Chicken Artichoke Bake
Indulge in the creamy decadence of this irresistible Chicken Artichoke Bake, a one-dish wonder that combines tender, seared chicken breasts with the tangy richness of artichoke hearts and a luscious cheese topping. Perfect for busy weeknights or a cozy weekend dinner, this baked casserole features a savory blend of mayonnaise, sour cream, Parmesan, and mozzarella cheeses, enhanced with aromatic seasonings like garlic powder, oregano, and onion powder. The golden, bubbly crust adds textural contrast, while the artichoke hearts infuse each bite with a tangy brightness. Ready in under an hour, this satisfying dish pairs beautifully with a crisp green salad or warm, crusty bread for the ultimate comforting meal.
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 14 ounces artichoke hearts (canned or frozen, drained and quartered)
- 0.5 cup mayonnaise
- 0.5 cup sour cream
- 0.5 cup Parmesan cheese (grated)
- 1 cup mozzarella cheese (shredded)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried oregano
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 1 tablespoon olive oil
Instructions
Preheat your oven to 375°F (190°C).
Lightly grease a 9x13-inch baking dish with olive oil.
Season the chicken breasts on both sides with garlic powder, onion powder, oregano, salt, and black pepper.
In a large skillet over medium heat, heat the olive oil. Sear the chicken breasts for 2-3 minutes per side until lightly browned but not cooked through. Remove from the skillet and arrange in the prepared baking dish.
Scatter the artichoke hearts evenly over the chicken breasts in the baking dish.
In a mixing bowl, combine the mayonnaise, sour cream, Parmesan cheese, and 1/2 cup of the mozzarella cheese. Stir until smooth and well combined.
Spread the cheese mixture evenly over the chicken and artichokes in the baking dish.
Sprinkle the remaining 1/2 cup of mozzarella cheese over the top of the dish.
Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes.
Remove the foil and continue baking for an additional 10-15 minutes, or until the cheese is bubbly and golden brown on top and the chicken registers an internal temperature of 165°F (74°C).
Remove from the oven and let the dish rest for 5 minutes before serving.
Serve warm, garnished with fresh herbs if desired, alongside a green salad or crusty bread.
Nutrition Facts
Calories |
856 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 52.4 g | 67% | |
| Saturated Fat | 18.5 g | 93% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 213 mg | 71% | |
| Sodium | 1524 mg | 66% | |
| Total Carbohydrate | 18.5 g | 7% | |
| Dietary Fiber | 5.5 g | 20% | |
| Total Sugars | 3.2 g | ||
| Protein | 76.0 g | 152% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 580 mg | 45% | |
| Iron | 3.2 mg | 18% | |
| Potassium | 784 mg | 17% | |
*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.
