This Artichoke Chicken is creamy and flavorful and the perfect weeknight dinner! On the table in just 30 minutes, it is sure to become a regular on the dinner rotation.
Dinner in 30 minutes? Check out these Chicken Caesar Wraps or these Shrimp Fajitas.
First published in 2008, this Artichoke Chicken is one of the recipes that got me hooked on cooking fast, easy recipes. Because I learned that even when a recipe has minimal ingredients and can be on the table in 30 minutes, it doesn’t mean that it lacks in flavor.
Because this recipe definitely brings the flavor.
We are huge artichoke fans. And this Artichoke Chicken features chicken topped with a creamy, cheesy artichoke topping that is perfect for a weeknight. You can never beat easy and delicious!
Ingredients
- Chicken Breasts: You will need 2 chicken breasts that are about 8-10 ounces each. You’ll be cutting these in half to make 4 portions.
- Rosemary: I typically use dried rosemary, but you could use fresh rosemary if you have some on hand.
- Salt and Pepper: I have given amounts for the salt and pepper in the recipe card, but feel free to season to taste with salt and pepper.
- Oil: The oil is to brown the chicken breasts. I use extra virgin olive oil, but you could easily use another oil, like avocado or vegetable.
- Artichoke Hearts: I will occasionally use frozen artichoke hearts, but overall, I think that canned is easiest. You can get whole hearts or quartered – I’ll just pick up whichever is cheaper because you will be chopping them up anyway.
- Mayonnaise: I used light mayonnaise, but regular mayonnaise will definitely work.
- Parmesan Cheese: This will be best if you use freshly grated parmesan cheese.
- Parsley: The parsley adds freshness, flavor, and color.
How to Make Artichoke Chicken
STEP 1: Take your chicken breasts, and using a sharp knife, cut each breast in half horizontally. This will give you 4 thinner pieces of chicken.
STEP 2: Season both sides of the chicken with rosemary, salt and pepper.
STEP 3: Heat a skillet over medium-high heat and then add your oil. Once it is nice and hot, add your chicken. You are going to let the chicken cook until the bottom is browned, about 4 minutes.
STEP 4: Set aside about 4 tablespoons of the parmesan cheese. While the chicken is cooking, stir your mayonnaise, artichoke hearts, the remaining parmesan, and the parsley.
STEP 5: Once the chicken is browned, flip it over and cook it an additional 4 minutes, or until it is browned. The chicken won’t necessarily be cooked through at this point, but you do want it to be browned.
STEP 6: Turn the heat off, and spread the artichoke mixture over the top of the chicken. Place the pan in the oven with the broiler turned on, and cook it just until the topping is melted and the chicken is cooked through. This should only take about 4-6 minutes.
Tips and Tricks
You want to make sure your chicken breasts are an even thickness. So after you have cut them in half, you can pound them with a meat mallet to flatten them up some if you need to. If you have some that are thicker, they will just take longer to cook and you don’t want the thinner pieces to be overcooked.
You can mix up the spice mixture depending on your tastes. If you don’t want to use rosemary, you can use Italian seasoning, chicken seasoning, or any combo of seasonings you want.
Want even more flavor? Add in some minced garlic to the topping, or sprinkle on some garlic powder.
If your topping is browning too much before the chicken is cooked through, you can move the pan down in the oven, a little further away from the heating element.
More Chicken Recipes
Sesame Chicken
Chicken Pot Pie
Salsa Verde Chicken
Chicken Crescent Rolls
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Artichoke Chicken
Ingredients
- 2 boneless skinless chicken breasts (8-10 oz each)
- 1 1/2 teaspoons dried rosemary
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon extra virgin olive oil
- 1 cup chopped artichoke hearts*
- 1/4 cup light mayonnaise
- 1 1/2 ounces parmesan cheese finely grated, divided
- 1 tablespoon chopped parsley
Instructions
- Preheat the broiler to high.
- Cut each chicken bread in half horizontally to make 4 thin portions. Sprinkle both sides of the chicken with the rosemary, salt, and pepper.
- Heat the olive oil in a skillet over medium-high heat. Once shimmering, add the chicken and cook until browned, about 4 minutes, then turn over and cook the other side for an additional 4 minutes.
- While the chicken is cooking, combine the artichoke hearts, mayonnaise. Set aside 4 tablespoons of the parmesan cheese, and add the remaining cheese plus the parsley to the artichoke mixture. Stir to combine.
- Once the chicken is done cooking, turn off the heat and spread the artichoke mixture over the chicken breasts. Sprinkle the reserved parmesan cheese over the top.
- Transfer to the oven and broil until the topping is golden brown and the chicken is cooked through, about 4-6 minutes. If the topping starts to brown too much, adjust where the pan is in your oven.
- Serve the chicken warm.
Bellini Valli says
This sounds like a seriously tasty and quick meal without a lot of leftovers. Bookmarked:D
Peabody says
Yum! It is like artichoke dip on top of chicken…that sounds great.
kat says
This all sounds wonderful
Kelly-Jane says
You are a busy busy bee 🙂 I’m always on the look out for fast good recipes like this – looks great 🙂
Patricia Scarpin says
It looks delish, Deb. I love artichokes.
Boy, do you wake up early on Sundays or what?
Pixie says
Deb, even though I have loads of time on my hands I still love those quick and easy meals. I’m bewildered by food bloggers that are able to juggle work, a family and a food blog- Kudos to them and us all!
nicole says
Mmm..Looks good. Sundays are always crazy. They get even worse with kids.:)
Jenny says
Deborah,
This is so my kind of dinner! I love artichokes, in fact, I’ve got a huge jar just waiting to be used up! The giant size from Costco, mmmm! Have a great week!