Baked Chicken with Artichokes

Author: Annette (•‿•)

Tender, seasoned chicken breasts are topped with a rich artichoke and cheese mixture, then baked until hot and bubbly. Inspired by an artichoke dip served at a Boca Raton, Florida restaurant once owned by Major League Baseball's all-time hit king, Pete Rose, this Baked Chicken with Artichokes makes an easy, flavorful family dinner.

Print Recipe Pin Recipe

Prep Time:15

Cook Time:40

Total Time:55

Course: Main Course

Cuisine: American

Keyword: Baked, Comfort Food, Creamy, Easy to Make

Servings:

Calories: 809cal

Equipment

Jane's Krazy Mixed Up Salt highly recommended ingredient for this recipe.
Hellman's Real Mayonnaise is the go-to choice for its creamy texture and flavors.
Duke’s Real Mayonnaise is an excellent substitute.

Ingredients

6 boneless, skinless chicken breasts
2 tablespoons cooking oil
2 cups marinated artichoke hearts drained and quartered
1 cup Parmesan cheese grated
1 cup real mayonnaise
1 teaspoon Jane's Krazy Mixed Up Salt more or less to taste
2 teaspoons garlic powder
1 tablespoon onion powder
8 ounces cream cheese softened
1½ cups shredded Monterey Jack cheese divided
¼ cup diced jalapeños optional
Salt and freshly ground black pepper, to taste
Nonstick cooking spray if using a baking dish

Instructions

Preheat oven to 375°F.
Pat the chicken breasts dry with paper towels, then season both sides with light dusting of salt and freshly ground black pepper.
Heat the cooking oil in a large skillet over medium-high heat. Add the chicken breasts in a single layer, working in batches if needed. Cook for approximately 4 to 5 minutes per side, until lightly browned. The chicken does not need to be fully cooked at this stage.
Lightly coat a large baking dish with nonstick cooking spray. Arrange the browned chicken breasts in a single layer. Alternatively, leave the chicken in an oven-safe skillet.
In a large mixing bowl, combine the drained artichoke hearts, Parmesan cheese, mayonnaise, garlic powder, onion powder, softened cream cheese, optional jalapeños, and 1 cup of shredded Monterey Jack cheese. Stir until evenly combined.
Spread the artichoke mixture evenly over the chicken breasts. Sprinkle the remaining ½ cup of Monterey Jack cheese over the top.
Bake uncovered for approximately 25 to 30 minutes, or until the topping is hot and lightly golden and the chicken reaches an internal temperature of 165°F. Cooking time may vary depending on the thickness of the chicken breasts.
Remove from the oven and allow the chicken to rest for a few minutes before serving.

Nutrition