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Homemade Artichoke Chicken photo

Artichoke Chicken

Baked chicken breasts topped with a mixture of artichoke hearts, grated Parmesan, mayonnaise, and garlic.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Main Course
Cuisine: American
Ingredients Equipment Method

Ingredients
  

Ingredients
  • 6 boneless skinless chicken breast halves with even thickness
  • 1 14 ounce canwater-packed artichoke hearts, well drained and chopped, (or marinated artichoke hearts)
  • 3/4 cupgrated parmesan cheese
  • 3/4 cupmayonnaise
  • 2 garlic cloves minced (or use some garlic powder)

Equipment

  • Oven
  • 13x9-inch baking dish
  • Cooking spray
  • Mixing Bowl
  • Measuring Cups
  • Measuring Spoons
  • Meat mallet or rolling pin
  • Meat Thermometer
  • Plastic Wrap

Method
 

Instructions
  1. Preheat the oven to 375°F (190°C). Spray a 13x9-inch baking dish with cooking spray.
  2. If needed, put each chicken breast between two pieces of plastic wrap and gently pound to an even thickness.
  3. Pat the 6 chicken breasts dry with paper towels and arrange them in a single layer in the prepared baking dish.
  4. In a medium bowl, combine the well-drained, chopped artichoke hearts (14 oz can), 3/4 cup grated Parmesan cheese, 3/4 cup mayonnaise, and the 2 minced garlic cloves. Stir until evenly mixed.
  5. Spread the artichoke–Parmesan mixture evenly over the top of each chicken breast.
  6. Bake uncovered for 30–35 minutes, or until a meat thermometer inserted into the thickest part of a breast registers 165°F (74°C) and the topping is lightly browned.
  7. Remove from the oven and let the chicken rest 3–5 minutes before serving.