Creamy Artichoke Chicken Bake (Printable)

Tender chicken baked with artichoke hearts in a creamy cheesy sauce with a golden crispy topping.

# What You'll Need:

→ Chicken

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

→ Artichoke & Filling

04 - 1 can (14 ounces) 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 (gluten-free or regular)
14 - 2 tablespoons unsalted butter, melted

# How To Make It:

01 - Preheat oven to 375°F. Lightly grease a 9x13-inch baking dish with cooking spray or butter.
02 - Pat chicken breasts dry with paper towels. Season both sides generously with salt and pepper. Arrange in a single layer in the prepared baking dish.
03 - In a medium mixing bowl, combine mayonnaise, sour cream, Parmesan cheese, mozzarella, minced garlic, Italian herbs, and red pepper flakes. Fold in the quartered artichoke hearts until evenly distributed.
04 - Spread the artichoke and cheese mixture evenly over each chicken breast, covering completely.
05 - In a small bowl, mix together the Parmesan cheese, breadcrumbs, and melted butter until combined into coarse crumbs.
06 - Sprinkle the breadcrumb mixture evenly over the artichoke-topped chicken.
07 - Bake for 30 to 35 minutes until chicken reaches an internal temperature of 165°F and the topping is bubbling and golden brown.
08 - Let the chicken rest for 5 minutes to allow juices to redistribute. Serve warm with your favorite sides.

# Expert Tips:

01 -
  • The creamy sauce keeps the chicken incredibly moist even after baking
  • Everything gets dumped into one dish so cleanup is practically nonexistent
  • The golden breadcrumb topping adds the perfect crunch to balance all that creamy goodness
02 -
  • If your chicken breasts are huge cut them in half horizontally or they will take forever to cook through
  • The sauce might look a bit too thick before baking but trust the process it melts into perfection
  • Do not skip the resting period or all those creamy juices will run everywhere when you cut it
03 -
  • Use freshly grated parmesan for the topping instead of pre grated for way better flavor
  • Let the dish sit under the broiler for one to two minutes at the end for extra golden crunch

Go Back