to be served with a simple salad with a light tasting dressing like Newman's olive oil & vinegar, and some fresh asparagus and yum, yum, yummo. I've used the powdered parmesean in a pinch and it's still good. If you're needing all that change, perhaps it's your choice of mayonnaise. The salt/pepper should go directly on the chicken before pouring over the topping.

—GailRT

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Oct 11, 2006

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 portobello mushrooms. Yum!

—Holly

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May 19, 2008

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 boneless chicken thighs for the dark meat lovers.

—ItalianFoodie

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Nutrition

Calories
549 kcal
27%

Carbohydrates
13.4 g
4%

Cholesterol
96 mg
32%

Fat
39.9 g
61%

Fiber
3.8 g
15%

Protein
34.5 g
69%

Sodium
1225 mg
49%

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

Nutritional Information

Artichoke Chicken

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories: 549
Calories from Fat: 359

% Daily Value *
Total Fat 39.9g 61 %
Saturated Fat 8.3g 41 %
Cholesterol 96mg 32 %
Sodium 1225mg 49 %
** Potassium 227mg 6 %
Total Carbohydrates 13.4g 4 %
Dietary Fiber 3.8g 15 %
Protein 34.5g 69 %
Sugars 0.6g
Vitamin A 12 %
Vitamin C 23 %
Calcium 23 %
Iron 11 %
** Thiamin 6 %
** Niacin 130 %
** Vitamin B6 45 %
** Magnesium 10 %
** Folate 4 %

* 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.