Chicken and Artichoke Bake
Elevate your weeknight dinner game with this creamy, flavor-packed Chicken and Artichoke Bake! Tender, seared chicken breasts are nestled under a rich, velvety layer of cream cheese, sour cream, Parmesan, and marinated artichoke hearts—infused with fragrant garlic and Italian seasoning for a Mediterranean-inspired twist. Topped with golden, bubbly mozzarella and a sprinkle of fresh parsley, this dish delivers indulgent comfort in every bite. Ready in just 50 minutes, it’s perfect for impressing guests or satisfying your family's cravings with minimal effort. Serve this oven-baked masterpiece with a crisp side salad or buttery garlic bread for a meal that’s as easy as it is unforgettable. Rich, creamy, and irresistibly cheesy, this recipe is your new favorite go-to for baked chicken perfection!
The Toxic-Free Cutting Board
Medical-grade titanium. No microplastics. No bacteria. No compromises.
Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 1 15-ounce can marinated artichoke hearts, drained and chopped
- 8 ounces cream cheese, softened
- 1 cup sour cream
- 1 cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
- 2 cloves minced garlic
- 2 tablespoons olive oil
- 1 teaspoon Italian seasoning
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
Preheat your oven to 375°F (190°C).
Grease a 9x13-inch baking dish with a light coat of olive oil or nonstick cooking spray.
Season the chicken breasts on both sides with salt, pepper, and Italian seasoning.
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Sear the chicken breasts for 2-3 minutes on each side, until golden brown. They do not need to be fully cooked through. Transfer the chicken to the prepared baking dish.
In a medium mixing bowl, combine the cream cheese, sour cream, grated Parmesan cheese, minced garlic, salt, and black pepper. Mix until smooth and creamy.
Fold in the chopped artichoke hearts to the cream cheese mixture.
Spread the artichoke and cream cheese mixture evenly over the chicken breasts in the baking dish.
Sprinkle the shredded mozzarella cheese evenly over the top.
Bake in the preheated oven for 30-35 minutes, or until the chicken is cooked through (internal temperature of 165°F or 74°C) and the cheese is golden and bubbly.
Remove the dish from the oven and let it rest for 5 minutes.
Garnish with freshly chopped parsley and serve warm.
Nutrition Facts
Calories |
879 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 59.0 g | 76% | |
| Saturated Fat | 30.1 g | 151% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 279 mg | 93% | |
| Sodium | 1381 mg | 60% | |
| Total Carbohydrate | 13.4 g | 5% | |
| Dietary Fiber | 2.4 g | 9% | |
| Total Sugars | 6.5 g | ||
| Protein | 75.7 g | 151% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 609 mg | 47% | |
| Iron | 2.9 mg | 16% | |
| Potassium | 643 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
