Creamy Artichoke Chicken Bake (Printable)
Tender chicken baked with artichoke hearts in a creamy, cheesy sauce with golden breadcrumb topping.
# What You Need:
→ Chicken
01 - 4 boneless, skinless chicken breasts (about 1.5 lbs)
02 - 1/2 teaspoon salt
03 - 1/2 teaspoon freshly ground black pepper
→ Artichoke & Filling
04 - 1 can (14 oz) 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 gluten-free or regular breadcrumbs
14 - 2 tablespoons unsalted butter, melted
# Steps:
01 - Preheat oven to 375°F. Lightly grease a 9x13-inch baking dish with cooking spray or butter.
02 - Season both sides of chicken breasts with salt and pepper. Arrange in a single layer in the prepared baking dish.
03 - In a mixing bowl, combine mayonnaise, sour cream, Parmesan cheese, mozzarella, garlic, Italian herbs, and red pepper flakes. Stir in the quartered artichoke hearts until evenly distributed.
04 - Spread the artichoke mixture evenly over the chicken breasts, covering completely.
05 - In a small bowl, mix together Parmesan, breadcrumbs, and melted butter until combined.
06 - Sprinkle crumb mixture evenly over the top. Bake for 30 to 35 minutes, or until chicken is cooked through (internal temperature reaches 165°F) and the top is bubbling and golden brown.
07 - Let the dish rest for 5 minutes before serving to allow juices to redistribute.
# Expert Advice:
01 -
- The mayonnaise and sour cream create an incredibly moist chicken that never dries out, even if you accidentally leave it in five minutes too long
- That crispy, buttery topping gives way to the most velvety sauce youve ever tasted
02 -
- Dont be tempted to skip the resting period or your chicken will be disappointingly dry, which defeats the entire point of this recipe
- If the top starts browning too quickly, loosely tent foil over it for the last 10 minutes
03 -
- Room temperature ingredients blend more smoothly, so pull your sour cream and mayonnaise out about 20 minutes before you start
- Grate your own Parmesan instead of using pre-grated stuff that tastes like sawdust