Creamy Artichoke Chicken Bake (Printable version)

Chicken breasts layered with artichoke hearts in a creamy sauce, finished with crispy buttered Parmesan topping.

# What you need:

→ Chicken

01 - 4 boneless, skinless chicken breasts (about 1.5 lbs)
02 - 1/2 teaspoon salt
03 - 1/2 teaspoon freshly ground black pepper

→ Artichoke & Filling

04 - 1 can (14 oz) artichoke hearts, drained and quartered
05 - 1 cup mayonnaise
06 - 1/2 cup sour cream
07 - 1/2 cup grated Parmesan cheese
08 - 1 cup shredded mozzarella cheese
09 - 2 cloves garlic, minced
10 - 1 teaspoon dried Italian herbs
11 - 1/4 teaspoon crushed red pepper flakes (optional)

→ Topping

12 - 1/2 cup grated Parmesan cheese
13 - 1/2 cup breadcrumbs
14 - 2 tablespoons unsalted butter, melted

# How to make it:

01 - Preheat oven to 375°F. Lightly grease a 9x13-inch baking dish.
02 - Season chicken breasts with salt and pepper, then arrange in a single layer in the prepared baking dish.
03 - In a mixing bowl, combine mayonnaise, sour cream, Parmesan cheese, mozzarella, garlic, Italian herbs, and red pepper flakes. Stir in the artichoke hearts.
04 - Spread the artichoke mixture evenly over the chicken breasts.
05 - In a small bowl, mix together Parmesan, breadcrumbs, and melted butter. Sprinkle evenly over the top.
06 - Bake for 30 to 35 minutes, until the chicken is cooked through (internal temperature 165°F) and the top is bubbling and golden brown.
07 - Let rest for 5 minutes before serving to allow juices to redistribute.

# Expert tips:

01 -
  • The creamy artichoke sauce keeps the chicken incredibly moist without any fuss
  • That golden breadcrumb topping makes everything feel fancy enough for company
  • Everything bakes in one dish so cleanup is practically nonexistent
02 -
  • Do not skip the resting time or the sauce will be too loose when you cut into it
  • Really drain those artichokes well or your sauce will end up watery
  • The breadcrumbs burn easily so check at 25 minutes if your oven runs hot
03 -
  • Freshly grated cheese melts so much better than pre shredded which has anti caking agents
  • Pound the chicken to even thickness before seasoning for more uniform cooking

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