Place the chicken breasts in a shallow dish or zip-top bag and pour the 1 cup bottled Italian dressing over them; marinate in the refrigerator for a few hours or up to overnight.
Preheat the oven to 375°F (190°C). Line a baking sheet with aluminum foil.
Heat 1 tablespoon olive oil in a nonstick skillet over medium-high heat. Remove chicken from the marinade and sear it 2 minutes per side until lightly browned.
Transfer the seared chicken to the prepared baking sheet.
In a medium bowl, combine the drained and chopped artichoke hearts, 3/4 cup grated Parmesan, 3/4 cup mayonnaise, and 1/4 teaspoon garlic powder; stir until evenly mixed.
Spread the artichoke-Parmesan mixture evenly over the top of each chicken breast.
Bake in the preheated oven for 20 to 25 minutes, or until the chicken is cooked through and juices run clear.
